how to split a turkey for smoking

How to Split a Turkey for Smoking – A Complete Guide

Smoking a whole turkey can take a really long time, often leading to uneven cooking and drying out of the meat. That’s why learning how to properly split or spatchcock a turkey before smoking can help you get perfect results every time In this comprehensive guide, I’ll explain the benefits of splitting a turkey for smoking and provide step-by-step instructions to spatchcock or halve your bird

Why Split a Turkey Before Smoking

Leaving a turkey whole requires a much longer smoking time since the thick breast portion needs more time to cook than the legs and thighs. This discrepancy in cooking times often leads to overcooked breast meat and undercooked dark meat when smoking a whole turkey.

Splitting or spatchcocking a turkey solves this problem by flattening and evening out the bird to a uniform thickness. This allows everything to cook at the same rate, preventing dried out breast meat and undercooked legs.

Some of the key benefits of splitting a turkey before smoking include:

• Shortened cooking time – A spatchcocked turkey cooks in almost half the time of a whole turkey.

• More even cooking – The flattened uniform shape allows all parts of the turkey to cook through at the same rate.

• Better smoke absorption – With more surface area exposed, the meat absorbs the smoky flavor more intensely.

• Easier carving and serving – A spatchcocked bird lays neatly flat for simpler presentation and carving at the table.

• Fits on any grill – The flattened shape lets you easily smoke a large bird on a smaller grill or smoker.

How to Spatchcock a Turkey for Smoking

“Spatchcocking” refers to the process of removing the backbone and flattening out a bird. Here are the steps for spatchcocking a whole turkey to prep it for smoking:

Supplies Needed:

• 12-15 pound whole turkey
• Sharp kitchen shears
• Large rimmed baking sheet

Step-by-Step Process:

1. Remove the giblets and neck from the turkey cavities. Rinse the bird and pat dry.

2. Place the turkey breast-side down on a work surface. Using shears, cut along both sides of the backbone from the tail to the neck.

3. Remove and discard the backbone or reserve it for making stock.

4. Turn the bird breast-side up. Press down firmly on the breastbone until it flattens.

5. Tuck the wing tips under the body. Pull the legs forward to flatten the thighs against the breasts.

6. Place the spatchcocked turkey on a rimmed baking sheet and refrigerate until ready to smoke.

Watching a video tutorial can also be helpful to see the spatchcocking process in action. The bird is now ready to be seasoned and smoked for a faster cook time and juicier meat.

How to Split a Turkey Into Two Halves

Another preparation option is splitting a turkey into two halves, leaving you with two breast halves still on the bone. Here is how to halve a turkey:

Supplies Needed:

• Whole turkey
• Sharp knife or kitchen shears

Process:

1. Remove the giblets and neck from the turkey cavities. Rinse and pat the turkey dry.

2. Place the turkey breast-side up. Feel along the breastbone running down the center.

3. Using a sharp knife or shears, cut down one side of the breastbone from neck cavity to tail.

4. Repeat the cut on the other side of the breastbone. This will split the turkey into two halves.

5. If needed, cut through any remaining cartilage at the bottom to fully separate.

6. Remove the wings, legs, and thighs from each half if desired.

7. Place the turkey halves skin-side up on a baking sheet and refrigerate until ready to smoke.

Smoking a Spatchcocked or Split Turkey

Once your turkey is spatchcocked or split in half, follow these tips when smoking:

• For spatchcocked, flip skin-side up. For split turkey, keep skin-up.

• Dry brine the halves with salt up to 2 days before smoking to season and dry out the skin.

• Rub the skin with oil or butter and apply your favorite poultry rub. Get the seasoning under the skin too.

• Smoke at 225-275°F using fruit woods like apple, cherry or pecan for flavor.

• Insert a meat thermometer into the thickest part of breast and thigh. Smoke until it reaches 165°F in the breast and 175°F in the thighs.

• Let the smoked turkey rest 15 minutes before slicing and serving.

Get Creative with Recipes

There are endless possibilities once your turkey is spatchcocked or split in half. Try brining, stuffing aromatics under the skin, using different wood types for flavor, or glazing with sauce. Serve with traditional Thanksgiving sides like gravy, stuffing and cranberry sauce.

So instead of struggling to smoke a whole turkey, try spatchcocking or splitting your bird first. You’ll get incredibly juicy, evenly cooked turkey with amazing smoky flavor in almost half the time. Your family will be amazed at your succulent smoked turkey this holiday season.