Smoked Spatchcock Turkey

This smoked spatchcock turkey is a whole turkey with the backbone removed so it lies flat on the smoker, rubbed with butter and a homemade blend of sage, thyme, garlic, and paprika. Flattening the bird helps it cook faster and more evenly, so the white meat stays moist and juicy while the dark meat finishes cooking. It's a great way to make Thanksgiving turkey without tying up your oven all day!

The rub combines classic herb-roasted turkey flavors with traditional barbecue seasonings for a savory, smoky flavor. A 10 to 12 pound turkey takes about three hours to smoke at 275°F, so you don't have to spend all day tending the smoker!

Quick Look

• Total time: About 3½ hours, including prep and resting
• Key ingredients: A 10 to 12 pound whole turkey, melted butter, and a homemade herb and barbecue spice rub
• Flavor: Savory and smoky, with classic sage and thyme turkey flavor
• Method: Spatchcocked, then smoked flat at 275°F on a pellet grill or smoker
• Serve it with: Classic Thanksgiving sides or your favorite barbecue sides
• Make-ahead: Mix the rub ahead, or smoke the turkey a day early and reheat the sliced meat

Ingredient Notes

• Turkey: A 10 to 12 pound whole turkey is my preferred size for smoking. Plan on about 1 pound of raw, bone-in turkey per person, or roughly 10 servings for this recipe. If you're feeding a bigger crowd, I'd rather smoke two smaller turkeys than one really large bird, as long as there's enough room on the smoker.
• Butter: Use unsalted butter. It helps the seasoning stick, adds rich flavor, and encourages the skin to brown while it smokes.
• Kosher salt: I use Morton kosher salt. Check the turkey's packaging before seasoning it. Some turkeys are labeled "enhanced," "self-basting," or "contains a solution," meaning they've already been treated with salt. Reduce or omit the additional salt for these birds. If using Diamond Crystal kosher salt, use around two tablespoons.
• Dried sage and thyme: These give the turkey that familiar herb-roasted Thanksgiving flavor.
• Paprika, garlic powder, and onion powder: Along with the black pepper, these add savory barbecue flavor and help give the skin its color.
• Wood: On a charcoal smoker, I like a combination of hickory and applewood chunks. Hickory gives the classic barbecue flavor, and apple adds a little sweetness without overpowering the turkey. On a pellet grill, Pit Boss Competition Blend or applewood pellets both work well. Cherry and pecan are good options too.

See the recipe card at the bottom of this post for the complete list of ingredients and measurements.

How to Spatchcock a Turkey

Spatchcocking, also called butterflying, means cutting out the backbone so the turkey lies flat. It might sound intimidating, but all you need is a sturdy pair of kitchen shears. I use OXO kitchen shears.

1. Clean out the turkey: Set the turkey on a large, sturdy cutting board, breast side down. Remove the neck and giblets from the cavity, along with the pop-up timer if your turkey has one and any other plastic pieces.
2. Cut out the backbone: Starting at the tail end, cut along one side of the backbone all the way up to the neck. Then cut along the other side and remove the backbone. Don't throw it away! I always save it to make gravy or stock.
3. Flip and flatten: Turn the turkey over so it's breast side up and open it so it lies as flat as possible. Some recipes tell you to press down hard enough to crack the breastbone. That's pretty difficult on a turkey this size, and I haven't found that it makes much difference, so I skip it.
4. Tuck the wings: Fold the wing tips back and tuck them under the top of the breast. This keeps them from burning and helps the turkey sit flat on the smoker.
5. Pat it dry: Use paper towels to dry the skin so the butter and seasonings stick. A dry surface also helps the skin brown as it cooks.

Tip: Make sure your turkey will fit on your smoker after it's flattened. A spatchcocked turkey takes up a little more grate space than an uncut bird, so check your cooking area before getting started.

I use the same technique for my smoked whole chicken, so once you've spatchcocked a turkey, you can handle a chicken too!

What Temperature Is Best for Smoked Spatchcock Turkey?

I smoke my spatchcock turkey at 275°F, which is a little hotter than the 225°F used for traditional low-and-slow barbecue like pulled pork or brisket.

Those cuts need a long cook to break down the fat and connective tissue. Turkey is much leaner, so it doesn't benefit from spending all day on the smoker.

The other advantage of smoking at 275°F is the skin. At lower temperatures, turkey skin can turn out tough and rubbery. Cooking at 275°F helps the fat render and the skin develop a nice smoky brown color, although it won't get quite as crisp as oven-roasted turkey.

How Long Does It Take to Smoke a Spatchcock Turkey at 275°F?

A 10 to 12 pound spatchcock turkey typically takes about 2½ to 3 hours to smoke at 275°F, plus another 20 to 30 minutes to rest.

That's roughly 12 to 15 minutes per pound, but every turkey and smoker is a little different. Wind, outdoor temperature, and how well your smoker maintains its heat can all affect the cooking time.

