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Smoked spatchcocked turkey is the perfect way to achieve a flavorful, evenly cooked bird with tender meat and crispy skin. By spatchcocking or butterflying the turkey, you reduce cooking time and ensure every part of the bird is perfectly cooked. This technique is practical and guarantees a smoky, savory centerpiece for your holiday table.

Don’t let the sound of spatchcocking scare you. Although you can do it yourself, and it isn’t very hard, a little-known fact is that you can get it done for free wherever you buy your meat—even behind the meat counter at your neighborhood grocery store, and most definitely at any butcher.

The Chemistry of Spatchcocking and Smoking

Smoked turkey is all about technique, from spatchcocking to brining and slow cooking. Here’s the breakdown:

  • Spatchcocking for even cooking: Removing the backbone and flattening the bird ensures heat distribution, so both white and dark meat cook simultaneously. This prevents the breast from drying out while the legs finish cooking.
  • Brining Basics: A wet brine hydrates the turkey, locking in moisture and infusing it with flavors from the salt, sugar, herbs, and oranges. The result? Juicy, flavorful meat.
  • Herb Butter and Rubs: Spreading herb butter under the skin ensures the meat stays moist and flavorful, while the rub adds a delicious crust and enhances the smoky flavor.
  • Smoking and Resting: Slow smoking at 275 degrees allows the wood smoke’s flavors to penetrate the meat. Resting after cooking redistributes juices, ensuring every slice is tender.
turkey brine ingredients
herb butter ingredients

What ingredients do you need to smoke a turkey?

Sea Salt

It is essential for hydrating the meat and enhancing its flavor.

Brown Sugar

It balances the salt and adds a touch of sweetness.

Oranges

It provides a fresh, citrusy note that complements the smoky flavor.

Fresh Thyme and Rosemary

Infuse the meat with herbal aromas.

Unsalted Butter

Creates a rich, flavorful base. It must be room temperature and soft.

Minced Garlic

Adds depth and savory notes.

Fresh Thyme and Black Pepper

Balance the garlic and butter with herbal and peppery flavors.

Traeger Original Rub

The blend of spices is designed to enhance the smoke flavor of poultry.

A raw, spatchcocked chicken or turkey with the backbone out is spread flat on a metal baking sheet, ready to cook.

Step One: Put the turkey breast side down and cut along both sides of the spine.

Someone's holding up the backbone they just cut out of a raw chicken, spread open on a metal tray for spatchcocking.

Step Two: Remove the spine.

A raw, spatchcocked chicken is spread out flat on a metal tray, backbone gone and its wings and legs sticking out.

Step Three: Flip the turkey on its back and press firmly on the center of the breast until you hear the ribcage snap and the bird lies flat.

spatchcocked turkey in a wet brine

Step Four: Place in the brine bath and refrigerate for 24-48 hours. You can also skip this step and use my dry brine instead.

How to Make a Smoked Spatchcocked Turkey

Preparation and Brining

  1. Ask your butcher to spatchcock the turkey, or do it yourself with sharp kitchen shears by removing the backbone. Flatten the bird by pressing down on the breastbone. When it is flat, you will feel the ribcage break.
  2. Combine cold water, 1 cup of sea salt, and 1/2 cup of brown sugar in a large roasting pan or large bucket. Stir until dissolved.
  3. Submerge the spatchcocked turkey in the brine and add the orange quarter, thyme, and rosemary.
  4. Cover tightly with foil and refrigerate for 24-48 hours.

Herb Butter and Seasoning

  1. Preheat your smoker or pellet grill. Let it smoke and then allow it to reach 275 degrees with the lid shut.
  2. In a small bowl, mix softened butter, minced garlic, fresh thyme, and black pepper.
  3. Remove the turkey from the brine, pat it dry with paper towels, and place it on a large pan, such as a cookie sheet.
  4. With a sharp knife, cut a small slit in the skin above both legs. Gently loosen the turkey skin by sticking your hand up and down into the slit on the legs and breast, creating a pocket. Spread the herb butter evenly under the skin, then press the skin back down onto the butter.
  5. Generously sprinkle Traeger rub all over the turkey, ensuring even coverage.
Someone’s about to spread seasoned butter over a raw, spatchcocked turkey on a baking tray—prepping it for some big flavor.

Step Five: Mix the herb butter rub: softened butter, thyme, garlic, and pepper.

Someone’s hand is slipping under the skin of a spatchcocked raw turkey on a tray, with a bowl of butter nearby.

Step Six: Push your hand under the turkey’s skin and create a space between the skin and the meat.

Someone’s hand is slipping yellow butter under the skin of a raw spatchcocked turkey on a baking sheet, bowl nearby.

Step Seven: Using your hands, spread the butter all inside the pockets you created.

Smoking

  1. Insert a wireless thermometer into the thickest part of the breast.
  2. Leave the turkey breast-side up on the pan to catch the drippings, then place the pan on the smoker grill grates.
  3. Smoke the turkey for approximately 4 hours, or until the internal temperature reaches 165 degrees.

Resting and Serving

  1. Remove the turkey from the smoker and cover it loosely with aluminum foil. Let the turkey rest for 10-15 minutes.
  2. Slice the turkey and arrange it on a serving platter for your holiday feast.

