This smoked spatchcock turkey recipe is a great option for your Thanksgiving feast! Smoking a turkey makes it juicy and very flavorful, and it's easier than you think! Serve with this adorable turkey veggie tray and orange and saffron poached pears for dessert!
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Thanksgiving is one of my favorite holidays because it revolves around some of my favorite things: family, friends, and great food! It's also a time to reflect on all the things we are thankful for.
This spatchcock smoked turkey recipe is really easy to prepare. All you need to do is remove the backbone, rub the turkey with compound butter under the skin, then oil and sprinkle the outside with your favorite seasoning. After that, all that's left is to smoke the turkey until it comes to temperature!
If you're having a smaller gathering, I highly recommend trying my smoked turkey breast recipe instead.
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😍 Why You'll Love This Recipe
- Spatchcock smoked turkey cooks faster and more evenly.
- This smoked turkey recipe doesn't require brining, but I'll include brining instructions in case you want to brine your turkey before smoking it!
- Use the leftovers to make these delicious mini turkey pot pies.
- Leftover turkey is also excellent for making sandwiches, including these gourmet grilled cheese sandwiches!
- Check the recipe card for the gravy recipe!
🔖 Ingredients & Substitutions
- Turkey: I used a 13.5 lb Butterball turkey for this recipe. You can smoke a smaller one or a turkey up to 15 pounds. When purchasing a turkey, it's generally recommended that you plan for 1-1.25 pounds of turkey per person. It's better to smoke two smaller turkeys than 1 extra-large turkey (see pro tips section for details).
- Butter & Oil: You'll need unsalted butter to make compound butter. You also need olive oil or avocado oil to brush on the skin for the seasoning to stick to.
- Herbs: I used fresh sage and chives in the compound butter, but rosemary and thyme would also be excellent options!
- Spices: Choose your favorite dry rub, my turkey rub, or use chicken seasoning. If you like things spicy, try my Santa Maria seasoning!
- Garlic: Fresh garlic to mix with the compound butter.
- Check the recipe card for gravy recipe ingredients & instructions!
*A full list of ingredients can be found in the recipe card at the bottom of the post.
🦃 How to Smoke A Spatchcock Turkey
Step 1: Begin by defrosting a whole turkey and removing giblets, neck, and pop-up thermometer. Place turkey on cutting board breast-side down. Cut along both sides of the backbone with poultry shears or a sharp knife until free. Flip turkey breast side up and press down on breast bone with both palms until it cracks and lies flat.
Pro Tip: Don't discard the backbone! Set it aside, along with the neck and giblets, to make gravy.
Step 2: Pat turkey dry with paper towels, then season turkey inside and out with 1½ tablespoons of your favorite rub. Set aside in the fridge to dry brine for a minimum of 3 hours (or up to 3 days). This step is optional, but it results in crispier skin and a juicier turkey.
Step 3: Add chopped chives, sage, and slivered garlic to a small food processor and pulse until minced. Add butter and 1½ teaspoons of turkey rub. Pulse again to combine the ingredients, then use a spatula to transfer onto Saran Wrap. Form butter mixture into a log and set aside at room temperature until needed.
Smoke Spatchcock Turkey
Step 4: When you're ready to smoke the turkey, clean and preheat smoker to 275℉, using your favorite wood flavor. Apple, cherry, maple, and pecan are all great options!
Step 5: Bring turkey to room temperature, then use your fingers to gently separate the skin from the turkey. Spread 2 tablespoons of softened compound butter under the skin of each side of the breast, and 1 tablespoon under the skin of each leg.
Step 6: Rub the outside of the turkey with 2 tablespoons of olive oil, then generously sprinkle 2 tablespoons of dry rub all over the outside of the turkey (front, back, and sides).
Step 7: Place the spatchcocked turkey flat with wings tucked under and legs out on a rack and place rack directly on the smoker grates. Place meat thermometer/probe in the thickest part of the breast, with the probe temp set to 165℉.
