The Best Smoked Turkey Spatchcock Recipe You’ll Ever Try

Smoking a Spatchcock Turkey

There’s nothing quite like the smell of a smoked turkey wafting through the house on Thanksgiving Day. But if you’re not a fan of spending hours in the kitchen, you can still enjoy this classic holiday dish by smoking a spatchcock turkey.

Spatchcocking is a simple technique that involves cutting out the backbone of a turkey and flattening it out. This allows the bird to cook more evenly and quickly, so you can have your smoked turkey on the table in no time.

In this article, we’ll show you how to smoke a spatchcock turkey using a charcoal grill. We’ll also provide tips on choosing the right turkey, smoking it to perfection, and serving it up with all the trimmings.

So whether you’re a seasoned smoker or a novice, read on for everything you need to know about smoking a spatchcock turkey.

Ingredients	Instructions	Notes
1 whole turkey (about 12 pounds) 1 cup apple cider vinegar 1 cup water 1 tablespoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon black pepper	Preheat your smoker to 225 degrees Fahrenheit. In a large bowl, combine the apple cider vinegar, water, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Place the turkey in a large roasting pan and pour the brine over it. Cover the pan with plastic wrap and refrigerate the turkey for at least 4 hours, or overnight. Remove the turkey from the brine and pat it dry with paper towels. Spatchcock the turkey by cutting down the backbone and removing the breastbone. Place the turkey breast-side up on a roasting rack in the smoker. Smoke the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Let the turkey rest for 10 minutes before carving and serving.	You can also use a charcoal grill to smoke the turkey. If you don’t have a roasting pan, you can use a large disposable aluminum foil pan. Be sure to check the turkey’s internal temperature with a meat thermometer to make sure it’s cooked through. Serve the turkey with your favorite sides, such as mashed potatoes, green beans, and cornbread.

Introduction

Smoked turkey spatchcock is a delicious and easy way to cook a turkey. Spatchcocking is a technique that involves removing the backbone of the turkey, which allows it to cook more evenly and quickly. This method also results in a more flavorful turkey, as the skin is exposed to more heat and smoke.

This smoked turkey spatchcock recipe is perfect for a holiday meal or any special occasion. The turkey is rubbed with a flavorful spice rub and smoked over low heat until it is cooked through and juicy. This recipe is sure to be a hit with your family and friends.

Ingredients

* 1 whole turkey (about 12 pounds)
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/4 cup smoked paprika
* 1/4 cup garlic powder
* 1/4 cup onion powder
* 1 teaspoon black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1/2 cup apple cider vinegar
* 1 cup water

Instructions

1. Preparing the Turkey

To prepare the turkey, first rinse it inside and out with cold water. Pat the turkey dry with paper towels.

In a large bowl, combine the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme. Rub the spice rub all over the turkey, inside and out.

Place the turkey in a large roasting pan or disposable aluminum pan. Pour the apple cider vinegar and water into the bottom of the pan.

Cover the turkey with plastic wrap and refrigerate for at least 8 hours, or overnight.

2. Smoking the Turkey

Preheat your smoker to 225 degrees Fahrenheit.

Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes.

Place the turkey breast-side up on the smoker grate. Smoke the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

3. Carving the Turkey

Once the turkey is cooked through, remove it from the smoker and let it rest for 10 minutes before carving.

To carve the turkey, start by removing the legs. Cut through the skin between the thigh and the breast, then cut through the joint to separate the leg. Repeat with the other leg.

Cut the breast in half lengthwise. Then, cut each half crosswise into thin slices.

Serve the turkey immediately.

Conclusion

Smoked turkey spatchcock is a delicious and easy way to cook a turkey. This recipe is perfect for a holiday meal or any special occasion. The turkey is rubbed with a flavorful spice rub and smoked over low heat until it is cooked through and juicy. This recipe is sure to be a hit with your family and friends.

Ingredients

* 1 (12- to 14-pound) turkey, thawed
* 1 cup kosher salt
* 1/2 cup packed brown sugar
* 2 tablespoons smoked paprika
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 teaspoons black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1/2 cup apple cider vinegar
* 1/2 cup water

Instructions

1. Preheat your smoker to 225 degrees Fahrenheit.
2. Rinse the turkey inside and out and pat dry.
3. In a large bowl, combine the salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme.
4. Rub the turkey all over with the spice mixture.
5. Place the turkey breast-side up on a roasting rack in a large roasting pan.
6. Pour the apple cider vinegar and water into the bottom of the roasting pan.
7. Cover the turkey with aluminum foil.
8. Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
9. Remove the turkey from the smoker and let rest for 10 minutes before carving.

