Smoked Spatchcock Turkey with Crispy Skin | CookOS

Smoked Spatchcock Turkey

Name: Smoked Spatchcock Turkey with Crispy Skin
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 (12-15 lb) whole turkey; 1/2 cup kosher salt; 1 tbsp dried herb blend; 4 tbsp butter, softened; 1/4 cup honey BBQ rub, divided; cooking spray

This smoked spatchcock turkey delivers juicy meat and exceptionally crispy skin through a two-day dry brine and honey BBQ rub smoke. Spatchcocking flattens the bird for even cooking and faster results than a whole roasted turkey.

🌍American 🏷️Smoked turkey 🏷️Thanksgiving 🏷️Turkey 🏷️Spatchcock turkey Bbq

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Total

3h 5m

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

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Ingredients

1 (12-15 lb) whole turkey
1/2 cup kosher salt
1 tbsp dried herb blend
4 tbsp butter, softened
1/4 cup honey BBQ rub, divided
cooking spray

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Instructions

1
Spatchcock the turkey by removing the backbone so it can lay flat.
2
In a small bowl, prepare the dry brine by mixing the kosher salt and dried herb blend.
3
Generously season the entire turkey with the dry brine mixture.
4
Place the turkey on a baking sheet and refrigerate, uncovered, for 2 days. This will help dry out the skin.
5
After 2 days, remove the turkey from the fridge and pat the skin completely dry with paper towels.
6
In a small bowl, mix the softened butter with a portion of the honey BBQ rub to create a compound butter.
7
Carefully separate the skin from the breast meat and rub the compound butter underneath the skin.
8
Lightly coat the entire turkey with cooking spray.
9
Season the turkey heavily all over with the remaining honey BBQ rub.
10
Place the turkey on a smoker preheated to 325°F and cook for 2 hours.
11
Increase the smoker temperature to 350°F and continue to cook for another 30 minutes.
12
For the final 15 minutes of cooking, flip the turkey over (skin-side down) to get the skin extra crispy.
13
Remove the turkey from the smoker and let it rest for 10 minutes before carving.
14
Carve the turkey and serve.

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Tips & Notes

Pro tips

Pat the turkey completely dry after the brine before applying the rub—wet skin won't crisp. Use paper towels and let it air-dry uncovered in the fridge for 2–4 hours before smoking.
Maintain steady smoker temperature between 225–250°F and use a water pan to prevent the skin from burning while the meat cooks through.
Place the turkey skin-side up on the grates and check the thickest part of the thigh for doneness; breasts cook faster, so rotate the bird if needed.
Let the finished turkey rest 15–20 minutes before carving to retain juices and allow carryover cooking to complete.

Substitutions

Kosher salt → sea salt or table salt (reduce amount by 25% for table salt, which is denser)
Honey BBQ rub → dry herb rub with paprika, garlic powder, and black pepper, or apply BBQ sauce in the last 30 minutes of smoking

Storage & make-ahead

Refrigerate smoked turkey in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently at 325°F until warmed through.

Equipment

smoker (charcoal or gas) · instant-read thermometer · spatchcock shears or knife

Common Questions

What is spatchcocking and why do it to turkey?

Spatchcocking removes the backbone and flattens the bird, exposing more surface area for the skin to crisp and allowing even heat distribution. This cuts smoking time and prevents dry breast meat.