Are you looking for an easy-to-follow recipe for spatchcock smoked turkey?
You’re in the right place!
In this TheGrillingDad.com guide, you’ll learn:
- Ingredients you need
- How to spatchcock a turkey
- Step by step guide to spatchcock smoked turkey
- And much more!
Spatchcock smoked turkey method is perfect if you’re short on time or fixing a large bird for Thanksgiving.
Spatchcocking removes the backbone from the bird, allowing it to lay flat and cook more evenly.
This also makes it easier to smoke larger birds on smaller grills and smokers.
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How to Spatchcock a Turkey
To spatchcock a turkey, start by removing the tail. Then, flip the bird breast side down and get a sharp pair of kitchen shears.
Using the shears, cut from the bottom of the backbone on one side all the way up to the top. Repeat the process for the other side.
Using a sharp knife, separate the wish bone and push down on the turkey.
It will lay flat, and you can take this opportunity to trim fat and sinew from the cavity of the bird.
Use a paper towel to dry the cavity of the bird and then spray it down with olive oil cooking spray.
Season it with your favorite dry rub and flip the bird to repeat this process.
You can use a meat injection at this point to give the turkey more flavor or leave it as is.
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Ingredients for Spatchcock Smoked Turkey
- 18-20 lb. whole turkey
- 2 cups water (if using flavor injection)
- ¼ cup meat injection (if desired)
- 2 tablespoons meat rub
- 1 stick butter
- 1 bundle poultry herbs (rosemary, thyme, sage)
- 3 cloves garlic
How to Smoke a Spatchcock Turkey
Thaw and Trim
Allow the turkey to thaw for 5 days in the fridge before cooking.
Remove the innards of the turkey along with the neck and rinse, patting dry with a paper towel.
Spatchcock and trim the turkey down once it’s rinsed and dried.
Preheat and Season
If you are using an injection, mix it with 2 cups of water and inject into the breast, thighs, legs, and wings.
If not, you can skip this part and just season the outside of the bird by spraying with olive oil and applying your favorite rub on all sides of it.
While you’re preparing the bird, preheat your smoker to 275-300 degrees, where it should stay for the entire cooking process.
Smoke the Turkey
Place the turkey on your smoker skin side up, tucking the wings and arranging the legs so it lays flat on the grill.
Add additional meat rub if you missed any spots!
Smoke the turkey for 1 hour then baste it.
To make the turkey baste, melt the butter in a small bowl with the garlic and herbs until it is melted.
Drizzle the mixture over the turkey as it cooks.
Remove and Rest
The turkey is done when the thickest part of the breast reads 165 degrees with a thermometer.
Once it reaches the appropriate temperature, remove it from the smoker and let it rest for 5-10 minutes.
Now you’re ready to carve it and dig in!