How to Smoke a 13-lb Spatchcocked Turkey in 3 Hours

How Long to Smoke a 13-lb Spatchcocked Turkey

Spatchcocking is a popular method for smoking turkey because it allows the bird to cook evenly and quickly. By removing the backbone and flattening the bird, you create more surface area for the smoke to penetrate, resulting in a juicy and flavorful turkey.

If you’re planning on smoking a 13-lb spatchcocked turkey, there are a few things you need to know. First, you’ll need to choose the right wood for smoking. Some good options include hickory, oak, or applewood. Second, you’ll need to decide how long to smoke the turkey. The cooking time will vary depending on the size of the bird, but a general rule of thumb is to smoke a 13-lb turkey for about 3 hours.

In this article, we’ll discuss the steps involved in smoking a 13-lb spatchcocked turkey, including how to choose the right wood, how long to smoke the turkey, and how to baste it. We’ll also provide tips for making sure your turkey is cooked perfectly.

So if you’re ready to learn how to smoke a delicious 13-lb spatchcocked turkey, read on!

Temperature	Time	Notes
225F	3-4 hours	For a juicy, flavorful turkey
250F	2-3 hours	For a more crispy skin
300F	1-2 hours	For a faster cook time

Choosing the Right Wood

When smoking a turkey, the type of wood you use can have a significant impact on the final flavor of the meat. Hardwoods, such as oak, hickory, and maple, produce a strong, smoky flavor that is perfect for smoked turkey. Softwoods, such as pine and cedar, should be avoided, as they can impart a bitter flavor to the meat.

Hardwoods vs. Softwoods

Hardwoods are the best choice for smoking turkey because they produce a strong, smoky flavor that complements the meat. Some of the most popular hardwoods for smoking turkey include:

* Oak: Oak is a versatile wood that can be used to smoke a variety of meats. It produces a rich, smoky flavor that is perfect for smoked turkey.
* Hickory: Hickory is another popular choice for smoking turkey. It produces a strong, smoky flavor that is slightly sweeter than oak.
* Maple: Maple is a good choice for smoking turkey if you want a milder, sweeter flavor.

Fruitwoods vs. Nutwoods

Fruitwoods and nutwoods are also good choices for smoking turkey. They produce a milder, more delicate flavor than hardwoods. Some of the most popular fruitwoods and nutwoods for smoking turkey include:

* Apple: Apple wood produces a mild, sweet flavor that is perfect for smoked turkey.
* Cherry: Cherry wood produces a slightly tart flavor that is also good for smoked turkey.
* Pecan: Pecan wood produces a rich, nutty flavor that is perfect for smoked turkey.

Other Woods to Consider

In addition to hardwoods, fruitwoods, and nutwoods, there are a number of other woods that can be used to smoke turkey. Some of the more popular options include:

* Mesquite: Mesquite wood produces a strong, smoky flavor that is perfect for smoked turkey.
* Alder: Alder wood produces a mild, slightly sweet flavor that is good for smoked turkey.
* Willow: Willow wood produces a delicate, slightly floral flavor that is good for smoked turkey.

When Choosing Wood for Smoking Turkey

When choosing wood for smoking turkey, there are a few things to keep in mind:

* The type of wood will affect the final flavor of the meat.
* Hardwoods produce a stronger, smokier flavor than softwoods.
* Fruitwoods and nutwoods produce a milder, more delicate flavor than hardwoods.
* Some woods, such as mesquite, can be overpowering, so use them sparingly.
* Experiment with different woods to find the one you like best.

Smoking Temperature and Time

The target temperature for smoking a turkey is 165 degrees Fahrenheit. This is the internal temperature at which the meat is safe to eat. However, the cooking time will vary depending on the size of the turkey and the temperature of the smoker.

How Long to Smoke a Turkey at Different Temperatures

The following table shows the approximate cooking time for a 13-pound spatchcocked turkey at different temperatures:

| Temperature | Cooking Time |
|—|—|
| 225 degrees Fahrenheit | 6-7 hours |
| 250 degrees Fahrenheit | 5-6 hours |
| 275 degrees Fahrenheit | 4-5 hours |
| 300 degrees Fahrenheit | 3-4 hours |

Tips for Smoking a Turkey

Here are a few tips for smoking a turkey:

* Use a good quality smoker. A quality smoker will help you to achieve the best results.
* Make sure the turkey is dry before smoking it. Pat the turkey dry with paper towels before seasoning it.
* Season the turkey liberally. A good seasoning will help to enhance the flavor of the meat.
* Smoke the turkey at a low temperature. A low temperature will help to create a moist, flavorful turkey.
* Rotate the turkey every hour or so. This will help to ensure that the turkey cooks evenly.
* Let the turkey rest before carving it. This will allow the juices to redistribute throughout the meat.

Smoking a turkey is a great way to cook a delicious and flavorful meal. By following these tips, you can be sure to smoke a perfect turkey every time.

3. Brining or Marinating the Turkey

Brining or marinating a turkey before smoking it is a great way to add flavor and moisture. Brining involves soaking the turkey in a saltwater solution, while marinating involves soaking it in a flavorful liquid, such as a vinegar-based brine or a beer marinade.

Pros and cons of brining or marinating

There are a few pros and cons to consider when deciding whether to brine or marinate your turkey.

