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This Smoked Spatchcock Turkey is loaded with deep, smoky flavor, juicy to the bone, and topped with perfectly crisp skin. It’s bold, buttery, and anything but basic—thanks to a few tried-and-true techniques that make it easier and more flavorful every step of the way. No complicated prep, just a perfectly cooked bird that’ll have everyone asking how you did it!
This turkey has become one of my favorite ways to feed a crowd without the usual holiday stress. I started making it a few years ago when I was tired of dry, unevenly cooked turkeys—and I haven’t looked back since.
The spatchcock method (butterflying) makes a huge difference, and the smoky flavor is something everyone raves about. I usually season it the day before, let it dry brine in the fridge, and then kick back while the smoker does most of the work. It’s low-effort, high-impact, and makes the best leftovers!
Ingredients Needed to Make A Smoked Spatchcock Turkey
- Salted Butter: Adds rich, savory flavor and keeps the meat moist when rubbed under the skin.
- Kosher Salt: Essential for dry brining to season the turkey all the way through and create crispy skin.
- Spices: You will need smoked paprika, brown sugar, garlic powder, onion powder, dried sage, dried rosemary, coarse ground pepper, dried thyme to make the homemade dry brine. This blend gives the turkey a bold, savory flavor with hints of sweetness, smoke, and warm herbs. It’s classic holiday seasoning with a backyard BBQ twist. Or try my go-to turkey rub.
- Whole Turkey: Choose a fresh or fully thawed turkey! Spatchcocking helps it cook faster and more evenly.
- Olive Oil: Brushed on before the final cook for extra golden, crispy skin and beautiful color.
How To Make The Best Smoked Spatchcock Turkey
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Turkey
Remove the giblets, any bags in the cavity of the turkey, and the plastic turkey timer before starting.
Spatchcock your turkey by flipping the turkey breast side down. Using cooking shears, cut the backbone out of the turkey completely.
Flip the turkey over and press down on the backbone until you hear a crack and the turkey lies flat. Tuck the tips of the wings under the rest of the wings.
Step 2 | Make the Dry Brine
In a small mixing bowl, combine the kosher salt, paprika, brown sugar, garlic powder, onion powder, sage, rosemary, pepper, and thyme.
Step 3 | Season the Turkey & Chill
Rub the softened butter gently under the breast skin as far back as you can go, getting under the thighs if you’re able. Wear disposable gloves for this if you don’t want to get messy.
Rub the seasoning mixture all over the outside skin of the turkey on both sides. Place on a foil-lined baking sheet uncovered in the fridge for 24-48 hours.
Step 4 – Smoke the Turkey & Enjoy
Preheat your smoker to 225°F and remove the turkey from the fridge.
After preheating, place the turkey breast side up on the grill and place a leave-in thermometer in the thickest part of the turkey, making sure not to have it touch the bone.
Close the lid and smoke the turkey until it reaches an internal temperature of 130-135. This will take about 3- 4.5 hours.
Increase the heat inside the smoker to 325℉. Rub olive oil all over the top of the turkey skin and close the smoker until the center of the turkey breast reaches 160-165℉. About another 60-90 minutes.
Turn the smoker off, remove the turkey, and tent loosely with foil, then let it rest for 30 minutes before carving and serving.
Recipe Tips
- Use kitchen shears for spatchcocking. They make it much easier and safer than a knife. If you’re unsure, ask your butcher to spatchcock it for you!
- Dry brine for at least 24 hours. This step crisps the skin and flavors the meat more deeply. A wire rack over a baking sheet works well to keep airflow around the turkey in the fridge.
- Monitor the internal temperature closely. A leave-in thermometer is key—pull the turkey at 160°F in the breast and let it rest to reach 165°F. The thighs will usually be around 175°F, which is perfect.
- Save the backbone! Don’t throw it away! It’s perfect for making rich turkey broth or soup the next day.
Variations and Substitutions
- Herbs: Fresh herbs like rosemary or thyme can be used in place of dried—just triple the amount.
- Add some spice: If you want your turkey a little spicy, you can add a teaspoon of cayenne or chipotle powder to the rub.
