Crispy Smoked Spatchcock Turkey

A side view of the smoked spatchcock turkey on a white platter with green leaf lettuce, orange slices and pomegranates before carving.

Make your next holiday meal one to remember and serve this succulent, crispy smoked spatchcock turkey! This turkey is coated with a flavorful dry rub and then smoked low and slow to infuse the perfect kiss of smoke into wonderfully tender, moist meat. The whole family is sure to fall in love with this smoked turkey.

Course Main Dishes

Cuisine American

Prep Time 20

Cook Time 5

Resting Time 45

Total Time 6 5

Servings people

Calories 300kcal

Author Amanda McGrory-Dixon

Equipment

Smoker
Wood pellets, chips or chunks hickory recommended
Leave-in meat thermometer

Ingredients

10-15 pound whole turkey giblets and neck removed, fully thawed before brining
3-4 tablespoons kosher salt
1 tablespoon packed brown sugar
1 tablespoon smoked paprika
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
Olive oil

Instructions

Pat the turkey dry with paper towels. Rub kosher salt all over skin. Place the turkey on a large sheet pan in the refrigerator uncovered for 24-48 hours to dry brine for crispy skin and juicier, more flavorful meat. Do not wipe off the salt after brining.
Heat the smoker to 225 degrees F. Remove the turkey from the refrigerator. Flip the turkey so that the breast side faces down. You'll notice a triangle-shaped flap. Using kitchen shears, completely cut along one side of the flap and then completely cut on the other side of the flap to remove the backbone. Flip the turkey over and use your hands to flatten the turkey breast until you hear the breast bone crack.
Stir together the spices and herbs to make the dry rub. Rub it all over the turkey skin and gently lift the skin to rub some of the spices on the meat as well.
When the smoker reaches temperature, place the turkey in the smoker with the breast-side up and thighs closest to the heat source. Insert a leave-in thermometer into the thickest part of the breast meat without touching the bone, which can skew the reading. Close the lid and smoke until the turkey reaches an internal temperature of 130 degrees F, about three to four hours.
Remove the turkey from the smoker and crank up the heat to 400 degrees F. Generously brush the turkey skin with olive oil. Reinsert the meat thermometer and place the turkey back in the smoker. Continue to smoke until the turkey breast meat reaches an internal temperature of 157-160 degrees F, about 45 minutes to an hour and a half. As it rests, it will reach 165 degrees F. Loosely tent the turkey with aluminum foil and allow the meat to rest for 30-45 minutes. Carve the turkey. Enjoy!

Video

Notes

Store leftovers in the refrigerator for three to four days or freeze for six months.
The serving amount depends on the size. Expect to feed eight people with a 10-pound turkey and 12 people with a 15-pound turkey.
The dry rub nicely coats a 10-pound turkey. For a 15-pound turkey, you might want to increase the spices by half.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition