Smoked spatchcock turkey is juicy, flavorful, and guaranteed to steal the spotlight at any gathering. A quick dry brine locks in moisture, while apple or cherry wood adds a touch of sweet, smoky magic. The result? Tender meat, crispy skin, and zero leftovers. Perfect for beginners!
Smoking a turkey keeps the meat juicy while adding a rich, smoky flavor. It’s a great alternative to roasting, especially for Thanksgiving dinner or a special occasion. The dry brine ensures the outside of the turkey has perfectly crispy skin, and the slow cooking process locks in moisture, making every bite tender and delicious.
Contents
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❤️ Why you will love this recipe
- Juicy Meat: Slow smoking keeps the whole bird moist and flavorful.
- Crispy Skin: A dry brine and a quick broil at the end give you golden, crispy turkey skin.
- Smoky Flavor: Applewood or cherry wood adds a subtle sweetness.
- Easy to Follow: Simple steps make it easy, even for beginners.
- Perfect for Leftovers: Smoked turkey makes great sandwiches, soups, and more!
🗝️ Key ingredients & substitutions
- Whole Turkey – Fresh is best, but a fully thawed frozen turkey works too.
- Sea Salt – Essential for the dry brine to enhance flavor and crisp up the skin.
- Melted Butter – Adds richness and helps the seasonings stick.
- Lemon Salt – Brings a bright, citrusy touch; regular salt works as a substitute.
- Black Pepper – Adds a bold, peppery kick to balance the flavors.
- Garlic Powder & Onion Powder – Boost the savory depth of the turkey.
- Dried Parsley & Oregano – Bring herbal freshness to the rub.
- Turkey Spine – Used to make a rich and flavorful au jus.
- Red Onions, Carrots, Celery – Add depth to the au jus while catching drippings.
- Dried Sage, Thyme, Fresh Rosemary, Bay Leaves – Infuse the turkey with warm, earthy notes.
- Hot Water – Helps extract flavor from the au jus ingredients.
- White Wine & Apple Juice – Add a hint of sweetness and complexity to the au jus.
- Butter or Oil – Keeps the turkey moist and the skin crisp.
- Apple or Cherry Wood – Mild, slightly sweet smoke pairs perfectly with turkey.
🥣 How to spatchcock and smoke a turkey
The Day Before Cooking:
- Spatchcock the turkey (Photos 1-3): Place turkey breast side down on a sturdy cutting board. Use kitchen scissors to cut along both sides of the spine to remove it. Rinse the spine and set it aside for the au jus. Flip the turkey over and press firmly between the breasts until the breastbone cracks and the turkey lies flat.
- Dry the skin (Photo 4): Pat the turkey dry with paper towels.
- Season with salt (Photo 5): Rub 2 teaspoons of salt all over the skin.
- Refrigerate uncovered: Place the turkey in the fridge overnight to dry out the skin. Keep the spine and any extra organs you plan to use later in the fridge as well.
One Hour Before Cooking:
- Pat dry again: This helps remove any excess moisture for better crisping.
- Apply the wet rub (Photos 6-9): Carefully lift the skin and rub the melted butter mixture underneath. Tip: You may find it easier to first loosen the skin with your hands before applying the rub. See photos in the post for clarity.
Set Up the Smoker:
- Prepare the au jus (Photos 10-13): Add the turkey spine, onions, carrots, celery, fresh herbs, hot water, white wine, and apple juice to a large tray.
- Preheat the smoker (Photos 14-15): Heat to 300-350°F (150-175°C).
Smoke Turkey:
- Add wood for smoke (Photo 16): Place one chunk of apple or cherry wood onto the hot coals.
- Place the au jus (Photo 17): Place the tray on the bottom grate to catch drippings.
- Position the turkey (Photo 18): Place a second grate over the tray and set the turkey breast-up in the smoker. Do not tie the legs. Place a small, heat-safe dish with 4 tablespoons of butter next to the turkey for basting later. It will melt and pick up a little smoky flavor too.
