Spatchcocked Smoked Turkey

Shake up your traditional roast turkey with this perfect smoked turkey recipe. A simple method for cutting it along the spine, spatchcock, makes for even cooking, so you have juicy meat no matter where you slice. This bird is rubbed with a simple spice blend and smoked for tender meat and crispy golden brown skin. So good you’re turkey traditions will be changed.

Once you try smoking your poultry, you will never go back to roasting it in the oven. Or at least I haven’t. The subtle smoked flavor penetrates the meat and the low and slow temp locks in moisture for an incredible bird every time. When it comes to turkeys, smoking them in my pit barrel cooker has become my go-to method.

The pit barrel has a hook to hang a turkey, and often I do that, but this was a huge bird, so to cut down the cook time and guarantee a uniform cook, so I cut it down the middle of the back and lay it on the grill rack. Turns out, that will be my holiday method this year.

Spatchcocking a bird not only is fun to say (you know you giggled), but it allows for the bird to cook in less time, as the dark and light meat is laid out evenly, lets you get all over with your rub adding more taste to every bite.

What you need to make this recipe

• Turkey – make sure to pick a turkey that can fit in your smoker taking into consideration the clerance the smoker needs to close properly.
• Salt
• GirlsCanGrill Chicken Rub – a balanced spice blend based on competition barbecue with paprika, chiles, and herbs
• GirlCarnivore Chick Fest – an herbacious all purpose chicken rub with bright orange peel, mustard and white vinegar
• Oil

Yep, you read that right. 5 ingredients. Sometimes it’s that simple.

You will also need a few special tools for this recipe

• Kitchen sheers – not just regular scissors but heavy duty poultry sheers.
• Smoker – this recipe features the Pit Barrel Cooker but it can be adapted for any smoker, including pellet smokers.
• Maple wood – or other mild smoking wood like pecan or apple.
• Heat resistant grilling gloves

How to make spatchcocked smoked turkey

Prep the turkey

Start by removing the bird from packaging and clearing out the inner cavity for any gizzards. Once that is removed, pat the bird dry and ready a clean work surface with your sheers and a sharp chefs knife.

Flip the turkey breast side down and find the spine. Using your sheers, cut along the spine on both sides until you remove it completely. It can take some pressure to snap through bone here.

Spread the turkey open and crack or cut the breast bone.

Then, flip the turkey over, spread it as best you can, and press down forcefully on the top of the turkey breast to crack the breastplate. Depending on the thickness of the breast, this step takes a little strength and determination. (Just to give you a baseline, think serious CPR press here).

Finally, butterfly the turkey open. Laying it out evenly with the breast, thighs, and wings all on an even surface. Tuck the wings back, placing them behind the breast.

Rub it all over with the dry brine, on both sides, and place it on a wire rack on a baking sheet to brine in the fridge for up to 3 days.

On the day of cooking, remove the bird from the fridge and brush the skin with foil. Rub it with another coating of the spice mixture and prepare the grill.

Prep the grill

Set your smoker to run at around 225 to 250 with your lump charcoal. Add smoking wood, like maple for additional flavor as you’re grilling. Arrange the grilling grate over the smoker so you can easily transfer your turkey.

Once your grill is preheated and the smoke is a clear blue and not thick grey/dark smoke, you’re ready to smoke the bird.

Have someone nearby to help with the lid so sanitation isn’t an issue when moving the bird onto the grill.

Smoke the turkey

Finally, Smoke the turkey until it reaches an internal temperature of 165F.

GirlCarnivore Pro Tip: For the last hour or so, baste the turkey with a little oil to help crisp up the skin and add a deep color.

Make sure to monitor the internal temp of your smoker as the turkey cooks. You may need to add more fuel to keep the temperature holding steady.

Should you brine a spatchcocked turkey?

Short answer, yes. Poultry takes incredibly well to a brine. But, I find that, unlike my turkey breast recipe, making a safe space, one that stays cool enough for raw meat and the bucket of brine it sits in, can be hard with a full turkey.

To solve this, try dry brining for spatchcock turkey. This allows the turkey to really take in the flavors ahead of time and really crisps up the skin. The turkey can sit in the fridge dry brining up to 3 days before you fire up the grill.

How long to smoke a spatchcocked turkey

As with most large cuts, it’s really not a matter of how long, but the internal temperature of your meat. This spatchcock turkey in a barrel smoker took over 5 hours to reach an internal temperature of 165F with a steady heat of 225 to 250F.

Weather and location will also play a factor in how long your turkey smokes. A cold or windy day can play heavily into some smokers’ performance. Altitude can also influence your grill. If you are using a pit barrel smoker, make sure to check their guide for adjusting the vent for altitude.

Look into using a thermometer with a probe and ambient temp monitor to ensure success.

What to serve with smoked turkey

When it comes to smoked turkey, you can’t serve it without creamy mashed potatoes, biscuits, or stuffing. But if you’re watching the carb load, try it with these smoked brussels sprouts too.

How to store

Wrap leftovers tightly in plastic wrap or store in an airtight container for up to 4 days in the fridge.

Take the time to chop any extras and freeze for up to 3 months for easy soups, burrito fillings, or leftover sandwiches later.

Reheat individual servings in the microwave in short bursts until heated through.

This post is not sponsored. But when it comes to smoked birds, I use my Pit Barrel almost exclusively and wanted to share this recipe with you.

More turkey recipes you’ll love

• Smoked Turkey with Candied Pecan and Apple Stuffing
• Leftover Smoked Turkey Sandwiches
• Slow Cooker Turkey Chili
• Instant Pot Turkey Breast
• Classic Hot Brown-Turkey Sandwich

If you’ve tried my spatchcocked smoked turkey recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.