Smoked Spatchcock Turkey on a Pellet Grill (No Brine)

This Smoked Spatchcock Turkey on a Pellet Grill is made without brine and will give you a holiday turkey that is tender, juicy, and full of unbelievable smoky flavor. Read below for all the instructions you need to spatchcock a turkey and smoke it to perfection with a delicious dry rub!

Use the leftover meat and bones to whip up a batch of my homemade smoked turkey stock for smoked turkey bean soup!

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 Turkey Roast or Smoked Prime Rib Roast; you will LOVE them!

Why I Love This Smoked Spatchcock Turkey

• The flavor. The dry rub - smoked paprika, brown sugar, and herbs - plus real wood smoke gives this turkey a flavor you can't get from the oven.
• Even cooking. Flattening the turkey lets the dark meat and white meat finish at the same time, instead of overcooking the breast while you wait on the legs.
• Crispy skin. A butter baste in the last hour of smoking crisps the skin up. No brining required. The dry rub does the flavor work, so there's no dry brine or wet brine step to plan a day ahead for.
• Works on any smoker. I've made this on my Traeger and my Pit Boss - any pellet or electric smoker will work.

Ingredient Notes

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. You can also use olive oil or avocado oil.
• Dry rub. I used my homemade Dry Rub For Turkey which contains brown sugar, smoked paprika, sea salt, garlic powder, onion powder, black pepper, crushed rosemary, poultry seasoning, and ground thyme. Feel free to use your favorite dry rub or my Smoked Chicken Rub or Smoked Pork Rub, which are also delicious on turkey.

See the printable recipe card for exact measurements and a full list of ingredients.

How to Smoke a Spatchcock Turkey on a Pellet Grill

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. Transfer 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!

Jeri's Top Tips

• 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.
• Avoid lifting the lid to check on your turkey; this will prolong the cooking time.
• Use the smoked turkey carcass instead of chicken to make Smoked Chicken Soup.

What to Serve with Smoked Spatchcock Turkey

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, and Oven Roasted Squash.

I also love to serve it with turkey gravy, Homemade Stuffing, Homemade Cranberry Sauce or Whole30 Cranberry Sauce, Smoked Green Bean Casserole, and Air Fryer Green Beans.