Crispy Smoked Spatchcock Turkey Recipe
Make your next holiday meal one to remember and serve this succulent, crispy smoked spatchcock turkey! This turkey is coated with a flavorful dry rub and then smoked low and slow to infuse the perfect kiss of smoke into wonderfully tender, moist meat.
How to Make the Best Crispy Smoked Spatchcock Turkey
Nothing says holiday celebration like a perfectly smoked turkey that’s golden, crispy, and impossibly moist. This crispy smoked spatchcock turkey is a game-changer for anyone looking to break free from traditional roasting methods. By spatchcocking the turkey—removing the backbone and flattening it out—you create more surface area for smoke penetration and ensure even cooking throughout.
The secret to success lies in the dry brining process, which seasons the meat deep within and helps develop that coveted crispy, golden skin. Combined with a flavorful dry rub of smoked paprika, sage, thyme, and rosemary, this turkey becomes a showstopper that your family will be talking about for years to come. The low-and-slow smoking at 225 degrees creates incredibly tender meat infused with that perfect kiss of smoke.
Whether you’re smoking over hickory, oak, or your favorite wood, this recipe delivers restaurant-quality results that are surprisingly simple to execute. With just 20 minutes of prep and around 5 hours of smoking time, you’ll have a stunning centerpiece that’s sure to make your holiday meal one to remember.
Crispy Smoked Spatchcock Turkey
Make your next holiday meal one to remember and serve this succulent, crispy smoked spatchcock turkey! This turkey is coated with a flavorful dry rub and then smoked low and slow to infuse the perfect kiss of smoke into wonderfully tender, moist meat.
Ingredients
For the Turkey
Dry Rub
Instructions
Brining
- Pat the turkey dry with paper towels. Rub kosher salt all over skin.
- Place the turkey on a large sheet pan in the refrigerator uncovered for 24-48 hours to dry brine for crispy skin and juicier, more flavorful meat. Do not wipe off the salt after brining.
Spatchcock Preparation
- Heat the smoker to 225 degrees F. Remove the turkey from the refrigerator.
- Flip the turkey so that the breast side faces down. You'll notice a triangle-shaped flap. Using kitchen shears, completely cut along one side of the flap and then completely cut on the other side of the flap to remove the backbone.
- Flip the turkey over and use your hands to flatten the turkey breast until you hear the breast bone crack.
Applying Dry Rub
- Stir together the spices and herbs to make the dry rub. Rub it all over the turkey skin and gently lift the skin to rub some of the spices on the meat as well.
Smoking
- When the smoker reaches temperature, place the turkey in the smoker with the breast-side up and thighs closest to the heat source.
- Insert a leave-in thermometer into the thickest part of the breast meat without touching the bone, which can skew the reading. Close the lid and smoke until the turkey reaches an internal temperature of 130 degrees F, about three to four hours.
- Remove the turkey from the smoker and crank up the heat to 400 degrees F. Generously brush the turkey skin with olive oil. Reinsert the meat thermometer and place the turkey back in the smoker.
- Continue to smoke until the turkey breast meat reaches an internal temperature of 157-160 degrees F, about 45 minutes to an hour and a half. As it rests, it will reach 165 degrees F.
Finishing
- Loosely tent the turkey with aluminum foil and allow the meat to rest for 30-45 minutes.
- Carve the turkey. Enjoy!
Notes
- The dry brining process is crucial for achieving crispy skin and moist, flavorful meat.
- Spatchcocking the turkey allows it to cook more evenly and reduces overall cooking time compared to a whole bird.
- Use a meat thermometer to ensure the turkey reaches the proper internal temperature for food safety.
- The resting period is essential as it allows the juices to redistribute throughout the meat.