This Pit Boss smoked spatchcock turkey is a simple recipe that ensures you get juicy, moist turkey every time. It’s perfect for Thanksgiving, Christmas, or an easy dinner with family or friends.
However, I know smoking a turkey can be daunting, but it is much simpler if you spatchcock it. This is when you flatten it, which ensures it cooks more evenly.
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Pit Boss Spatchcock Turkey
This method ensures you don’t end up with any dry or undercooked turkey; you will end up with a juicy turkey with crispy skin.
Why Should You Spatchcock A Turkey?
The spatchcock method allows the turkey to cook more quickly and evenly. The shorter cooking process means the breast meat will still be juicy, and you will also notice crisp skin.
The extra surface area allows stronger smoky flavors to permeate the meat. Spatchcocking also works well with chicken. If you’re looking for a spatchcock chicken recipe, check this one out.
What You Need
For The Brine
- 1 cup kosher salt
- 8 cups apple juice (2 quarts)
- 12 cups water (3 quarts)
- 1 cup brown sugar
- Pinch of black peppercorns
- 3 whole oranges, quartered
- 4 ounces sliced ginger
- 6 whole bay leaves
- 6 cloves of garlic
- 15 whole cloves
For The Turkey
- 1 whole turkey: I limit it to 14 lbs maximum on a pellet grill. Bigger birds take too long at 300°F and the breast overcooks before the thigh catches up. If feeding a larger crowd, smoke two smaller birds.
- 2-3 tbsp olive oil
- 4 tbsp melted butter (for injecting)
For The Spice Rub
- 2 tbsp brown sugar
- 4 tbsp smoked paprika
- 2 tbsp kosher salt
- 1/2 tsp celery salt
- 1 tsp rosemary
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp thyme
- 1/2 tsp cayenne pepper
For Basting
- 4 tbsp butter
- 2-3 cloves garlic, minced
- 1 tbsp fresh rosemary (or 1 tsp dried)
How to Make Pit Boss Spatchcock Turkey
Step 1: Prepare The Turkey
Combine apple juice, brown sugar, and salt in a large saucepan. Bring the mixture to a boil over high heat, stirring to ensure complete dissolution. Once fully dissolved, allow it to boil for another minute, then remove it from the heat. Let the mixture cool to room temperature, then refrigerate it until it reaches 40°F.
Combine the remaining ingredients with the apple juice mixture in a very large, non-corrosive container. Place the turkey in the brine with the breast side down. If necessary, use a weight to keep the turkey fully submerged. Set the container in the refrigerator for 12 to 24 hours (for best results, aim for 24 hours).
After 24 hours, remove the turkey from the brine. Thoroughly pat it dry with paper towels and place it on a rack with baking paper beneath it. Allow it to air dry in the refrigerator overnight. This step is optional but will result in a crispy skin.
Step 2: Spatchcock Turkey
Place the turkey breast side down with the legs closest to you. Cut along the side of the backbone. Cut through the ribs. Do this on both sides of the backbone.
Remove the spine and flip the turkey over. Press the turkey flat and pat dry. Let the turkey sit covered at room temperature for 2 hours.
Step 3: Season Turkey
You can customize the spice rub according to your preferences. Keep the brown sugar at no more than 2 tablespoons — too much sugar in the rub burns at 300°F before the turkey is cooked through. The amount in this recipe is calibrated to caramelize without burning over a 3–4 hour cook.
Step 4: Inject Turkey
Inject melted butter into the breasts and thighs.
Step 5: Smoke Turkey
Baste the turkey every 30 minutes with the garlic, rosemary, and butter mixture — start from the first baste at 30 minutes, not just at the end. At the 90-minute mark, the skin will have started going from pale to a light golden color.
The butter baste adds color gradually rather than all at once. By the 2.5-hour mark, the skin should be deep golden amber with the edges slightly darker where the baste has caramelized.
At 165°F in the thickest part of the breast, the skin will be set and dry to the touch. Pierce the thigh — the juices should run completely clear.
Step 6: Finish Turkey
Remove the turkey when the internal temperature reaches 165°F. Cover the turkey in tin foil and let it rest for at least 30 minutes. Carve the turkey, serve it, and enjoy!
What Temperature to Smoke Turkey On The Pit Boss
Cook the turkey at 300°F on a smoker. This is the ideal temperature for a few reasons. This temperature cooks the turkey more evenly and slowly enough for the smoky flavor to permeate the entire bird!
How Long to Smoke a Turkey On The Pit Boss
Turkey will cook at 15-18 minutes per pound at 300°F. You can tell if the turkey is done when the internal temperature reaches 165°F.
To check the temperature, insert a thermometer into the thickest portion of the bird. Do not let the thermometer touch the bone. You can use a leave-in thermometer to monitor the temperature as the turkey cooks.
Remember: Different turkey sizes will cook at different times.
Do You Get Crispy Skin on Spatchcocked Turkey?
Spatchcocking, or butterflying, a turkey helps to get crispy skin on smoked turkey for the following reasons.
- Even Heat Distribution: Flattening the turkey ensures it cooks more evenly. When the heat is evenly distributed, the skin has a better chance of crisping uniformly.
- Shorter Cooking Time: You increase the surface area exposed to direct heat, resulting in a shorter cooking time than roasting a whole turkey. The reduced cooking time helps prevent the skin from becoming overly dry and allows it to crisp up nicely.
