Posted on – Last updated: As an Amazon Associate, we earn from qualifying purchases. This site contains affiliate links.
Using Traeger Smoked Spatchcock Turkey is a delicious and easy way to cook a juicy and tender turkey. Cutting the bird in this way before you cook it ensures that the thighs and breasts cook evenly.
You will be accustomed to perfectly cooked, juicy, and flavorful meat—both white and dark—as Spatchcock Turkey is the best available!
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!.
Get ready to impress your family and friends with the most flavorful and juicy smoked turkey you’ve ever tasted! This guide will walk you through every step of the process, from prepping the turkey to achieving the perfect crispy skin and succulent meat. Whether you’re a seasoned pitmaster or a grilling newbie, this recipe is guaranteed to become your go-to for Thanksgiving or any special occasion.
Why Spatchcock?
Spatchcocking, the art of removing the backbone and butterflying the turkey is the secret to achieving even cooking and crispy skin on a pellet grill. This technique allows the heat to penetrate the entire bird resulting in a shorter cook time and a more evenly cooked turkey.
Ingredients:
- 1 whole turkey (12-16 lbs)
- Your favorite BBQ rub or a simple mix of kosher salt and black pepper
- Wood pellets for your smoker (hickory, oak, or fruitwood are excellent choices)
- Optional: Basting liquid (butter, olive oil, or a mixture of both)
Equipment:
- Pellet grill
- Sharp kitchen shears or a poultry knife
- Cutting board
- Meat thermometer
- Basting brush (optional)
Instructions:
- Prep the Turkey: Clean and pat dry the turkey with paper towels. Remove the neck and giblets from the cavity. Trim any excess fat or skin.
- Spatchcock the Turkey: Place the turkey breast-side down on a cutting board. Using kitchen shears or a poultry knife, cut along one side of the backbone from end to end. Repeat on the other side and remove the backbone. Open the turkey like a book and press down on the breastbone to flatten it.
- Season the Turkey: Apply your favorite BBQ rub or a generous amount of kosher salt and black pepper to both sides of the spatchcocked turkey.
- Prepare the Pellet Grill: Fill the hopper with your chosen wood pellets and preheat the grill to 325°F.
- Smoke the Turkey: Place the spatchcocked turkey directly on the grill grates, breast-side up. Insert a meat thermometer into the thickest part of the thigh. Close the lid and cook for approximately 2-3 hours, or until the internal temperature of the thigh reaches 175°F and the breast reaches 165°F.
- Rest and Carve: Once the turkey is cooked, remove it from the grill and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
- Enjoy! Slice the turkey and serve with your favorite sides.
Tips:
- Brining: For extra juicy turkey, consider brining it overnight in a salt-water solution before spatchcocking and smoking.
- Basting: Baste the turkey with butter or olive oil every hour or so during the cooking process to keep the skin moist and crispy.
- Temperature Control: Monitor the temperature of the grill and adjust as needed to maintain a consistent temperature of 325°F.
- Resting: Don’t skip the resting period! This is crucial for ensuring a juicy and flavorful turkey.
Smoking a spatchcock turkey on a pellet grill is a fantastic way to achieve a delicious and impressive meal. By following these simple steps and tips, you’ll be sure to impress your guests and create a memorable culinary experience. So fire up your pellet grill, grab your favorite rub, and get ready to enjoy the most flavorful and juicy smoked turkey you’ve ever tasted!
Traeger Smoked Spatchcock Turkey Recipe
I don’t consider myself an “expert” in many things. I think part of the reason is that I’m a perfectionist as well, and I think that being a “expert” on something means you are an authority on it, and how could we ever know everything there is to know?
I feel like an expert after I made this turkey.
Turkey dinner is my FAVORITE dinner, you guys. I’ve posted about this many times before, but let me remind you. We’ve done a traditional Traeger Grilled Turkey already too that you’ll love. I’m SUPER particular about turkey because I love it so much. We had a traditional turkey dinner for our wedding meal – in August.
It was one of the best meals I’ve ever had, and my entire family helped to prepare it.
Fortunately, my family still loves me even though it didn’t seem like they wanted to cook turkey again until after I had been married for roughly five years. .
I was always skeptical about the Spatchcock method because normal turkey roasting is SO good. Plus, the stuffing. I can’t miss out on the stuffing. However, the extra juiciness in the turkey that all of the Spatchcock enthusiasts rave about piqued my curiosity.
Check out all of my Traeger Recipes!
More great recipes to love!
You will be accustomed to perfectly cooked, juicy, and flavorful meat—both white and dark—as Spatchcock Turkey is the best available!
- 1 whole turkey
- 1/2 cup of oil or melted butter
- 1/4 cup Traeger Chicken Rub
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon rubbed sage
- Preheat your Traeger to high, following factory directions. For most models this will be around 400°-450°F.
- With the legs facing you, place the bird breast-side down. Next, cut the spine out by making a cut through the ribs on either side of the backbone.
- Turn the bird over and season it on both sides thoroughly. Then, place it skin-side up on your preheated grill. It also works well to put it in a pan to catch any drips!
- Reduce the heat to 325 degrees for the next 45 minutes of grilling after 30 minutes of high heat.
- No matter where you test it, your turkey should always be at 165°, so check it about 60 minutes in—it may even be done by then, depending on its size!
- Remove from the grill, let it sit for fifteen to twenty minutes, then slice it into serving portions.
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!.