The spatchcock method takes approximately 10-15 minutes per pound vs. 15-20 minutes per pound to get the bird done. However, always smoke meat according to temperature, not time. It’s more important that the meat is done, especially regarding poultry.  The turkey is done when the juices run clear and the internal temperature of the thickest part of the breast reaches 165 degrees when read with an instant-read thermometer. The inner thigh should read between 175-180 degrees F.