Print

Smoked Spatchcock Turkey

Smoked Spatchcock Turkey - recipe card
Print Recipe

A whole turkey, spatchcocked for even cooking and maximum crispy skin, is dry-brined and smoked low and slow until perfectly juicy. The meat is tender with a rich, smoky flavor and a beautifully bronzed exterior.

Ingredients

Scale
  • 1 whole turkey, about 10 lb, neck and giblets removed
  • 2 tbsp kosher salt (for dry brine, plus more to taste)
  • 1 tsp black pepper, freshly ground
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 2 tbsp olive oil
  • 4 cups wood chips or chunks (apple or cherry), soaked in water for 30 minutes and drained

Instructions

  1. Prepare the dry brine: In a small bowl, combine 2 tablespoons kosher salt, 1 teaspoon black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper (if using). Stir until evenly mixed.
  2. Spatchcock the turkey: Place the turkey breast-side down on a large cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from tail to neck, remove it, and reserve for stock if desired. Flip the turkey over and press firmly on the breastbone with the heel of your hand until it cracks and flattens. Flatten the bird completely.
  3. Pat the turkey dry with paper towels. Rub the dry brine mixture evenly over all surfaces, including under the skin where possible. Place the spatchcocked turkey on a wire rack set inside a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate for 12 to 24 hours. This dry brine seasons the meat deeply and ensures crispy skin during smoking.
  4. Remove the turkey from the refrigerator 45 minutes before smoking to allow it to come to room temperature. Pat it dry again with paper towels to remove any surface moisture. Brush lightly with olive oil to help the skin brown and crisp.
  5. Prepare your smoker for indirect cooking at 225°F (107°C). Add the soaked wood chips or chunks to the coals or smoker box according to the manufacturer’s instructions, targeting a steady, thin smoke. Maintain the temperature throughout cooking.
  6. Place the turkey on the smoker grate, breast-side up, ensuring it is not directly over the heat source. Insert a probe thermometer into the thickest part of the breast, avoiding the bone. Close the smoker lid.
  7. Smoke the turkey at 225°F (107°C) for approximately 2.5 to 3.5 hours, or until the breast reaches an internal temperature of 155°F (68°C). Baste with any accumulated juices halfway through to keep the meat moist, but avoid opening the smoker too often to prevent heat loss.
  8. When the breast hits 155°F (68°C), increase the smoker temperature to 375°F (190°C) or transfer the turkey to a preheated oven at 375°F (190°C) for the final 15 to 20 minutes. This extra heat will crisp the skin and bring the breast to 165°F (74°C) and the thickest part of the thigh to 175°F (79°C).
  9. Remove the turkey from the smoker and let it rest on a clean cutting board, loosely tented with foil, for 20 minutes. Resting allows juices to redistribute inside the bird, ensuring every slice is moist and flavorful.
  10. Carve the turkey by first removing the legs and thighs, then slicing the breast meat against the grain. Serve immediately.

Notes

Store leftover carved turkey in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and foil for up to 3 months. Reheat in a 325°F (163°C) oven, covered with foil, for 15-20 minutes or until warmed through. For crispy skin, remove foil for the last 5 minutes of reheating. Avoid reheating in the microwave to prevent dryness.

Nutrition

Keywords: smoked spatchcock turkey, spatchcock turkey, smoked turkey, whole turkey, dry brined turkey, crispy skin turkey, thanksgiving turkey, holiday turkey, barbecue turkey, low and slow turkey

Find it online: https://copycatkitchenco.com/smoked-spatchcock-turkey/