This Traeger Smoked Spatchcock Turkey is the perfect centerpiece for your holiday table. The juicy turkey is full of incredible flavor and is cooked to perfection in half the time it takes to roast a turkey. In this post, I will explain how easy it is to spatchcock a turkey and cook it on your pellet grill. Plus, there's no need to brine the turkey; the dry rub adds plenty of flavor, making this a super easy recipe. Are you ready to make a juicy, flavorful turkey that will have your guests coming back for seconds (and thirds)? Let's get grilling!
The holiday season is just around the corner, which means it's time to start thinking about your menu.
If you're looking for a show-stopping main course, you have to try this Traeger Smoked Spatchcock Turkey Recipe. Not only is it delicious, but it's also easy to prepare.
Last year for Thanksgiving I made this Smoked Turkey recipe, which was super tasty, and very popular among my readers.
This year, I wanted to try something different. And that something was a spatchcocked turkey!
I was surprised by how easy it was to spatchcock a turkey; I wish I had tried it before!
The turkey is then rubbed with a blend of spices and smoked until it's juicy and full of flavor.
When a turkey is spatchcocked, it allows for more even cooking, and the skin gets nice and crispy. Each bite is infused with a delicious smoky flavor.
Plus, the presentation of the juicy turkey when it comes off the grill is stunning.
I highly recommend trying this delicious twist on a classic Thanksgiving dish. Your guests will be impressed!
For more turkey recipes, be sure to check out my Smoked Turkey Thighs, Air Fryer Turkey Thighs, or Smoked Turkey Breast.
For another truly stunning holiday recipe, try my Smoked Prime Rib Roast; you will LOVE it!
Jump to:
What is a spatchcocked turkey?
A spatchcocked turkey is a whole bird that has been butterflied and flattened, making it significantly quicker to cook than a traditional whole turkey. This ensures that the dark meat and white meat are cooked to perfection.
The spatchcock technique involves removing the backbone of the bird. To do this, simply cut the side of the backbone on each side, and remove the backbone so that the bird can be opened up and laid flat, allowing heat to evenly penetrate the meat.
This makes it the ideal way to cook a large turkey on the smoker. In fact, if your turkey is over 15 pounds, I recommend spatchcocking your turkey for even cooking, to reduce the risk of food poisoning.
Why you will love this recipe:
- The flavor. Thanks to the combination of smoke flavor, delicious seasonings, and spices in the dry rub, this turkey is SO delicious.
- The texture. The skin of the turkey comes out crispy and golden brown, while the meat is perfectly juicy and tender.
- It's impressive. There's nothing like smoking a whole turkey to impress your friends and family. They'll be talking about it for years to come!
- It's easy. Despite its impressive appearance, this is an easy pellet grill recipe that is actually quite simple to make. You don't need any special skills to pull it off.
- No brining. That's right, no brining is required. I'm all about simple and easy, and this turkey is juicy and flavorful without brining.
- Cooks quickly. Because we use the spatchcock method, the cooking process is much quicker. This means you can cook any size turkey on your pellet grill, as long as it will fit! 🙂
- Delicious leftovers. Mmmm, leftover turkey shepherd's pie, turkey soup, turkey sandwiches, so many options. And because the turkey is smoked, it adds SO much flavor!
Ingredients
This smoked spatchcocked turkey is easy to make with simple ingredients that you can easily find at your local grocery store.
- Whole turkey. I used a 9-pound frozen turkey that I had in my freezer. I defrosted it a couple of days before I was planning on cooking it.
- Melted butter. This is drizzled on just before the turkey is done cooking. It helps to crisp up the skin even more.
- Dry rub for turkey. I used my homemade turkey rub which contains brown sugar, smoked paprika, sea salt, garlic powder, onion powder, black pepper, crushed rosemary, poultry seasoning, and ground thyme. It has just the right balance of spices, and really complements the flavor of the smoked turkey.
See the printable recipe card for quantities.
How to spatchcock a turkey
Read below for instructions on how to spatchcock a turkey, or watch how it is done in the video.
I found the easiest way to spatchcock a turkey is with a good pair of kitchen shears. If you don't have kitchen shears, use a sharp knife.
To spatchcock a turkey, start by removing the plastic wrap off the turkey and removing the giblets and turkey neck. Set these aside for later if desired (they make delicious turkey soup).
Next, place the turkey breast side down on a cutting board or large baking sheet. Using kitchen shears or a sharp knife, remove the backbone by cutting along the sides of the backbone, then remove it entirely.
Once the backbone has been removed, open up the turkey like a book and locate the center of the breast bone. Using a knife, cut above the breast bone.
Next, cut beside the breast bone and push the meat down. Once the breast bone is located, pull it up with your hand, or cut around it with your knife.
Once the breastbone is removed, flip the butterflied turkey over so the skin side is up. With the breast bone removed, the turkey will flatten completely. Cut off any excess skin.