Pros of brining:

* Brining can help to make the turkey more moist and flavorful.
* Brining can help to keep the turkey from drying out during the smoking process.
* Brining can help to improve the texture of the turkey.

Cons of brining:

* Brining can add a lot of time to the preparation process.
* Brining can make the turkey more difficult to carve.
* Brining can impart a salty flavor to the turkey, which some people may not enjoy.

How to brine or marinate a turkey

Brining or marinating a turkey is a relatively simple process. Here are the basic steps:

1. Prepare the brine or marinade. To make a brine, dissolve 1 cup of salt in 4 quarts of water. To make a marinade, combine 1 cup of your favorite marinade ingredients in a large bowl.
2. Place the turkey in the brine or marinade. Submerge the turkey in the brine or marinade, making sure that it is completely covered.
3. Refrigerate the turkey. Refrigerate the turkey for 24-48 hours, turning it occasionally.
4. Remove the turkey from the brine or marinade. Rinse the turkey under cold water and pat it dry with paper towels.
5. Smok the turkey according to your preferred method.

4. Smoking the Turkey

Smoking a turkey is a great way to cook it slowly and evenly, while imparting a delicious smoky flavor. Here are the basic steps for smoking a turkey:

1. Prepare the smoker. Preheat your smoker to 225 degrees Fahrenheit.
2. Prepare the turkey. Rinse the turkey under cold water and pat it dry with paper towels. Remove the giblets from the cavity of the turkey and discard them.
3. Season the turkey. Season the turkey inside and out with your favorite seasonings, such as salt, pepper, garlic powder, onion powder, and paprika.
4. Place the turkey in the smoker. Place the turkey breast-side up on a roasting rack in the smoker.
5. Smoke the turkey. Smoke the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
6. Rest the turkey. Remove the turkey from the smoker and let it rest for 15-20 minutes before carving.

Carving and serving the turkey

Carving a smoked turkey can be a bit tricky, but it’s not too difficult. Here are a few tips for carving a smoked turkey:

1. Use a sharp knife. A sharp knife will make carving the turkey much easier.
2. Start by removing the legs. Cut through the skin between the leg and the breast, then cut through the joint to remove the leg. Repeat with the other leg.
3. Remove the wings. Cut through the skin between the wing and the breast, then cut through the joint to remove the wing. Repeat with the other wing.
4. Remove the breast. Cut along the breastbone to remove the breast.
5. Slice the breast. Slice the breast across the grain into thin slices.

Smoking a turkey is a great way to cook it for a special occasion. It’s a relatively simple process, but it does take some time and patience. But the end result is a delicious, moist, and flavorful turkey that everyone will love.

How long does it take to smoke a 13 lb spatchcocked turkey?

It takes approximately 3-4 hours to smoke a 13 lb spatchcocked turkey. The exact cooking time will vary depending on the smoker and the temperature at which you are cooking.

What temperature should I smoke a spatchcocked turkey at?

The ideal temperature for smoking a spatchcocked turkey is between 225-250 degrees Fahrenheit.

What wood should I use to smoke a spatchcocked turkey?

There are many different woods that can be used to smoke a spatchcocked turkey. Some popular choices include applewood, hickory, and oak. The type of wood you use will impart a different flavor to the turkey.

What should I do if the turkey is not cooked through?

If the turkey is not cooked through, you can return it to the smoker until it reaches an internal temperature of 165 degrees Fahrenheit.

What should I do if the turkey is dry?

If the turkey is dry, you can baste it with melted butter or cooking oil while it is smoking. You can also wrap the turkey in aluminum foil after it has been smoked to help retain moisture.

How can I make sure the turkey is cooked evenly?

To ensure that the turkey is cooked evenly, you can baste it regularly with melted butter or cooking oil. You can also use a meat thermometer to check the internal temperature of the turkey. The turkey is done cooking when the internal temperature reaches 165 degrees Fahrenheit.

What are some tips for smoking a spatchcocked turkey?

Here are a few tips for smoking a spatchcocked turkey:

* Use a good quality smoker.
* Make sure the turkey is thawed completely before smoking.
* Season the turkey generously with salt and pepper.
* Smoke the turkey at a low temperature for a long period of time.
* Baste the turkey regularly with melted butter or cooking oil.
* Use a meat thermometer to check the internal temperature of the turkey.
* Let the turkey rest for at least 30 minutes before carving.

smoking a 13-pound spatchcocked turkey is a relatively simple process that can be completed in about 3 hours. The most important thing is to make sure that the turkey is properly seasoned and cooked to an internal temperature of 165 degrees Fahrenheit. By following these steps, you can create a delicious and flavorful smoked turkey that will be the centerpiece of your next holiday meal.

Here are some key takeaways from the content:

* Spatchcocking a turkey is a great way to ensure that it cooks evenly and quickly.
* The best wood for smoking a turkey is applewood, hickory, or cherry.
* The ideal temperature for smoking a turkey is between 225 and 250 degrees Fahrenheit.
* The turkey should be smoked for about 3 hours per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
* Let the turkey rest for at least 30 minutes before carving and serving.

By following these tips, you can smoke a delicious and flavorful spatchcocked turkey that will be the centerpiece of your next holiday meal.