Smoked Spatchcock Turkey is an exceptional choice for any occasion, from a casual family dinner to your grandest holiday feast. This comprehensive Traeger turkey recipe is designed to be effortlessly followed, promising a succulent, deeply flavorful bird that will undoubtedly claim its rightful place as the star of your meal. Prepare for rave reviews and an unforgettable culinary experience!

Mastering the Art of Smoked Spatchcock Turkey on Your Traeger

Our journey with turkey began more than two decades ago, marked by a series of culinary missteps – attempts at cooking from a semi-frozen state, excessive basting, and an array of rookie errors. Yet, through perseverance, we vowed not just to master turkey preparation but to transform it into an incredibly easy and consistently amazing process. Having perfected the traditional oven-roasted turkey, we embarked on a new adventure with our Traeger pellet grill, which proved to be an absolute game-changer for smoking poultry. The results were consistently perfect, driving us to explore new methods. Today, we’re thrilled to share our ultimate recipe for a spatchcocked turkey smoked on a pellet grill – a method that yields a bird so incredibly delicious, it will revolutionize your holiday table and everyday gatherings.

Why Choose Spatchcock for Your Traeger Turkey?

Spatchcocking, also known as butterflying, is a game-changing technique for cooking a whole turkey, especially when smoking. This method involves removing the backbone and flattening the bird, leading to several significant advantages:

• Even Cooking: By flattening the turkey, all parts – breast meat and dark meat – are exposed to heat more uniformly. This prevents the breast from drying out while waiting for the thighs to cook through, resulting in consistently juicy meat.
• Enhanced Smoke Penetration: The increased surface area allows more of that delicious smoke flavor to infuse into the meat, creating a richer, more profound smoky taste.
• Crispier Skin: With the skin spread out and directly exposed to the heat and smoke, it renders more effectively, producing a beautifully crispy exterior.
• Faster Cooking Time: A flattened turkey cooks considerably faster than a traditional whole roasted bird, making it a perfect choice when you need to feed a crowd without spending all day in the kitchen.

This technique, combined with the consistent heat and smoky goodness of a Traeger, guarantees a turkey that is not only perfectly cooked but bursting with flavor.

Frequently Asked Questions About Smoking a Spatchcock Turkey

What Traeger Model is Best for This Recipe?

Most standard-sized Traeger models are capable of smoking a whole turkey. We personally use a Traeger Pro 34 (in blue) and typically remove the upper swinging rack to accommodate the turkey’s flattened shape. For larger birds, ensure your grill has sufficient internal height. Smaller, portable models like the Traeger Ranger, while fantastic for camping, usually lack the necessary vertical space for a full-sized spatchcocked turkey.

How to Properly Store Leftover Smoked Turkey?

To maximize freshness and prevent bacterial growth, transfer any leftover turkey to shallow, airtight containers within one hour of serving. Label the containers with the date before refrigerating. Properly stored smoked turkey will remain fresh for 3-4 days in the refrigerator. The shallow containers are key because they allow the food to cool down rapidly, quickly moving it out of the temperature danger zone (between 40°F and 140°F) where bacteria multiply most quickly.

For longer storage, freezing is an excellent option. Portion the turkey into smaller, meal-sized servings and place them in freezer-safe bags or containers. This method helps reduce waste by allowing you to thaw only what you need. Frozen turkey can maintain its quality for up to 3 months.

Can This Smoked Turkey Recipe Be Doubled?

Due to the expansive surface area created by spatchcocking, it’s generally not feasible to cook more than one spatchcocked turkey at a time, even on the largest Traeger models. The flattened birds require significant space on the grill grates to ensure proper air circulation and even smoke distribution. If you need to cook multiple turkeys, consider doing them in batches or using a different cooking method for additional birds.

What Does “Spatchcock” Mean?

As mentioned, spatchcocking is a poultry preparation method where the bird is split open along the backbone, then flattened. This technique, also called “butterflying,” ensures even cooking, allows for superior smoke penetration, and results in incredibly juicy, flavorful meat with crispy skin.

Ingredients for Smoked Spatchcock Turkey

For the Turkey:

• 1 Whole turkey (approximately 12-14 pounds)
• 4 tablespoons quality poultry rub

For the Maple Whiskey Brine:

• 1 medium onion, peeled and quartered
• 3 bay leaves
• 3 sprigs fresh rosemary
• 1 tablespoon whole peppercorns
• 1 cup sea salt or kosher salt
• ½ cup maple syrup
• 1 cup bourbon whiskey
• 1 lemon, sliced
• 1 orange, sliced
• 2 cups water at room temperature (for dissolving salt)
• 6 cups chilled water (to cool brine)

Do I Have to Brine the Turkey Before Smoking?

While technically optional, we highly recommend brining your turkey, especially for smoking directly on the grill grates. Smoking a turkey without a pan or cover can lead to moisture loss. Brining introduces moisture and flavor deep into the meat, ensuring a consistently juicy and tender result, counteracting the drying effects of direct smoke. Our Maple Whiskey Brine adds an incredible depth of flavor that complements the smoky profile perfectly.

