How to Spatchcock a Turkey
Place the turkey breast-side down on a cutting board.
Using sharp poultry shears, cut along both sides of the backbone from tail to neck to remove it.
(Save the backbone for stock or gravy!)
Flip the turkey over so the breast side faces up.
Firmly press down on the breastbone with both hands until you hear a pop. The bird should now lie flat.
Tuck the wings under the breasts to prevent burning.
🔪 Pro Tip: For better results, trim any excess fat or skin near the tail and neck after spatchcocking.
Step-by-Step Smoking Instructions
Dry Brine (Optional but Recommended)
Season all over (especially under the skin) with kosher salt. Refrigerate uncovered on a wire rack over a tray for 12–24 hours.
Season the Turkey
Remove from the fridge 30–45 minutes before smoking. Pat dry. Rub with olive oil or melted butter, then season generously with your poultry rub on both sides and under the skin.
Preheat the Smoker
Set your smoker to 275°F, using mild wood like pecan or apple for a clean, flavorful smoke.
Smoke the Turkey (Skin Side Up)
Lay the spatchcocked turkey flat on a wire rack or directly on the smoker grates, skin side up.
Spritz or baste with melted butter, apple juice, or broth every 45 minutes.
If you use a drip pan, add aromatics like onion, citrus, and herbs beneath the bird for extra flavor.
Cook to Temperature, Not Time
Smoke until the breast reaches 160°F and thighs hit 170°F.
Total cook time: 2.5 to 3.5 hours—faster than a whole intact bird.
Optional: Rotate the bird halfway through for even color and heat exposure.
Rest & Carve
Remove turkey from smoker and tent loosely with foil. Let it rest for 30 minutes. Carve by removing legs, thighs, wings, and slicing the breast meat against the grain.