I recommend building an extra 30 to 60 minutes into your schedule, especially when you're cooking for Thanksgiving. Always cook to temperature, not time.

How to Make Smoked Spatchcock Turkey

1. Fire up the smoker: Get your smoker or pellet grill holding steady at 275°F before the turkey goes on. On a charcoal smoker, add the wood chunks and wait for the smoke to turn thin and light blue. Thick, white smoke can give the turkey a bitter taste.
2. Mix the rub: Stir the salt, pepper, paprika, sage, onion powder, garlic powder, and thyme together in a small bowl. If your turkey has already been treated with a salt solution, reduce or omit the added salt.
3. Spatchcock the turkey: Remove the backbone, flatten the turkey, and tuck the wings as shown in the section above. Pat the skin dry with paper towels.

4. Butter and season: Brush the skin all over with the melted butter, then sprinkle the rub evenly over the turkey. Make sure to season the thighs and legs along with the breast.

5. Smoke the turkey: Set the turkey directly on the grates, breast side up, and insert a leave-in probe into the thickest part of the breast without touching the bone. My pellet smoker has a built-in drip tray, so there's no need for a separate pan underneath. Plan on approximately 2½ to 3 hours for a 10 to 12 pound turkey, but go by temperature, not the clock.

6. Check, rest, and verify: I typically pull the turkey when the thickest part of the breast reaches around 160°F and the thighs are around 170 to 175°F for tender dark meat. Tent it loosely with foil and let it rest for 20 to 30 minutes. Carryover cooking can bring the breast to 165°F as it rests, but don't assume it will. Check both breasts, thighs, and wings with an instant-read thermometer to verify every part has reached the safe minimum of 165°F before carving. If any part stops rising below 165°F, return the turkey to the smoker or a 325°F oven to finish cooking.
7. Carve and serve: Carve the turkey using the steps in the section below, then arrange it on a platter and serve.

How to Carve a Spatchcock Turkey

Carving a spatchcocked turkey is basically the same as carving a whole turkey, but it's a little easier because the bird is already laid out flat and the backbone is gone.

1. Remove the legs: Cut through the skin between the breast and thigh, then pull the leg and thigh away from the body and cut through the hip joint.
2. Separate the drumstick and thigh: Cut through the joint that connects them, then carve the meat from the thigh.
3. Remove the breasts: Make a horizontal cut along the bottom of the breast, just above the wing. Then cut down along the breastbone, following the curve of the bones and gently pulling the meat away as you go until each breast comes free.
4. Slice the breast: Place the breast skin side up on the cutting board and slice it across the grain into ¼ to ½-inch slices.
5. Remove the wings: Cut through the joint where each wing meets the body, then separate the drumette and flat if you like.
6. Arrange the sliced breast meat on a platter with the thighs, drumsticks, and wings, and serve.

What to Serve with Smoked Spatchcock Turkey

For Thanksgiving, I like to serve this turkey with traditional holiday sides. A few of my favorites are:

• Southern Cornbread Dressing
• Green Bean Casserole Without Canned Soup
• Sweet Potato Soufflé

If you're making this turkey for a weekend barbecue or cookout, these sides go well with the smoky flavor:

• Southern Potato Salad
• Smoked Gouda Mac and Cheese
• Smoked Baked Beans

Storage and Reheating

Storage: Keep leftover turkey in an airtight container in the refrigerator for 3 to 4 days. For faster cooling, remove the meat from the bones and divide it into smaller portions before refrigerating.

Reheating: The skin won't stay crisp once it's reheated, so I like to remove it first. Place the sliced turkey in a baking dish with a splash of chicken or turkey broth, cover tightly with foil, and warm it in a 325°F oven until the center reaches 165°F. For smaller portions, the microwave works fine. Cover the turkey and heat it in short intervals, checking the temperature so it doesn't overcook.

Leftovers: Leftover smoked turkey makes great sandwiches! I also use it in my Instant Pot Turkey Pot Pie and Turkey Noodle Casserole.

Make-Ahead Tips

If you're making this turkey for Thanksgiving, there are a few things you can prepare ahead of time to make the day easier.

• Mix the rub early: The rub is all dry spices, so you can stir it together several days ahead and keep it in a sealed jar until you're ready to cook.
• Spatchcock the turkey ahead: You can remove the backbone and flatten the turkey the day before cooking. Keep it covered in the refrigerator at 40°F or below. On the day, just pat the skin dry, butter, and season it before it goes on the smoker.
• Smoke it the day before: You can also smoke the turkey a day early. After resting, remove the meat from the bones, divide it into smaller portions, and refrigerate it in shallow, covered containers within two hours of cooking.
• Reheat on the day: Slice the cold turkey, which is easier to cut neatly anyway, then reheat it as directed below.

For the best skin and presentation, I prefer smoking the turkey on the day I'm serving it. But if you've got a lot going on in the kitchen, making it ahead works too.

More Turkey Recipes

Looking for another way to cook turkey? Here are a few more recipes from the site:

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