Smoked Spatchcock Turkey

Learn how to spatchcock turkey for the perfect moist turkey every time! This gorgeous dry brine turkey recipe cooks quickly and is so flavorful.

Course Main Course

Cuisine American

Keyword How to Spatchcock a Turkey, smoked spatchcock turkey, Spatchcock Turkey, spatchcock turkey recipe

Prep Time 15

Cook Time 2 30

Rest Time 1 30

Total Time 1 3 15

Servings servings

Calories 272kcal

Pat the turkey dry and lay it breast side down. Using a good pair of kitchen shears, cut up the whole back side of the turkey, along the spine, using the spine as a guide. Make the cut from end to end. Repeat this for the other side.
5 pound Whole Turkey
Once the spine is removed, turn the turkey over and give the breast a gentle push in the middle, to try to separate the breast bone. Push until it starts to give way and lays flatter.
Spray the turkey lightly all over the skin with the nonstick spray. In a small bowl, mix minced garlic, salt, and pepper. Stir to combine.
½ Cup Salt, ¼ Cup Pepper, ¼ Cup Dried Minced Garlic, Butter Flavored Nonstick Cooking Spray
Coat the turkey in a healthy dose of the seasoning. Get all the nooks and crannies, the back side, and even under the skin where possible. Wrap the turkey with plastic wrap and let it rest in the fridge for a day.
Preheat the smoker to 300 degrees. Place the whole turkey right on the grates.
Every hour or so, brush a little bit of melted butter on the turkey. This helps brown and crisp it up. Once the breast reaches an internal temperature of 175, pull the turkey out and let it rest for at least 30 minutes. Carve and enjoy!
1 Tablespoon Melted Butter

Spatchcock is a great way to get nice and even cooking with your turkey. It also shortens the cook time by eliminating a giant hollow cavity under the thickest part of the bird! It might take a time or two to really get the hang of getting the turkey ready, but it will be worth it!
You may have to be heavy handed and a little forceful to finish getting that spine out. It’s going to look like it’s messy, but once you flip it is when it all comes together.
You can use other seasoning options such as a poultry mixture. This is all about preference. However, you absolutely cannot skip the salt as it’s necessary for the brining process.
Dry brining a turkey is a process that really elevates the flavor of the turkey and really crisps up the skin by getting rid of any extra moisture. However, there is no liquid involved, which makes it much easier to execute.
If you have the time, leave your turkey to brine for 48 hours. It’s the best for a really deep flavor profile.
I used pecan pellets, but apple or cherry pellets are two great choices you can use as well with turkey.
Worry less about the time the turkey is cooking and focus on the internal temperature. If you do this, it won’t matter what size turkey you have because no matter how big or small it is, it just has to reach that internal temperature, which signifies it’s ready to go.