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Smoked Spatchcock Turkey on a Sheet Pan

Smoked Spatchcock Turkey

Enjoy the fall-off-the-bone sensation this Smoked Spatchcock Turkey brings in every moist and flavorful bite. A quick and simple dish that oozes with flavor in every inch and is perfectly cooked to the core. This is your go-to guide to make a deliciously tender and juicy turkey dish perfect for any time of the year!
Course Main, Main Course
Cuisine Southern
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 people
Calories 568kcal
Author Imma


  • salt and pepper for seasoning
  • 15 lbs turkey
  • 4 tablespoons your choice of turkey rub Creole, Italian, Poultry, or your choice of seasoning


Spatchcock the Turkey

  • Locate the parts that you want to remove. The neck parts and the gizzard.
  • 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.
  • Flatten the turkey. Flip the turkey over and press on it to break the breast bone and flatten the wings using both hands.
  • Season turkey. Rub your choice of seasoning (Creole Seasoning, Italian Seasoning or this Poultry Seasoning) all over the bird, on both sides.

Smoking the Turkey

  • Pre-heat. Pre-smoke the smoker to 250- 275 degrees Fahrenheit. The higher the temperature, the faster the turkey would cook.
  • Start Smoking. Place the turkey in the smoker and brush every 1-2 hours. Smoke until the internal temperature of the thickest part reaches 165 degrees F.
  • Rotate. Flip the turkey halfway through for even browning. Although this is not necessary.
  • Remove, Rest and, Serve. Remove the turkey from the smoker and allow it to sit, covered with foil for 10 minutes before serving


  • Just a quick brine. If you choose to brine, I suggest doing just a quick brine on the turkey. The rub will give it enough flavor and the smoke will easily penetrate the meat - about 4-5 hours of brining should be enough.
  • Cut easier. If it gets a little tougher to cut the backbone, try cutting it a little farther or closer to the bone.
  • Move the bone around. You can check the thinnest part of the bone when you move it around a bit.
  • Rest. Just like other smoked meats, the turkey should also rest to keep the moisture in when you start cutting the dish.
  • Place your veggies. If you don't have a wire rack, place your veggies under the turkey. As it smokes, the drippings from the turkey will flavor the veggies. The slight elevation of the turkey also helps in air circulation which makes the turkey evenly cooked.
  • Only open the lid when necessary. Constant opening of the smoker will mess up the temperature of the smoker which could lead to longer cooking time.
  • Don’t stuff the bird. Stuffing, although delicious, prolongs the cooking time of the dish. Besides, we want to cook our turkey flat so there’s no room for stuffing.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 1.25pounds | Calories: 568kcal | Protein: 87g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 451mg | Potassium: 902mg | Sugar: 1g | Vitamin A: 225IU | Calcium: 44mg | Iron: 3mg