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The Ultimate Spatchcocked Smoked Turkey

Last Modified On: July 17, 2026
Not just for holidays. Smoked turkey is a year-round BBQ treat.

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All Recipes

Smoked turkey on a platter
Moderate
3 hours
4.71 from 533 votes
Turkey and sausage gumbo in a bowl with white rice.
Moderate
1 hour 35 minutes
5 from 3 votes
deep fried turkey setup
Moderate
1 hour
5 from 6 votes
Spatchcocked turkey on the grill.
Easy
2 hours 30 minutes
4.17 from 233 votes
Turkey burger topped with sweet potato fries and cranberry sauce with fries and stuffing on the side.
Moderate
40 minutes
3.30 from 20 votes
Sous-vide-que turkey parts on a plate.
Moderate
15 minutes
4.11 from 86 votes
Sliced and plated smoked turketta.
Moderate
1 hour 30 minutes
3.48 from 48 votes
Bobby Flay preparing avocado sauce.
Easy
2.64 from 19 votes
Smoked turkey leg on a brown paper dish.
Moderate
1 hour 30 minutes
4.14 from 330 votes
Smoked turkey on a platter.
Moderate
3 hours
4.71 from 533 votes
turkey slices
3.14 from 22 votes
Salad topped with sliced turkey, red bell peppers, and cashews.
Easy
2.75 from 20 votes

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FAQ

What is spatchcocking?
Removing the backbone to lay it flat; it cooks faster and more evenly.
Smoked poultry often stays pink near the bone; always use a thermometer.
Yes, a dry brine is easier and more effective for achieving crisp skin.
Stuffing inside?

Quick Facts

Type:

Cured Fatty Cut

Best For:

Smoking or Roasting

Temperature:

160°F (Breast) / 175°F (Thigh)

Texture:

Savory, moist, and substantial

Flavor Pairings:

Cranberry, Sage, Thyme, Apple

Common Mistakes:

Relying on the unreliable plastic 'pop-up' timers.

Best Equipment:

Offset Smoker or Pellet Grill

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