Smoked Spatchcock Turkey Recipe: How to Prepare, Smoke, and Serve

Pellet Grill Smoked Turkey

This smoked spatchcock turkey recipe makes the juiciest, most flavorful meat while saving you time and stress worrying if the bird is cooked all the way through. By removing the backbone and butterflying the turkey, it creates an aerodynamic surface allowing all the meat to cook evenly throughout and in half the time of a traditional turkey.

How Long to Thaw a Turkey in the Refrigerator?

A frozen turkey takes about 1 day per 4-5 pounds of weight to fully thaw in the refrigerator. So a 10-pound turkey should take 2 days to thaw, and a 12-pound turkey should take 3 days to thaw. (Always add an extra day to prepare, season, and brine your turkey.)

Why Spatchcock Your Turkey for Smoking?

Spatchcocking a turkey helps the meat cook more evenly and in half the time of a whole one. Since the bird is flattened, it becomes more aerodynamic allowing the breast meat and thighs to cook at roughly the same rate, avoiding dry spots. Also, it allows the smoky flavor to penetrate the meat more easily.

What is Spatchcocking?

Spatchcocking is a technique where you butterfly a chicken or turkey by removing its backbone and then flattening it out. I was nervous the first time I tried it, but the process wasn't as hard as I thought - just be sure to use sharp, sturdy poultry sheers to make the job easier.

What You Need for Smoked Spatchcock Turkey on the Pellet Grill

This is simply an overview of the ingredients and equipment used for this Smoke Spatchcock Turkey recipe. Actual measurements can be found in the recipe card below.

• Turkey: Choose a turkey between 10-14 pounds. Anything larger than that will be in the "danger zone" temperatures (40℉ to 140℉) for longer - especially since we are cooking low and slow. Also, smaller birds are a lot easier to handle while butterflying them.
• Salt: Dry brining with kosher salt enhances the natural flavors and ensures juicy meat.
• Flavor Injection: Broth, butter, and garlic are injected throughout for deep flavor absorption and moisture.
• Herb Butter Rub: Garlic, parsley, onion, and sage mixed with salted butter to add depth, tenderness, and savory goodness to every bite.
• Turkey Gravy: I included a gravy recipe in the recipe card below that can easily be made using either your homemade turkey stock or store-bought chicken broth.

Tools and Supplies You'll Need

• Large Baking Sheet or Cutting Board: You will need this to spatchcock the bird on and to transfer it with. Make sure it's large since the turkey spreads out wide once flattened.
• Poultry Shears: Make sure they are sturdy and sharp enough to cut through bones.
• Meat Injector: Used to distribute flavor and moisture deep into the meat.
• Pellet Grill: Any pellet smoker will do. I use a Camp Chef.
• Wood Pellets: My favorite pellets for this recipe are fruitwood such as apple or cherry for a subtle smokiness. However, if you'd like a stronger taste, you can't go wrong with hickory.
• Meat Carving Knife: You will want this extra sharp for perfectly sliced turkey.
• Large Serving Platter: To beautifully arrange and serve your carved turkey on.

How to Spatchcock a Turkey Step-by-Step

Step 1: Prepare Your Turkey

You'll want to start this process one day ahead of time with a completely thawed or fresh turkey. Remove the pop-up timer and the plastic hock lock holding the legs together. Then, reach inside the bird's cavity and remove the neck and giblets. (You can discard these or save them for turkey gravy, stock, or soup.)

Last, rinse off the turkey in cold water and pat it dry with paper towels.

Step 2: Remove the Backbone

Place the turkey breast-side down on a large cutting board or baking sheet. Using sturdy, sharp poultry shears, cut away from you along one side of the backbone and then the other, removing it entirely. (Save the backbone for gravy or stock if you’d like.)

Spread the cavity open and make a shallow cut straight down the breastbone with a knife. (This will help the turkey lay flat during the next step.)

Step 3: Flatten the Turkey

Flip the turkey over, breast-side up, and spread the thighs out. With the heel of your hands, press down on the breastbone until you hear a crack and the turkey flattens out.

