Smoked Spatchcock Turkey on a Pit Boss

Cooking a spatchcock turkey can be a daunting task for many home chefs. It doesn’t have to be that way, though!

Many cooks worry about a dry turkey or undercooked meat. You don’t need to stress about that.

My tired and tested recipe for spatchcocked turkey will result in a juicy turkey with a crispy skin each and everytime!

Why You’ll Love This Spatchcock Turkey Recipe

Cooking a turkey can be scary. There’s a lot to know about cooking a turkey for the first time!

This recipe was created after much experience. Following these instructions will ensure that your turkey turns out delicious!

Why Should You Spatchcock A Turkey?

The spatchcock method allows the turkey to cook more quickly and evenly.

The shorter cooking process means that the breast meat will still be juicy. You will also notice crispier skin.

The extra surface area will allow stronger smoky flavors to permeate the meat.

Spatchcocking also works well with chicken. If your looking a spatchcock chicken recipe check this one out.

What Temperature to Smoke Turkey On The Pit Boss

Cook turkey at 300°F on a smoker. This is the ideal temperature for a few reasons.

This temperature cooks the turkey more evenly. It also cooks the turkey slowly enough that the smoky flavor can permeate the entire turkey!

Do You Get Crispy Skin on Spatchcocked Turkey?

Spatchcocking, or butterflying, a turkey help to achieve crispier skin, this is due to the following reasons

1. Even Heat Distribution: When you flatten the turkey its allows the turkey to cook more evenly. When the heat is evenly distributed, the skin has a better chance of crisping up uniformly.
2. Shorter Cooking Time: You increase its surface area exposed to direct heat. This results in a shorter cooking time compared to roasting a whole turkey. The reduced cooking time helps prevent the skin from becoming overly dry and allows it to crisp up nicely.
3. Enhanced Air Circulation: Flattening the turkey allows for improved 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, it’s also important to consider other factors such as seasoning, cooking temperature, and proper basting or oiling of the skin, which can further enhance the crispiness.

How Long to Smoke 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 at the thickest portion of the bird. Do not let the thermometer touch the bone.

You can use a leave-in thermometer to easily monitor the temperature as the turkey cooks.

Remeber: Different size turkeys will cook at different times.

Best Wood Chips For Spatchcock Turkey

Cherry wood chips are the best wood pellets for smoking a spatchcocked turkey on a wood pellet grill.

Although this recipe calls for cherry wood pellets, you can use your choice of wood pellets.

Stronger wood flavors will be more noticeable when you eat the finished turkey.

Something milder, like pecan pellets, would also be a good choice.

How to Brine Turkey

Using 1 tablespoon of kosher salt per cup of cold water, make a saltwater solution. Submerge the turkey in the brine solution and refrigerate it for at least 3 hours.

Remove the turkey from the refrigerator at least 2 hours before you smoke it. Rinse the excess salt solution off the turkey and pat dry with a paper towel.

How Do You Spatchcock A Turkey?

Place the turkey breast side down with the legs closest to you.

Cut along the backbone and break through the ribs. You can use sharp kitchen shears or a sharp knife.

Many people mistakenly cut along the breast bone. Do not cut along the breastbone.

After cutting the backbone, remove it from the turkey. Flip the turkey so the breast faces up and press it down flat.

Ingredients For Pit Boss Spatchcock Turkey

You’ll need the following ingredients to prepare your spatchcock turkey:

• Fresh turkey
• Olive oil
• Kosher salt
• Black pepper
• Cold water
• Bay leaf
• Butter
• Garlic
• Rosemary
• Spice Rub – You can either use a store brought or see my recipe below 🙂

My Smoked Turkey Spice Rub

Like I mentioned you can use a store brought (I like using Hey Grill Hey chicken rub or BBQ Pit Boys) but if you want a homemade you should try my one!

• 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

Equipment You’ll Need to Cook Spatchcock Turkey

• Cherry wood pellets
• Leave-in thermometer
• Bowl
• Deep container
• Paper towel
• Sharp knife
• Aluminum foil

Recipe For Pit Boss Spatchcock Turkey

Step 1: Prepare The Turkey

Using 1 tablespoon of kosher salt per cup of cold water, make a saltwater solution. Submerge the turkey in the brine solution and refrigerate it for at least 3 hours.

Remove the turkey from the refrigerator at least 2 hours before you smoke it. Rinse the excess salt solution off the turkey and pat dry with a paper towel.

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

Make the spice rub fit your preferences. The sugar should be less than 1/10 of the final product to avoid burning.

Rub olive oil and spice blend over the turkey.

Step 4: Inject Turkey

Inject melted butter into the breasts and thighs.

Step 5: Smoke Turkey

Use cherry wood chips to preheat the grill to 300°F.

Place the turkey on the grill grates at the coolest part of the smoker. Insert the temperature probe.

Baste the turkey every 30 minutes with a garlic, rosemary, and butter mixture.

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!

Can You Smoke A Frozen Turkey?

Completely thaw a frozen turkey before smoking it.

You can thaw it in the refrigerator, microwave, or cold water. Do not thaw a turkey at room temperature or in hot water.

When the turkey is fully thawed, you can follow this recipe and smoke it as normal.

Note: you can leave a thawed turkey in your fridge for up to two days then you need to cook it.

Can You Place A Turkey Directly On The Grill Grates?

Yes, you can place a turkey on the grill grates. You only need a drip pan if you want to save the drippings or make easier clean up.

When placing the turkey in the smoker, the important thing to remember is to use indirect heat. Direct heat will fail to cook the turkey properly.

What To Serve With Spatchcock Turkey

This turkey recipe will go well with your favorite side dishes! We recommend:

• Corn on the cob
• Mashed potatoes
• Green bean casserole

How To Store Leftover Spatchcock Turkey

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Store it in a freezer-proof container in the freezer for up to a month.

The juicy meat will make delicious leftovers.

How To Reheat Leftover Spatchcock Turkey

You can easily reheat leftover turkey in the air fryer, microwave, or oven.

You can use any method you’d like, though. Some people may prefer heating it on the stovetop or in their smoker.

A delicious option would be to shred the turkey and make a cold turkey salad. Then you don’t need to worry about reheating it!

Smoke On!

Charlie

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