This Smoked Spatchcock Turkey is one of my favorite ways to prepare a turkey on the smoker! By removing the backbone and flattening the bird, it cooks more evenly and in less time than a traditional whole turkey!
I've spent years cooking for family gatherings and catering events, and I love finding ways to make a holiday meal easier without sacrificing flavor. A little oil and some good seasonings is all you need to give this turkey incredible flavor! Smoking it low and slow creates juicy meat and delicious smoky goodness.
Whether you are hosting Thanksgiving or having family over for a Sunday dinner, this Smoked Spatchcock Turkey is sure to be a crowd pleaser.
If you love that delicious smoked turkey flavor, but want to try something a little different, be sure to check out my Smoked Turkey Legs, Smoked Turkey Wings or Smoked Turkey Breast.
Why You'll love this recipe
- Cooks Faster: Removing the backbone and flattening the turkey helps it cook more quickly and evenly than a traditional whole roasted turkey.
- Crispy Golden Skin: More of the turkey is exposed to the heat, giving you beautifully browned, crispy skin.
- Easy to Carve: With the backbone removed, the turkey is easier to handle and carve once it is finished cooking.
- Perfect for Thanksgiving: This is a great way to prepare your holiday turkey without spending all day in the kitchen.
Reader Review: "This turkey turned out heavenly and was so juicy and tender. " - Susan R.
What is a Spatchcock Turkey
A Spatchcock Smoked Turkey is a whole turkey that has had its backbone removed and is flattened before cooking. This technique is called butterflying.
By flattening the turkey, the meat cooks more evenly, and often in less time than traditional roasted turkey.
Spatchcocking might sound intimidating, but it is actually pretty simple with a good pair of kitchen shears.
Ingredients
- Turkey: The star of the show, ready to be transformed into a juicy, crispy-skinned centerpiece
- Olive Oil: Helps the seasoning stick and keeps everything moist and flavorful
- Tony's Original Creole Seasoning: This is my go-to seasoning for turkey! It adds bold flavor with a little kick!
- Paprika: Adds a beautiful color and a subtle smoky note that makes the skin irresistible
Tim's Tip: A reliable meat thermometer is a great tool for monitoring the internal temperature. Every smoker cooks a little differently, so temperature is always more important than cooking time.
How to Make a Smoked Spatchcock Turkey
- Prepare the Turkey and Remove Backbone: Place the turkey breast side down. Using sharp kitchen shears, cut along both sides of the backbone, starting at the tail and working toward the neck. Remove the backbone completely.
- Flatten the Turkey: Flip the turkey over so that the breast side is facing up. Pressing firmly down on the center of the breastbone until you hear it crack and the turkey lays flat. Tuck the wings behind the breast.
- Season the Turkey: Pat the turkey dry with paper towels. Brush the entire turkey with olive oil. Generously season with Creole seasoning and paprika, making sure to coat both the skin and underside.
- Preheat Your Smoker: Preheat your smoker to 250°F
- Smoke the Turkey: Place the seasoned turkey directly on the smoker grates, breast side up. Smoke until the thickest part of the breast reaches an internal temperature of approximately 140°F (approximately 2.5-3 hours)
- Raise the Smoker Temperature: Increase the the smoker to 350°F. Continue cooking until the thickest part of the breast reaches 165°F.
- Rest the Turkey: Remove the turkey from the smoker and transfer it to a pan. Let it rest for 15-20 minutes before carving. This gives the juices time to redistribute, keeping the turkey moist and tender.
Equipment and Supplies
- Meat thermometer - Your best friend for perfectly cooked turkey without the guesswork
- Roasting Rack - Keeps the turkey lifted so heat circulates evenly and the skin gets nice and crispy.
- Sharp Knife - Makes trimming, cutting, and carving a little easier
Expert tips
- Don't be Shy: You are going to be doing some major chiropractic work on this turkey. Go into it with confidence. Removing the backbone and flattening the bird is easier than you think.
- Seasoning is Your Friend: Turkey can handle generous amount of seasoning. Don't be afraid to coat it well so you get plenty of flavor in every bite.
- Save the Backbone: Don't toss it!! Save the backbone to make homemade turkey stock that is perfect for soups and gravy!
- Check the Temperature: As with any poultry, cooking to the proper internal temperature is important. Use a reliable meat thermometer and make sure the thickest part of the breast reaches 165°F before serving.
What to serve with Smoked Turkey Breast
A smoked turkey deserves some delicious side dishes!!
- Classic Comfort Sides: Serve sliced turkey with traditional sides like mashed potatoes and turkey gravy.