If you choose to skip the brine, you can still maintain moisture by placing a heat-safe bowl of juice (like apple cider) or water in the smoker with the turkey. Alternatively, spritzing the turkey every 45-60 minutes with apple cider vinegar or a mix of broth and butter can help keep the skin moist and promote a beautiful color.

How to Spatchcock a Turkey: Step-by-Step Guide

Spatchcocking is simpler than it sounds and makes a huge difference in the final product. Here’s how to do it:

1. Prepare Your Workspace: Place your turkey breast-side down on a sturdy cutting board. Ensure you have sharp kitchen shears or a heavy-duty chef’s knife.
2. Remove the Backbone: Using your kitchen shears or knife, carefully cut along both sides of the backbone, from the tail end up to the neck. Apply firm pressure. Once both sides are cut, remove the backbone (you can save it for making stock!).
3. Break the Breastbone: Flip the turkey over so the breast side is facing up. Place your hands firmly on the breastbone and press down until you hear a crack. This flattens the bird, allowing it to cook evenly. You can also make a small slice through the cartilage separating the breasts to help it lie flatter.
4. Tuck the Wings: For aesthetic and practical reasons, clip off the wing tips with your kitchen shears. You can also tuck the wing tips under the breast for stability and to prevent them from burning.
5. Season or Brine: Your turkey is now spatchcocked and ready for brining or seasoning! If brining, proceed to the next steps. If not, pat it dry and generously apply your favorite poultry rub.

Detailed Recipe: How to Make Smoked Spatchcock Turkey

1. If your turkey is frozen, ensure it is fully thawed before beginning. Remove any giblets or neck sections from the cavity and set aside for stock if desired.

Make the Brine:

1. In a stockpot large enough to completely submerge the turkey, combine the onion, bay leaves, fresh rosemary, whole peppercorns, sea salt, maple syrup, bourbon whiskey, sliced lemon, and sliced orange.
2. In a separate pot, bring 2 cups of water to a rolling boil.
3. Pour the boiling water into the stockpot with the brining ingredients and whisk thoroughly until the salt is completely dissolved.
4. Add the 6 cups of chilled water to the brine solution. Stir well and allow the brine to cool to room temperature before adding the turkey. It’s crucial that the brine is cool to prevent cooking the turkey prematurely.

Spatchcock and Brine the Turkey:

1. Following the “How to Spatchcock a Turkey” guide above, prepare your turkey by removing the backbone and flattening it.
2. Clip off the wing tips with kitchen shears for better presentation and to prevent scorching.
3. Carefully place the spatchcocked turkey into the cooled brine solution in the stockpot, ensuring it is fully submerged. You may need to use a plate or heavy object to keep it immersed.
4. Refrigerate the brining turkey for 8 to 24 hours. This allows ample time for the flavors to penetrate and for the turkey to absorb moisture.
5. After brining, remove the turkey from the solution. Pat it thoroughly dry with paper towels and place it on a baking rack over a sheet pan. Allow it to air-dry in the refrigerator for at least an hour, or while your smoker preheats. This step helps achieve that coveted crispy skin.

Cooking Your Smoked Spatchcock Turkey:

1. Preheat your Traeger or pellet smoker to 225°F (107°C).
2. Pat any remaining moisture from the skin of the turkey again. Generously season the turkey all over with your favorite poultry rub, ensuring an even coating.
3. Lay the flattened turkey directly onto the grill grates of the preheated smoker. Close the lid.
4. Smoke at 225°F (107°C) for 2 hours to infuse maximum smoky flavor.
5. After 2 hours, increase the smoker temperature to 350°F (177°C) and continue cooking until the internal temperature of the breast meat reaches 165°F (74°C) when measured with an instant-read thermometer. Insert the thermometer into the thickest part of the breast without touching bone. This usually takes an additional 1.5 to 2 hours.
6. Once the turkey reaches the target temperature, carefully remove it from the smoker and transfer it to a clean cutting board. Loosely tent it with aluminum foil and allow it to rest for 20-30 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful turkey.
7. Carve and serve your perfectly smoked spatchcock turkey. Enjoy!

How Much Turkey Per Person Should I Plan For?

A good rule of thumb is to plan for one pound of uncooked turkey per person. This allows for a generous serving and usually leaves some room for coveted leftovers. When serving for holidays like Thanksgiving, where many side dishes are present, guests might take slightly less turkey to make room for all the fixings. However, if your family loves seconds or you anticipate significant leftovers, consider adding an extra half-pound per person. We often double our estimates because, in our household, both seconds and next-day turkey sandwiches are highly anticipated!

What Type of Wood Pellets Do You Recommend for Smoked Turkey?

For turkey, we personally favor fruitwoods like applewood or cherry pellets. These provide a mild, sweet smoke that enhances the turkey’s natural flavors without overpowering them. Pecan is another excellent choice, offering a slightly richer, nutty smoke. Ultimately, your choice of pellets depends on the desired flavor profile. Experimenting with different wood types can be a fun way to discover your perfect smoked turkey flavor!

