Spatchcock Smoke Roasted Turkey
On November 07, 2019 (Updated May 14, 2024)
This post may contain affiliate links. Please read our disclosure policy.
Spatchcock Smoke Roasted Turkey will be the star of your Thanksgiving spread this year. By spatchcocking the turkey first, you flatten the cooking surface, allowing for faster cook time and lots of smoke flavor.
Spatchcock Turkey
There is nothing more impressive than a beautiful whole roasted bird with crispy golden skin to elicit the oooooooohs and aaaaaaaaaaahs of approval from your in laws. When they ask why the bird is flat, you can tell them it has everything to do with even cooking temperatures and distribution of heat and more smoky flavor penetration from your grill.
What you don’t have to tell them is that your turkey cooked in less than half the time of a normal turkey and you were able to actually enjoy your morning. Everybody wins, but I think you win the most.
What Size Turkey Do I Need?
Before we jump into the specifics on spatchcocking a turkey, we need to talk size. I recommend planning 1 pound per person (ex: a 10 lb turkey would feed 10 people). Not everybody is going to be eating a pound of turkey, you also need to account for bones, giblets, etc. that are included in your turkey. Also, LEFTOVERS!! Perhaps the best part of a turkey!
This recipe is designed for a smaller turkey, 10-12 pounds. I don’t recommend this recipe for birds any larger than that with this high temperature grilling technique because the skin will overcook before the internal temperature is right. If you need more than 10-12 pounds, cook two turkeys (double the wings and legs that way, anyways!)
Next, up, a quick note on brining. Frozen turkeys will almost always be pre-injected with a saline solution to help them stay juicy during cooking. If that is what you want to use, that is absolutely fine! There are millions of discussions about wet brining/dry brining, etc. Those are for whole roasted birds, in my opinion. The purpose of a spatchcock smoke roasted turkey is to get great flavor from the grill and cook fairly quickly. If you do decide to brine, I do not recommend a brine with any sugar in it, as it is likely to burn or get too dark with the high temperature cooking in this recipe.
How to Spatchcock a Turkey
Spatchcocking a turkey is actually much more simple than it may seem. Make sure you have a sharp pair of kitchen shears, and you’ll be ready to go. I have the instructions in the recipe card below, but I am going to expand on the condensed version up here so you can tackle this turkey with full confidence!
First: Prepare the Bird. Create a fairly open work space for yourself that is easy to sanitize. Any time you are working with raw poultry, easy clean up is a must. Remove the neck and any other gizzards from the cavity of your turkey and flip it breast side down on your cutting board.
Second: Cut! Starting on one side of the backbone, use your shears to cut a straight line from the tailbone to the neck. Most of the bones will be fairly easy to cut through with sharp scissors. Repeat on the other side of the backbone and cut all the way through until you can remove the backbone completely.
Third: Flatten that bird. Turn the turkey over onto it’s back. Turn out the thighs until they lay flat on the cutting board. Using both hands, press firmly on the breastbone of the turkey until you feel a snap and the breast presses down to the cutting board. Take the wing tips and tuck behind the back of the turkey. You are now ready to dress your turkey! Nicely done!
Once your turkey is flat, you can add whatever seasonings you like. My favorite thing to do is slide herbed butter (the recipe is below) underneath the skin to add moisture and flavor to the breast while helping crisp the skin. This method truly saves time too!
How Long to Smoke a Spatchcock Turkey
A 10 lb turkey will cook in about 45 minutes on a 450 degree grill; a larger 12-15 lb turkey would take close to an hour and 15 minutes or more. The real key is constantly monitoring the internal temperature of your turkey. Remember that the only way to know if your turkey is both safe to eat and not overcooked is with an accurate digital thermometer. Check in the thickest part of the breast and thigh for an internal temperature of 165 degrees F.
For your reference, I cooked this turkey on my pellet grill with apple wood pellets. Any type of indirect smoker or indirect grilling set-up would work as long as you can maintain high temperatures without worrying about flare-ups from grease and butter dripping off of the bird.
Can I Roast a Spatchcock Turkey in the Oven?
Absolutely! If you are concerned about flare-ups, you can set the turkey on a foil lined baking sheet. The temperature in your oven will be the same, but you can plan on this method increasing the overall cook time. I would plan an extra 15-30 minutes of cook time for an oven roasted bird.
One of the major upsides about using this pan method is that you will have the melted butter and turkey drippings to use in gravy. In fact, I will occasionally place my turkeys in a pan before placing them on the grill when I want to reserve the drippings.
More Spatchcock Recipes
So you’re a spatchcocking master now, huh? Now that you’re a master at cooking a flattened bird, check out these other delicious spatchcock recipes:
Grilled Spatchcock Chicken
Spatchcock Smoked Chicken with Cherry Chipotle BBQ Sauce
And if you just want to keep things simple with your smoked turkey, this recipe is the best of the best for smoking your bird:
Spatchcock Turkey Recipe
Watch the video below, and let’s make some really good food! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. Head on over to YouTube, Instagram, or Facebook for more behind the scenes action!
