Smoked Spatchcock Turkey

Sliced smoked turkey leg on a chopping board.

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 to taste (½-1 teaspoon salt per pound, depending on preference)
1 15-pound turkey (6-7kg)
4 tablespoons (60-65g) turkey rub (Creole, Italian, poultry, or your choice of seasoning)

Instructions

Remove the giblet package. Then cut the left side of the backbone from the tail to the neck with kitchen shears or a sharp boning knife. Do the same to the right side of the backbone. Flip the turkey over and press on it to break the breast bone and flatten the wings using both hands.
Rub the turkey with your choice of seasoning all over and on both sides.
Preheat the smoker to 250-275℉ (120-135℃). The higher the temperature, the faster the turkey will cook.
Place the turkey in the smoker and brush it every 1-2 hours with its juices or broth. Flip the turkey halfway through for even browning if desired.
Smoke until the internal temperature of the thickest part reaches 165℉ (73℃).
Remove the turkey from the smoker and allow it to rest, covered with foil, for 10 minutes before serving.

Notes

Rinsing your poultry is a personal decision. I prefer clean meat and don't mind disinfecting my kitchen and tools afterward.
Brining isn't necessary because the rub will give it flavor, and smoking will give you juicy, tender meat.
Smoke your turkey until an instant-read meat thermometer reads 160℉ (72℃) in the thickest part of the breast. Ten minutes of resting should bring it up to the FDA recommendation of 165℉ (74℃). The thigh should read 180℉ (82℃). The turkey leg should move easily when ready to remove it from the smoker.
Make sure your meat thermometer doesn't touch the bone. Inserting it at a 90-degree angle gives a better measurement. Sometimes, I measure in more than one spot to make double sure.
You can spatchcock a chicken and smoke it; just reduce the smoking time to 3-4 hours at 275℉ (135℃).
The turkey will be much juicier if you let it rest for 10 minutes before carving.
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