This smoked spatchcock turkey is the perfect addition to your Thanksgiving dinner. Removing the backbone helps the turkey cook faster and more evenly, so it avoids drying out the delicate white meat to keep it moist and juicy. The homemade spice rub, along with the smoky flavors of the grill, combine for a delicious, flavorful turkey everyone will rave about. In this post, I'll provide simple step-by-step instructions and tips to help you make the perfect smoked whole turkey!
Why this Recipe Works
This spatchcocked smoked turkey recipe features a flavorful homemade spice rub that combines classic herb-roasted turkey flavors with traditional barbecue flavors. It's perfect for Thanksgiving and delicious any day of the year!
Spatchcocking (or butterflying) your turkey helps it cook more evenly and speeds up the cooking time to ensure moist, juicy meat. I use the same technique in my smoked whole chicken recipe. If you haven't spatchocked a bird before, be sure to check out that post for pictures and a detailed explanation of the process!
I also smoke whole turkeys at 275°F, which is hotter than many recipes you'll find. This helps with a few common problems. First, it helps avoid the tough, rubbery skin that often comes with smoked turkey. Second, it cooks the turkey faster and helps avoid drying it out while still allowing plenty of time to absorb the delicious smokey flavors from the grill.
And be sure to check out my Simple Roasted Turkey post for tips on buying and thawing your turkey!
Ingredient Notes
- Turkey - a 10-12 pound turkey is perfect for smoking. A pound or two on either side will work well, but larger birds take much longer to cook and tend to dry out.
- Spice Rub - This smoked turkey seasoning contains dried sage and thyme for classic herb roasted turkey flavors, along with garlic powder, onion powder, salt, pepper, and paprika for traditional barbecue rub flavors.
- Butter - Use unsalted butter for this smoked turkey. It helps the skin brown and keep the turkey moist, and it helps the rub stick.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Make the Seasoning - Add seasonings to a small bowl and stir to combine.
- Prep the Turkey - Set the turkey on a cutting board with the breast side down. Remove the neck and giblets, pop-up timer if present, and any other plastic pieces. Cut along both sides of the backbone with kitchen shears and remove the backbone. Then, lay the turkey out flat with the breast side up and pat the skin dry with paper towels.
- Season the Turkey - Brush the skin with melted butter, then sprinkle the seasoning mixture all over the turkey until it is evenly coated.
- Cook the Turkey - Smoke the turkey at 275° for 2½-3 hours, plus or minus 30 minutes, until it reaches an internal temperature of 160°F. Remove the turkey from the smoker and tent with foil, then let it rest for 20 to 30 minutes before carving.
Expert Tips
- Use a high-quality digital thermometer with a leave-in probe to monitor the temperature of your turkey as it cooks. Cooking to temperature is the best way to ensure moist, juicy meat.
- Removing the turkey from the smoker at 160°F helps to avoid overcooking the meat, and the temperature will continue to rise due to carryover cooking as it rests. It should reach a final temperature of around 165°F
- Plan on around 1 pound of turkey per person. If you need to feed a larger crowd, it's better to use two smaller turkeys instead of one really large bird. For a smaller crowd, check out my smoked bone-in turkey breast recipe!
How to Carve a Spatchcock Turkey
To serve the smoked turkey, you can slice the meat right off the breast or carve it off the bone to serve it on a platter.
Carving a butterflied or spatchcocked turkey is basically the same as carving a whole turkey. However, the process is a little easier because the turkey is laid out flat, and some of the bones have already been removed.
- Begin by removing the leg and thigh portion from each side of the turkey.
- Separate the leg by pulling the leg and thigh apart and cutting through the joint that connects them. Then, carve the meat from the thigh.
- Next, carve the turkey breasts. Begin by making a horizontal cut along the bottom of the breast, starting just above the wing. Then, cut down along the breast bone in the top-middle of the turkey breast. Follow the curve of the bones and gently pull the breast meat away from the bone as you cut down until you've cut the breast free from the carcass.
- Place the breast on a cutting board with the skin side up. Cut across the breast into slices about ¼ to ½-inch thick.
- Remove the wing and drum from the turkey and separate the pieces by cutting through the joint.
- Arrange the sliced meat on a platter along with the legs and wings and serve.
What to Serve with Smoked Turkey
If you're serving the smoked turkey as part of a traditional Thanksgiving dinner, I recommend serving it with classic Thanksgiving side dishes like my homemade green bean casserole, sweet potato soufflé, and, of course, my southern-style cornbread dressing.
This butterflied smoked turkey is also great with barbecue side dishes like my smoked gouda macaroni and cheese, smoked baked beans, and southern potato salad.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a 325°F oven or in the microwave until just warmed through.
Frequently Asked Questions
Most store-bought turkeys are pre-brined, so it's usually not necessary to brine. If you buy a fresh turkey or a turkey that has not been pre-treated, then you can brine it overnight before smoking your turkey. Check out my smoked turkey legs recipe for a simple brine recipe you can use.
Rinsing your turkey can spread bacteria in your kitchen and result in cross-contamination, so food safety experts advise against it. The only exception is if you have brined your turkey. In that case, you should rinse it to help remove some of the salt from the exterior of the bird.
I like to use a combination of hickory and applewood when smoking turkey. Hickory gives off the classic flavors of smoked barbecue. And adding applewood gives a subtle sweetness, and the flavor is slightly milder than hickory alone, so it won't overpower the white meat.
More Recipes
📖 Recipe
Smoked Spatchcock Turkey
Ingredients
- 10 pound whole turkey
- 1 Tablespoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 stick butter, melted
Instructions
- Add seasonings to a small bowl and stir to combine.
- Set the turkey on a cutting board with the breast side down. Remove the neck and giblets, pop-up timer if present, and any other plastic pieces. Cut along both sides of the backbone with kitchen shears and remove the backbone. Then, lay the turkey out flat with the breast side up and pat the skin dry with paper towels.
- Brush the turkey skin with melted butter, then sprinkle the seasoning all over the turkey until it is evenly coated.
- Smoke the turkey at 275° for 2½-3 hours, plus or minus 30 minutes, until it reaches an internal temperature of 160°F. Remove the turkey from the smoker and tent with foil, then let it rest for 20 to 30 minutes before carving.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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