- Insert meat thermometers (Photo 18): If you have heat-safe probes, insert one into the thickest part of the breast and another into the thickest part of the turkey leg.
Monitor and Baste:
- Cover the tips: After 1 hour, brush the inside of a piece of foil with butter and cover the wing tips, drumsticks, and thighs to prevent burning.
- Baste every 30 minutes: Brush melted butter over the turkey. If the butter runs low, add more to the dish.
Check for Doneness:
- Breast temperature: Cook until the internal temperature of the turkey breast reaches 160-165°F (71-74°C).
- Thigh temperature: Thighs should reach 170-175°F (77-79°C).
Broil for Crispy Skin:
- Remove from the smoker: Take the turkey and the au jus out of the smoker.
- Preheat the broiler: Set your oven broiler to 428°F (220°C).
- Broil for 10 minutes: Remove any foil from the turkey and broil until the skin is crispy.
Make the Au Jus:
- Strain the liquid: Pour the au jus through a strainer into a pot, discarding solids.
- Skim excess fat: Remove any fat from the surface.
- Adjust seasoning: Taste and season as needed. If necessary, simmer to slightly reduce the au jus.
🪄 Recipe notes & tips
- Use a meat thermometer: The best way to guarantee juicy turkey is by cooking to temperature, not time. The breast should be 160-165°F, and the thighs 170-175°F. We use (and love) the Inkbird IBT-6XS 150ft Bluetooth Wireless BBQ Thermometer as we can monitor the meat as it cooks.
- Smoker: We also love our Weber Smokey Mountain Cooker Smoker. It holds steady temps and delivers great smoke flavor!
- Dry brine for crispy skin: Leaving the turkey uncovered in the fridge overnight helps the skin crisp up during smoking.
- Don’t skip the basting: Regular basting with butter keeps the turkey moist and flavorful.
- Wood: Applewood adds a mild sweetness, while cherry wood brings a deeper, richer smoke flavor.
- Let it rest: After smoking, let the turkey sit for at least 20-30 minutes before slicing to keep the juices inside.
- Use foil to prevent burning: Wrapping the wing and drumstick tips in buttered foil helps protect them from overcooking.
- Crisping in the oven is optional but worth it: That final broil step gives you beautifully golden, crackly skin.
🫙 Storage instructions
- Refrigerate: Store leftover turkey in an airtight container in the fridge for up to 4 days. If you have turkey drippings or au jus, save them too—they help keep the meat moist when reheating.
- Freeze: Wrap sliced turkey tightly in foil, then place in a ziplock bag. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat properly: Warm turkey in a 300°F oven covered with foil and a splash of broth or au jus to keep it juicy. Avoid the microwave if possible—it tends to dry out the meat and make the skin rubbery.
- Repurpose leftovers: Use smoked turkey in sandwiches, soups, salads, or even a smoky turkey pot pie. The possibilities are endless!
✨ Variations
- Spicy Smoked Turkey: Add smoked paprika and cayenne pepper to the dry rub for a little heat.
- Citrus-Infused: Place lemon and orange slices inside the turkey cavity for a bright, fresh flavor.
- Herb Butter Turkey: Mix fresh rosemary, thyme, and sage into the melted butter before rubbing it under the skin.
- Maple-Glazed Turkey: Brush the turkey with maple syrup during the last hour of smoking for a hint of sweetness.
- Garlic Lover’s Turkey: Add roasted garlic puree to the butter rub for an extra punch of flavor.
- Whiskey-Smoked Turkey: Swap the white wine in the au jus for bourbon or whiskey to add a deep, smoky richness.
- Pecan Wood Smoked Turkey: Use pecan wood instead of apple or cherry for a nuttier, more robust smoke flavor.
🍽️ What to serve with smoked turkey
- Classic Sides: Mashed potatoes, stuffing, and cranberry sauce bring all the traditional Thanksgiving flavors.
- Roasted Vegetables: Brussels sprouts, green beans, or sweet potatoes add color and balance to your plate.
