For a typical backyard setup, a spatchcock turkey usually takes about 2.5–6 hours to smoke, depending mainly on the smoker temperature and bird size, but it is always “done” when the breast hits 165°F internal, not at a specific time.

Quick Scoop

  • At 225°F:
    • Plan on roughly 30–40 minutes per pound for a spatchcock turkey.
* A 12–15 lb bird can take about **5–7 hours**.
  • At 250°F:
    • Many guides suggest around 12–15 minutes per pound.
* A 12 lb bird lands in the **2.5–3.5 hour** range, but can go longer depending on your smoker and ambient temps.
  • At 275°F:
    • Expect closer to 20–30 minutes per pound.
* Real-world examples:
  * 12 lb spatchcock turkey at 275°F: about **4–4.5 hours**.

  * 13–15 lb spatchcock turkey at 275°F: **about 4–5 hours**.

Bottom line:
Use time as a rough guide only, and cook until:

  • Breast: 165°F internal
  • Thighs: 175–185°F is common and still juicy when smoked.

Simple Game Plan

  1. Pick your temp:
    • Want more smoke, less crisp skin? Go 225–250°F.
    • Want quicker cook and better skin? Go 250–275°F.
  1. Estimate your window:
    • 225°F: 30–40 min/lb.
 * 250°F: 12–15 min/lb.

 * 275°F: 20–30 min/lb.
  1. Start checking early:
    • Probe the thickest part of the breast and inner thigh.
    • Begin checking 60–90 minutes before your earliest time estimate to avoid overshooting.
  1. Rest:
    • Let the turkey rest 15–20 minutes before carving so juices redistribute.

Forum & Real-World Notes

Public forum cooks and backyard smokers often report:

  • 13–15 lb spatchcock turkeys at 275°F taking about 4 hours to reach safe temp.
  • At 225–240°F, many see 3–5 hours for a spatchcocked bird in the 10–14 lb range, with some needing closer to 30 min per pound.
  • The most repeated advice: “Stick a temp probe in it and cook it till it’s done,” meaning trust your thermometer more than the clock.

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Information gathered from public forums or data available on the internet and portrayed here.