Step 8: Close the smoker lid and smoke turkey for 4 hours or until the internal temperature reaches 165℉, and the thighs register at 170℉-180℉.
Step 9: Carefully lift the turkey off the grate, with the rack, onto a large rimmed baking sheet or roasting pan (to catch any juices). Rest the turkey for 15-30 minutes, which will allow juices to redistribute throughout the turkey.
Pro Tip: Keep in mind that if you tent the turkey with aluminum foil, the steam created underneath the foil will soften the skin.
🔪 Turkey Carving Instructions
Place the turkey on a large cutting board and separate the legs from the rest of the turkey. Slice each leg down the knee joint into two pieces (thigh and drumstick). Next, remove wings along the joints and set aside. Finally, carve the breast meat away from the rib bone, then slice it into the preferred thickness. Arrange on a platter, garnish with fresh herbs, citrus slices, cranberries, and serve.
Pro Tip: Do not toss out the turkey carcass! You'll want to use it to make turkey broth for this delicious creamy turkey soup!
🍽 Serving Suggestions
For a Thanksgiving appetizer, try these delicious cranberry meatballs or this goat cheese appetizer. For side dish options, you can serve this smoked spatchcock turkey with chipotle smoked mac and cheese, chestnut stuffing, roasted sugar snap peas, Jiffy cornbread with creamed corn, or these Instant Pot scalloped potatoes!
For some veggie options, I recommend this roasted beetroot salad, a pear arugula goat cheese salad, or roasted rainbow carrots. And for dessert, choose from my no-bake pumpkin pie, caramel apple pie, pumpkin creme brulee, or this yummy pear pie!
🤷🏻♀️ FAQs
A spatchcock turkey should be smoked somewhere between 225-275℉ for approximately 20-40 minutes per pound. At 225℉, it takes approximately 35-45 minutes per pound to smoke a turkey. If the temperature is set higher, to 275℉, it reduces the smoking time to around 20 minutes per pound.
These times are approximate, as there are many other factors that can affect the smoking time. These factors include the starting turkey body temperature, outside temperature, how often the smoker lid is lifted, and so on.
You do not have to brine a turkey before smoking it, as long as you smoke it somewhere between 225-275℉.
However, if you do want to brine your turkey, mix 1 cup kosher salt and ½ cup brown sugar with 1 gallon of cold water until dissolved. Add turkey to the brine and refrigerate for approximately 12 hours. Rinse the turkey with cold water and pat it dry, then dry it for a few more hours in the refrigerator before seasoning and smoking the turkey.
A 15 lb spatch-cocked turkey takes somewhere between 4 to 5 hours to smoke.
👩🏼🍳 Pro Tips
- Brining instructions can be found in the FAQ section of this post!
- Stick to a turkey that's approximately 15 lbs or smaller. A turkey this size not only cooks faster but also does not stay in the danger zone (40 -140℉ for 4+ hours).
- Unlike baking the turkey in the oven, smoked turkey doesn't produce enough juices to make gravy. However, the neck and giblets can still be used to make a tasty gravy!
- Store leftover smoked turkey in an airtight container for up to 5 days in the refrigerator.
- Leftovers can also be placed in freezer bags and frozen for up to 3+ months.
🌽 More Smoker Recipes
- Perfectly Smoked Traeger Prime Rib
- Smoke A Traeger Brisket Like A Boss
- Habanero Pineapple Brisket Burnt Ends
- Traeger Smoked Tri-Tip
- Traeger Smoked Chicken Thighs
- Smoked Corn on the Cob
- Smoked Chicken Drumsticks
🍗 More Turkey Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Begin by defrosting a whole turkey and removing giblets, neck, and pop-up thermometer. Place turkey on cutting board breast-side down. Cut along both sides of the backbone with poultry shears or sharp knife until free. Flip turkey breast side up and press down on breast bone with both palms until it cracks and lays flat.