Our turkey was missing a wing, so we cut the other wing off to match.
And that's all there is to it!
How to smoke a spatchcocked turkey
Preheat your Traeger on High for 15 minutes to allow the grill to come up to temperature. Then, set the temperature to 275 degrees F.
Place the spatchcocked turkey on a rimmed baking sheet.
Pat the turkey dry with paper towels.
In a small bowl, mix the ingredients for the spice rub until combined.
Sprinkle the rub liberally on the entire turkey, being sure to get underneath the legs and on the sides of the bird.
Let the rub sit for 10 minutes so it adheres to the bird.
Place turkey into the preheated smoker, directly on the grill grate, breast side up.
Insert an internal meat thermometer into the thickest part of the breast (making sure not to touch any bone).
Close the lid and smoke turkey for 2 hours. Melt some butter in a small saucepan. (I did this on the smoker).
After the butter is melted, using a basting brush, drizzle melted butter over the turkey. Make sure to cover the entire top of the bird. Do not brush it on; just let the butter run off the brush onto the turkey. This will help the turkey skin crisp up.
Close the lid, and continue to smoke until the internal temperature of the turkey reaches 165 degrees F. You can also check the internal temperature of the thigh, it should be 175 degrees F.
When fully cooked, remove the turkey from the grill and cover it loosely with aluminum foil. Let the turkey rest for 15-20 minutes before carving.
How to carve a spatchcocked turkey
First, transfer turkey to a cutting board, breast side up. Using a sharp knife, cut along the inside of the thigh, removing it and the leg.
Next, locate the joint between the leg and the thigh and cut through it with a sharp knife.
Cut on the inside of the wings to remove the wings.
Next, use a sharp knife to slice in between the two breasts. Lift it off the carcass while simultaneously cutting it underneath. Repeat with the other breast.
Slice the breast meat thinly with a sharp knife. You can also remove the bone from each turkey thigh and slice the thighs into thin slices if desired.
Arrange the turkey meat on a serving platter, and serve it with your favorite side dishes!
Enjoy!
Substitutions
- Butter - instead of butter, you can use olive oil.
- Turkey dry rub - use your favorite dry rub, or try my Chicken Rub or Pork Rub, which are also delicious on turkey.
Variations
Change the flavor of the turkey by changing the spice rub ingredients. Some great options are:
- Spicy - add chili powder or chili pepper flakes to the spice rub
- Saucy - Brush on your favorite BBQ sauce just before the end of cooking time.
- Glaze - Make a maple glaze and brush it on a half hour before the turkey is done smoking.
Another excellent option for cooking a turkey if you don't have a smoker is to make a turkey in a roaster oven.
Equipment
- Electric smoker. I used my Traeger Silverton grill that has a built-in temperature probe and syncs to my phone. You can also use any type of pellet grill, including a Pit Boss smoker or a Masterbuilt smoker.
- Sharp kitchen shears (or a sharp knife) to remove the backbone of the turkey.
- Instant-read thermometer for checking the internal temperature of the turkey if your smoker doesn't have one. This is a must-have item when cooking on a smoker.
- Wood pellets. The best wood pellets are the Turkey blend by Traeger. Hickory, Mesquite, Signature Blend, Applewood, and Cherry wood are all excellent options.
For this recipe, you must cook with the thermometer, not the clock. This is because all grills cook differently, and so many variables play a part in the cooking time, such as weather, different grills, etc.
Storage
Fridge: Leftover turkey can be kept in the refrigerator in an airtight container for up to 3 days.
Freezer: Leftover smoked turkey can be frozen for up to 3 months in an airtight container or Ziploc bag. I love using a Foodsaver to freeze my leftovers; everything keeps so much longer!
Hint: If you have lots of leftovers, slice up the turkey and wrap it in individual serving sizes in plastic wrap. Place individual servings in a Ziploc bag, then pop them in the freezer for meal prep for school or work lunches.
Top tips
- Make sure your turkey is completely thawed before cooking.
- The cook time depends on the size of the turkey. A large bird will take longer to cook than a smaller bird.
- When buying your turkey, plan on 1.5 pounds of turkey per person. This will ensure everyone gets enough to eat, and you will have some prized leftovers.
- Avoid lifting the lid to check on your turkey, this will prolong the cooking time.
- Let the turkey rest for at least 15 minutes before carving so that all of those delicious juices can redistribute throughout the meat.
FAQ
A spatchcocked turkey will smoke faster than a traditional turkey because the bird is flattened. On a Traeger grill, on average, it will take about 20 minutes per pound at 275 degrees Fahrenheit. The exact cook time will vary depending on the size of your turkey and the temperature of the smoker.
A 15-pound spatchcocked turkey will take approximately 5 hours to smoke. This time will vary depending on the smoker and the temperature that you are smoking at.
