How To Smoke A Spatchcocked Turkey With An Electric Smoker

Smoking a Spatchcocked Turkey with an Electric Smoker

Smoking a spatchcocked turkey with an electric smoker is a delicious way to prepare your Thanksgiving or holiday meal. The spatchcock method, which involves removing the backbone of the turkey and flattening it, allows for more even cooking and a shorter cooking time. When combined with the flavorful smokiness from an electric smoker, you’re sure to impress your guests with a juicy and flavorful turkey.

Preparation

Before you begin, it’s important to ensure that your turkey is properly prepared for smoking. Here’s what you’ll need to do:

1. Thaw the turkey completely if it’s frozen. This can take several days in the refrigerator, so be sure to plan ahead.
2. Once thawed, remove the giblets and neck from the turkey’s cavity.
3. Place the turkey breast-side down on a clean surface.
4. Using a pair of kitchen shears, carefully cut along both sides of the backbone and remove it.
5. Flip the turkey over and press down firmly on the breastbone to flatten the turkey.
6. Pat the turkey dry with paper towels and season it with your favorite dry rub or marinade. Be sure to season both sides of the turkey.

Setting Up the Electric Smoker

Now that your turkey is prepared, it’s time to set up your electric smoker. Follow these steps to ensure your smoker is ready to go:

1. Fill the smoker’s water pan with water or a flavorful liquid, such as apple juice or beer, to keep the turkey moist during the smoking process.
2. Preheat the smoker to a temperature of 225-250°F (107-121°C).
3. While the smoker is preheating, add your choice of wood chips or chunks to the smoker’s tray. Popular options for smoking turkey include hickory, apple, or cherry wood.

Smoking the Turkey

Once your smoker is preheated and the wood is producing smoke, it’s time to place the turkey inside. Follow these steps for a successful smoking process:

1. Place the spatchcocked turkey directly on the smoker’s cooking grate, breast-side up.
2. Close the smoker’s door and allow the turkey to smoke for approximately 30 minutes per pound, or until it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
3. During the smoking process, periodically check the smoker’s temperature and add more wood chips as needed to maintain a steady level of smoke.

Resting and Serving

Once the turkey has reached the desired internal temperature, carefully remove it from the smoker and transfer it to a cutting board. Allow the turkey to rest for 15-20 minutes before carving. This resting period allows the juices to redistribute, resulting in a moist and flavorful turkey.

After resting, carve the turkey into serving pieces and enjoy with your favorite sides and accompaniments.

Smoking a spatchcocked turkey with an electric smoker is a fantastic way to elevate your holiday meal. The combination of the spatchcock method and the smoky flavor from the electric smoker results in a turkey that’s juicy, flavorful, and sure to be a hit with your family and friends.