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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 flavors of the wood smoke to penetrate the meat. Resting after cooking, redistributes juices, ensuring every slice is tender.
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.
How to Make a Smoked Spatchcocked Turkey
Preparation and Brining
- Ask your butcher to spatchcock the turkey, or do it yourself using sharp kitchen shears to remove the backbone of the turkey. Flatten the bird by pressing down on the breastbone. When it is flat, you will feel the ribcage break.
- 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.
- Submerge the spatchcocked turkey in the brines and add the orange quarter, thyme, and rosemary.
- Cover tightly with foil and refrigerate for 24-48 hours.
Herb Butter and Seasoning
- Preheat your smoker or pellet grill. Let it smoke and then allow it to reach 275 degrees with the lid shut.
- In a small bowl, mix softened butter, minced garlic, fresh thyme, and black pepper.
- Remove the turkey from the brine, pat it dry with paper towels, and place it on a large pan like a cookie sheet.
- 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.
- Generously sprinkle Traeger rub all over the turkey, ensuring even coverage all over the whole turkey.
Smoking
- Insert a wireless thermometer into the thickest part of the breast.
- Leave the turkey breast side up on the pan to catch the drippings, then put the pan on the smoker grill grates.
- Smoke the turkey for approximately 4 hours, or until the internal temperature reaches 165 degrees.
Resting and Serving
- Remove the turkey from the smoker and cover it loosely with aluminum foil. Let the turkey rest for 10-15 minutes.
- 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
Pair of kitchen shears if you are spatchcocking your turkey yourself. A wireless meat thermometer will ensure you do not overcook your turkey and dry it out. 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
What does spatchcocking a turkey mean?
Spatchcocking, or butterflying, involves removing the backbone and flattening the turkey. This method allows for even cooking and reduces cooking time.
Do you have to brine a spatchcocked turkey?
While not required, brining ensures the turkey stays moist and flavorful. A wet brine infuses the meat with seasonings, while a dry brining creates crispier skin.
What’s the best wood for smoking turkey?
Mild wood like apple, cherry, or pecan are ideal for turkey, adding a subtle, smoky flavor without overpowering the meat.
How do you know when a turkey is done?
Use the meat thermometer to check the internal temperature. The turkey is done when the thickest part of the beast reaches 165 degrees.
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Smoked Spatchcock Turkey Recipe
Ingredients
Brine
- 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
- 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!
- 24-48 hours before you want to smoke your turkey, brine it. In a large roasting pan, fill it up a little under half way 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 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.
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.
- Remove and allow the turkey to rest for 15 minutes before slicing.
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Jamie Robinson
Yummy
Madison Reid
I agree! It’s so delicious!