The best part about this spatchcocked bird is that you really don’t need to fuss over it much. It goes onto the smoker and you only need to mist it with apple cider every hour. Easy and simple to make a juicy turkey with smoky flavor. Lastly allow the turkey to rest for around 30 minutes so all of the juices flow back into the meat to keep it juicy.
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Why You’ll Love this Recipe
Love this smoked spatchcocked turkey recipe?” Try some thanksgiving sides to go along with it like Creamy Truffle Parmesan Mashed Potatoes, Classic Cranberry Sauce, Green Bean Casserole, and round out the holiday feast with Asian Apricot Spiral Ham.
Ingredients to make Spatchcocked Turkey
This smoked spatchcocked turkey recipe only calls for 3 ingredients and is smoked to juicy perfection.
- Whole Turkey – use the spatchcock method to split the bird which helps you get a more even cook (see below for instructions). Cooking time will vary based on the weight on your turkey so make sure to test internal temperature with a meat thermometer and remove when it reads 160ºF when inserted into the thickest breast meat.
- Spice Rub – your choice spice rub or poultry seasoning. For this recipe I used Spiceology x Over the Fire Cooking’s Sweet Carolina Blonde Pork & Poultry Rub but anything will work great.
- Kosher Salt & Black Pepper – optional, but use if you’re spice rub does not have much salt or is salt free. Always season the cavity of the turkey as well.
- Apple Juice or Apple Cider – use a spray bottle to mist the bird periodically throughout the smoke to keep the bird moist and it also helps develop a crispier skin.
Find the printable recipe card with exact measurements and instructions below.
Special Equipment Needed
- Smoker: such as a Big Green Egg, Recteq, Traeger, or other wood or pellet smoker.
- Pellets or Wood: because the turkey smokes for 4 hours, make sure you check your pellet or wood supply before you start this recipe. You’ll need
- Spray Bottle: for misting the turkey with apple juice
- Sharp Kitchen Shears: you can purchase poultry shears on Amazon, the grocery store, or even pick up a cheap pair at places like HomeGoods. Just make sure they are sharp so you won’t have struggle when you cut through the backbone of the turkey.
How to Make this Recipe
Thanksgiving dinner will be extra delicious when you present this perfectly smoky spatchcock turkey recipe with incredible flavor. If you want an even MORE flavorful bird, make sure you use a wet brine a couple days before.
1: Preheat the Smoker
- Make sure the pellet hopper is loaded up. Preheat the smoker to 400ºF for 15 minutes.
2: Spatchcock the Turkey
- Place the turkey breast side down on a large cutting board. Use a good pair of kitchen shears or a very sharp knife and cut down the sides of the backbone to remove it. Save the backbone for gravy or stock
- Flip the turkey over skin side up and using both hands, press down hard on the breast bone to flatten the turkey down. Place on a rimmed baking sheet.
3: Season the Turkey
- Dry the turkey well with paper towels.
- Rub the spice blend all over the outside of the entire turkey, including the underside.
4: Smoke it
- Place the turkey directly on the grill grates, breast side up. Close the lid and cook for 30 minutes.
- Reduce the temperature of the smoker to 300ºF and continue to cook until internal temperature reaches 160ºF when inserted into the thickest part of the breast, about 3 hours, misting with apple cider or apple sauce every hour or so.
- Remove from the smoker and let the turkey rest covered with aluminum foil for 20-30 minutes before carving. This keeps the turkey from releasing all of the flavorful juices and keeps the meat tender after it’s carved.
- Carve and serve.
What to Serve with Smoked Spatchcocked Turkey
- Creamy Stovetop Mac & Cheese
- Butternut Squash Mac & Cheese
- Brown Butter Mashed Potatoes
- Mashed Sweet Potatoes with Maple Butter
- Sweet Bread Stuffing
Tips for Storing Leftovers
FAQs
Yes, you can. Here are suggested times. Test doneness with a meat thermometer in the thickest part of the breast for an internal temperature of 165ºF.
– 12 lb turkey: 1.5–1.75 hours
– 14 lb turkey: 1 hour and 20 minutes
– 18–20 lb turkey: 1–1.33 hours
A 14 lb turkey takes about 80-90 minutes on the smoker versus roasting in the oven which can take 3 hours or more.
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Smoked Spatchcocked Turkey Recipe
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Ingredients
- 18 lb turkey, defrosted
- ⅓ cup poultry spice rub, your favorite poultry spice rub
- 3 cups apple cider, or apple juice
- kosher salt, optional (only use if your spice rub choice is low or no sodium)
- black pepper, optional (only use if your spice rub needs more seasoning)
Instructions
- Preheat the smoker to 400ºF for 15 minutes.
- Rub the spice blend all over the outside skin of the bird, including the underside.
- Place the turkey directly on the grill grates, breast side up. Close the lid and cook for 30 minutes.
- Reduce the temperature of the smoker to 300ºF and continue to cook until internal temperature reaches 160ºF, about 3 to 4 hours, misting with apple cider or apple sauce every hour or so.
- Remove the turkey from the smoker and allow it to rest for 20-30 minutes covered with aluminum foil before carving. This keeps the turkey from releasing all of the flavorful juices and keeps the meat tender after it’s carved.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
so simple and incredibly delicious!