Smoked Spatchcock Turkey With Cranberry Glaze
On October 30, 2024
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Tender Spatchcock Turkey, brined in apple spice, slow-smoked to juicy perfection, then drizzled with Cranberry Glaze for the perfect finish.
Spatchcock Turkey with Cranberry BBQ Glaze
My Spatchcock Turkey transforms your holiday smoking game with the ingredients from my Smoked Turkey Brine & Seasoning Kit. This recipe delivers juicy meat and crispy skin in less time than traditional whole bird smoking. My apple spice brined turkey starts with rich seasonal flavors that penetrate deep into the meat. Each bite carries subtle, sweet and savory notes, while slow smoking adds a rich, deep tenderness. The finishing touch of sweet-tart cranberry glaze creates a glossy exterior that makes this bird as beautiful as it is delicious. From Thanksgiving feasts to weekend family gatherings, this method produces a turkey that’s easy to carve and guaranteed to impress your guests. Let’s get started.
What is spatchcock turkey?
Spatchcocking is a process which involves removing the backbone and flattening the turkey. This method allows heat to circulate evenly around the turkey, ensuring both white and dark meat reach ideal doneness at the same time. The flattened shape also creates maximum surface area for that coveted crispy skin. Beyond the cooking results, I love the presentation and simplified carving of a spatchcock turkey.
What size turkey do I need for spatchcocking?
You can spatchcock pretty much any size turkey or chicken, but the important part is planning enough for your guests. You can estimate around 1 pound of turkey per person when selecting your bird. This recipe uses a 15-pound turkey, perfect for feeding a larger crowd. You can still follow this recipe with a smaller bird, just be aware of how many people you’ll be serving. No matter the size of your turkey, you’re going to get a smoky, delicious result.
Susie’s Turkey Pro Tip
Don’t forget to allow enough time to thaw your turkey properly. Place your frozen turkey in the refrigerator and allow 24 hours of thawing time for every 5 pounds. For a 15-pound turkey, plan ahead with a full 72 hours of thawing time.
Apple Spice Brine for Turkey
One of my favorite ways to help get flavor deep inside of a thick turkey is using a brine. Brining your turkey creates a flavor foundation that carries through every bite of the finished product. The process draws moisture into the meat while seasoning it from the inside out, resulting in a perfectly seasoned, juicy turkey. My signature Apple Spice Turkey Brine combines seasonal spices with the subtle sweetness of apple juice for a balanced flavor profile that enhances the natural taste of the turkey.
Time your brine using the one-hour-per-pound rule. For this 15-pound turkey, I recommend brining for 15 hours. While you can brine up to 24 hours, extending beyond that timeframe can affect the meat’s texture and oversaturate the flavors. You can pick this up in my Smoked Turkey Brine & Seasoning Kit, or you can make it from scratch using this recipe.
How to Spatchcock a Turkey for Smoking
Some people like to spatchcock their turkeys before brining, but I prefer doing it after to avoid any potential punctures in the brine bag. Here’s how to spatchcock your turkey like a pro (you can also check out my post on How to Spatchcock a Turkey for a more detailed explanation):
- Remove the giblets and flip the bird. Place your turkey breast-side down on a sturdy cutting board.
- Cut out the backbone. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck.
- Remove the breast bone. Make a small cut in the cartilage and remove the breast bone for easier flattening.
- Flatten the turkey. Flip the bird breast-side up and press firmly on the breastbone until you hear a crack and the turkey lies flat.
- Position the wings. Tuck the wing tips behind the breasts to prevent burning and create an attractive presentation.
Once you’ve got your bird spatchcocked, hit it with a generous coating of my Smoked Turkey Rub (or your favorite seasoning for turkey), then you’re ready to get it on the smoker.
How Long to Smoke Spatchcock Turkey
This recipe will take around 4-5 hours to smoke a full-size spatchcock turkey. You’ll smoke your spatchcock turkey at 275 degrees F, so plan for approximately 30 minutes of cooking time per pound. For a 15-pound spatchcocked turkey, this typically means 4 and ½ to 5 hours of smoking time. However, cooking times are just guidelines, and you should always cook to internal temperature.
Each smoker and bird is a little different, so cooking to internal temperature is the most important factor in doneness. You want to glaze your turkey when it hits around 155 degrees F (which I’ll cover next). When your turkey is reading 165 degrees F in the thickest part of the breast, and 175 degrees F in the legs using a reliable meat thermometer, your turkey is ready to rest.
Glaze for Smoked Spatchcock Turkey
To boost the Thanksgiving feel to this recipe, I added some of my Cranberry BBQ Glaze in the final stage of cooking. This step is totally optional, but you’ll be happy you infused your turkey with a little of this sweet, tangy glaze. Once your turkey reaches an internal temperature of around 155 degrees F, simply pour your glaze directly onto the surface of your turkey. Don’t brush or try to rub it in, just make sure the entire surface is coated, then close the lid and continue smoking until your turkey is done.
How to Make Smoked Spatchcock Turkey
Now that you’re a turkey pro, let’s get smoking. Follow these simple steps for a spectacular holiday bird:
- Brine the turkey. Combine the Apple Spice Turkey Brine with apple juice, submerge the turkey, and refrigerate. You want to give your turkey at least an hour per pound to soak all that rich flavor in deep. You can brine your bird up to 24 hours.
- Preheat the smoker. Fire up your smoker to 275 degrees F with your favorite hardwood. I used almond for this recipe and absolutely loved the final result. It’s your turkey, so choose a wood you like.