How to Store Leftover Turkey

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Turkey slices can be frozen in a freezer-safe bag for up to 3 months. Frozen turkey can then be reheated gently in the oven with a splash of chicken broth. Reheat slices in a 325-degree oven to retain moisture and flavor.

Making Ahead

To save time on the big day:

  • Brine the turkey 1-2 days in advance.
  • Prepare the herb butter and rub the day before smoking.
  • Smoke the turkey in the morning and keep it warm in the oven until serving. Just be careful not to overcook it while keeping it warm.

Recommended Products

A pair of kitchen shears if you are spatchcocking your turkey yourself. A wireless meat thermometer will ensure you do not overcook your turkey and end up with a dry turkey. A large roasting pan big enough to brine the turkey.

Why make a spatchcocked turkey?

I discovered the magic of spatchcocking 4 years ago for Thanksgiving dinner, and I’ll never go back to roasting a whole bird the traditional way. The even cooking, crispy skin, and quicker cooking time sold me immediately. Smoking the turkey took it to the next level, infusing the meat with a smoky flavor that wowed my whole family. Now, this smoked turkey recipe is a holiday tradition!

This smoked spatchcocked turkey recipe guarantees a tender, flavorful bird with crispy skin and smoky flavor. It’s the perfect centerpiece for any holiday table, impressing your guests while giving you more time to enjoy the festivities. Happy smoking!

FAQs

Spatchcocking, or butterflying, involves removing the backbone and flattening the turkey. This method allows for even cooking and reduces cooking time.

While not required, brining helps keep the turkey moist and flavorful. A wet brine infuses the meat with seasonings, while a dry brine creates crispier skin.

Mild woods like apple, cherry, or pecan are ideal for turkey, adding a subtle, smoky flavor without overpowering the meat.

Use the meat thermometer to check the internal temperature. The turkey is done when the thickest part of the breast reaches 165 degrees.

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A big plate of juicy, smokey spatchcocked turkey with cranberries and thyme. Up top: “Spatchcocked & Smoked Holiday Turkey Recipe.”.

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Smoked Spatchcock Turkey Recipe

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Author: Madison Reid
Total Time: 1 day 4 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 4 hours
Soak Time: 1 day
Servings: 24
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Spatchcock Turkey is the way to go for an even cook and a turkey that isn't dry.

Ingredients 

Brine (dry brine option in notes below)

  • 2 oranges cut in quarters
  • 1 cup sea salt
  • 1/2 cup brown sugar
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary

Herb Rub

  • 1 cup unsalted butter
  • 1 clove garlic minced
  • 6 sprigs fresh thyme
  • 1 tbsp pepper

Rub

  • Traeger Rub original
  • 20-24 lb turkey

Instructions

Brine (dry brine option below in the notes)

  • When grabbing the turkey from the store, ask the butcher to spatchcock it. Although its not very hard to do, it takes stress off you and most, if not all, stores will do this for free. Even neighborhood grocery stores will! If not, follow the pictures in this post to spatchcock the bird yourself.
  • 24-48 hours before you want to smoke your turkey, brine it. In a large roasting pan, fill it up a little under halfway with cold water, stir in 1 cup of sea salt, and 1/2 cup of brown sugar.
  • Carefully place the turkey into the water inside the roasting pan. Add the 2 sliced oranges, springs of thyme and rosemary.
  • Add more water if there is room in the pan and cover tightly with foil.
  • Place in the fridge for 24-48 hours.

Herb Butter Rub

  • When ready to smoke the turkey, turn the smoker on and allow it to smoke before preheating to 275 degrees with the lid shut.
  • In a small bowl, combine 1 cup of softened butter, 1 clove of minced garlic, fresh thyme, and pepper.
  • Take the turkey out of the brine, place on a pan like a cookie sheet, and pat down with paper towels.
  • Take a sharp knife and cut a small slit in the turkey's skin close to the legs.
  • Reach your hand up in-between the skin and the meat, carefully separating it from the meat, creating a pocket. Be careful to keep the slit small, you don't want to tear the skin off of the bird completely. You want to separate it from the breast and the legs.
  • Using your hands, spread the herb butter onto the meat under the skin. Then, gently press the skin down to help it all spread out.
  • Generously sprinkle Traeger rub all over the turkey. (skip this step if you are dry-brining)

Smoke

  • Place a wireless thermometer like the MEATER into the breast of the turkey.
  • Put the turkey, with the pan (to catch drippings for gravy) on the smoker.
  • Smoke for 4 hours or until the turkey reaches 165 degrees. Start checking your turkey at 3 hours and keep an eye on it, you don't want it going over 165 degrees.
  • Remove and allow the turkey to rest for 20-30 minutes before slicing.

Video

Notes

If you want to dry-brine your turkey, follow my dry brine timeline.
When you dry brine skip the Traeger rub. 

Nutrition

Calories: 543kcal Carbohydrates: 6g Protein: 62g Fat: 29g Saturated Fat: 11g Polyunsaturated Fat: 6g Monounsaturated Fat: 8g Trans Fat: 0.3g Cholesterol: 243mg Sodium: 4950mg Potassium: 893mg Fiber: 0.4g Sugar: 5g Vitamin A: 296IU Vitamin C: 7mg Calcium: 70mg Iron: 6mg
Course: Main Course

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