Turkey is already delicious, but spatchcocking and smoking it elevates the flavor and texture. This smoked spatchcock turkey with a sweet-spicy sriracha glaze yields crisp skin, juicy meat, and an impressive centerpiece for any holiday table.
What is spatchcock?
Spatchcocking means removing the backbone of a bird and flattening it so it cooks evenly. This technique works great for turkeys and chickens because it reduces overall cooking time and helps prevent the breast from drying out while the thighs finish cooking.
Why spatchcock instead of cooking whole?
When the bird is flattened, heat reaches all parts more evenly. The result is consistently cooked meat across the entire turkey — juicy thighs and perfectly cooked breasts. You still get a beautiful presentation when you place the spatchcocked turkey on the table.
Cooking a whole smoked turkey is also delicious, but it tends to require compromises: the thighs may finish before the breast or vice versa. Spatchcocking solves that problem and simplifies carving.
VIDEO – How to Cook a Spatchcock Turkey
Recipe Ingredients
This recipe pairs sriracha’s heat with honey’s sweetness to form a sticky, flavorful glaze that finishes the bird beautifully.
- 15–16 lb turkey (whole)
- Salt & black pepper
- Olive oil
- Butter
- Sriracha
- Honey
- Garlic (minced)
- Soy sauce
- Apple cider vinegar
Prepping the bird
Getting the turkey ready is straightforward. Follow thawing guidelines and then spatchcock the bird so it lays flat for even smoking. The final result is a moist, flavorful turkey with crisp skin.
Thawing
Most store-bought turkeys are frozen. Allow plenty of time to defrost. The USDA recommends thawing in the refrigerator, in cold water, or in a microwave (microwave only for very small birds). Refrigeration is safest: allow about 1 day per 4–5 lb. A 16 lb turkey needs roughly 3–4 days in the fridge. For the cold-water method, submerge the turkey (in sealed packaging) and change the water frequently — plan about 30 minutes per pound.
Refrigerator
Allow about 24 hours per 4–5 pounds. Place the turkey on a tray in the coldest part of the fridge.
Cold Water
Keep the turkey in its original packaging, fully submerged. Change the water every 30 minutes and allow roughly 30 minutes per pound.
Microwave
A microwave can thaw smaller birds but is not recommended for a large turkey. If you don’t have time, choose a different meal rather than risk uneven thawing.
Spatchcocking the turkey (step-by-step)
Remove the giblets and neck, pat the bird dry with paper towels, and place it breast-side down on a large cutting board. Using poultry shears, cut along both sides of the backbone and remove it. Discard the backbone or save it for stock.
Turn the turkey breast-side up and press down firmly on the breastbone to flatten the bird. You may hear the rib cage crack slightly as it flattens; that’s normal.
Seasoning the turkey
Dry the turkey, rub both sides with olive oil, and season generously with sea salt and freshly cracked black pepper. Prepare the sriracha glaze while the turkey smokes so it’s ready for the final basting.
Combine butter, sriracha, honey, soy sauce, and minced garlic in a small pan. Heat to a simmer and cook 2–3 minutes until slightly thickened. Remove from heat and set aside.
Smoking the turkey
Preheat your smoker to 225°F and use a mild fruit wood such as apple or pecan for a subtle, complementary smoke flavor.
Smoking low and slow
Place the spatchcocked turkey directly on the grates, breast-side up. Smoke for roughly 3 hours or until the internal temperature in the breast reaches about 130°F. Every 45 minutes, spritz the bird with a 50:50 mixture of apple cider vinegar and water to maintain moisture and humidity in the smoker.
Turn up the heat
When the breast reaches about 130°F, increase the smoker temperature to above 400°F. Stop spritzing. The higher heat crisps the skin quickly for a golden, crackly finish.
Cook for about 30 minutes, then baste with the sriracha glaze. Baste once more about 20 minutes after the first coat. Continue cooking until the thickest part of the breast reaches 165°F.
Finished Temperature & Rest
When the breast reads 165°F, remove the turkey and place it on a cutting board to rest uncovered for 10–15 minutes. Resting allows juices to redistribute, keeping the meat moist. Do not tent with foil — covering will soften the crisp skin.
Pro Tips
- Wait to apply the glaze until the final stage to avoid burning the honey.
- Rotate the turkey during smoking if one side is cooking faster than the other to ensure even results.
- Use a 50:50 apple cider vinegar and water spritz to keep the bird moist during low-and-slow smoking.
- Rest the turkey 10–15 minutes before carving to retain juices.
- Do not cover the turkey while it rests, or the skin will lose its crispness.
FAQ
Plan for about 3 hours at 225°F, then an additional 1 hour (approx.) after increasing heat to crisp the skin and finish cooking, but always rely on internal temperatures rather than time alone.
No. With quality kitchen or poultry shears, cutting along both sides of the backbone is straightforward and much easier than trying to saw through bone.
Spatchcocking delivers more even cooking and crisp skin more predictably. Cooking whole preserves the classic presentation, so choose based on your priorities.
More great-tasting smoked birds
- Smoked Spatchcock Chicken (Crispy Skin)
- Juicy Smoked Whole Chicken
- Traeger Turkey
- Buttermilk Traeger Chicken
Smoked Spatchcock Turkey (Sriracha Glazed)
Ingredients
- 16 lb whole turkey (giblets removed)
Initial Seasoning
- 2 tablespoon olive oil
- 2 tablespoon sea salt
- 2 tbsp black pepper
Sriracha Glaze
- ½ stick unsalted butter
- ¼ cup sriracha sauce
- ¼ cup honey
- 1 tablespoon soy sauce
- 1 tablespoon garlic (minced)
Spritz
- ½ cup apple cider vinegar
- ½ cup water
Equipment
Instructions
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Preheat the smoker to 225°F.
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Remove giblets and rinse the turkey, then pat dry.
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With the breast side down, cut along both sides of the backbone with poultry shears and remove it.
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Turn the turkey breast side up and press down firmly to flatten the bird.
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Coat both sides with olive oil and season with salt and pepper.
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Place the turkey directly on the grill rack breast side up. Smoke at 225°F for about 3 hours or until the breast reaches 130°F, spritzing every 45 minutes with the ACV/water mixture.
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While smoking, combine glaze ingredients in a pan, bring to a simmer, and cook 2–3 minutes until slightly thickened. Remove from heat and set aside.
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Increase smoker temperature to about 400°F and continue cooking for roughly 30 minutes or until the breast reaches 140°F.
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Baste with the sriracha glaze, cook 20 minutes, baste again, and continue until the breast registers 165°F.
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Remove from the smoker and rest uncovered on a cutting board for 10–15 minutes before carving and serving.
Pro Tips
- Apply the glaze only near the end to prevent burning the honey.
- Rotate the turkey if one side cooks faster than the other.
- Keep a spritz bottle of 50:50 apple cider vinegar and water on hand to maintain moisture during the smoke.
- Allow the turkey to rest 10–15 minutes before carving to lock in juices.
- Avoid covering the bird while it rests to preserve crisp skin.
Nutrition
| Protein: 140g
| Fat: 46g