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The Ultimate Spatchcocked Smoked Turkey

Not just for holidays. Smoked turkey is a year-round BBQ treat.

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Smoked turkey on a platter
Moderate
3 hours
4.71 from 533 votes
  • Created by: Meathead
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bowl of gumbo and rice.
Moderate
1 hour 35 minutes
5 from 3 votes
  • Created by: Clint Cantwell
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deep fried turkey setup
Moderate
1 hour
5 from 6 votes
  • Created by: Meathead
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Poultry dry rub seasoning in a measuring spoon
4.72 from 664 votes
  • Created by: Meathead
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creole seasoning
This item is for members only
3.98 from 36 votes
  • Created by: Dave Joachim
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Sous-vide-que turkey parts on a plate
Moderate
15 minutes
This item is for members only
4.11 from 86 votes
  • Created by: Meathead
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sliced and plated smoked turketta
Moderate
1 hour 30 minutes
3.48 from 48 votes
  • Created by: Meathead
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Bobby Flay preparing avocado sauce.
Easy
2.64 from 19 votes
  • Created by: Meathead
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Smoked turkey on a platter
Moderate
3 hours
4.71 from 533 votes
  • Created by: Meathead
Read more
metal teaspoon heaped with spices
Easy
This item is for members only
4.06 from 69 votes
  • Created by: Meathead
Read more
Turkey salad in a bowl
Easy
2.75 from 20 votes
  • Created by: Meathead
Read more

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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:

Bone-in Connective Tissue

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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