- Enhanced Air Circulation: Flattening the turkey improves air circulation around the bird, particularly underneath the skin. This helps to evaporate moisture from the skin more effectively, promoting crispiness.
While spatchcocking can contribute to crispy skin, other factors, such as seasoning, cooking temperature, and proper basting or oiling, can enhance the crispiness.
Which Wood Chips For Spatchcock Turkey?
I use cherry on this turkey as my default — the mild, slightly sweet smoke complements the brine flavors without competing with them. Apple works the same way. Pecan adds a little more depth if you want something between a fruitwood and a heavier hardwood. Avoid hickory and mesquite entirely on a brined turkey — at 3–4 hours, they can get assertive, and the salt in the brine amplifies the smoke absorption.
How To Store and Reheat Leftover Spatchcock Turkey
Store leftover turkey in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months — remove the meat from the bone before freezing; it stores more efficiently and reheats more evenly.
To reheat, place in a 325°F oven covered with foil for 15–20 minutes. An air fryer at 350°F for 5–6 minutes is the best way to restore the skin to its original texture. Use leftovers in Smoked Buffalo Turkey Dip or slice cold for sandwiches with cranberry sauce and mustard.old turkey salad. Then you won’t need to worry about reheating it!
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What To Serve With Spatchcock Turkey
This turkey recipe will go well with your favorite side dishes! We recommend:
- 🥦 Roasted Broccoli
- 🥕 Maple Glazed Carrots
- 🥔 Baked Potato Rounds
- Pit Boss Corn
- Pit Boss Smoked Mashed Potatoes
- Loaded Mashed Potato Casserole
- Grilled Cornbread
- Smoked Zucchini
Smoked Spatchcock Turkey
Equipment
- Cherry wood pellets
- Leave-in thermometer
- Bowl
- Deep container
- Paper towel
- Sharp knife
- Aluminum foil
Ingredients
Brine Ingredients
- 1 cup kosher salt
- 8 cups apple juice 2 quarts
- 12 cups water 3 quarts
- 1 cup brown sugar
- Pinch of black peppercorns
- 3 whole oranges quartered
- 4 ounces sliced ginger
- 6 whole bay leaves
- 6 cloves garlic
- 15 whole cloves
Turkey
- 1 whole turkey 12-14 lbs
- 2-3 tbsp olive oil
- 4 tbsp melted butter for injecting
Turkey Rub
- 2 tbsp brown sugar
- 4 tbsp smoked paprika
- 2 tbsp kosher salt
- 1/2 tsp celery salt
- 1 tsp rosemary
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp thyme
- 1/2 tsp cayenne pepper
Basting Mixture
- 4 tbsp butter melted
- 2-3 cloves garlic minced
- 1 tbsp fresh rosemary or 1 tsp dried
Instructions
Step 1: Prepare The Brine and Turkey
- Add the apple juice, brown sugar, and salt into a large saucepan. Over high heat, bring to a boil and stir to dissolve. Once dissolved, boil for 1 minute further and remove from heat. Let the mixture cool to room temperature and refrigerate until it reaches 40°F.
- In a very large non-corrosive container, add the remaining brine ingredients together with the apple juice mixture. Place the turkey into the brine breast side down. If needed, weigh down the turkey to keep it fully submerged. Set aside in the fridge for 12-24 hours (for best results, leave for 24 hours).
- After 24 hours, remove the turkey from the brine. Thoroughly pat dry with paper towels and set on a rack with baking paper below. Set in the fridge to air dry overnight (optional but gives crispy skin). Remove from refrigerator at least 2 hours before smoking.
Step 2: Spatchcock The Turkey
- Place the turkey breast side down with the legs closest to you. Cut along the side of the backbone using kitchen shears or a sharp knife. Cut through the ribs on both sides of the backbone.
- Remove the spine and flip the turkey over. Press down firmly on the breastbone to flatten the turkey. Pat dry thoroughly with paper towels. Let the turkey sit covered at room temperature for 2 hours.
Step 3: Season The Turkey
- Combine all turkey rub ingredients in a small bowl: brown sugar, smoked paprika, kosher salt, celery salt, rosemary, black pepper, garlic powder, onion powder, thyme, and cayenne pepper.
- Rub olive oil all over the turkey, coating both sides. Apply the spice blend generously over the entire turkey, ensuring even coverage.
Step 4: Inject The Turkey
- Melt 4 tbsp butter. Using a meat injector, inject melted butter into the breasts and thighs in multiple spots for even distribution.
Step 5: Smoke The Turkey
- Preheat your Pit Boss smoker to 300°F using cherry wood pellets. Prepare the basting mixture by melting 4 tbsp butter with minced garlic and rosemary.
- Place the turkey on the grill grates at the coolest part of the smoker, skin side up. Insert a leave-in temperature probe into the thickest part of the breast (avoid touching bone).
- Baste the turkey every 30 minutes with the garlic, rosemary, and butter mixture. Smoke until the internal temperature reaches 165°F (approximately 3-4 hours for a 12-14 lb turkey).
Step 6: Rest and Serve
- Remove the turkey when the internal temperature reaches 165°F. Cover loosely with aluminum foil and let rest for at least 30 minutes before carving (this allows juices to redistribute).
- Carve the turkey, serve, and enjoy!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
I tried the Spatchcock Smoked Turkey Recipe and absolutely loved it! The flavors were incredible and the instructions were easy to follow. Everything came together beautifully, and the turkey turned out juicy, tender, and full of smoky goodness. Such a great recipe — I’ll definitely be making it again for future gatherings!