- Fresh Salads: A crisp apple and pecan salad or a tangy coleslaw pairs beautifully with smoky turkey.
- Sauces & Gravies: Homemade turkey gravy, cranberry relish, or a honey mustard sauce make great dipping options.
- Breads: Dinner rolls, cornbread, or flaky biscuits are perfect for soaking up all those delicious turkey drippings.
- Something Sweet: Pumpkin cheesecake, pecan pie, or an apple crisp make the perfect finish to a smoked turkey feast!
❓ Frequently asked questions
Can I smoke a frozen turkey?
No, always thaw the turkey completely before smoking to ensure even cooking. A frozen turkey won’t cook evenly and could stay at unsafe temperatures for too long.
What’s the best wood for smoking turkey?
Applewood and cherry wood are top choices for their mild, slightly sweet smoke. Pecan and hickory can work too, but they’ll give a stronger, more robust flavor.
How long does it take to smoke a turkey?
Plan for about 30-40 minutes per pound at 300-350°F. A larger turkey will take longer, so always go by internal temperature rather than time.
Why do I need to spatchcock the turkey?
Spatchcocking helps the turkey cook evenly and reduces cooking time. Plus, it allows for crispier skin since more of the turkey is exposed to direct heat.
How do I keep the turkey from drying out?
Brining, basting with butter, and cooking at the right temperature help keep the meat juicy. Letting it rest before slicing also locks in moisture.
What’s the best way to reheat smoked turkey?
Cover the turkey with foil and warm it in a 300°F oven with a splash of broth or drippings to keep it moist. Avoid microwaving, as it tends to dry out the meat.
😋 More fall-tastic recipes you will love
- Sweet Potato and Apple Casserole
- Easy Roast Pumpkin Salad
- Roasted Citrus Turkey Recipe with Herb Butter
- Easy Keto Pumpkin Ice Cream
- 44 Gluten-Free Thanksgiving Recipes
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📖 Recipe
Smoked Turkey Recipe with Au Jus
Smoked spatchcock turkey is juicy, flavorful, and guaranteed to steal the spotlight at any gathering. A quick dry brine locks in moisture, while apple or cherry wood adds a touch of sweet, smoky magic. The result? Tender meat, crispy skin, and zero leftovers. Perfect for beginners!
Ingredients
Turkey & Seasoning
- 1 whole turkey 9lbs/4kg
Dry rub (apply the night before):
- 2 teaspoons sea salt 10g
Wet rub (apply 1 hour before cooking):
- 3 tablespoons melted butter or ghee, 45g
- 10 g lemon salt 2 teaspoons, or regular salt
- 5 g black pepper 1 teaspoon
- 3 g garlic granules just over 1/2 teaspoon
- 3 g dried parsley just over 1/2 teaspoon
- 2 g dried oregano just under 1/2 teaspoon
- 2 g onion powder just under 1/2 teaspoon
Au Jus
- 1 turkey spine rinsed, no liver
- 2 red onions peeled and chopped
- 2 medium carrots chopped
- 1 rib celery chopped
- 1 tablespoon dried sage crumbled
- 1 tablespoon dried thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 10.5 cups hot water
- 1 cup white wine
- 1 cup apple juice
Cooking & Smoking
- 1 chunk apple or cherry wood
- 4 tablespoons butter or oil for basting and foil lining
Instructions
The Day Before Cooking
- Spatchcock the turkey by placing it breast-side down on a sturdy cutting board. Use kitchen scissors to cut along both sides of the spine to remove it. Rinse the spine and set it aside for the au jus. Flip the turkey over and press firmly between the breasts until the breastbone cracks and the turkey lies flat.1 whole turkey
- Pat the skin dry with paper towels and rub 2 teaspoons salt all over the skin.2 teaspoons sea salt
- Leave uncovered in the fridge overnight. Keep the spine and any extra organs you want to use later in the fridge as well.
One Hour Before Cooking
- Pat dry again.