- Pat turkey dry with paper towels, then season turkey inside and out with 1½ tablespoons of your favorite rub. Set aside in the fridge to dry brine for a minimum of 3 hours (or up to 3 days). This step is optional, but results in crispier skin and a juicier turkey.
- Add chopped chives, sage, and slivered garlic to a small food processor and pulse until minced. Add butter and 1½ teaspoons of turkey rub. Pulse again to combine the ingredients then use a spatula to transfer onto Saran Wrap. Form butter mixture into a log and set aside at room temperature until needed.
- When you're ready to smoke the turkey, clean and preheat smoker to 275℉, using your favorite wood flavor. Apple, cherry, maple, and pecan are all great options!
- Bring turkey to room temperature, then use your fingers to gently separate skin from turkey. Spread 2 tablespoons of softened compound butter under the skin of each side of the breast, and 1 tablespoon under the skin of each leg.
- Rub outside of the turkey with 2 tablespoons olive oil, then generously sprinkle 2 tablespoons of dry rub all over the outside of the turkey (front, back, and sides).
- Place spatchcocked turkey flat with wings tucked under and legs out on a rack and place rack directly on the smoker grates. Place meat thermometer/probe in the thickest part of the breast, with the probe temp set to 165℉.
- Close smoker lid and smoke turkey for 4 hours or until internal temperature reaches 165℉, and the thighs register at 170℉-180℉.
- Carefully lift turkey off grate, with the rack, onto a large rimmed baking sheet or roasting pan (to catch any juices). Rest turkey for 15-30 minutes, which will allow juices to redistribute throughout the turkey.
- Place turkey on a large cutting board and separate legs from the rest of the turkey. Slice each leg down the knee joint into two pieces (thigh and drumstick). Next, remove wings along the joints and set aside. Finally, carve breast meat away from rib bone, then slice into preferred thickness. Arrange on a platter, garnish with fresh herbs, citrus slices, cranberries, and serve.
- Place turkey backbone, neck, giblets on a foil-lined pan and roast in a preheated 375℉ oven for 45 minutes.
- Remove turkey backbone, neck, and giblets from oven and add to a saucepan (save pan drippings). Cover turkey pieces with 4 cups water. Add sliced onion, halved garlic cloves, bay leaf or sage, salt, and freshly ground black pepper. Bring to a boil, then simmer over low heat for 45 minutes.
- Strain broth into a large measuring cup, you'll need 2½-3 cups. Skim ¼ cup fat from drippings, then add to a medium saucepan. Heat over medium heat, then add ¼ cup flour. Whisk to combine.
- If the roux is too dry, add a tablespoon or two of unsalted butter. Cook roux for 2 minutes, then gradually pour reserved turkey broth into the pan, while whisking. Once thick, add ¼ cup half and half and whisk to incorporate. Season with poultry seasoning, rubbed sage, ½ teaspoon sea salt, and freshly ground black pepper.
Nutrition
Notes
- Don't discard the backbone! Set it aside, along with the neck and giblets to make gravy.
- Keep in mind that if you tent the turkey with aluminum foil, the steam created underneath the foil will soften the skin.
- Do not toss out the turkey carcass! You'll want to use it to make turkey broth for this delicious creamy turkey soup!
- Brining instructions can be found in the FAQ section of this post!
- Stick to a turkey that's approximately 15 lbs or smaller. A turkey this size not only cooks faster, but does not stay in the danger zone (40 -140℉ for 4+ hours).
- Unlike baking the turkey in the oven, smoked turkey doesn't produce enough juices to make gravy. However, the neck and giblets can still be used to make a tasty gravy!
- Store leftover smoked turkey in an airtight container for up to 5 days in the refrigerator.
- Leftovers can also be placed in freezer bags and frozen for up to 3+ months.
Anonymous says
This worked exactly as written, thanks!
Anonymous says
My family loved this recipe!