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Spatchcock smoke roasted turkey on a wooden cutting board
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5 from 10 votes

Spatchcock Smoke Roasted Turkey

Spatchcock Smoke Roasted Turkey will be the star of your Thanksgiving spread this year. There is nothing more impressive than a smoked spatchcock turkey.
Prep Time15 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Comfort Food, Party Food
Keyword: spatchcock turkey
Servings: 15 people


  • 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


  • 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.


Calories: 375kcal | Carbohydrates: 1g | Protein: 47g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 171mg | Sodium: 552mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg