Should You Spatchcock a Turkey for Smoking?

Smoking a turkey for Thanksgiving, Christmas or any celebration can result in incredibly juicy, flavorful meat when done properly. However, smoking an intact whole turkey does present some challenges. Spatchcocking, also known as butterflying, the turkey before placing it in the smoker can help ensure even cooking and improved smoke penetration. So should you spatchcock a turkey before smoking it? Let’s take a closer look.

What is Spatchcocking?

Spatchcocking is a technique where the backbone is removed from the bird so it can lay completely flat. Also called butterflying, spatchcocking allows the turkey to cook more evenly since the thighs and breast are flattened to the same thickness.

With a standard whole turkey, the breast cooks much faster than the legs and thighs. Removing the backbone and flattening the bird means even heat contact so no part is over or undercooked.

Benefits of a Spatchcock Turkey for Smoking

There are several key advantages to spatchcocking a turkey before smoking

• Cooks Evenly: With the turkey flattened out, the white and dark meat cook at the same rate. No part will be dried out or undercooked.

• Fits on the Grill Better: Laying flat takes up less vertical space so the spatchcock turkey better accommodates most grill grates.

• Cooks Faster Estimates range from 30 minutes to 1 hour faster cook time when spatchcocking since heat reaches all areas concurrently This also allows for better smoke penetration,

• Easier to Carve: With the backbone removed and breastbone spread, carving meat off a spatchcock turkey is much simpler.

• Increased Smoke Flavor: More surface area exposed to smoke means greater infusion of smoky taste into the meat.

How to Spatchcock a Turkey

Spatchcocking only takes a few minutes with kitchen shears or a sharp knife:

• Remove any giblets from the turkey cavities. Rinse thoroughly and pat dry.

• Place turkey breast-side down on a cutting board. Using shears or knife, cut along both sides of the backbone from tail to neck.

• Remove and discard the backbone. Save it for stock if desired.

• Flip turkey over, press down firmly on breastbone until flattened and cracked.

• Tuck wing tips under wings. Turkey is ready for seasoning and smoking.

• Optional: Cut out keel bone for flatter spatchcock turkey.

How to Smoke a Spatchcocked Turkey

Smoking a spatchcocked turkey follows similar steps as smoking a whole bird but cooks much faster. Follow these tips:

• Brine: Soak 8-24 hrs in a saltwater brine for moist, seasoned meat. Pat dry before smoking.

• Season: Coat the turkey in olive oil then generously season with salt, pepper, herbs and spices. Get seasoning under the skin.

• Set Up Smoker: Maintain 225-250°F using fruit woods like apple, cherry, pecan or maple for flavor.

• Add Turkey: Put directly on grill grates skin-side up. Insert a probe thermometer into thickest breast area.

• Cook Time: Cook approximately 2.5-3 hours until breast is 165°F and thighs 175°F.

• Rest and Serve: Let rest 15 minutes before carving. Enjoy your juicy smoked spatchcock turkey!

Spatchcocking allows for even cooking and better smoke coverage. While whole turkeys can work, spatchcocking really optimizes the smoking process for maximum flavor.

Turkey Spatchcocking and Smoking FAQs

Is it necessary to spatchcock a turkey for smoking?

It is not required but highly recommended for the most efficient, thorough smoking and even cook. The flattened shape gets better smoke exposure.

Can you smoke a turkey without spatchcocking?

Yes you can absolutely smoke a whole intact turkey. The cook time will be longer and white/dark meat may finish cooking at different times. Monitor temperatures closely.

What size turkey is best for spatchcocking?

Turkeys 15 lbs and under work best. The bone structure of larger birds makes spatchcocking more difficult. Cook two smaller turkeys instead of one huge one.

Should you brine a spatchcock turkey?

Brining infuses flavor and moisture into the meat. While optional, it is highly suggested either through wet brining or dry brining directly with salt/herbs.

How long to smoke a spatchcock turkey?

Cook time ranges from 2.5-4 hours at 225-250°F. Whole turkeys take 4-6 hours. Monitor temperature not time.

What temperature to smoke a spatchcock turkey?

Maintain your smoker between 225-250°F using indirect heat and wood chunks/chips for flavor. Fruit woods like apple and cherry pair well with poultry.

Tips for Perfectly Smoked Spatchcock Turkey

Follow these tips for the ideal smoked spatchcock turkey:

• Stay under 15 lbs for quick, even cooking.

• Brine 8-24 hours for extra moisture and flavor.

• Season generously under the skin.

• Smoke at 225-250°F with fruit wood for flavor.

• Use a probe thermometer to monitor doneness.

• Let rest 15 minutes before carving for juicy meat.

• Save the drippings for gravy!

The Bottom Line

Spatchcocking a turkey before smoking allows for fast, even cooking and better smoke coverage compared to smoking a whole intact bird. While smoking an untampered turkey is certainly doable, spatchcocking really optimizes the process for moist, tender and smoky turkey every time. If you want to step up your holiday smoking game, spatchcocking is the way to go!