Name: The Best Way to Smoke a Turkey
Prep time: 10 min
Cook time: 2 h
Total time: 4 d 4 h 10 min
Yield: 10
Cuisine: American
Ingredients: 3 1/2 tablespoons kosher salt; 1 1/2 teaspoons rubbed sage; 1 1/2 teaspoons dried thyme; 1 1/4 teaspoons whole black peppercorns; 1/2 teaspoon whole allspice berries; 1 10 lb. whole turkey, neck and giblets removed and reserved for Giblet Stock

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Finally, I’ve figured out the best way to smoke a turkey, and I’m going to share all my tips and secrets with you.

The Best Way to Smoke a Turkey: a platter full of proof.

I’ve figured out The Best Way to Smoke a Turkey: and here’s a platter full of proof.

It’s taken me a lot of years to be ready to confidently share this smoked turkey post with you. But that’s what the passing of time can do for you, if you’re willing to be taught. And I’m always willing to be taught, when it comes to learning how to prepare more delicious food. Anything that makes my family and friends time around the table more delicious, and more pleasant, is what I’m all about.

How Many Ways Can You Make a Turkey?

Just like Thomas Edison finding a lot of ways NOT to make a light bulb, I’ve found a lot of ways that are….pretty OK…when it comes to making a turkey. But none of them were the best. Each had drawbacks.

I’ve roasted.
I’ve brined and roasted.
I’ve grilled.
I’ve brined and grilled.
I’ve smoked.
I’ve spatchcocked.

And now, I can say with some gratitude, that the combination of spatchcocking, dry brining, and smoking is THE WINNER AND CHAMPION!!!

What is Spatchcocking, and Why Do It?

Spatchcocking (which is sometimes called butterflying) a turkey means to remove the backbone of the bird. We use the sharpest, strongest scissors in the house for that. Some of you may have poultry shears, and if you do, this is the opportune moment to pull those out. Some people use a knife to remove the backbone. You do whatever works best for you, given the tools at your disposal.

I freeze the back bone in a ziplock bag, along with the turkey innards (minus the liver) to make turkey stock, and I’ll be using that turkey stock in various dishes, like my stuffing, and my gravy. The liver has a livery flavor that I don’t like so much in my stock, but it’s a perfect treat for Gus, my German Shepherd.

Once the back bone is removed, flip that bird (heh heh) so that it is breast up, and pretend like you’re a chiropractor (since you’re pretending, you’re going to need to pretend that this breastbone you’re about to bear down on is a back bone), and give that bird the best/worst chiropractic adjustment of its former life. You’ll hear a satisfying/horrifying pop/crunch sound, which is exactly what you want to hear. You’re trying to flatten this turkey out like it’s a toad on the road, following a close encounter with a truck. (The Aussies call this “toading”. No kidding!)

“But WHY???”, I hear your anguished cry. Well, dear, it’s because turkeys are notorious for their dried out breast meat, which happens because the thigh takes the longest to get done, because it’s all squished up there next to the breast, and cooks last. Meanwhile, the breast is getting dry. By spatchcocking your bird, you’re overcoming an anatomical issue.

Thanks to your spine-ectomy and chiropractic adjustment, all parts of your bird are going to cook more evenly, since they’re all exposed to the heat evenly. See what I mean?

Into the smoke goes your perfectly seasoned, perfectly…splayed….toaded…spatchcocked beauty.

Why Dry Brine?

For years I made a brine out of water, salt, honey, garlic, thyme, and juniper, and soaked my turkey in it overnight. And it was good. The turkey was certainly juicier than a plain old roasted turkey. So…why change?

Salting meat does a better job than brining of causing those muscle cells to absorb the salt, and with dry brining, you have the advantage of being able to dry age the meat. This is the same principle I discussed with you in my post on How to Get that Expensive Steak House Taste at a Fraction of the Price. Dry-aging meat allows the meat to tenderize, while the flavor intensifies, due to a very slow evaporation of fluid.

So, to sum up, dry brining means you apply the spice rub, and then allow the bird to sit uncovered in your fridge for 4 days. This causes the meat to both tenderize, and become more intense in flavor. At the end of those 4 days, take the bird out of the fridge, allow it to sit on the counter for about an hour to come closer to room temp, and then, you’re ready to smoke that birdie!

Why Smoke A Turkey, Rather Than Grill A Turkey?

I hesitate to say this, but if you’ve ever had a smoked turkey, there would be no need to ask this question. It adds so. much. FLAVOR!

Grilled is good. Smoked is better!

And, because you’ve spatchcocked your turkey, your meat is going to be OUTSTANDINGLY juicy, because you didn’t cook it too long and dry out the breast. No need to inject it or plump it up with fluid. A properly cooked turkey will be juicy.

Time to exit the smoking section, little birdie.

No Basting Required

The beauty of this recipe is that truly: no basting is required. If you can hold your smoker/grill at the proper temperature of 275º, your bird will cook all on its own, without your help. Low maintenance! How lovely.

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And now, here’s the recipe for