Smoked Spatchcock Turkey

Smoked Spatchcock turkey is one of the best ways to cook a whole turkey when you want juicy meat and crispy skin without spending all day in the kitchen. By removing the backbone and flattening the bird, this method allows the turkey to cook faster and more evenly. As a result, you get perfectly cooked breast meat, tender dark meat, and beautifully crisp skin. This makes it an ideal choice for holidays or any special meal.

"Spatchcock" refers to the way you cut and prepare the Turkey. Don't be intimidated, because I will walk you through step-by-step below. It ensures a more even and slightly faster cooking time.

Notes before starting:

• Don't be shy! You are going to be doing some major chiropractic work on this turkey - haha. Go into it with confidence, and you will do great.
• Seasoning is your friend. Turkey can carry a lot of seasoning. Now is not the time to hold back!
• This recipe really shines when it is made in the smoker, but it is absolutely delicious made in your home oven as well.
• As with any poultry, you need to make sure the meat is cooked to the proper temp.

Ingredients you'll need:

• Turkey - The star of the show, ready to be transformed into a juicy, crispy-skinned centerpiece
• Extra Virgin Olive Oil (EVOO) - Helps the seasoning stick and keeps everything moist and flavorful
• Tony's Original Creole Seasoning - Brings bold, savory flavor with just the right amount of kick
• Paprika - Adds warm color and a subtle smoky note that makes the skin irresistible

Instructions for Spatchcock Turkey:

1. With a sharp knife, cut out the backbone of the turkey.  You can also use kitchen shears for this.
2. Flipping the turkey over so the chest is up, press down on the center of the turkey with enough force to crack bones (like a chiropractic adjustment, haha). 

3. Dry the turkey with paper towels. Using EVOO (extra virgin olive oil), coat the entire turkey.  Then, coat the entire turkey with a generous portion of Tony's Creole seasoning.   Lastly, coat with a good layer of paprika.  Don't be shy with seasonings!  You may use larger measurements depending on the size turkey.

4. Let the turkey rest until it reaches room temp to get an even cook. This should be about 45 minutes to an hour. Heat oven or smoker to 250℉.
5. Place the meat thermometer in the thickest part of the turkey breast and place it in the oven or smoker once preheated.
6. Once the turkey reaches an internal temperature of 140℉ (2 ½ - 3 hours), raise the oven/smoker to 350℉ and cook until the turkey's internal temperature reaches 165℉.
7. Let the turkey rest for 15-20 minutes in a deep pan before slicing into it.

Classic Serving Ideas

• Serve sliced turkey with traditional sides like mashed potatoes and gravy.
• Pair with green beans, roasted vegetables, or a fresh garden salad.
• Spoon pan drippings or gravy over the turkey for extra flavor
• Finish with Ocean Spray cranberry relish
• Arrange on a platter with fresh herbs for a simple, classic presentation

Video of Recipe

Recipe

Smoked Spatchcock Turkey

CookItWithTim

Most people have really ever oven roasted a whole turkey for Thanksgiving, maybe, they have used ground turkey a time or two (which is a shame, Turkey is an unsung hero in the kitchen), but one of my favorite ways to prepare turkey is this Smoked Spatchcock Turkey recipe.

5 from 2 votes

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Prep Time 1 hour hr

Cook Time 4 hours hrs

Total Time 5 hours hrs

Course Dinner, Lunch, Main Course

Cuisine American, Holiday

Servings 10

Calories 490 kcal

Equipment

• Smoker or oven
• Deep Pan for resting turkey

Ingredients

  

1x2x3x

• ▢ 10-12 lb Turkey
• ▢ 3 tablespoon Tonys Original Creole Seasoning
• ▢ 3 tablespoon Paprika
• ▢ 2 tablespoon Extra Virgin Olive Oil EVOO

Instructions

 

• With a sharp knife, cut out the backbone of the turkey. You can also use kitchen shears for this.
• Flipping the turkey over so the chest is up, press down on the center of the turkey with enough force to crack bones (like a chiropractic adjustment).
• Using EVOO (extra virgin olive oil), coat the entire turkey. Then, coat the entire turkey with a generous portion of Tonys Creole seasoning. Lastly, coat with a good layer of paprika. Don't be shy with seasonings! You may use a larger measurements depending on your size turkey.
• Let turkey rest until it reaches room temp to get an even cook. This should be about 45 minutes to an hour.
• Heat oven or smoker to 250℉.
• Place meat thermometer in thickest part of turkey breast and place in oven or smoker once preheated. If you don't have a internal meat thermometer, then just probe the meat at 2 ½ hours into cook time.
• Once turkey reaches internal temperature of 140℉ (2 ½ - 3 hours), raise oven/smoker to 350℉ and cook until the turkey's internal temperature reaches 165℉.
• Let turkey rest for 15-20 minutes in a deep pan before slicing into to it.
• Serve and enjoy!

Nutrition

Calories: 490kcalCarbohydrates: 2gProtein: 70gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 232mgSodium: 363mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 1839IUVitamin C: 1mgCalcium: 42mgIron: 3mg

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