This Juicy Spatchcocked Smoked Turkey made on the smoker is the Thanksgiving recipe you need! The turkey is spatchcocked so it cooks faster than a traditional roasted turkey. Smoking the turkey results in the most flavorful turkey!
We recently purchased a smoker, and I have been obsessed with testing all sorts of recipes on the smoker. My family normally smokes a turkey breast and roasts a whole turkey for Thanksgiving. I always prefer the smoked, juicy meat over the roasted meat. Because of this preference, I knew that I needed to try an entire turkey on the smoker!
If you are in need of another Thanksgiving turkey recipe, try this Dutch Oven Turkey Breast with Rice and Vegetables! This recipe is perfect for a small Thanksgiving dinner and everything cooks in one pot. Perfect for an easy cleanup! This Parmesan Brussels Sprout Salad with Walnut Vinaigrette is a great Thanksgiving side dish because you can make it ahead and it served cold so no taking up space in the oven!
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Why You'll Love This Recipe
- Hands-off! Once you put the turkey on the smoker, you can set it and forget it! Unless you want to glaze the turkey (which is optional but highly recommended). In that case, you will have to visit the bird every hour or so!
- Juicy! Say goodbye to dried-out turkey. Smoking the turkey at a low temperature allows the fat to be rendered throughout the turkey and keeps it moist.
- More oven space! Kick the turkey out of your oven and into the smoker for more room to make all of the fun turkey day side dishes!
Ingredients
No fancy ingredients are required to make this spatchcocked smoked turkey recipe!
- A 12-14 pound turkey is the star of the show! Choose a smaller turkey over a larger turkey for less cooking time and more even cooking.
- Water, kosher salt and sugar are combined to make a simple wet brine that is sure to keep your turkey moist and tender.
- Soft butter is rubbed under the skin to enhance the flavor of the turkey and make a crispier skin.
- A homemade seasoning is made by combining salt, pepper, dried thyme, dried sage, dried rosemary, garlic powder, onion powder, smoked paprika.
- Butter, honey, apple cider, Dijon mustard, and smoked paprika are combined to make a homemade glaze. While the glaze is optional, the glaze adds flavor and crispiness to the turkey skin.
See recipe card for quantities.
Step-by-Step Instructions
Brine the turkey.
For this Spatchcocked Smoked Turkey recipe, a wet brine will be used. I like to use a wet brine with turkey because it adds moisture to a traditionally dry meat.
- Bring a quart of water to a boil. Add salt and sugar. Stir until the salt and sugar are dissolved. Optionally, use very hot water instead of boiling the water.
- Fill a large container with cold water. Make sure that the water is cool before placing the whole turkey into the brine. Combine the sugar and salt water with the cold water.
- Cover the container and refrigerate the turkey. Brine for 12-24 hours.
- Remove the turkey from the brining water and use paper towels to dry the turkey.
Spatchcock the turkey.
- Remove the backbone. Place the turkey breast side down. Use paper towels to pat the turkey dry and remove any wetness. Start along the tail and cut along the sides of the backbone. Cut along the other side of the backbone to remove it. Discard the backbone or save to make stock or gravy.
- Open the turkey. Once the backbone is removed, flip the turkey over so that it is breast-side up. Using your hands, apply pressure just below the breast of the turkey to break the breast bone. You will hear an audible crack when the bone is broken. Once the bone is broken, the turkey will flatten out.
Season the turkey.
- Slice the turkey skin and, using your fingers, rub soft butter under the skin all over the turkey.
- In a bowl, stir together the salt, black pepper, dried thyme, dried sage, dried rosemary, garlic powder, onion powder, and paprika.
- Sprinkle the seasoning all over both sides of the turkey. Use your hands to adhere the seasoning to the turkey.
Smoke the turkey.
- Preheat the smoker to 275 degrees Fahrenheit.
- Place the smoker probe into the thickest part of the breast leaving just the tip outside of the breast.
- Cook for 3 to 3 ½ hours or until the turkey has reached an internal temperature of 160 degrees Fahrenheit.
Make the glaze.
- When the butter is melted, add the honey, apple cider, Dijon mustard, and smoked paprika. Stir to combine.
- Turn the heat up and bring to a boil. Reduce heat to a simmer and let simmer until the glaze has reduced by ⅓ about 5 minutes.
Baste the turkey.
- Baste the turkey with the glaze every hour. Drizzle the glaze over the top of the turkey.
Let the turkey rest.
- Loosely cover the turkey with aluminum foil. For best results, let the turkey rest for at least 30-45 minutes before carving.
Substitutions
- For the brine, use brown sugar instead of white sugar for a different flavor. You can also add fresh herbs, citrus (such as an orange or lemon peel), red wine, or extra seasoning. All of this will add flavor to the turkey.
- Use your favorite dry rub or adjust the seasonings to your flavor palate.
- For the glaze, maple syrup can be used in place of the honey. Apple juice can be used in place of the apple cider. The glaze is optional.
Equipment
- Smoker: a charcoal smoker such as a Big Green Egg, an electric smoker, or a pellet grill such as a Traeger or Black Stone can be used.
