Spatchcocking a turkey flattens it so it cooks faster and more evenly. This smoked spatchcock turkey technique requires a single straightforward step up front and delivers reliably juicy results at the table.
Hardwood smoke mingling with roast turkey and baking pies is the scent of the holidays. This year, try dry brining and spatchcocking the bird before smoking it for a flavorful change of pace.
Instead of a wet brine taking up your fridge, dry brining seasons deeply with less fuss. Spatchcocking yields juicy, evenly smoked meat in less time than cooking a whole bird. With big payoff and minimal effort, this method is worth making a tradition.
Advantages of Spatchcocking
- Quicker cook time – Flattening the bird reduces thickness and shortens cook time since there’s no large cavity to heat through.
- More even cook – A flat bird prevents the breast from overcooking while other parts finish.
- Easier to dry brine – You can access both sides of the meat and the turkey takes up much less fridge space while brining.
- Easier to carve – With the backbone removed there are fewer obstacles when you slice.
- Better stock – Save the backbone, neck and giblets to make a rich gravy or stock.
If you need an even faster option, try a spatchcock grilled turkey cooked over higher direct heat.
Ingredients You’ll Need
- Whole turkey – A 12 to 14-pound bird is ideal for smoking. Fully thawed with neck and giblets removed.
- Kosher salt and sugar – For the dry brine to season the turkey.
- BBQ rub (optional) – Optional if you prefer a more traditional holiday flavor.
- Fuel for the smoker – Wood chunks or pellets. Cherry, apple or maple work wonderfully with turkey.
Tools & Equipment
- Smoker – Any type that allows indirect heat will work. Pellet smokers and charcoal smokers with wood chunks are both fine choices.
- Large cutting board – Use your largest board for spatchcocking and prep.
- Poultry shears – For removing the backbone quickly and safely.
- Sharp knife – Helpful for the breastplate incision and trimming.
- Nitrile gloves – Optional but useful when handling raw poultry to keep cleanup simple.
- Sheet pan – For holding the turkey during dry brine in the fridge.
- Thermometer – A probe or instant-read thermometer ensures perfect doneness.
- Drip pan – A disposable drip pan with a few inches of water adds humidity and catches drippings.
How to Spatchcock a Turkey
Spatchcocking means cutting out the backbone and flattening the bird. It’s simple and requires no special skills — just poultry shears, a knife and a sturdy cutting surface.
Step 1: Cut Out the Backbone
With the turkey breast-side down, use sharp poultry shears to cut along each side of the backbone. Remove and reserve the backbone for stock or gravy.
Step 2: Slice the Breastplate
Make a small incision into the top of the breastbone to help the turkey lay flat. Removing the wishbone or breastbone is optional and can make carving easier later.
Step 3: Flatten
Turn the turkey breast-side up and spread it on the cutting board. Press firmly with the palms of both hands on the upper breast until the breastplate cracks and the bird lies flat.
Step 4: Trim Excess Skin
Trim any loose skin around the neck that could hang down and risk burning during smoking.
How to Smoke a Spatchcock Turkey
Step 1: Dry Brine
Combine kosher salt and sugar to make the dry brine. Season the turkey liberally on all sides, loosening the skin to season underneath. Place the turkey on a sheet pan and refrigerate uncovered for 2 to 3 days to dry the skin. There’s no need to rinse after dry brining.
Step 2: Preheat the Smoker
Bring the turkey to room temperature, rub softened butter over the skin, and insert a probe thermometer into the thickest part of the breast. Set up the smoker for indirect heat and preheat to 250°–275° F. Use wood pellets or chunks for smoke and place a drip pan with a few inches of water beneath the bird.
Step 3: Smoke the Turkey
Place the turkey skin-side up in the smoker and cook until the breast reaches an internal temperature of 157° F. This pull temperature accounts for carryover cooking as the turkey rests.
Step 4: Rest the Turkey
Once it reaches the pull temp, remove the turkey and let it rest for 30 minutes so the juices redistribute before carving.
Temps and Times Quick Reference Info
- Prep time: about 10 minutes.
- Brine time: 2 to 3 days.
- Smoker temp: 250° to 275° F.
- Cook time: Approximately 11 to 13 minutes per pound at 250° F; a 14-pound spatchcocked turkey can take roughly 2½ hours.
- Pull temp: 157° F in the center of the breast (to allow for carryover).
- Wood: Cherry, apple or maple are excellent choices for turkey.
Top Tips for Success
- Cook to temperature, not time. Use a probe or instant-read thermometer to know when the turkey is done.
- Keep the smoker lid closed to maintain consistent heat and smoke levels.
- Save the backbone, neck and giblets for an initial stock to make gravy, then use the leftover carcass for a second smoked turkey stock.
- Lower smoker temps produce more smoke flavor but lengthen cooking time; higher temps crisp skin faster. Adjust based on your equipment and taste preferences.
Serving Suggestions
- Sausage and apple stuffing
- Green beans
- Creamy mashed potatoes
- Parmesan scalloped potatoes
- Crispy roasted Brussels sprouts
Spatchcock Smoked Turkey
Ingredients
- 12 to 14 pound whole turkey fully thawed, giblets and neck removed
- 4 tablespoons butter
- 1/2 cup kosher salt (adjust by salt type; see notes)
- 2 tablespoons sugar (optional)
- Ground black pepper
- Dried herbs such as thyme, rosemary and sage (optional)
Instructions
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Remove the backbone: With the turkey breast-side down, cut along both sides of the backbone with poultry shears and remove it. Reserve the backbone, neck and giblets for stock.
Make a small incision at the top of the breastplate to help flatten the bird. Removing the wishbone is optional for easier carving later.
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Flatten the turkey: Turn the bird breast-side up, spread it on the board, and press firmly with both palms until it lies flat. Trim any excess neck skin that could burn.
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Combine kosher salt and sugar in a 4:1 ratio (salt to sugar) if using sugar. Adjust salt amount based on brand—see notes.
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Season the turkey liberally on all sides and under the skin. Place on a sheet pan and refrigerate uncovered for 2 to 3 days to dry the skin; do not rinse after dry brining.
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Remove the turkey from the fridge 1 hour before cooking. Rub room-temperature butter over and under the skin and insert a probe into the breast.
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Set up the smoker: Preheat for indirect heat to 250°–275° F. Use pellets or wood chunks and place a water-filled drip pan under the turkey.
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Smoke the turkey: Place skin-side up and cook until the breast reaches 157° F as read by an instant-read thermometer.
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Remove and rest for 30 minutes before carving and serving.
Notes
- Salt volume varies by brand. If using Diamond Crystal, plan about 2 teaspoons of salt per pound; Morton kosher salt is denser so use about 1 teaspoon per pound.
- Adding 2 tablespoons of granulated or light brown sugar to the dry brine is optional for a touch of sweetness.
- Do not rinse a dry-brined turkey; simply pat dry if needed before buttering and smoking.
- Avoid pre-seasoned or self-basting turkeys for best results with a dry brine.
- Approximate cook time is 11 to 13 minutes per pound at 250° F.
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