- Fresh Vegetables: Pair with green beans, roasted vegetables, or a fresh garden salad.
- Finish with Ocean Spray cranberry relish
- Make it Look Special: Arrange on a platter with fresh herbs for a simple, classic presentation
Storage
- Refrigerator: Stored cooled turkey in an airtight container in the refrigerator for 3-4 days. I prefer to remove the meat from the bones for easy grabbing of leftovers.
- Freezer: Place turkey in freezer-safe bags. Remove as much air as possible and freeze for up to 3 months.
- Reheating: Placed sliced turkey in a baking dish with a splash of broth. Cover with foil and bake at 325°F until heated through for the most tender turkey.
Faq
Yes, for many cooks it is. Because the turkey lies flat, the breast and dark meat cook more evenly, reducing the chance of dry meat.
Yes, you can spatchcock and season the turkey up to 24 hours in advance and keep it refrigerated until ready to cook.
A sharp knife or kitchen shears and a meat thermometer are the most important tools for success.
MOre Turkey REcipes
- Turkey and Rice Soup
- Turkey Enchiladas
- Oven Roasted Spatchcock Turkey
- Smoked Turkey Breast
Recipe
Smoked Spatchcock Turkey
Equipment
- Smoker or oven
- Deep Pan for resting turkey
Ingredients
- 10-12 lb Turkey
- 3 tablespoon Tonys Original Creole Seasoning
- 3 tablespoon Paprika
- 2 tablespoon Extra Virgin Olive Oil EVOO
Instructions
- Prepare the Turkey and Remove Backbone: Place the turkey breast side down. Using sharp kitchen shears, cut along both sides of the backbone, starting at the tail and working toward the neck. Remove the backbone completely. 10-12 lb Turkey
- Flatten the Turkey: Flip the turkey over so that the breast side is facing up. Pressing firmly down on the center of the breastbone until you hear it crack and the turkey lays flat. Tuck the wings behind the breast.
- Season the Turkey: Pat the turkey dry with paper towels. Brush the entire turkey with olive oil. Generously season with Creole seasoning and paprika, making sure to coat both the skin and underside. 3 Tbsp Tonys Original Creole Seasoning 3 Tbsp Paprika 2 Tbsp Extra Virgin Olive Oil
- Preheat Your Smoker: Preheat your smoker to 250°F
- Smoke the Turkey: Place the seasoned turkey directly on the smoker grates, breast side up. Smoke until the thickest part of the breast reaches an internal temperature of approximately 140°F (approximately 2.5-3 hours)
- Raise the Smoker Temperature: Increase the the smoker to 350°F. Continue cooking until the thickest part of the breast reaches 165°F.
- Rest the Turkey: Remove the turkey from the smoker and transfer it to a pan. Let it rest for 15-20 minutes before carving. This gives the juices time to redistribute, keeping the turkey moist and tender.
Notes
- Don't be Shy: You are going to be doing some major chiropractic work on this turkey. Go into it with confidence. Removing the backbone and flattening the bird is easier than you think.
- Seasoning is Your Friend: Turkey can handle generous amount of seasoning. Don't be afraid to coat it well so you get plenty of flavor in every bite.
- Save the Backbone: Don't toss it!! Save the backbone to make homemade turkey stock that is perfect for soups and gravy!
- Check the Temperature: As with any poultry, cooking to the proper internal temperature is important. Use a reliable meat thermometer and make sure the thickest part of the breast reaches 165°F before serving.
Storage
- Refrigerator: Stored cooled turkey in an airtight container in the refrigerator for 3-4 days. I prefer to remove the meat from the bones for easy grabbing of leftovers.
- Freezer: Place turkey in freezer-safe bags. Remove as much air as possible and freeze for up to 3 months.
- Reheating: Placed sliced turkey in a baking dish with a splash of broth. Cover with foil and bake at 325°F until heated through for the most tender turkey.
Nutrition
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Kris says
Hi Tim,
I love your Creole turkey breast recipe and I’m thinking about spatchcocking a 16 pound whole turkey for this year’s feast using this recipe. How long do you estimate it will take to cook in the oven? Thanks!
CookitwithTim says
I would guess about two hours at 375 degrees. Make sure that the internal temperature reaches 165 degrees in the thickest part of the thigh or breast. Sometimes I cook covered for an hour and then uncovered the remaining to brown the skin. Hope that helps and happy Thanksgiving.
Vanessa Araujo Araujo says
love it
CookitwithTim says
We are so glad! Happy Thanksgiving!!
Susan Reed says
This turkey was heavenly and so juicy. I put it on my smoker instead of putting it in the oven.