Tips

* To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should read 165 degrees Fahrenheit.
* If you don’t have a smoker, you can also cook the turkey in the oven. Preheat your oven to 350 degrees Fahrenheit and cook the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
* Baste the turkey every hour or so with the juices from the roasting pan to keep it moist.
* Let the turkey rest for at least 10 minutes before carving to allow the juices to redistribute.

Variations

* You can add other spices to the rub, such as cumin, coriander, or chili powder.
* You can also stuff the turkey with your favorite stuffing.
* For a more flavorful turkey, brine it in a saltwater solution for several hours before smoking it.
* If you’re short on time, you can also cook the turkey spatchcocked in the oven. Preheat your oven to 400 degrees Fahrenheit and cook the turkey for 2-3 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

Smoking a turkey spatchcock is a great way to cook a flavorful and juicy turkey. This method is also relatively easy and doesn’t require a lot of time or effort. So if you’re looking for a delicious way to cook your next turkey, give this recipe a try!

Q: What is spatchcocking?
A: Spatchcocking is a method of preparing poultry by removing the backbone and flattening the bird. This allows it to cook more evenly and quickly.

Q: What are the benefits of spatchcocking a turkey?
A: Spatchcocking a turkey has several benefits, including:

* It cooks more evenly and quickly than a whole turkey.
* It allows the skin to get crispy all over.
* It reduces the amount of time you need to spend in the kitchen.

Q: How do I spatchcock a turkey?
A: To spatchcock a turkey, you will need:

* A sharp knife
* A cutting board
* A pair of kitchen shears

1. Place the turkey breast-side up on a cutting board.
2. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working your way down to the tail.
3. Remove the backbone and discard.
4. Flip the turkey over so that the breast is facing up.
5. Using kitchen shears, cut through the cartilage between the ribs, starting at the neck and working your way down to the tail.
6. Open the turkey up like a book.

Q: How long does it take to smoke a spatchcocked turkey?
A: The cooking time for a spatchcocked turkey will vary depending on the size of the bird and the temperature of your smoker. A good rule of thumb is to plan for 1 hour of cooking time per pound of turkey.

Q: What temperature should I smoke a spatchcocked turkey?
A: The ideal smoking temperature for a spatchcocked turkey is between 225 and 250 degrees Fahrenheit.

Q: What wood should I use to smoke a spatchcocked turkey?
There are many different woods that you can use to smoke a spatchcocked turkey, but some of the most popular choices include:

* Applewood
* Hickory
* Pecan
* Mesquite

The type of wood you use will impart a different flavor to the turkey, so experiment with different woods until you find one that you like.

Q: What sides should I serve with smoked spatchcocked turkey?
There are many different sides that you can serve with smoked spatchcocked turkey, but some of the most popular choices include:

* Mashed potatoes
* Stuffing
* Cranberry sauce
* Green beans
* Sweet potato casserole

Q: How do I store leftover smoked spatchcocked turkey?
Leftover smoked spatchcocked turkey can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: How do I reheat smoked spatchcocked turkey?
To reheat smoked spatchcocked turkey, you can either:

* Reheat it in the oven at 350 degrees Fahrenheit until warmed through, or
* Microwave it on high for 2-3 minutes per serving.

In this blog post, we have discussed the basics of smoking a turkey spatchcock. We covered the different methods for smoking a turkey, as well as the best wood chips to use. We also provided tips for preparing and cooking your turkey spatchcock.

Smoking a turkey spatchcock is a great way to cook a delicious and juicy bird. It is also a relatively easy process, and can be done by anyone with a smoker. So if you are looking for a way to impress your guests this Thanksgiving, give smoking a turkey spatchcock a try!

Here are the key takeaways from this blog post:

* Spatchcocking a turkey is a great way to cook a juicy and flavorful bird.
* The best wood chips to use for smoking a turkey spatchcock are apple, cherry, or hickory.
* To prepare your turkey for smoking, remove the backbone and breastbone, and then season the bird with salt, pepper, and your favorite herbs and spices.
* Smoke your turkey spatchcock at a temperature of 225 degrees Fahrenheit for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
* Let your turkey rest for at least 30 minutes before carving and serving.