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–+ servings
Side view of smoked spatchcock turkey on a bed of herbs on a platter.
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Spatchcocked Smoked Turkey Recipe

If you love deep, smoky flavor and perfectly crisp skin, this Smoked Spatchcock Turkey might just ruin all other turkey for you! It’s buttery, bold, and anything but basic.
Author: Nikki Lee
Servings: 1 whole turkey
Prep Time 30 minutes
Cook Time 4 hours
Brining Time 1 day

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.

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

Serving: 1turkey | Calories: 6300kcal | Carbohydrates: 25g | Protein: 739g | Fat: 342g | Saturated Fat: 112g | Polyunsaturated Fat: 76g | Monounsaturated Fat: 120g | Trans Fat: 2g | Cholesterol: 2793mg | Sodium: 24092mg | Potassium: 10615mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4999IU | Vitamin C: 1mg | Calcium: 734mg | Iron: 68mg

Find it online:

www.soulfullymade.com/smoked-spatchcock-turkey/