What’s Up Hungry People

It’s the holiday season which means turkey, turkey and MORE turkey.

In the past, I’ve covered how to get the perfect golden crispy skin on a turkey by cooking it in the oven. That method kept the bird completely intact (minus the head and giblets, of course) and focused on brining and baking. However, if cooking the turkey still gives you pause or if you’re convinced a turkey cooked in the oven will come out too dry no matter how perfectly you follow the recipe (it’s rare that “turkey” and “juicy” are used in the same sentence), I’m here to tell you it’s possible—and with an electric smoker, it’s actually quite easy.

There are a few essential steps to achieve the perfect bird for the holidays: brining, drying, buttering, and finally, smoking.

The Brine

First, let’s talk about the brine. There are many reasons to brine your bird, but my favorite is that it speeds up the thawing process. I can never plan ahead far enough to get my bird thawed completely in time for the holiday. The brine will help to speed up thawing substantially – I prefer to brine my turkey for about 48 hours.

Here’s What You Need for the Brine:

These ingredients are generally what I toss in the pot, though it varies every year and depends on what I have in my fridge. Some years I keep it simple with salt, sugar and water. Other years I add fruits or vegetables. Below are ideas of things to add to your brine, based on ingredients that have ended up in my pot at one point or another.

The Base Ingredients Essential for All Poultry Brines

water – enough to cover the bird completely
salt – lots of it
sugar – enough to balance out the salt (usually a 3:1 salt:sugar ratio)

Optional Brine Add-Ins To Boost Flavor

herbs like rosemary, thyme, oregano – traditional flavors that work well with turkey
apple juice or cider – for autumn sweetness
cranberries – fresh or dried
dried minced garlic, onion – no need for fresh, dried works just as well
dried mushrooms – I like chanterelle or porcini and then using a food processor to blend into a powder
bay leaf – help to balance flavor like a herbal dryer sheet (lol)
juniper berries – add pine-y, earthy flavor
peppercorns – basically like adding pepper to balance the salt
orange peel – adds some zip and sweetness

Making the brine is simple: throw it all in a large stock pot with the water, bring to a rapid simmer long enough to completely dissolve the salt and sugar, then let the brine cool completely to room temperature over several hours.

What Does the Brine Do Anyway?

Moisture Retention: The salt alters the turkey’s muscle structure, allowing it to retain more water. This means the turkey stays juicier, even after roasting or in our case, smoking.
Flavor Enhancement: Salt and any additional brine seasonings penetrate the meat, infusing it with flavor throughout rather than just on the surface.
Tenderizing: Brining helps break down tough proteins, resulting in a more tender bird.

The Bird Bucket

I have often ran into the issue of not having a large enough container to hold the bird and the brine together. Over the years, I’ve invested a whole five bucks in a 5-gallon utility bucket from Home Depot. This is my turkey bucket, and it’s only ever used for water/brine and the bird. The bucket allows me to make enough brine to cover the bird all at once, instead of making it in batches or struggling to turn the bird in a too-small pot.

Let the bird hang out in the brine for up to 72 hours or until completely thawed. I actually pop my frozen bird into the brine while the brine is at room temperature before putting it in the fridge to cool and thaw completely.

Washing The Bird

Once the bird has brined for at least 12 hours, it’s time to wash and dry. I take the turkey out of the brine, dump the brine, and then refill the bucket with cool water before putting the turkey back in to soak. Rinsing a turkey after brining helps remove excess surface salt, which can otherwise make the meat overly salty or create a salty crust when cooked. Soaking won’t undo the brining process; it just removes the excess saltiness.

Spatchcocking the Turkey

Once the bird is rinsed, it’s time to spatchcock the turkey. Also known as butterflying, this process helps speed up the cooking time significantly. While it sounds difficult, a proper pair of poultry shears will make quick work of the process.

Use kitchen shears to cut along one side of the backbone, starting at the tail and working toward the neck. Apply firm pressure as you cut through the ribs. Repeat on the other side of the backbone to fully remove it. Set the backbone aside (you can save it for stock!). Flip the turkey over so it’s breast-side up. Spread it open by pressing down firmly on the breastbone. You should hear a crack as the bone breaks or softens, allowing the turkey to lay flat.

Then twist the wings so the tips are tucked between the body and thighs or just under the tip of the turkey breast/neck area. Twist the thighs so they are also laying flat. Place the bird on a rack on a lined baking sheet to catch any raw juices that may drip.

At this point, you can leave the bird uncovered in the fridge overnight to help dry out the skin. Alternatively, if you’re short on time, you can use paper towels to soak up the excess juices and bring the bird to room temperature over about 90 minutes.

Prepare for the Buttering

It’s time to butter up the bird. I’m using an Amish butter roll – a whole pound of it.

I let my butter come to room temperature, then mixed in a few herbs like oregano, thyme, and some umami mushroom seasoning I found at Trader Joe’s. Adding anything to the butter is completely optional – but smoking allows us to add seasonings without worrying too much about burning them.

I microwaved it just long enough to get it softened but not quite fully melted, then stirred until it reached an even, soft consistency that I could use with a silicone brush (and even my hands) to get the bird covered in butter.

