Smoked Spatchcock Turkey
A juicy smoked spatchcock turkey rubbed with butter and a homemade blend of herbs and barbecue spices, then smoked at 275°F until golden brown and tender. A simple way to make Thanksgiving turkey without spending all day cooking!
Servings: 10
Calories: 496kcal
Ingredients
- 10 to 12 pound whole turkey thawed
- 1 stick butter melted
Smoked Turkey Rub
- 1 Tablespoon Morton Kosher salt reduce to 2 teaspoon or omit for a pre-brined or self-basting turkey
- 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
Instructions
- Preheat the smoker: Preheat your smoker to 275°F. Use hickory and applewood chunks on a charcoal smoker, or competition blend or applewood pellets on a pellet grill.
- Mix the rub: Stir the salt, pepper, paprika, sage, onion powder, garlic powder, and thyme together in a small bowl. Reduce or omit the salt if your turkey has already been treated with a salt solution.
- Prepare the turkey: Set the turkey on a cutting board, breast side down. Remove the neck and giblets, the pop-up timer if present, and any other plastic pieces.
- Spatchcock the turkey: Using kitchen shears, cut along both sides of the backbone and remove it. Save the backbone for gravy or stock.
- Flatten and dry: Turn the turkey breast side up and open it so it lies flat. Fold the wing tips back and tuck them under the top of the breast. Pat the skin dry with paper towels.
- Butter and season: Brush the skin all over with the melted butter, then sprinkle the seasoning evenly over the turkey.
- Smoke the turkey: Place the turkey directly on the smoker grates, breast side up, and insert a probe thermometer into the thickest part of the breast without touching the bone. Smoke at 275°F for approximately 2½ to 3 hours, until the breast reaches about 160°F and the thighs reach 170 to 175°F.
- Rest and verify: Remove the turkey, tent loosely with foil, and rest for 20 to 30 minutes. Check both breasts, thighs, and wings with an instant-read thermometer to confirm every part has reached at least 165°F. If any part stops rising below 165°F, return the turkey to the smoker or a 325°F oven until it does.
- Carve and serve: Remove the legs, thighs, wings, and breast meat. Slice the breasts across the grain and arrange everything on a serving platter.
Notes
- Cook time: Plan on approximately 2½ to 3 hours at 275°F for a 10 to 12 pound spatchcock turkey, plus resting time. Allow extra time as needed and always cook to temperature.
- Turkey size: A 10 to 12 pound turkey works well for smoking. To feed a larger crowd, smoke two smaller turkeys instead of one very large bird, provided you have enough room on your smoker.
- Pre-brined turkey: Some supermarket turkeys are already treated with a salt solution. Check the packaging before seasoning, and avoid brining these birds again.
- Salt: The listed amount uses Morton kosher salt for a turkey without added salt solution. If using Diamond Crystal kosher salt, use approximately 2 tablespoons by volume for a similar salt amount.
- Smoking wood: I like hickory and applewood for a balance of classic barbecue flavor and mild sweetness. Cherry and pecan are also good choices.
- Make-ahead: Spatchcock the turkey up to a day before smoking and keep it covered in the refrigerator. You can also cook it the day before serving, then carve and refrigerate it in shallow containers within two hours.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat covered with a splash of broth at 325°F until the center reaches 165°F.
- Nutrition: Nutrition is an estimate based on a turkey without added salt solution, including all of the butter. Sodium will be higher for pre-brined or enhanced turkeys.
Nutrition
Serving: 6oz | Calories: 496kcal | Carbohydrates: 1g | Protein: 63g | Fat: 25g | Cholesterol: 262mg | Sodium: 802mg | Potassium: 539mg