Hosting a holiday dinner doesn’t have to mean spending the entire day in the kitchen. This two-hour smoked turkey recipe delivers juicy, crispy-skinned results without the all-day commitment. Perfect for Thanksgiving, Christmas, or even a casual Sunday dinner, this method gives you a beautifully cooked 15-pound bird in under 2 hours—leaving more time for relaxing (and watching football).
Turkey in Under Two Hours!
When I first set out to speed up turkey prep, I wasn’t sure a whole bird could be done this fast and still be juicy. But after years of testing, this method has become a go-to.
By spatchcocking the turkey (removing the backbone and flattening it), we reduce the cooking time drastically while keeping the meat moist and flavorful. Whether you’re cooking in a smoker or an oven, this is the trick to holiday turkey done right—without giving up your whole day.
How to Make Turkey in Under Two Hours
Preparation
Start by preheating your smoker or convection oven to 350°F. While it’s coming up to temp, get to work on the bird. Flip your turkey breast-side down and use sharp kitchen shears to cut along both sides of the backbone to remove it completely. Save the backbone, neck, and giblets for making stock or gravy. Now flip the bird over, breast-side up, and press firmly on the center of the breastbone until the turkey flattens out. This spatchcocking step is key to reducing the cooking time.
Seasoning
Once your turkey is flattened, use paper towels to pat it completely dry. Spray the entire bird—top and bottom—with duck fat spray for extra crispy skin. Then, season generously with Boars Night Out White Lightning. Be sure to get into all the crevices, under the wings, and on both sides of the bird. This blend will bring a savory, garlicky depth that enhances the natural flavor of the turkey.
Smoking
Place the turkey bone-side down on the smoker with the breasts facing the hottest part of the cooker. That might be toward the firebox or where the heat enters your grill. Cook the turkey at 350°F until both breasts hit 165°F internal temperature, which for a 15-pound bird, takes about 1 hour 45 minutes. If any parts of the bird (like the wing tips or skin edges) start to darken too much, tent them with foil to protect from over-charring.
Resting
After removing the turkey from the smoker, wrap it in foil and let it rest for at least 15 minutes. This helps redistribute the juices for ultra-moist meat. If your bird is brined, this step is even more important. You can hold the turkey warm for up to 4 hours by keeping it in a warm cooler or oven set to 145°F.
Serving
When you’re ready to serve, start by removing the legs and thighs, slicing or shredding the dark meat. Then carve the breasts by running your knife along the breastbone and slicing against the grain into ¼-inch slices. Arrange on a platter and serve hot with your favorite sides and gravy.
Best Beer to Pair With Turkey in Under Two Hours!
Amber Lager
Smooth, slightly sweet, and just enough bitterness to balance rich dark meat.
Pilsner
Light, crisp, and refreshing. Perfect for washing down savory white meat and sides.
Pumpkin Ale
Adds festive spice and sweetness that works well with holiday seasoning blends like White Lightning.
Turkey in Under Two Hours!
Ingredients
- 1 each 15lb Turkey – pre brined
- ¼ cup Boar’s Night Out White Lightning
- 1 can Cornhusker Kitchen Duck Fat Spray
Instructions
- Preheat smoker or oven to 350°F
- Spatchcock the turkey by removing the backbone and flattening the bird
- Pat dry and spray with duck fat
- Season with Boars Night Out White Lightning
- Smoke bone-side down with breasts toward the heat source
- Cook until both breasts reach 165°F (about 1 hr 45 min)
- Rest the turkey wrapped in foil for 15–30 minutes
- Carve and serve hot