- Spatchcock and season. Spatchcock and flatten the turkey, then coat with avocado oil and Turkey Rub for a perfectly seasoned exterior. The oil will help keep your turkey from drying out, while the rub adds layers of sweet, savory flavor to your bird.
- Smoke the turkey. Position the bird flat on the grates, close the lid, and let the smoke work its way deep inside. For this spatchcock recipe, you don’t need to flip your turkey while smoking. Just keep an eye on internal temperature so you know when to glaze.
- Apply the glaze. When your turkey reaches an internal temperature of 155 degrees F, it’s time to hit it with some of that tangy Cranberry Glaze. Make sure the entire surface gets an even coating so each bite of turkey packs a punch. After glazing, close the lid and continue smoking until your beautiful bird reads an internal temperature of 165 degrees F in the thickest part of the breast.
- Rest and carve. Remove your spatchcock turkey to your cutting board, and allow it to rest 20-30 minutes before carving. I like to shingle the breasts, then cut off the legs and thighs as whole pieces.
More Spatchcock Bird Recipes
I’ve got plenty more spatchcock recipes if you’re a fan of this Spatchcock Turkey with Cranberry BBQ Glaze. Whether you want to try a new flavor profile for your turkey, or try a different bird altogether, I’ve got you covered. You can find all of my over 600 BBQ recipes in Hey Grill Hey App, but here are some crowd-pleasers to try next:
Smoked Spatchcock Turkey Recipe
Enjoy Thanksgiving in a bite with this Smoked Spatchcock Turkey with Cranberry BBQ Glaze recipe. After you’re carving it up with your guests, feel free to give this recipe a 5-star review and tell me about your experience in the comment section below. Make sure you snap a couple photos of your beautiful bird, so you can share them with us all by tagging @heygrillhey on Instagram and Facebook.
When you’re ready to take your smoked turkey game to a whole new level, head over to The Grill Squad. I’ve got an in-depth course with picture guides and how-to videos, walking you every step of the way to a perfect Thanksgiving turkey. This course is a must-have for anyone serious about becoming a Backyard BBQ Hero.
Smoked Spatchcock Turkey with Cranberry Glaze
Video
Ingredients
- 1 15-pound turkey spatchcocked
- 1 gallon apple juice
- 1 cup Apple Spice Turkey Brine
- 2-3 Tablespoons avocado oil
- ¼ cup Smoked Turkey Rub
- ½ cup Cranberry BBQ Glaze
Instructions
- Brine the turkey. Combine 2 cups of Apple Spice Turkey Brine with 1 gallon of apple juice (or water) and whisk until the salt is completely dissolved. Remove the gizzards and neck and then place the turkey in your brine bag. Set the bagged turkey in a baking dish with walled edges and carefully pour the turkey brine into the bag. Press out any excess air from the bag. Twist the bag closed and secure it with the twist ties. Transfer the turkey to a refrigerator and brine for 1 hour per pound of turkey.1 15-pound turkey, 1 cup Apple Spice Turkey Brine, 1 gallon apple juice
- Preheat the smoker. Preheat your smoker to 275 degrees F with your favorite hardwood. I recommend pecan, maple, apple, or alder for smoking turkeys. On this turkey I tried almond wood for the first time and it was great.
- Spatchcock the turkey. Remove your turkey from the brine, pat dry, then place on a cutting board. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird. Flip it breast side down and remove the backbone by cutting up both sides with kitchen shears. Snip the inside of the breast bone and turn the turkey over. Press the center of the breast down until you hear a crack and the breast lays flat on your work surface. Tuck the wing tips behind the wings.
- Season with oil and turkey rub. Flip your turkey breast side down on your work surface. Drizzle with 2 Tablespoons of the avocado oil. Spread the oil all over with your hands and then season with Turkey Rub. Turn the turkey back over and drizzle with the remaining avocado oil. Season the top evenly with Turkey Rub.2-3 Tablespoons avocado oil, ¼ cup Smoked Turkey Rub
- Smoke the spatchcocked turkey. Carefully transfer your turkey directly to your smoker grates and make sure the wings are still tucked, the thighs are turned out and the turkey is laying flat. Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 155 degrees F in the thickest part of the breast.
- Glaze the turkey. Drizzle the turkey liberally with the Cranberry Glaze. Close the lid and continue smoking until the breast reads 160 degrees F and the glaze is tacky. Usually 30 more minutes.½ cup Cranberry BBQ Glaze
- Rest the turkey. Gently remove the turkey from the smoker to a large cutting board. Allow your turkey to rest for 10-15 minutes before carving.
- Carve and serve. Remove the thighs and legs first. Separate the leg and leave whole. Remove the skin from the thighs and shred the thigh meat. Chop the skin into small pieces and then mix into the thigh meat. Carefully separate and remove the wings and cut at the joints into individual pieces. Run your knife along the central breast line and when you hit the ribs, turn your knife and slice against the ribs until the breast is completely removed. Slice the breast into slices as thick or thin as you like. Arrange the carved turkey onto your serving platter and garnish with herbs, as desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was the best turkey I’ve ever had and I got to serve it twice this year!! Hands down the BEST. Everyone raved. It was the star of my Thanksgiving spread. Every morsel was eaten.
Susie this was seriously the best turkey I ever made! The cranberry glaze put it over the top. My only disappointment is that I didn’t make a bigger one! I can’t wait to make another and I am not going to wait for a holiday to have it! THANK YOU!
Best turkey we’ve ever cooked. We’ve done a few different recipes over the years this one was the best so far. Turkey was moist, smokey, and when we cut up the turkey the glaze added extra flavor and moisture. We had two turkeys and a brown sugar glazed ham at our Thanksgiving of 40 people and this 18 lb was pretty much gone by the end of the night.