- Turkey size: If you’re using a larger turkey (14–16 lbs), increase the spice rub by 1.5x and plan for extra cook time.
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Recipe FAQs
Spatchcocking is a method of preparing poultry by removing the backbone so the bird can be flattened before cooking. This allows it to cook more evenly and quickly, with crispier skin and juicier meat—perfect for smoking or roasting.
Yes! Up to 72 hours is fine. Just make sure it’s uncovered in the fridge so the skin dries out for maximum crispiness.
Nope! The butter under the skin and the olive oil finish provide plenty of moisture and flavor. And since we start smoking the turkey at a lower temperature, it is less prone to drying out!
Storage
Storage: Leftovers should be stored in an airtight container in the fridge for up to 4 days. Use leftover turkey for sandwiches, turkey soup, tacos, or salads!
Freeze: To freeze, carve the turkey first and store portions in zip-top bags or freezer-safe containers. Reheat in a 300°F oven with a splash of broth for moisture.
What to Serve with Smoked Turkey
This smoked spatchcock turkey pairs beautifully with both traditional holiday sides and BBQ-inspired dishes. For a classic spread, serve it alongside creamy mashed potatoes with turkey gravy, cranberry sauce, Southern style green beans, and cornbread dressing.
If you’re leaning into the smoked flavor, it also goes great with mac and cheese, air fryer corn ribs, or a tangy coleslaw. Don’t forget warm dinner rolls to soak up all the juices—and finish the meal with a seasonal dessert like pumpkin pie or an apple butter cheesecake tart!
Other Recipes to Try
- Deep Fried Turkey Recipe
- Slow Cooker Beef Brisket
- Cuban Pork Roast
- Old Fashioned Meatloaf Recipe
- Honey Baked Ham Copycat Recipe
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Spatchcocked Smoked Turkey Recipe
Ingredients
- 10-13 pound turkey
- 4 tablespoons salted butter, softened to room temperature
- 3 tablespoons olive oil
Spice Rub
- 3 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon coarse ground pepper
- ½ teaspoon dried thyme
Instructions
- Remove the giblets, any bags in the cavity of the turkey, and plastic turkey timer before starting.
- Spatchcock your turkey by flipping the turkey breast side down. Using cooking shears, cut the back bone out of the turkey completely. Flip the turkey over and press down on the back bone until you hear a crack and the turkey lays flat. Tuck the tips of the wings under the rest of the wings.
- In a small mixing bowl combine the kosher salt, paprika, brown sugar, garlic powder, onion powder, sage, rosemary, pepper, and thyme.
- Rub the softened butter gently under the breast skin as far back as you can go, getting under the thighs if you’re able. Wear disposable gloves for this if you don’t want to get messy.
- Rub the seasoning mixture all over the outside skin of the turkey on both sides. Place on a foil lined baking sheet uncovered in the fridge for 24-48 hours.
- Preheat your smoker to 225℉ and remove the turkey from the fridge.
- After preheating, place the turkey breast side up on the grill and place a leave-in thermometer in the thickest part of the turkey, making sure to not have it touch the bone.
- Close the lid and smoke the turkey until it reaches an internal temperature of 130-135℉. This will take about 3- 4.5 hours.
- Increase the heat inside the smoker to 325℉. Rub olive oil all over the top of the turkey skin and close the smoker until the center of the turkey breast reaches 160-165℉. About another 60-90 minutes. Turn the smoker off, remove the turkey and tent loosely with foil and let rest 30 minutes before carving and serving.
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By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- If you use a larger turkey than listed, you may want to use 1.5x the seasonings to make sure there’s enough to coat the turkey. The smoking time will also increase.
- Dry brining the turkey helps the skin crisp up nicer in the smoker and lets the salt and seasonings penetrate the turkey.
- When the center of the turkey breast registers 160-165℉, the thighs will likely be at 175℉ or so.
- The turkey will continue cooking as it rests, so you can pull it out when it reaches 160℉.
- Save the backbone for making bone broth or soups. If you aren’t a fan of rosemary, try my Turkey Rub Recipe
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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