This Pit Boss smoked spatchcock turkey is a simple recipe that ensures you get juicy, moist turkey every time.
I know smoking 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.
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.
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Pit Boss Spatchcock Turkey
If you’re after a juicy, succulent turkey, spatchcocking it is the perfect solution. Spatchcocking the turkey allows it to cook more evenly, ensuring a perfect 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 that the breast meat will still be juicy, and 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 You Need 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
- Orange
- Ginger
- Bay leaf
- Butter
- Garlic
- Spice Rub – You can either use a store brought or see my recipe below 🙂
My Smoked Turkey Spice Rub
As I mentioned, you can use a store-bought one (I like using Hey Grill Hey chicken rub or BBQ Pit Boys), but if you want a homemade one, 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
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. 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
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!
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 and slowly enough for the smoky flavor to permeate the entire bird!
Do You Get Crispy Skin on Spatchcocked Turkey?
Spatchcocking, or butterflying, a turkey helps to get crispy skin on smoked turkey is due to the following reasons.
- Even Heat Distribution: Flattening the turkey allows it to cook 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 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 monitor the temperature as the turkey cooks easily.
Remember: Different sizes of turkeys will cook at different times.
Which Wood Chips For Spatchcock Turkey?
I think that mild fruit wood is good for smoked turkey. You could go for apple wood, cherry wood, or, if you prefer a slightly smoky flavor, pecan wood.
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 normally.
Note: You can leave a thawed turkey in your fridge for up to two days before cooking 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 cleanup easier.
When placing the turkey in the smoker, remember 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:
- Pit Boss Corn
- Pit Boss Smoked Mashed Potatoes
- Green Bean Casserole
- Smoked Zucchini
How To Store Leftover Spatchcock Turkey
If you want to know how long smoked turkey is good in the fridge, you can leave it in the fridge for up to 3 days in an airtight container. You can also store it in a freezer-proof container for up to a month.
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!
Smoked Spatchcock Turkey
Equipment
- Cherry wood pellets
- Leave-in thermometer
- Bowl
- Deep container
- Paper towel
- Sharp knife
- Aluminum foil
Ingredients
- 1 whole turkey
Brine Ingredients
- 1 cup kosher salt
- 8 cups apple juice 2 quarts
- 12 cups water 3 quarts
- Pinch of black peppercorns
- 3 whole oranges quartered
- 4 ounces sliced ginger
- 6 whole bay leaves
- 6 cloves garlic
- 15 whole cloves
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
Instructions
Step 1: Prepare The Turkey
- Add the apple juice, brown sugar, and salt into a large saucepan. Over a high heat bring to the boil and stir to dissolve. Once dissolved boil for 1 minute further and remove from heat. Let the mix cool to room temperature and refrigerate until 40°F.
- In a very large container, add the remaining ingredients together with the apple juice mixture. Place the turkey into the brine breast side down. If you need to weigh down the turkey with a weight 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 and set in the fridge to air dry overnight. This step is not essential but will give you a nice crispy skin.
- 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!
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.
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