Traeger Spatchcock Smoked Turkey - No Brine

This Traeger Spatchcock Smoked Turkey without brine will give you a holiday turkey that is tender, juicy, and full of unbelievable smoky flavor. Read below to find all the instructions you need to spatchcock a turkey and how to smoke it to perfection in a delicious dry rub!

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Email

SAVE THIS!

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 smoked spatchcock turkey recipe. Not only is it delicious, but it's also easy to prepare.

For another truly stunning holiday recipe, try my Smoked Prime Rib Roast; you will LOVE it!

Why I Love This Smoked Spatchcock Turkey

• 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 a smoked spatchcock turkey to impress your friends and family.
• It's easy. Despite its impressive appearance, this is an easy pellet grill recipe that is actually quite simple to make.
• No brining. I'm all about simple and easy, and this turkey is juicy and flavorful without brining.

How To Make Traeger Smoked Spatchcock Turkey

Read below for instructions on how to spatchcock a turkey, or watch how it is done in the video.

How To Spatchcock A Turkey

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.

1. Start by removing the giblets and turkey neck. Set these aside for later if desired (they make delicious turkey soup).
2. 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.
3. 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 around the breast bone with a knife and remove the breast bone.
4. 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.
5. 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 Spatchcock Turkey

1. Preheat your pellet grill to 275 degrees F. Place the spatchcocked turkey on a rimmed baking sheet and pat the turkey dry with paper towels.
2. 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.
3. Place the spatchcocked 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).
4. Close the lid and smoke the turkey for 2 hours. Melt some butter in a small saucepan. (I did this on the smoker). Once melted, use a basting brush to drizzle melted butter over 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.
5. 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.
6. 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 Spatchcock Turkey

1. Ttransfer the 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.
2. 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.
3. 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.
4. Arrange the turkey meat on a serving platter, and serve it with your favorite side dishes!

Equipment

• Pellet smoker. I used my Traeger pellet grill that has a built-in temperature probe and syncs to my phone. I have also cooked it on my Pit Boss smoker. Any smoker will work, even 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.

Storage

Refrigerator: Leftover turkey can be stored in an airtight container for 3-4 days.

Freezer: Leftover smoked turkey can be frozen for up to 3 months in an airtight container or Ziploc bag. 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. 

Side Dishes

Many things go well with a spatchcock turkey. Some of my favorites are Twice-Baked Mashed Potatoes, Ruth's Chris Sweet Potato Casserole, Smoked Baked Potatoes, Classic Green Bean Casserole, Oven Roasted Squash, turkey gravy, Homemade Stuffing, Whole30 Cranberry Sauce, and Air Fryer Green Beans.