Crispy Skin Spatchcock Turkey on the Smoker with Garlic Herb Butter

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Crispy Skin Spatchcock Turkey on the Smoker with Garlic Herb Butter

Our go-to smoked spatchcock turkey for juicy meat and crispy skin. The bird is flattened for even cooking, slathered with garlic-herb butter and smoked until it’s tender, flavorful, and ready for carving. Perfect holiday centerpiece and just as good for leftovers the next day.

Prep Time25

Cook Time2 30

Total Time2 55

Course: Dinner

Cuisine: American

Servings: servings

Calories: 310.07kcal

Author: Sarah Hill

Equipment

Pellet Smoker

Ingredients

1 12–16 lb whole turkey spatchcocked
2 cups butter softened
6 garlic cloves minced
1-3 teaspoons kosher salt depending on if your butter is salted or unsalted
2 teaspoons black pepper
1-2 teaspoons paprika
½ cup fresh chopped herbs rosemary, thyme, sage, parsley, etc.

Optional Injection

¼ cup butter melted
¼ cup warm chicken or turkey broth

Instructions

Remove the turkey from the fridge 1 hour before smoking. Preheat the smoker to 225 degrees F. Pat the turkey very dry (top and bottom).
1 12–16 lb whole turkey
Spatchcock (if not already). Set the turkey breast-side down. Using kitchen shears, cut along both sides of the backbone; remove it. Flip breast-side up and press firmly on the breastbone until it cracks and the bird lies flat.
In a bowl, combine the softened butter, garlic, salt, pepper, paprika and chopped herbs. Using your hands, season the turkey between the skin and the meat with the herb butter and then use the remaining to cover the top of the skin.
2 cups butter, 6 garlic cloves, 1-3 teaspoons kosher salt, 2 teaspoons black pepper, 1-2 teaspoons paprika, ½ cup fresh chopped herbs
Whisk melted butter with warm broth. Using an injector, inject small amounts into the thickest parts of the breasts and thighs (a few injections per area; avoid over-filling so it doesn’t leak out).
¼ cup butter, ¼ cup warm chicken or turkey broth
Place the turkey skin-side up on the smoker grate. Insert probes into the thickest part of the breast and thigh. Smoke at 225 degrees F until the breast hits 140–145 degrees F (thighs typically run 10–15 degrees higher). Start checking around 2 hours, then every 20–30 min. If you have a larger bird, this will take longer.
Increase temp to 375–400 degrees F. Continue cooking until the breast reads 160–162 degrees F and thighs 175–180 degrees F. Rotate the bird if one side colors faster.
Transfer to a board and rest 20–30 minutes, uncovered. Resting will bring the breast to ~165 degrees F. Carve legs/thighs, then remove breast lobes and slice across the grain and enjoy.

Notes

Spatchcocked birds cook faster than whole; total time varies by size and smoker. Use temperature as your guide but typically you can aim for 10-13 minutes per pound.
For a cleaner flavor, choose milder fruitwoods.
Optional: but we usually inject warm broth and melted butter into the turkey for maximum moisture.

Nutrition