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How Long to Smoke a Spatchcock Turkey?

    How Long to Smoke a Spatchcock Turkey

    The holidays, or any other special occasion, are made significantly better with the addition of a Smoked Spatchcocked Turkey. Cooking a turkey in the Traeger Smoked Spatchcock Turkey is a tasty and straightforward method that results in a bird that is as succulent as it is juicy. When compared to cooking a turkey as a traditional entire bird, cooking a turkey that has been “spatchcocked” (in which the backbone is removed and the turkey is flattened) allows it to be cooked more quickly and more evenly. In addition, smoking a turkey imparts a flavor that simply cannot be achieved by cooking it in the oven. Find out how long it takes to smoke a turkey that has been spatchcocked.

    Smoked Spatchcock Turkey

    It is simple to do the process of spatchcocking a turkey. When you plan to smoke the turkey, you should spatchcock it the day before you plan to smoke it. Position the turkey so that the backbone is facing up on a cutting board. Cut along the entirety of one side of the spine, working from one end to the other, using a sharp knife or kitchen shears. You will need to repeat the operation on the opposite side of the spine in order to remove it completely.

    After removing the spine from the turkey, turn the bird over and grab both sides of the turkey breast with your fingers below. Then, apply a light downward pressure while maintaining this grip. This will cause some of the bones to break and will also flatten out the bird.

    How to Brine a Turkey That Has Been Spatchcocked

    After you have given the turkey the spatchcock treatment, it is time to brine it.

    The spatchcocked turkey is one of my favorite things to dry brine. The underside of the bird, its skin, and the area immediately underneath the skin are all generously salted during the dry brining process. After applying the dry brine to the bird, you will next place it in a large pan and place it in the refrigerator for at least 12 hours, and up to 24 hours total.

    In the beginning of the process of dry brining, the salt will take moisture out of the turkey, and it will sit on the skin. Then, over the course of the procedure, the moisture will slowly be dragged back into the meat of the bird, pulling the seasonings with it. Because of this, the flavor and moisture are of an exceptionally high quality.


    When the internal temperature of the turkey reaches 160–165 degrees Fahrenheit in the thickest portion of the bird, it is time to remove it from the oven.

    When smoked at 275 degrees Fahrenheit, a turkey that has been spatchcocked will take approximately 10 minutes per pound, whereas a full turkey will take approximately 15 minutes per pound.

    However, the temperature of the turkey should always come first while smoking it. The breast of a turkey will always finish cooking at a lower temperature than the legs and thighs. If you check the temperature of the breast and find that it is 150 degrees, this indicates that the temperature of the thigh may be closer to 170 degrees. This is to be expected. When cooked to 170 or 180 degrees Fahrenheit, the legs and thighs become flavorful while maintaining their tenderness. The breast needs to be cooked to a temperature of 160–165 degrees Fahrenheit in the thickest region in order to attain a safe minimum temperature for food safety. This is the key.

    How long should a turkey be smoked at 225 degrees?

    Smoking the turkey is a great way to prepare it. When the temperature is 225 degrees Fahrenheit, you may anticipate that smoking the turkey will take around half an hour for every pound of its weight. At a temperature of 225 degrees Fahrenheit, for instance, it will take 7 and a half hours to cook a turkey that weighs 15 pounds. I always build an extra half an hour into my schedule just in case something unexpected comes up.

    How long should you smoke a turkey at a temperature of 275?

    Continue smoking at a temperature between 275 and 300 degrees Fahrenheit for three and a half to four hours, or until the internal temperature of the breast registers 165 degrees Fahrenheit when measured in the section of the breast that is the thickest, making sure to replace the water pan on a regular basis. The liquids from the drip pan should be used to baste the chicken every hour while it is cooking.