Garlic Herb Spatchcocked Smoked Turkey with Lemon-Shallot Butter

A whole smoked turkey is a showpiece, but it's also a timing problem: by the time the thighs are done, the breast has often gone past done. Spatchcocking fixes most of that. This is one of the online bonus recipes from the Feast Mode BBQ Box, the faster, flatter take on the Garlic Herb Butter Smoked Turkey in the printed booklet. Same holiday flavor, more evenly cooked meat and more golden skin.

The flavor comes from a compound butter of shallot, lemon zest, parsley and Garlic & Herb Seasoning by Rainier Foods, spread right on the meat beneath the skin. It seasons and bastes the turkey from the inside while the skin stays dry enough to crisp.

Why Spatchcock a Holiday Turkey

Removing the backbone lets the bird lie flat, which changes three things on the smoker:

• More even cooking. The thighs sit out at the edges where the heat is, instead of tucked under the bird, so the breast and dark meat finish much closer together.
• More crispy skin. All of the skin faces up toward the heat. There's no pale, soft underside.
• A shorter cook. A flat bird is thinner, so a 12 to 14 lb turkey is done in roughly 2 to 3 hours instead of tying up the smoker most of the day.

The trade-off is presentation. You won't get the classic whole-bird moment at the table. If that matters to you, the booklet's whole-bird version uses the same seasoning. If you'd rather have a juicier turkey and an easier afternoon, spatchcock it.

How to Spatchcock a Turkey

Put the fully thawed turkey breast-side down on a cutting board. Using sturdy poultry shears, cut along both sides of the backbone and pull it out. Flip the bird breast-side up, put the heel of your hand on the breastbone and press firmly until you feel it give and the turkey lies flat. Tuck the wing tips behind the breast so they don't burn.

Don't throw the backbone out. Roast or simmer it with an onion, a carrot and some celery and you have the start of your gravy. Our step-by-step guide on how to spatchcock a turkey walks through it with photos.

Dry Skin Is Crispy Skin

Pat the turkey completely dry with paper towels. For the best skin, set it on a rack over a sheet pan and refrigerate it uncovered overnight. The cold, dry air pulls moisture out of the skin, so it renders and browns instead of steaming on the smoker.

For the same reason, leave the spray bottle on the shelf for this one. Spritzing keeps turkey skin wet and cool, and wet skin turns rubbery. More on that in When to Spritz (and When to Skip It) and How to Get Crispy Skin on Smoked Turkey.

The Lemon-Shallot Butter

Softened unsalted butter carries everything. Garlic & Herb Seasoning brings garlic, herbs and salt. The shallot adds a mild, sweet onion flavor that melts into the meat. Lemon zest and fresh parsley keep the whole thing bright so a rich bird doesn't taste heavy.

Start at the edge of the breast and slide your fingers under the skin to loosen it, working slowly so it doesn't tear. Do the same over the thighs. Push the butter underneath and spread it from the outside of the skin with your hands. Most of the butter goes under the skin, and the outside gets a light coat of olive oil and the rest of the seasoning.

Why 325F to 350F

Low and slow is right for brisket and pork butt, but turkey skin needs real heat to render the fat underneath it and crisp up. At 225F the meat cooks, but the skin tends to come out soft and leathery. At 325F to 350F you still pick up plenty of smoke flavor in 2 to 3 hours, and the skin turns golden.

• Smoker or pellet grill: Set it to 325F to 350F and slide the drip pan of stock beneath the grate.
• Charcoal or gas grill: Set up for indirect heat, put the drip pan in the cool zone and the turkey over it, and add wood chips on the coals or in a smoker box.
• Wood: Apple, cherry or pecan. Fruitwoods and pecan are mild enough for poultry and help the skin color up. The Wood Chip 4-Pack has all three.

Measure your grill before cook day. A flattened 12 to 14 lb turkey is wide, and it needs to sit fully over indirect heat with the lid closed.

Check Two Spots: Breast and Thigh

Spatchcocking evens out the cook, but the breast can still finish first. Check both with a Grill Masters Club Digital Instant Read Meat Thermometer, going into the thickest part of each without touching bone.

• Breast: 165F.
• Thigh: at least 165F, ideally around 175F. Dark meat has more connective tissue and gets more tender with those extra degrees.
• If the breast gets there first: tent it loosely with foil and let the thighs keep going.

Rest the turkey 20 to 25 minutes before carving so the juices settle. Meanwhile, strain the drippings and stock from the pan. Between that and the backbone, your gravy is most of the way there. For timing by weight and a full Thanksgiving day schedule, see the Smoked Turkey Cheat Sheet.

Round Out the Holiday Plate

The same Garlic & Herb Seasoning runs through the sides in the Feast Mode lineup. Our Garlic Herb Smoked Gouda Mac & Cheese smokes at 300F, close enough to share the smoker for the last half hour, and the printed booklet's Smoked Garlic Herb Mashed Potatoes with Brown Butter & Crispy Shallots finishes the plate. Serving a ham too? Glaze it with Drunken Pineapple BBQ Sauce by Whiskey Bent BBQ and you've covered both sides of the table.

Frequently Asked Questions

How long does it take to smoke a spatchcocked turkey?

About 2 to 3 hours for a 12 to 14 lb turkey at 325F to 350F. Cook to temperature, not time: the breast should read 165F and the thigh at least 165F, ideally around 175F.

What temperature should you smoke a spatchcock turkey at?

325F to 350F. Turkey skin needs that heat to render its fat and crisp. At 225F to 250F the meat cooks but the skin tends to stay soft and rubbery.

What temperature should the thigh be on a smoked turkey?

At least 165F for safety, and ideally around 175F. Dark meat has more connective tissue, and the extra few degrees make it more tender. If the breast gets there first, tent it loosely with foil while the thighs finish.

Should you season a pre-brined or enhanced turkey?

Go lighter. Kosher, pre-brined and enhanced turkeys already contain salt, and Garlic & Herb Seasoning is salted too. Keep the butter under the skin and cut back the seasoning on the outside of the bird.

Should you spritz a spatchcocked turkey while it smokes?

No. The skin needs to stay dry to crisp. The butter under the skin keeps the meat moist, and the drip pan of stock adds humidity to the cooker.

Can you make the lemon-shallot butter ahead of time?

Yes. Mix it up to 3 days ahead, cover and refrigerate. Let it soften at room temperature before spreading so it doesn't tear the skin.

Planning to brine and inject instead? The Turkey Takeover Box has the brine kit, injector and seasonings in one box. And to keep cooking after the holidays, a Grill Masters Club subscription brings 5+ full-size sauces, rubs and tools you typically won't find at the supermarket, with recipes like this one written around each box.

Discover. Refine. Master.