Can You Freeze Cooked Turkey?

Absolutely! Freezing cooked turkey is a fantastic way to preserve it for future meals. Portion out the turkey into shallow, airtight, freezer-safe containers or zip-top bags. Label each container with the contents and the date before freezing. We like to freeze turkey in individual or per-meal portions to simplify thawing and reduce waste. Cooked turkey can be safely stored in the freezer for up to 3 months.

What Internal Temperature Should Turkey Be Cooked To?

For food safety, the USDA recommends cooking all poultry, including turkey, to an internal temperature of 165°F (74°C). Always use a reliable instant-read thermometer inserted into the thickest part of the breast and thigh without touching bone. This ensures that any potential bacteria are killed, making your turkey safe to eat. Remember, the turkey’s temperature will continue to rise slightly (carryover cooking) during the resting period after it’s removed from the smoker.

Why Shouldn’t I Rinse My Turkey Before Cooking?

It’s a common misconception that rinsing raw poultry, like turkey, helps clean it. However, culinary experts and food safety organizations strongly advise against this practice. Rinsing raw turkey can inadvertently spread harmful bacteria, such as salmonella, to your sink, countertops, and other kitchen surfaces through splashing water droplets. This cross-contamination significantly increases the risk of foodborne illness.

The truth is, any bacteria present on the turkey’s surface will be effectively eliminated during the cooking process, provided the turkey reaches the recommended internal temperature of 165°F (74°C). Instead of rinsing, simply pat the turkey dry with paper towels before applying seasonings or brining. Always wash your hands thoroughly with soap and water after handling raw poultry, and sanitize any surfaces that came into contact with it.

More Delicious Turkey Recipes

• Instant Pot Turkey Breast
• Cajun Turkey Breast
• Air Fryer Turkey Breast
• Turkey Panini
• How to Roast a Turkey (in the oven)
• Slow Cooker Turkey Chili
• Applewood Smoked Turkey (Traeger Recipe)
• Turkey Tetrazzini
• Turkey Cranberry Sliders

Don’t miss our Smoked Boneless Leg of Lamb for an easy holiday main dish!

What to Serve with Your Smoked Spatchcock Turkey

This incredibly versatile smoked turkey pairs beautifully with a wide array of side dishes. Here are some of our personal favorites that complement its rich, smoky flavor:

• Sparkling Cranberries: A beautiful and tangy contrast to the savory turkey.
• Crockpot Cranberry Cider: A warm, festive drink that enhances holiday flavors.
• Italian Garlic Butter: Excellent for rubbing on the turkey skin before smoking for extra crispiness and flavor.
• One Hour Disappearing Fat Rolls: Fluffy, quick-to-make rolls perfect for soaking up juices.
• Duchess Potatoes: Elegant and creamy, a classic pairing with roasted meats.
• Easy Pecan Pie: A rich, sweet dessert to conclude your feast.
• Oven-Roasted Mushrooms: Earthy and savory, a simple yet delicious vegetable side.
• Mini Pumpkin Pies: Individual desserts that are perfect for holiday gatherings.
• Thanksgiving Punch: A refreshing beverage to accompany your meal.

How Long is Cooked Turkey Good For?

Provided the cooked turkey was refrigerated promptly (within 1 hour of serving), it will last 3-4 days in an airtight container in the refrigerator. For longer storage, it can be frozen for up to 3 months. Always ensure food safety practices are followed to prevent bacterial growth.

Other Fantastic Smoked Dishes to Try

If you’ve fallen in love with the art of smoking, here are more recipes to expand your repertoire:

• Smoked Boneless Leg of Lamb
• Smoked Venison Roast
• Applewood Smoked Ham
• Smoked Mac and Cheese
• Smoked Shrimp

Essential Products for Making Traeger Smoked Spatchcock Turkey

Crafting this delicious smoked turkey is incredibly straightforward, especially with the right tools. Whether you’re a seasoned pitmaster or new to the world of pellet grilling, having these items on hand will make the process even smoother. Many of these are likely already in your kitchen, but if not, they are worthwhile investments for any smoking enthusiast:

• Traeger/Pellet Grill: The cornerstone of this recipe, providing consistent heat and smoke.
• Traeger Applewood Pellets: Our personal favorite for turkey, offering a subtle, sweet smoke.
• Variety of Pellets: Explore other flavors like cherry or pecan to find your preferred smoke profile.
• Meat Thermometer: Absolutely crucial for accurate temperature readings and ensuring food safety.
• Portable Traeger Grill: Great for smaller cuts or camping trips, though not ideal for a full spatchcocked turkey.
• Stay Dry Bin for Pellets: Keeps your pellets fresh and protected from moisture.
• Tongs: Essential for handling hot food on the grill.
• Large Mixing Bowl: Useful for brining or preparing seasonings.

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If you love this delicious Traeger recipe, you’re going to love these other smoked recipes too. Please click each link below to find the easy, printable recipe!

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