- Carefully lift the skin and rub the wet rub under it. Tip: You may find it easier to separate the skin from the flash first with your hands before putting the rub in. See photos in the post above for clarity.3 tablespoons melted butter, 10 g lemon salt, 3 g dried parsley, 2 g dried oregano, 5 g black pepper, 3 g garlic granules, 2 g onion powder
Set Up the Smoker
- Heat the smoker to 300-350°F (150-175°C).
- Add the au jus ingredients to a large tray, and place it on the bottom grate under where the turkey will be to collect any drippings. See photos in the post above for clarity.1 turkey spine, 2 red onions, 2 medium carrots, 1 rib celery, 10.5 cups hot water, 1 cup white wine, 1 cup apple juice, 1 tablespoon dried sage, 1 tablespoon dried thyme, 1 sprig fresh rosemary, 2 bay leaves
Cook the Turkey
- Add a second grate over the tray and put the turkey breast-up in the smoker. Do not tie the legs. Place a small, heat-safe dish next to the turkey with 4 tablespoons of butter in it.4 tablespoons butter or oil
- If you have heat-safe meat thermometers, place one in the thickest part of the turkey breast, and the other in the thickest turkey leg.
- Add 1 chunk of apple or cherry wood to the hot coals.1 chunk apple or cherry wood
- After 1 hour, cover the wing and drumstick tips, and thighs with foil to prevent burning (brush the inside of the foil with butter).
- Every 30 minutes, baste with melted butter. If the butter starts to run low in the dish, add extra.
Cook until:
- Breast reaches 160-165°F (71-74°C)
- Thighs reach 170-175°F (77-79°C)
Broil
- When it's fully cooked, remove the turkey and au jus from the smoker.
- Turn your oven broiler on to 428°F (220°C).
- When the broiler is hot, remove any foil from the turkey and broil it for 10 minutes, or until the skin is crispy.
- Allow the turkey to rest for 30 minutes before slicing.
Make the Au Jus
- Strain the au jus from the tray into a pot, discard solids, and skim off excess fat.
- Taste and season. If needed, simmer to reduce slightly.
Notes
- Smokier flavor: Try 2 chunks of apple wood or switch to cherry wood for a smokier flavor.
- Use a meat thermometer: The best way to guarantee juicy turkey is by cooking to temperature, not time. The breast should be 160-165°F, and the thighs 170-175°F. We use (and love) the Inkbird IBT-6XS 150ft Bluetooth Wireless BBQ Thermometer (not affiliate).
- Smoker choice matters: We also love our Weber Smokey Mountain Cooker Smoker (not affiliate). It holds steady temps and delivers great smoke flavor!
- Dry brine for crispy skin: Leaving the turkey uncovered in the fridge overnight helps the skin crisp up during smoking.
- Don’t skip the basting: Regular basting with butter keeps the turkey moist and flavorful.
- Choose your wood wisely: Applewood adds a mild sweetness, while cherry wood brings a deeper, richer smoke flavor.
- Let it rest: After smoking, let the turkey sit for at least 20-30 minutes before slicing to keep the juices inside.
- Use foil to prevent burning: Wrapping the wing and drumstick tips in buttered foil helps protect them from overcooking.
- Crisping in the oven is optional but worth it: That final broil step gives you beautifully golden, crackly skin.
Storage instructions:
- Refrigerate: Store leftover turkey in an airtight container in the fridge for up to 4 days. If you have turkey drippings or au jus, save them too—they help keep the meat moist when reheating.
- Freeze: Wrap sliced turkey tightly in foil, then place in a ziplock bag. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat properly: Warm turkey in a 300°F oven covered with foil and a splash of broth or au jus to keep it juicy. Avoid the microwave if possible—it tends to dry out the meat!
- Repurpose leftovers: Use smoked turkey in sandwiches, soups, salads, or even a smoky turkey pot pie. The possibilities are endless!
Nutrition
Calories: 390kcalCarbohydrates: 6gProtein: 47gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 172mgSodium: 1187mgPotassium: 590mgFiber: 1gSugar: 3gVitamin A: 2058IUVitamin C: 3mgCalcium: 59mgIron: 3mg
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