Spatchcock Smoked Turkey

November 3, 2025

Start planning your Thanksgiving menu with a centerpiece that captures holiday and autumn flavors—Spatchcock Smoked Turkey. This method flattens the bird for faster, more even cooking while allowing every inch to absorb rich, smoky flavor. The result is tender, golden perfection that holds its own against any side dish on the table. Whether you’re hosting family in your backyard or preparing a feast under a covered patio, this recipe brings warmth, aroma, and unforgettable taste to your holiday gathering.

Smoking a spatchcocked turkey is as much about process as it is about patience. The open design helps the heat circulate evenly, crisping the skin while keeping the meat moist and flavorful. The smoke infuses deep into every bite, creating that signature color and taste only outdoor cooking can deliver. Paired with seasonal herbs and a touch of woodsy sweetness, this bird offers a balance of comfort and sophistication—ideal for cool November evenings shared with loved ones.

Autumn meals deserve an atmosphere to match. A Nicolock outdoor kitchen or dining space provides the perfect stage for this holiday favorite—where family conversations linger, and every plate tells a story. Ready to upgrade your outdoor spaces? Nicolock Paving Stones has everything from pavers to fireplaces for outdoor living at its best. Whether you need a new grill or a complete outdoor kitchen upgrade, explore our Outdoor Dining Collection and find inspiration from our Recipe Library to make every season taste like home.

Serves 6

Spatchcock Smoked Turkey Ingredients

• 1 15-pound turkey spatchcocked
• 8 Tablespoons salted butter, softened
• 4 Tablespoons olive oil
• 1 Tablespoon coarse kosher salt
• 1 Tablespoon coarse black pepper

Spatchcock Smoked Turkey Directions

1. Preheat the smoker. Preheat your smoker to 275 degrees F with your favorite hardwood. I recommend pecan, maple, apple, or alder for smoking turkeys. On this turkey, I tried almond wood for the first time, and it was great!
2. Spatchcock the turkey. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird. Flip it breast-side down and remove the backbone by cutting both sides with kitchen shears. Snip the inside of the breast bone and turn the turkey over. Press the center of the breast down until you hear a crack, and the breast lies flat on your work surface. Tuck the wing tips behind the wings.
3. Spread butter under the turkey skin. Using your fingers, gently separate the skin from the breast and thigh meat. Take 2 Tablespoons of the softened butter and insert it between the skin and the first breast. Press on the exterior of the skin to spread the butter out evenly across the breast. Repeat on the remaining breast and each of the thighs until all of the butter has been spread under the skin of your turkey.
4. Season with oil, salt, and pepper. Flip your turkey breast side down on your work surface. Drizzle with 2 Tablespoons of the olive oil. Spread the oil all over with your hands and then season with salt and black pepper. Turn the turkey back over and drizzle with the remaining olive oil. Season the top evenly with salt and black pepper.
5. Smoke the spatchcocked turkey. Carefully transfer your turkey directly to your smoker grates, making sure the wings are still tucked, the thighs are turned out, and the turkey is lying flat. Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. The thighs will likely read higher temperatures —around 175-185 —and that is totally perfect.
6. Rest the turkey. Gently remove the turkey from the smoker to a large cutting board. Allow your turkey to rest for 10-15 minutes before carving.
7. Carve and serve. Remove the thighs and legs first. Separate the leg and leave the whole. Remove the skin from the thighs and shred the thigh meat. Chop the skin into small pieces, then mix it into the thigh meat. Carefully separate and remove the wings, then cut them at the joints into individual pieces. Run your knife along the central breast line, and when you hit the ribs, turn your knife and slice against the ribs until the breast is completely removed. Slice the breast into slices as thick or thin as you like. Arrange the carved turkey onto your serving platter and garnish with herbs, as desired. Enjoy!

Taken from heygrillhey.com