We want to butter it up and let the butter “set” on the skin before popping it into the smoker. The warmed butter should start to harden as it touches the cooler surface of the bird. I let it harden for a few minutes between layers to build up a thick, buttery “crust” on the outside.

Smoke The Bird

Make sure your baking sheet fits inside your smoker before starting (ask me how I learned the hard way how to transfer a buttery turkey from one sheet to another). Also, make sure to have a rack that fits on the sheet so that the bird isn’t sitting directly on the baking sheet. The butter will melt onto the sheet – so not only is the baking sheet essential to collect butter, but it also prevents the bird from getting soggy on the underside.

If we plan to smoke the bird for 30 minutes per pound at 250°F (my bird is about 13 lbs.), then we’re looking at a 2-3 hour smoking time. I highly recommend using a leave-in meat thermometer with a live-read screen and/or beeping timer to accurately keep an eye on the internal temperature of the bird.

We’re going to aim for 165°F with the probe inserted into the center of the thickest part of the breast and above the ribs.

Temperature Tip!

If the temperature rises too quickly, make sure the temperature probe is inserted properly – I had to adjust mine a few times to get a perfectly accurate reading.

When you first pop the bird into the smoker, the temperature should only increase a few degrees over several minutes. If you’re reading triple digits only 10 minutes after starting, you’ll want to readjust the probe.

Resting the Turkey – Why It Matters

Once the turkey’s thermometer is reading 165°F, it’s time to let it rest for a bit. This isn’t just important for flavor – it also allows the turkey to finish cooking and is a crucial step that improves its overall quality.

Here are the main reasons why you should let the turkey rest:

Juice Redistribution:

Moisture Retention: During cooking, heat causes the juices in the turkey to move toward the center. Resting allows these juices to redistribute evenly throughout the meat.
Prevent Dryness: Cutting into the turkey immediately can cause the juices to spill out, leading to a drier result.

Enhanced Flavor:

Flavor Integration: As the juices redistribute, they carry the smoky flavors and any seasonings deeper into the meat, enhancing taste.

Improved Texture:

Tender Meat: Resting helps the muscle fibers relax, resulting in a more tender bite.
Crispier Skin Maintenance: Allowing the turkey to rest without covering it tightly preserves the crispness of the skin achieved during smoking.

Easier Carving:

Stability: A rested turkey is firmer and holds together better, making it easier to carve neat slices without shredding the meat.

Temperature Equalization:

Continued Cooking: The residual heat (carryover cooking) continues to cook the turkey slightly, bringing it to the perfect internal temperature without overcooking.
Safety: Ensures that any undercooked areas reach the safe internal temperature of 165°F (74°C).

How Long to Rest:

Recommended Time: Let the turkey rest for 20–30 minutes after removing it from the smoker.
Covering: Tent the turkey loosely with aluminum foil. This keeps it warm but prevents steam from making the skin soggy.

Resting is a simple step that significantly improves the juiciness, texture, and quality of your smoked turkey, making all your efforts worthwhile when it’s time to serve.

Common Turkey Questions

Can I skip brining the turkey? Brining is optional, but it makes a big difference in keeping the meat juicy and adding flavor. If you’re short on time, you can skip it, but the results might not be as tender or flavorful.

Do I have to spatchcock the turkey? Spatchcocking is not mandatory, but it helps the turkey cook more evenly and reduces the cooking time. If you prefer, you can cook the turkey whole, but it will take longer.

What if I don’t have a smoker? You should get one if you’re following a smoker recipe! If not, maybe check out my other turkey roasting recipes.

How do I know the turkey is done? The turkey is ready when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thighs. Use a meat thermometer to check.

What if I don’t have juniper berries or some of the other brine ingredients? That’s fine! The only essentials for the brine are water, salt, and sugar. Everything else is optional and can be substituted based on what you have.

Can I use frozen cranberries in the brine? Absolutely! Frozen cranberries work just as well as fresh ones and will add the same sweetness and tartness.

Do I need to rest the turkey after smoking? Yes, resting is important. It allows the juices to redistribute and keeps the meat moist. Let it rest for 20–30 minutes before carving.

What if my butter doesn’t stick to the turkey? Make sure the skin is dry before applying the butter. If needed, pat it dry again with paper towels before starting. Melt the butter a bit more to make it liquidy before brushing it on – it will cool and harden as it makes contact with the skin.

How do I store leftovers? Let the turkey cool completely, then store it in an airtight container in the fridge for up to four days. You can also freeze it for longer storage.

What’s the best way to reheat smoked turkey? To keep it moist, reheat it in a covered dish with a splash of broth at 300°F until warmed through.

Smoking a turkey may seem intimidating at first, but it’s a method that rewards you with tender meat and incredible depth of flavor. Each step, from brining to buttering, builds on the last to create a bird that’s juicy inside and golden outside. Taking the time to spatchcock ensures the turkey cooks evenly and quickly, while the smoker infuses it with irresistible smoky goodness.

By following these steps, you’ll have a turkey worthy of any holiday table and leftovers that won’t last long. The extra effort makes a noticeable difference, turning a holiday staple into a smoke show. Happy Holidays, Hungry People!

