How Long to Smoke a 20-Lb Spatchcock Turkey?
A 20-lb spatchcock turkey will typically take between 5 to 7 hours to smoke at 225-250°F (107-121°C), reaching an internal temperature of 165°F (74°C) in the thickest part of the thigh. The actual smoking time is dependent on consistent temperature, wind conditions, and turkey temperature when smoking starts.
Why Spatchcock a Turkey for Smoking?
Spatchcocking, or butterflying, a turkey involves removing the backbone and flattening the bird. This technique is a game-changer for smoking for several reasons:
- Even Cooking: Spatchcocking allows the turkey to cook more evenly, eliminating the common problem of overcooked breast and undercooked thighs.
- Faster Cooking Time: Flattening the turkey reduces its thickness, leading to significantly faster cooking compared to a whole turkey. This is crucial when smoking, where prolonged exposure to heat can dry out the meat.
- Crispier Skin: The increased surface area exposed to the smoke and heat results in exceptionally crispy skin, a desirable characteristic for any smoked turkey.
- Easier Carving: A flattened turkey is easier to handle and carve, making serving a breeze.
Preparing Your 20-Lb Spatchcock Turkey
Proper preparation is crucial for a successful smoked turkey. Here’s a step-by-step guide:
- Thawing: Ensure the turkey is completely thawed. A 20-lb turkey can take 3-4 days to thaw in the refrigerator.
- Removing the Backbone: Place the turkey breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it.
- Flattening: Flip the turkey over and press firmly on the breastbone to flatten the bird. You might hear a crack – that’s normal.
- Brining (Optional): Brining helps the turkey retain moisture during smoking. Use a wet brine (saltwater solution) or a dry brine (salt and herbs) for at least 4 hours, or ideally overnight.
- Seasoning: Season the turkey generously with your favorite rub. Ensure the rub penetrates all areas of the turkey, including under the skin of the breast and thighs. A blend of salt, pepper, garlic powder, onion powder, paprika, and herbs like thyme and rosemary works well.
Smoking Process: Step-by-Step
Once the turkey is prepared, follow these steps to smoke it perfectly:
- Preheat Your Smoker: Preheat your smoker to a consistent temperature of 225-250°F (107-121°C).
- Prepare the Smoker: Ensure the smoker is properly set up with your chosen wood chips or chunks. Popular choices for turkey include apple, pecan, hickory, or a blend of woods. Add water to the water pan if your smoker has one, to maintain moisture.
- Place the Turkey: Place the spatchcock turkey directly on the smoker grate, skin-side up.
- Maintain Temperature and Smoke: Maintain a consistent temperature throughout the smoking process. Replenish wood chips as needed to maintain a steady smoke.
- Monitor Internal Temperature: Use a reliable meat thermometer to monitor the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, avoiding the bone.
- Cook to 165°F (74°C): Cook the turkey until the internal temperature reaches 165°F (74°C).
- Rest: Once the turkey reaches 165°F (74°C), remove it from the smoker and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful bird.
Recommended Wood for Smoking Turkey
Different woods impart different flavors to the turkey. Here are some popular choices:
- Apple: Sweet and mild, perfect for a delicate smoky flavor.
- Pecan: Nutty and slightly sweet, offering a richer flavor than apple.
- Hickory: Strong and smoky, adding a traditional barbecue flavor. Use sparingly, as it can be overpowering.
- Oak: Medium-bodied with a classic smoky flavor.
- Mesquite: Very strong and smoky, best used in combination with milder woods.
Common Mistakes to Avoid
- Not Thawing the Turkey Completely: This will result in uneven cooking.
- Inconsistent Smoker Temperature: Fluctuations in temperature will significantly impact cooking time and the final product.
- Over-Smoking: Too much smoke can make the turkey taste bitter.
- Not Using a Meat Thermometer: Relying on cooking time alone is a recipe for disaster. Internal temperature is the only reliable way to ensure the turkey is cooked to a safe and delicious temperature.
- Skipping the Rest Period: Carving the turkey immediately after removing it from the smoker will result in dry meat.
Table: Estimated Smoking Times for Spatchcock Turkey
| Turkey Weight (lbs) | Smoking Temperature (°F) | Estimated Smoking Time (Hours) | Internal Temperature (°F) |
|---|---|---|---|
| 12-14 | 225-250 | 3-4.5 | 165 |
| 16-18 | 225-250 | 4-5.5 | 165 |
| 20 | 225-250 | 5-7 | 165 |
| 22-24 | 225-250 | 6-8 | 165 |
Note: These are estimates. Always use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F (74°C).
Frequently Asked Questions (FAQs)
Can I use a charcoal smoker for a spatchcock turkey?
Yes, absolutely! Charcoal smokers are excellent for smoking turkey. Maintain a consistent temperature using a charcoal snake or by replenishing the coals regularly. Make sure to manage airflow effectively. Consistent airflow is key.
What if my turkey reaches 165°F (74°C) before the estimated time?
Remove it from the smoker immediately! Overcooking will dry out the meat. Wrap the turkey tightly in foil and let it rest.
Should I baste the turkey while smoking?
Basting is generally not recommended for smoking. Opening the smoker frequently releases heat and smoke, prolonging cooking time. The smoke ring will also be less pronounced.
Can I smoke a frozen turkey?
It’s strongly discouraged. Smoking a frozen or partially frozen turkey can result in uneven cooking and increase the risk of bacterial growth. Always thaw the turkey completely before smoking.
What temperature probe should I use?
Use an instant-read thermometer or a leave-in thermometer with a remote probe for accurate temperature monitoring. This allows you to track the internal temperature without opening the smoker.
How can I ensure crispy skin on my smoked turkey?
Spatchcocking helps, as does drying the skin thoroughly before applying the rub. You can also increase the smoker temperature to 275°F (135°C) for the last hour of cooking, but monitor carefully to prevent overcooking.
What if my turkey skin is getting too dark?
If the skin is getting too dark, tent it loosely with aluminum foil. This will protect it from further browning without trapping too much steam. Be careful not to completely wrap the turkey or it could lose its crispness.
How do I know when the turkey is done?
The only reliable way to know when the turkey is done is to use a meat thermometer. The thickest part of the thigh should reach 165°F (74°C).
Can I use a gas smoker for a spatchcock turkey?
Yes, gas smokers are also suitable. Ensure the smoker is clean and functioning properly. Maintain a consistent temperature by adjusting the gas flow. Good temperature control is vital with a gas smoker.
What’s the best way to store leftover smoked turkey?
Store leftover smoked turkey in an airtight container in the refrigerator for up to 3-4 days. Avoid leaving cooked turkey at room temperature for more than two hours.
Can I use a brine or dry rub?
Absolutely. Both brines and dry rubs are excellent ways to add flavor and moisture to the turkey. Choose the method you prefer based on your taste preferences.
How often should I add wood chips to my smoker?
This depends on your smoker and the type of wood chips you’re using. Generally, add wood chips every 30-60 minutes to maintain a consistent smoke flavor during the initial phase of smoking.