Smoked Spatchcock Turkey

Enjoy fall-off-the-bone goodness with flavorful juiciness in every bite. Simple smoking delivers flavor penetrating deep into your holiday bird without drying it out. This is your go-to guide for a deliciously tender and juicy turkey that's perfect any time of year!

Course holiday main, Main, Main Course

Cuisine Southern

Diet Gluten Free

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 512kcal

Author Imma

Ingredients

salt and pepper for seasoning
1 15-pound turkey
4 tablespoons your choice of turkey rub (Creole, Italian, poultry, or your choice of seasoning)

Instructions

Spatchcock the Turkey

Remove the giblet package.
Remove the backbone. Use your handy kitchen shears to cut the left side of the backbone from the tail to the neck. Do the same to the right side of the backbone. (A sharp knife will work as well.)
Flatten. Flip the turkey over and press on it to break the breast bone and flatten the wings using both hands.
Season. Rub your choice of seasoning (Creole Seasoning, Italian Seasoning, or Poultry Seasoning) all over the bird on both sides.

Smoke the Turkey

Preheat the smoker to 250-275℉ (120-135℃). The higher the temperature, the faster the turkey will cook.
Smoke. Place the turkey in the smoker and brush every 1-2 hours. Smoke until the internal temperature of the thickest part reaches 165℉ (73℃).
Rotate. Flip the turkey halfway through for even browning if desired.
Serve. Remove the turkey from the smoker and allow it to rest, covered with foil for 10 minutes before serving.

Notes

Just a quick brine. If you choose to brine, I suggest a quick one because the rub will give it flavor. And the smoke will easily penetrate the meat, so 4-5 hours of brining should be enough.
Easier cutting. If cutting the backbone is too hard, try getting a little farther or closer to the bone. Or move it around to find the thinnest part.
Rest. Like other smoked meats, the turkey will be much juicier if you let it rest for 10 minutes before carving.
Only open the lid when necessary. Constant opening of the smoker will cool the smoker, which could lead to longer cooking time.
Stuffing. Make the stuffing separately and serve it on the side. You could also put it in the smoker 30 minutes before the turkey finishes for a smoky stuffing.
Temperature. Smoke your turkey until an instant-read meat thermometer reads 160℉ (72℃) in the thickest part of the breast. The thigh should read 180℉ (82℃). The turkey leg should move easily when ready to remove it from the smoker.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition