Smoked Spatchcock Thanksgiving Turkey

Why Spatchcock a Turkey?

The word spatchcock might sound fancy, but it’s actually one of the easiest ways to prepare poultry for the grill or smoker. By removing the backbone and flattening the turkey, you create more surface area for that golden, crispy skin and allow the smoke and seasoning to penetrate every bite. The spatchcocking process takes less time to cook and meat is cooked evenly throughout, eliminating risk of dry breast and raw thighs.

Don’t forget to thaw out the Turkey

If you have purchased a store bought frozen turkey, it is crucial that you allow a few days for the bird to full thaw out. Depending on the size, it’ may take 4-5 days. Do not leave it out in the sink, but instead place it in the refrigerator so it slowly defrosts in a safe environment.

Brine or No Brine?

Brining is all about locking in moisture and adding flavor from the inside out.

There are two main types of brines:

• Wet Brine: Soaking the turkey in a saltwater solution (often with herbs, sugar, and citrus) for 12–24 hours. It helps the meat absorb extra moisture and seasoning.
• Dry Brine: Rubbing the turkey with salt and spices, then letting it rest uncovered in the fridge for 24–48 hours. This draws moisture out, then reabsorbs it, seasoning the bird and helping the skin crisp beautifully when smoked or grilled.

When Can You Skip the Brine?

You can skip brining if:

• Your turkey is pre-brined or labeled “enhanced with a salt solution.” Most grocery store turkeys already come with a sodium solution injected inside.
• You’re short on prep time — a butter rub and flavorful seasoning can still create juicy, flavorful results, especially with a spatchcocked bird that cooks evenly and quickly.

If you skip the brine, just make sure to season generously and baste with butter or broth during the cook to keep things moist.

Ingredients needed to make a Smoked Spatchcock Thanksgiving Turkey

• Turkey: an ideal size of a turkey is 12-14 pounds.
• Butter: unsalted butter that will be stuffed under the skin for maximum juiciness.
• Seasoning: a blend of all purpose and steak seasoning. It’s the perfect balance of savory, buttery and herby flavors that compliment poultry.

Start with the Compound Butter

Before you get your hands and working surface dirty, make the compound butter. The additional fat on the Smoked Spatchcock Thanksgiving Turkey which will result in tender and juicy meat.

In a mixing bowl, add room temperature unsalted butter. Add Dad’s All Purpose rub and Dad’s Steak seasoning and blend the ingredients together. You can also add finely chopped herbs like rosemary and thyme or some minced garlic. For this recipe, I kept it simple with just the 3 ingredients and it was perfect.

How to Spatchcock a Turkey?

Start with a fresh or fully thawed turkey between 12 to 14 pounds. Anything larger and you are guaranteed dry meat. If you are cooking for a large crowd, do 2 turkeys vs. one oversized bird.

To start, cut out the backbone of the turkey with sheers or a sharp knife. This process of spatchcocking or butterflying will allow the bird to cook more evenly and quickly.

Next, cut down the breast bone and press down hard to break it so that it lays nice and flat.

That’s the spatchcock method in action — simple, efficient, and game-changing.

Butter up the Turkey

Since this Smoked Spatchcock Thanksgiving Turkey is not brined, a great way to add tenderness to the meat is to lather it up with butter. The flavored fat penetrates the meat tenderizing the meat and adding flavor.

Using a silicone scrapper or any smooth and dull kitchen utensil, separate the skin from the meat. Do this on the breast and thighs. Next, take spoonfuls of the compound butter and spread it under the skin. Make sure to cover as much of the meat as possible.

Leave about 1/2 cup of butter. We will baste the turkey once it’s smoking on the grill.

Before this spatchcock turkey goes on the grill, all it needs is a little bit of seasoning. Spray some butter or olive oil over the outside of the turkey. The fat will crisp up the skin making for one delicious centerpiece.

Season with an equal blend of Dad’s All Purpose and Dad’s Steak seasoning. The all purpose rub adds salty and peppery flavors while the Steak seasoning adds the herby flavors expected from a Thanksgiving Turkey.

Make sure to season all sides and corners of the Turkey.

Place the seasoned and buttered up spatchcock turkey on a wire rack to help with transport on and off the grill.

How to Smoke a Spatchcock Thanksgiving Turkey

Smoking a spatchcock turkey saves on time and space.

Preheat the smoker or grill to 325 degrees and set it for indirect cooking. Place the turkey skin side up and cook until the breast registers an internal temperature of 160 degrees. This should take approximately 2-3 hours, depending on the size of your turkey.

30 minutes into the cook, melt the rest of the compound butter and baste it over the smoking turkey. Repeat every 30 minutes until the bird is done cooking. DO NOT brush it over the skin as it will pull off the seasoning.

Don’t forget to rest the Turkey

Remove it from the grill and let it rest for 20-25 minutes. This is a very important step in this process. During the rest period, the turkey will start to cool down and the cooking process will stop. The juices will redistribute inside the meat, giving you a much better final product.

Delicious Thanksgiving Sides

I look forward to eating the Thanksgiving sides as much as I do the turkey itself.

Carve your smoked turkey and serve it up alongside classic Thanksgiving favorites like mashed potatoes, creamy corn casserole, stuffing and smoked mac n cheese. The combination of crisp, smoky skin and tender, juicy meat will have everyone going back for seconds (and maybe thirds).

And the best part? Leftovers! Smoked turkey biscuits, soups, and next-day breakfast scrambles never tasted this good.

Final Thoughts

This Smoked Spatchcock Thanksgiving Turkey is a true holiday showstopper. The spatchcock method ensures faster cooking and better texture, while the smoke adds unmatched flavor that turns a traditional turkey into something extraordinary. Whether you’re hosting a big family feast or keeping things cozy at home, this smoked turkey will make your Thanksgiving dinner unforgettable — and might just become your new annual tradition.

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