Easy Smoked Spatchcock Turkey Recipe

A smoked spatchcock turkey is a turkey that has had its backbone removed, allowing the bird to fan out into one flat layer before being smoked or cooked via the indirect heat of woodsmoke. Cooking a whole turkey is notoriously challenging: the breasts cook quicker than the thighs, and its size and shape make it unwieldy. Spatchcocking enables the meat to cook more evenly and makes it easier to fit on the grates of a smoker.

Smoking the turkey elevates this preparation another notch, infusing the meat with a rich, smoky depth. Using a smoker to prepare the turkey also frees up room in the oven for your favorite Thanksgiving side dishes, like Chef Mashama Bailey’s cornbread dressing.

Spatchcocking a turkey follows the same process as spatchcocking a chicken, only with a bigger, heavier bird. A butcher may spatchcock the bird for you, but a pair of sturdy poultry shears will allow you to do it at home with ease. Here’s how:

1. 1. Remove the backbone. On a clean cutting board, place the bird breast-side down. Find the backbone of the turkey (the bone that runs down the length of the bird). Use sharp kitchen shears to cut along both sides of the backbone, working as close to the bone as possible. Start at the tail and work your way up the bone, cutting a few inches on one side and then switching to the other side. Repeat this process until you reach the neck cavity. Remove the backbone and reserve it for turkey stock.
2. 2. Crack the breastbone. Flip the turkey breast-side up. Rotate the turkey legs to point inward, towards the breast. Place one palm over the other on top of the breastbone, then firmly press down until you hear joints crack and can easily flatten the breast onto the cutting board.
3. 3. Make it tidy. Tuck the wingtips behind the breast, or remove them with shears and use them to make stock. Trim off any excess fat around the cavity or neck.

Whether you’re a smoking pro or smoking a turkey for the first time, consider these tips:

1. 1. Use sharp kitchen shears for spatchcocking. Cutting through the leg and hip bones may be tricky, but freshly sharpened scissors will help you get through the joints.
2. 2. Brine the bird in advance. Wet- or dry-brining the turkey twelve to twenty-four hours ahead of time will ensure the bird is juicy and flavorful throughout. Learn how to make the perfect smoked turkey brine.
3. 3. Save the backbone and giblets for making turkey stock and gravy. Spatchcocking a turkey will result in lots of trimmings. Save the backbone and wingtips for stock, which will come in handy for making homemade gravy. You can even incorporate the giblets into your favorite turkey gravy recipe.
4. 4. Choose the right wood chips, logs, or pellets. There are a variety of smoking woods, each with a unique flavor. For a stronger flavor, go for mesquite or hickory. Use maple or pecan wood for a milder flavor; opt for applewood or cherrywood chips for something fruitier. Here’s how to select the best wood for smoking.
5. 5. Keep the temperature consistent. When smoking any variety of meat, keeping the smoker’s temperature consistent is key. Any dramatic dips or elevations in temperature could result in unevenly cooked, dried-out turkey meat.
6. 6. Follow the thermometer, not the clock. The time required to cook your turkey fully will vary depending on the smoker, the size of the bird, and other factors. While most turkeys will take two to three hours to cook in the smoker, use a high-quality meat thermometer or instant-read thermometer to monitor the internal temperature. Remove the meat when the thickest part of the thigh reaches 175 degrees Fahrenheit, and the thickest part of the breast reaches at least 157 degrees Fahrenheit. Let the turkey rest to allow for carryover cooking and the redistribution of juices.
7. 7. Find the right smoker for you. A pellet smoker, sometimes referred to as a pellet grill, allows you to grill, smoke, or roast all in one. A charcoal smoker uses burning charcoal while an electric smoker runs on electricity (and is the easiest to use). You can use any type of meat smoker to make smoked spatchcock turkey, provided it is large enough to accommodate your bird.