Smoker ·
Smoked Spatchcock Turkey
Flatten the bird, dry brine it a day ahead, and smoke it hot and fast. You get juicy breast meat, rendered skin, and a turkey that's done in about three hours instead of hogging the oven all day.
- Prep
- 30 min
- Cook
- 3 hr
- Dry brine and rest
- 1 day 30 min
- Serves
- 10 to 12
A whole turkey on the smoker is a pain: the legs lag behind, the breast dries out, and the skin turns to rubber. Spatchcocking fixes all three. Cut out the backbone, press the bird flat, and everything cooks at the same pace. Run your pit at 275 to 300°F with a light fruitwood smoke and you'll have dinner on the table while the football is still on.
Ingredients
Turkey and dry brine
- 1 whole turkey, 12 to 14 lb, fully thawed (not pre-brined, kosher, or "enhanced")
- Kosher salt: about 1 tsp Diamond Crystal per pound of turkey (or about ½ tsp Morton kosher per pound)
- 1 tbsp light brown sugar
- 1 tsp baking powder (aluminum-free) for crisper skin
Rub
- 1 tbsp coarse black pepper
- 2 tsp granulated garlic
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp ground sage
- 4 tbsp unsalted butter, melted (or neutral oil)
Fuel and gear
- Apple, cherry, or pecan wood (chunks, splits, or pellets)
- Heavy poultry shears or a sharp chef's knife
- Instant-read thermometer, plus a leave-in probe if you have one
- Sheet pan with a wire rack
Steps
- Thaw it right. A frozen turkey needs about 1 day in the fridge for every 4 to 5 lb, so a 14 lb bird needs 3 days. Never thaw on the counter.
- Spatchcock. Pull out the neck and giblets (save the backbone and neck for gravy stock). Set the turkey breast-side down and cut along both sides of the backbone with poultry shears. Flip it over and press hard on the breastbone with the heel of your hand until it cracks and the bird lies flat. Tuck the wing tips behind the breast.
- Dry brine, 24 to 48 hours ahead. Pat the bird dry. Mix the salt, brown sugar, and baking powder, and sprinkle it evenly over both sides, working some under the breast and thigh skin. Set it skin-side up on a rack over a sheet pan and refrigerate uncovered. The open air dries the skin, which is half the battle.
- Fire up. Bring your smoker, pellet grill, or kettle set up for indirect heat to 275 to 300°F. Use a light hand with the wood. Turkey soaks up smoke fast, and too much tastes like an ashtray.
- Season. Don't rinse the bird. Brush it all over with melted butter, then dust both sides with the rub. It's already salted, so skip salt in the rub.
- Smoke. Lay the turkey skin-side up and flat on the grate, legs pointed toward the hotter side of your cooker. Put the leave-in probe in the thickest part of the breast, not touching bone. Close the lid and let it ride.
- Check temps, not the clock. Start checking at about 2 hours. A 12 to 14 lb spatchcocked bird usually takes 2½ to 3½ hours at this temperature, longer on a cold or windy day. It's done when the thickest part of the breast reads 165°F on an instant-read thermometer and the thighs read 175 to 180°F.
- Crisp the skin if it needs it. If the meat is done but the skin is still soft, crank the cooker to 375°F or higher (or move the bird to a hot oven) for 10 to 15 minutes. Watch it closely so it doesn't burn.
- Rest. Move the turkey to a cutting board, tent it loosely with foil, and rest it 20 to 30 minutes. The juices settle back into the meat instead of running all over the board.
- Carve. Take off the legs and thighs, then each breast half in one piece. Slice the breast across the grain into ½-inch slices. Serve it right away, and refrigerate leftovers within 2 hours.
Pitmaster tips
- High desert reality: Reno air is dry and our winter wind steals heat from a cooker fast. Park the pit out of the wind and give yourself an extra 30 to 45 minutes of cushion.
- No stuffing in a smoked bird. Make the stuffing in a pan; stuffing inside the cavity can stay in the danger zone too long.
- Fruitwoods like apple and cherry give turkey a mild smoke and good color. Save mesquite and heavy hickory for beef.
- Calibrate your thermometer in ice water (it should read 32°F) before the big day. A thermometer that's 5° off is the difference between juicy and dry.
- Make gravy stock while the bird brines: roast the backbone and neck, then simmer them 2 hours with onion, celery, and carrot.