How to Prepare a Turkey for Smoking

Step 1: Dry Brine the Turkey

Using your fingers, separate the skin from the breasts, thighs, and legs by gently tearing the membrane between them. Be careful not to tear the skin.

Sprinkle about 4 to 6 Tablespoons of kosher salt on all surfaces of the turkey, including under the skin.

Place the turkey on a large baking sheet lined with a wire rack. Store it, uncovered, in the refrigerator overnight for 8-12 hours.

Step 2: Apply the Herb Butter Rub

When you're ready to smoke your turkey, remove it from the refrigerator and prepare the butter rub. Place softened butter, olive oil, lemon juice, parsley, garlic powder, sage, onion powder, salt, and black pepper into a small bowl. Stir together until smooth and creamy.

Spread the butter rub underneath the skin of the breasts and the thighs. Next, apply it all over the top surface of the bird.

Tuck the wing tips under the breasts to prevent the wings from overcooking.

Step 3: Inject the Meat

Stir the chicken broth, melted butter, and garlic powder together in a small bowl.

Using a meat injector syringe, draw up the liquid and slowly inject it multiple times over the breasts and thighs.

How to Smoke a Spatchcock Turkey on a Pellet Grill

Here are simple steps and process images for how to cook a Pellet Grill Smoked Turkey. More detailed instructions can be found in the recipe card below.

Setting Up Your Pellet Smoker

Fill the hopper on your pellet grill with the wood pellets of your choice. (I prefer mild-flavored fruitwood pellets. Apple is my favorite.)

Adjust the temperature to 275℉ and set the smoke setting to the highest it will go. Allow the grill to preheat for 15 minutes with the lid closed.

Ideal Temperature for Smoking a Turkey

While there are lots of opinions on this topic, I'd like to share my personal experience. One year, I smoked a turkey at 225°F and while the meat was tender and juicy, the skin turned out very rubbery.

The next time, I tried 350°F to see if the skin would crisp up a bit. It did just that but it also split and pulled back from the meat.

This last time, I smoked the turkey at 275℉. The skin was just right and the meat was tender and flavorful just how I like it. This is my preferred temperature for smoking a turkey from now on.

How Long to Smoke a Spatchcock Turkey

Smoking usually takes between 2 to 4 hours at 275°F for a 10-14 pound bird. Start checking for doneness after 1 ½ hours. If any part of the turkey starts to over-brown, tent it with foil.

How to Tell When Your Turkey is Done

The turkey is done when the thickest part of the breast hits 165°F and the thighs reach 175°F. This ensures juicy, fully cooked meat. Be careful not to overcook!

Letting the Turkey Rest

Resting the turkey for 15-20 minutes before carving it gives the juices time to redistribute. This keeps the moisture in the meat instead of spilling out all over the cutting board. Remember to cover the bird loosely with foil to keep it warm while resting.

Carving Techniques for Perfect Slices

Using a sharp carving knife, cut along each side of the breastbone to remove each breast half. Slice them against the grain.

Cut through the skin between the breast and leg, pulling the leg outward. Pop the joint with a little pressure, then slice through to detach the leg and thigh. Separate the thighs from the drumsticks.

Lastly, cut the wings off and arrange all the pieces of the bird on a serving platter. I like to decorate my platter with cranberries and rosemary sprigs.

How to Make Gravy for Smoked Turkey

It's hard to catch the drippings from a pellet grill smoked turkey since smoking it on a pan would prevent the flow of heat and smoke underneath the bird. However, you can use the giblets, neck, and backbone to make your stock for a delicious turkey gravy! I included a gravy recipe in the recipe card below.

To save on time, you can simply use store-bought chicken broth for the gravy as well - I do this from time to time and it's just as yummy!

Storage and Leftover Ideas for Smoked Turkey

Leftover turkey should be stored within 2 hours of cooking. Place the meat in an airtight container and store it inside the refrigerator for up to 3-4 days.

Use the leftovers to make hearty sandwiches, turkey soup, or even turkey pot pie - yum!

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