Juicy Spatchcock Smoked Turkey Recipe

The Starving Chef

A juicy, smoky turkey with buttery skin and bold herb-infused flavors, perfect for any holiday table.

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Prep Time 3

Cook Time 3

Resting Time 30

Total Time 3 3 30

Course Christmas, Thanksgiving

Cuisine Holidays, Smoked

Servings

Equipment

electric smoker or equivalent pellet or charcoal smoker; with temperature control
baking sheets
cooking racks
mixing bowls
basting brush
chef knife
kitchen shears
large brining container large enough to hold the turkey and brine (I used a brand new, clean Home Depot Bucket!)
leave-in meat thermometer
foil
carving knife
carving fork
large cutting board

Ingredients

1 turkey (10-13 lbs)
12-16 cups water enough to cover the bird
3 cups salt
1 cup sugar

Optional Brine Add-Ins (See Note*)

juniper berries
peppercorns
dried herbs (oregano, thyme, rosemary)
dried garlic
dried onion
dried mushrooms
orange peel
apple cider or apple juice
bay leaves

For Butter + Optional Flavor Add-Ins (See Note**)

1 lb Amish roll butter
dried thyme, oregano, rosemary

Instructions

For Brine, Wash & Dry

In a large stock pot or pot large enough to hold 2–3 gallons of water, prepare the brine by mixing water, salt, and sugar along with the desired add-ins. Bring to a rolling simmer and stir until the salt and sugar have completely dissolved. Add bay leaves if using.
Turn off the heat and cover the pot with the lid. Let the brine cool to room temperature over several hours or overnight.
Place the frozen (or fresh) turkey into the bucket and pour the cooled brine over until the turkey is completely submerged. If the turkey is not completely covered, add enough cool water until it is submerged. If the turkey is floating, rotate it so that the breasts are facing down and the cavity is filled with liquid.
Brine the turkey a minimum of 12 hours; the turkey can be left in the brine for up to 72 hours.
After the brining period, remove the turkey and discard the brine. Place the turkey back in the bucket and fill it with enough cool water to submerge the turkey again. Let the turkey soak in the cool water for 30 minutes to an hour to wash off the excess salt.

For Spatchcock & Buttering

Let the Amish roll butter come to room temperature or microwave until softened but not melted. Stir in any optional add-ins – about 1 tablespoon of each desired.
Prepare a baking sheet by lining it with foil, then place a baking rack onto the baking sheet to keep the bird lifted at least 1/2 inch off the baking sheet.
Remove the turkey from the water and use paper towels to dry out the cavity and pat the skin dry. If your turkey has a pop-up timer, remove it.
Use kitchen shears to cut along one side of the backbone, starting at the tail and working toward the neck. Apply firm pressure as you cut through the ribs. Repeat on the other side of the backbone to fully remove it. Set the backbone aside (you can save it for stock).
Flip the turkey over so it’s breast-side up. Spread it open by pressing down firmly on the breastbone. You should hear a crack as the bone breaks or softens, allowing the turkey to lay flat. Trim any excess fat, skin, or wingtips if desired for a cleaner presentation. Place the bird onto the baking sheet with the rack.
Pat the bird dry again with paper towels, then leave the bird to dry uncovered in the fridge overnight. Alternatively, cover it with paper towels and bring it to room temperature if smoking right away.
Let the bird come to room temperature – about 90 minutes.
Use a basting brush or your hands to coat the turkey in butter so that there’s a thin layer of butter coating the entire bird. Rest until the butter has “set” on the skin in a semi-solid layer.

For Smoking, Resting

While the bird comes to room temperature, preheat the smoker to 255°F.
Insert the live-read meat thermometer so that it is in the middle of the breast and above the rib cage in the thickest spot.
Place the turkey on the baking sheet and rack into the smoker. Add the appropriate wood chips and start the smoking process.
Smoke for 2–3 hours or until the bird reaches 145°F. Then increase the temperature of the smoker to 275°F – this will help get the skin crispy and golden. Continue to smoke until the internal temperature reads 165°F – about 20–30 more minutes.
Remove the turkey from the smoker and rest, tented under foil, for 20–30 minutes.

For Carving & Serving

Remove the Legs and Thighs: Hold the turkey steady with a carving fork. Locate the joint where the leg meets the body. Slice through the skin to expose the joint, then cut through the joint to remove the leg. Separate the thigh from the drumstick by cutting through the joint between them.
Carve the Breast Meat: Find the breastbone running down the center of the turkey. Starting on one side, make a long, deep cut along the breastbone to separate the breast meat from the ribcage. Use the knife to follow the curve of the ribcage, removing the entire breast half in one piece. Repeat on the other side.
Place the breast halves on the cutting board. Slice them crosswise into even, thin pieces (about ¼-inch thick), keeping the skin attached for flavor.
Remove the Wings: Pull each wing away from the body. Cut through the joint where the wing meets the breast.
Arrange slices of breast meat, drumsticks, thighs, and wings on a platter for easy serving. Serve with a feast fit for the holidays. Enjoy!