Smoked Spatchcock Turkey: A Flavorful Feast from Fatty Butts BBQ

At Fatty Butts BBQ, we love taking traditional recipes and putting a smoky twist on them. One of our favorite dishes to smoke is spatchcock turkey. This method, which involves removing the backbone and flattening the bird, ensures even cooking and a juicy, flavorful result.


What is Spatchcocking?

Spatchcocking is a technique where the backbone of the turkey is removed, allowing the bird to lay flat. This not only speeds up the cooking time but also ensures a more even cook, which is perfect for smoking. The turkey absorbs the wood’s smoky flavor, creating a rich, tender, and succulent dish.

The Smoking Process

To start, we season the turkey with a blend of our signature rubs, adding a combination of spices that complement the smokiness. After allowing the turkey to rest with the seasoning, it’s time to get it onto the smoker. At Fatty Butts BBQ, we use a steady 225°F to 250°F temperature, ensuring the bird cooks low and slow, absorbing all the smoky goodness from the wood pellets.

As the turkey smokes, the skin crisps up, while the meat stays juicy and tender. It’s important to monitor the internal temperature, which should reach 165°F at the thickest part of the breast to ensure it’s fully cooked. 

The Perfect Smoked Turkey

Once done, the result is a perfectly cooked smoked spatchcock turkey. The skin is beautifully crisped, while the meat is incredibly moist and packed with flavor. It’s a show-stopping dish that brings a smoky depth to your Thanksgiving feast or any gathering.

At Fatty Butts BBQ, we bring you the best in smoked meats, and this spatchcock turkey is no exception.

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