- Poultry Shears or Sharp Knife
- Gloves (optional)
- Paper Towels
- Large cutting board
- Large steam pot
- Small saucepan
Storage
Refrigerate any leftover turkey in an airtight container for 3-4 days. Leftover turkey can be used to make soup, turkey salad, or turkey sliders!
Spatchcocking Tips
- Place a damp towel under the cutting board to prevent the cutting board from sliding.
- Cut as close to the backbone as possible.
- Listen for the audible crack when the breastbone breaks.
FAQ
Turkeys take time to dethaw especially when they are large. Remember to place your frozen turkey in the refrigerator 3-4 days before you plan on cooking. If your turkey is still frozen or partially frozen, place the turkey in the sink and run cold water over top. Use your hands to break apart any ice and remove it from the turkey.
Spatchcocking, also known as butterflying, is when you split a turkey or chicken open to allow the bird to cook flat. Spatchcocking is ideal for grilling or when you need to cook a turkey quicker than traditional roasting.
You will need a very large pot and lid to brine the turkey. If you do not have a large pot or a steam pot, you can use a 5-gallon bucket or a cooler. Make sure they are cleaned before and after brining the turkey. You also need to cover the pot while refrigerating. Use a large soup pot or, if you are in a pinch, place a cookie tray over top to cover the water.
Yes, making the glaze ahead of time is a great way to meal prep the turkey! Refrigerate the glaze until you are ready to use. I recommend pulling the glaze out of the refrigerator and bringing it to room temperature. Stir through before glazing the turkey.
Use the backbone of the turkey to make stock or gravy!
If the seasoning is not adhering to the turkey or if you would like something to make it stick, spray olive oil, rub vegetable oil or even mayonnaise onto the outer skin of the turkey.
Add citrus, garlic, herbs or black pepper to the brine to enhance the flavor of the turkey.
If you don't have room in your refrigerator to store the turkey while it is brining it is okay. Refrigerators fill up quickly at Thanksgiving! Grab a cooler that is large enough to fit the brining container. Place ice and/or ice packs in the cooler and let your turkey brine in here. It is important to keep the turkey cool to prevent contamination.
Related
Looking for more cozy fall recipes? Try one of these:
Pairing
These are my favorite side dishes to serve with turkey:
📖 Recipe
Juicy Spatchcocked Smoked Turkey (Smoker Recipe)
Equipment
- Smoker
- Poultry shears or sharp knife
- Paper towels
- Large cutting board
- Large steam pot
- Small saucepan
Ingredients
- 12-14 pound Whole Turkey
- 1 gallon Water
- 1 cup Kosher Salt
- ½ cup White Sugar
- ¼ cup Soft Butter
Seasoning Ingredients
- 1 tablespoon Kosher Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Dried Thyme
- 1 tablespoon Dried Sage
- ½ tablespoon Dried Rosemary
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
Glaze Ingredients
- ¼ cup Butter
- ½ cup Honey
- ½ cup Apple Cider
- 2 tablespoons Dijon mustard
- 1 teaspoon Smoked Paprika
Instructions
Brine the turkey
- Bring a quart of water to a boil. Add salt and sugar. Stir until the salt and sugar are dissolved. Optionally, use very hot water instead of boiling the water.
- Fill a large container with cold water. Make sure that the water is cool before placing the whole turkey into the brine. Combine the sugar and salt water with the cold water.
- Cover the container and refrigerate the turkey. Brine for 12-24 hours.
- Remove the turkey from the brining water and use paper towels to dry the turkey.
Spatchcock the turkey
- Place the turkey breast side down. Start cutting along the tail of the turkey and cut along the backbone. Cut along the other side of the backbone to remove the backbone.
- Flip the turkey over so that it is breast-side up. Using your hands, apply pressure just below the breast of the turkey to break the breast bone. Flatten out the turkey.
Season the turkey
- Slice the turkey skin and, using your fingers, rub soft butter under the skin all over the turkey.
- In a bowl, stir together the salt, black pepper, dried thyme, dried sage, dried rosemary, garlic powder, onion powder and paprika.
- Sprinkle the seasoning all over both sides of the turkey. Use your hands to adhere the seasoning to the turkey.
Make the glaze
- Heat the butter in a small pot on the stove over medium heat.
- When the butter is melted, add the honey, apple cider, Dijon mustard and smoked paprika. Stir to combine.
- Turn the heat up and bring to a boil. Reduce heat to a simmer and let simmer until the glaze has reduced by ⅓ about 5 minutes.
Smoke the turkey
- Preheat the smoker to 275 degrees Fahrenheit.
- Place the smoker probe into the thickest part of the breast leaving just the tip outside of the breast.
- Baste the turkey with the glaze every hour. Drizzle the glaze over the top of the turkey.
- Cook for 3 to 3 ½ hours or until the turkey has reached an internal temperature of 160 degrees Fahrenheit.
- Let the turkey rest by loosely covering the turkey with tin foil for 30-45 minutes.
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