Spatchcock Smoke Roasted Turkey
Ingredients
- 1 10 pound turkey gizzards and neck removed
- 2 Tablespoons olive oil
- salt and pepper
Herb Butter
- 8 Tablespoons unsalted butter softened
- 1 Tablespoon fresh sage finely minced
- 1 Tablespoon fresh rosemary leaves
- 1 Tablespoon fresh thyme leaves
- 2 teaspoons coarse Kosher salt
- 2 teaspoons coarse black pepper
Instructions
- Preheat your smoker or indirect grill to 450 degrees F.
- Create a fairly open workspace for yourself that is easy to sanitize. Flip your turkey breast side down on your cutting board. Starting on one side of the backbone, use your shears to cut a straight line from the tailbone to the neck. Most of the bones will be fairly easy to cut through with sharp scissors. Repeat on the other side of the backbone and cut all the way through until you can remove the backbone completely.
- Turn the turkey over onto it's back. Turn out the thighs until they lay flat on the cutting board. Using both hands, press firmly on the breastbone of the turkey until you feel a snap and the breast presses down to the cutting board. Take the wing tips and tuck behind the back of the turkey.
- In a small bowl, make the herb butter by thoroughly combining the butter, herbs, salt, and pepper. Using your fingers, distribute the herbed butter evenly under the skin all across the turkey.
- Drizzle the turkey with olive oil, season with salt and pepper, and carefully transfer to the grill grate. Close the lid and roast for 45 minutes, or until an internal thermometer reads a minimum of 165 degrees in the breasts and thighs of your turkey. The thighs may be a slightly higher temperature by the time the breast is fully cooked.
- Remove the turkey from the grill and allow to rest for 15 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published November 2016. It has since been updated with more information and helpful tips. The recipe remains the same.
How do I prevent flare ups even when my pellet grill was new when I cook at a hi temp with fatty foods it flares up I can reverse sere stakes no problem but really thick cut bacon better have a fire extinguisher on hand
You can try putting a drip pan underneath it.
Hi Susie,
I’m going to spatchcock a 24lbs turkey.How many hours should you apply the rub in before cooking it? Also do you recommend basting it so that the skin gets crispier? I’m planning on using apple and cherry pellets.
I always apply the rub just before smoking. I don’t generally baste, instead I like to put butter under the turkey skin.
Thank you so much for getting back to me. What kind of rub would you recommend if fresh citrus fruits are used with the turkey?
Could I get the gravy recipe please? I’m spatchcock I got two 12 pounders tomorrow and will catch the drippings!?!
we had turkey cut in half ..cooked half at one time..till we bought the tail gate elecric pellet smoker
I’m going to give this a shot since I normally rotisserie my birds but the turkey is too big. Do you roast it skin side up or down on the grill? Do you ever flip it?
I keep it skin side up and don’t rotate it.
I would like to try this. I have an Oklahoma Joe smoker and doubt I can get my temp up to ~400 degrees. Can I cook at 225 until the bird is done or will it be too dry?
You can spatchcock it and smoke it like I do in my Smoked Turkey recipe. I would finish it up in a hot oven to crisp up the skin. https://heygrillhey.com/smoked-turkey/
Love your site! Planning on spatchcocking a turkey then using your brine. Should I also do the butter rub?
I see some posts saying to do slow @225 then turn up to roast. What temp do you turn it up to? I’m new at this and don’t want to mess it up for Thanksgiving,.
If I brine the turkey, I will usually drizzle the skin with some olive oil to help it get crisp. When I spatchcock a turkey, I follow the recipe and temperature instructions in the recipe above. If you are wanting to smoke it at a lower temperature, you can follow this recipe, https://heygrillhey.com/smoked-turkey/
If I wanted to spatchcock and smoke the entire time. How many minutes per pound?
That info is in the post!
I’m thinking of tackling this recipe for Thanksgiving this year, with a few mods, I was going to smoke it slow and low for an hour or two before cranking the heat up to roast, just to up the smokey flavor. I was also going to use the Smoked Turkey brine on it. My question is, between the brine and the herbed butter under the skin, would I end up with a bird that’s too salty? Should I remove or tone down the salt from the butter?
I think cutting back the salt in the butter is smart if you’re brining your turkey in advance. You could easily get it too salty. The smoke first sounds delicious, too!
Can this be done on a regular large 4 burner gas grill?
Yes, I would recommend only using two of the burners on high and the other two on low. Place the turkey over the burners that are on low so you don’t have flare ups and burn the bottom of the bird.
What kitchen shears do you use? I bought some shears last year and they were horrible at cutting through the turkey. This tutorial makes it look super easy to cut through the spine on Mr. Gobbler or Mrs. Hen. Took me forever to cut it out. Unless I was doing it wrong…
A good pair of shears makes all the difference! These are what I use! https://amzn.to/2u4Kt7l
Having a large family gathering this weekend. Really want to try this but wife bought a 20lb Turkey. Any suggestions on time? And how to add smoke? Was hoping to use my electric smoker. Thank you
Hey John! I would use the herbed butter in this recipe and then smoke with the instructions from this post: https://heygrillhey.com/smoked-turkey/
That will give you a more traditional turkey. I’ve seen a lot of people struggle to get a spatchcocked turkey into an electric smoker, especially that size, because once opened they just take up a ton of room.