Spatchcocking is the process of removing the backbone from a whole turkey so that it can be flattened out for cooking. This results in a turkey that cooks more evenly and quickly, making it the better option for smoking if your turkey is over 15 pounds. For example, a 9-pound smoked turkey will take about 5 hours to cook, and a 9-pound smoked spatchcocked turkey will take about 3 hours to cook.
The best place to insert a temperature probe when cooking a spatchcocked turkey is in the thickest part of the breast. This will help ensure that the turkey is cooked evenly throughout.
Spatchcocking a turkey saves a significant amount of time compared to cooking the bird whole. By removing the backbone and flattening the turkey, you can reduce your cook time by up to one hour or more, depending on the size of the bird and the cooking method.
Side Dishes
Many things go well with smoked turkey. Some popular choices include twice-baked mashed potatoes, sweet potato casserole, smoked potatoes, green bean casserole, roast squash, turkey gravy, stuffing, cranberry sauce, and green beans.
This delicious Traeger Smoked Spatchcock Turkey recipe is sure to impress your friends and family this holiday season.
If you love this Smoked Spatchcock Turkey recipe, please take a moment to rate the recipe and leave a comment, letting me know how you liked it. I love hearing from you!
Don't forget to share it on social media! 🙂
📋 Recipe
Traeger Smoked Spatchcock Turkey Recipe (No Brine)
Equipment
- Pellet grill
- Temperature Probe
- Wood pellets
- Basting brush
- Sharp kitchen shears or a sharp knife
Ingredients
- 8-10 pound whole turkey neck and giblets removed
- ½ cup butter melted
- 7-9 tablespoon dry spice rub ingredients below, or the link to the homemade rub recipe is down below in the notes
Turkey Dry Rub
- 2 tablespoon brown sugar
- 2 teaspoon smoked paprika
- 2 teaspoon sea salt
- 2 teaspoon garlic powder
- 1½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ tsp rosemary crushed
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground thyme
Instructions
- Preheat your smoker. Preheat your smoker to 275 degrees F.
- Spatchcock the turkey. Remove the giblets and turkey neck from inside the turkey. Place the turkey breast side down on a large cutting board. Using kitchen shears or a sharp knife, remove the backbone by cutting along the sides of the backbone, then remove it entirely. Once the backbone has been removed, open up the turkey like a book and locate the center of the breast bone. Using a knife, cut above the breastbone. Remove the breastbone by cutting the meat off around it and removing it with your hand. Flip the butterflied turkey over so the skin side is up. The turkey should be flattened out completely. Cut off any excess skin.
- Season. Pat the turkey dry with paper towels. In a small bowl, mix the ingredients for the spice rub until combined. Sprinkle the rub liberally on the entire turkey, being sure to get underneath the legs and on the sides of the bird. Let the rub sit for 10 minutes to adhere to the bird.
- Smoke the spatchcocked turkey. Place the turkey into the preheated smoker, directly on the grill grate, breast side up. Insert an internal meat thermometer into the thickest part of the breast (making sure not to touch any bone). Close the lid and smoke the turkey for 2 hours.
- Drizzle butter. After the turkey has been smoking for 2 hours, melt some butter in a small saucepan. (I did this on the smoker). After the butter is melted, drizzle butter over the turkey using a basting brush. Make sure to cover the entire top of the bird. Do not brush it on; just let the butter run off the brush onto the turkey. This will help the turkey skin crisp up.
- Continue smoking. Close the lid, and continue to smoke until the internal temperature of the turkey reaches 165 degrees F. This will take approximately one more hour. You can also check the internal temperature of the thigh; it should be 175 degrees F. Remove the turkey from the grill and cover it loosely with aluminum foil. Let the turkey rest for 15-20 minutes before carving.
- Carve and serve. Place the turkey on a cutting board, breast side up. Using a sharp knife, cut along the inside of the thigh, removing it and the leg. Next, locate the joint between the leg and the thigh and cut through it with a sharp knife. Next, cut on the inside of the wings to remove the wings. Next, use a sharp knife to slice in between the two breasts. Lift it off the carcass while simultaneously cutting it underneath. Repeat with the other breast. Slice the breast meat thinly with a sharp knife. You can also remove the bone from each turkey thigh and slice the thighs into thin slices if desired. Arrange the turkey meat on a serving platter, and serve it with your favorite side dishes!
- Enjoy!
Video
Notes
- Make sure your turkey is completely thawed before cooking.
- The cook time depends on the size of the turkey. A large bird will take longer to cook than a smaller bird.
- When buying your turkey, plan on 1.5 pounds of turkey per person. This will ensure everyone gets enough to eat, and you will have some prized leftovers.
- Avoid lifting the lid to check on your turkey, this will prolong the cooking time.
- Let the turkey rest for at least 15 minutes before carving so that all of those delicious juices can redistribute throughout the meat.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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