The Spatchcock Smoked Turkey technique enhances both flavor and efficiency by flattening the bird for direct smoke exposure. Smoked low and slow, this turkey develops a flavorful, crispy skin and evenly cooked meat throughout every cut.
Spatchcock Smoked Turkey
Tom Jackson
Rated 3.5 stars by 12 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
1 hour
Cook Time
4 hours
Calories
484
Ideal for backyard smokers or pellet grills, this recipe combines dry rub, injection, and spit-smoking or indirect heat. The result: juicy, smoke-infused meat with bold flavor and minimal effort—perfect for holiday gatherings or weekend BBQs.
Ingredients
- 1 whole turkey
-
Sweetwater Spice Lemon Thyme Turkey Bath
-
1/2 cup salt
-
Meat Church Garlic & Herb Seasoning
Directions
Combine the Sweetwater Spice Lemon Thyme Turkey Bath with water and salt, according to the directions on the bottle. Whisk well. Place the brine and turkey in a large Briner Bucket. Make sure the turkey is fully submerged. Lock the brining plate in place to keep the bird submerged. Refrigerate the turkey in the brine, one pound per hour.
Remove the turkey from the brine. Pat the bird dry with paper towels. Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with poultry shears, from one opening of the cavity to the other. Pull the skin away from the meat, but leave it attached. Using the Meat Church Garlic & Herb Seasoning, season the meat under the skin for maximum flavor absorption.
Preheat your Yoder Smokers YS640 to 250°F. Lay the bird flat on a foil lined sheet pan and place the pan in the cooker. Smoke for one hour. Turn the cooker up to 425°F. Continue to cook the turkey until all the meat has reached an internal temperature of 165°F. It is likely that the legs will cook a bit faster than the breasts. That is fine. However, do NOT cook the breasts past 165°F. We recommend using an instant-read thermometer like the Maverick PT-75.
- The thighs will separate from the rest of the body very easily, just slice through the skin. You can serve the quarters whole, separate the leg from the thigh (by cutting at the joint) or you can pull the meat from the bones and discard the bones. The breasts can either be sliced intact or removed from the breastbone, separated from wings, and sliced to serve. The wings can be served whole, or you may remove the skin and pull that meat from the bones.
- Until you're ready to serve, store the meat, covered, in a pan with the juices rendered while cooking.
Recipe Note
What You’ll Love
Efficient cooking: spatchcocking cuts cook time and exposes more surface for smoky crust
Deep smoke flavor: aromatic rub and hardwood smoke penetrate every bite
Juicy, even doneness: both breast and thighs cook uniformly without drying
Elegant presentation: generous glaze or herb butter finish highlights the smoky bird
Frequently Asked Questions
Can I skip the injection?
Yes—while injection adds moisture and tenderness, the rub and smoking alone still produce a flavorful and moist turkey.
Which woods work best for smoking?
Apple, cherry, and pecan give sweet-smoke notes; oak or hickory deepen flavor for more intense barbecue character.
How long does smoking typically take?
Plan about 3–4 hours depending on size, cooking until the breast hits ~160 °F when the thighs reach 165 °F.
How should I store leftovers?
Store sliced turkey in airtight containers for up to 3–4 days in the fridge or freeze portions up to 6 months.
Can I cook these indoors?
We rate these as a 3 out of 5. Works indoors with adjustments, but the grill is recommended.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 484
- Carbs
- 33 grams
- Protein
- 58 grams
- Fat
- 13 grams
- Sodium
- 19341 milligrams
