Traeger Smoked Spatchcock Turkey Recipe

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Want to smoke the ultimate spatchcock turkey on your Traeger? You’ve come to the right place! Learn how to create the juiciest, most tender turkey with perfectly crisp skin—an absolute showstopper for your table. Your family will love every bite and beg you to share the recipe!

Smoking a turkey to perfection takes some care, so follow my step-by-step guide below to ensure flawless results every time.

Traeger Smoked Spatchcock Turkey Recipe

I get asked all the time if you should spatchcock or turkey. Everyone wants to know which method produces a better-cooked bird!

Well after many attempts at smoking a turkey the traditional;l way and spatchcocking it, feel like a turkey expert! After all a turkey dinner is one of my (and my family’s) favorites! Even in July, I like to smoke a turkey on the weekends we have delicious leftovers for sandwiches all week long!

The first time I tried the spatchcock mention, I was worried it wouldn’t be as juicy. Plus, there wasn’t any stuffing! But I was wrong!

It is quicker to cook, and that shorter cooking time means your bird doesn’t dry out, so you get super juicy meat and delicious crispy skin. You can see my method for spatchcocking the turkey below!

How To Spatchcock A Turkey

It isn’t hard to spatchcock a turkey; make sure you have a pair of strong kitchen scissors.

After brining the turkey, rinse it to remove the salty brine. Then, using kitchen shears, I cut along each side of the backbone and removed it. I then flipped the turkey and pressed hard so it lay flat.

What You Need for Spatchcock Smoked Turkey

• 1 fresh free-range 1–12 lb turkey
• Olive oil
• Kosher Salt
• Black pepper

Brine Ingredients  

• Kosher Salt
• Apple Juice
• Water 
• Black Peppercorns
• Oranges Quartered
• Sliced Ginger
• Bay Leaves
• Garlic
• Cloves

Dry Spice Rub Ingredients

• Brown Sugar
• Salt
• Pepper
• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper

Traeger Smoked Spatchcock Turkey Recipe

This has become my favorite turkey method to fill hungry stomachs at Thanksgiving.

Step 1: Brining & Preparing Turkey

Combine apple juice, brown sugar, and salt in a large saucepan. Heat over high heat until it comes to a boil, stirring to dissolve the sugar and salt. Once dissolved, let it boil for another minute, then remove it from the heat. Allow the mixture to cool to room temperature and refrigerate until it reaches 40°F.

Combine the remaining ingredients with the apple juice mixture in a large, non-corrosive container. Place the turkey in the brine with the breast side down. If necessary, use a weight to keep the turkey fully submerged. Set the container in the fridge for 12 to 24 hours (for best results, leave it for 24 hours).

After 24 hours, remove the turkey from the brine. Thoroughly dry it with paper towels and place it on a rack with parchment paper underneath. Let it air dry in the fridge overnight. While this step is not essential, it will help achieve a crispy skin.

Step 2: How to Spatchcock a Turkey

Place the turkey on the bench with the legs closest to you and the breast side down.

Using kitchen shears, I cut alongside the backbone. You’ll need to cut through the ribs. Then, repeat on the other side of the spine. Remove it, then flip the turkey and press hard so it lays flat.

Step 3: Seasoning Turkey

Pat dry and leave covered at room temperature for 2 hours. Rub the olive oil and spice blend all over the turkey.

Step 3: Injecting the Turkey

Preheat your smoker to 300°F. After generously coating the turkey with the rubs on both sides, I injected melted butter into the breasts & thighs of the turkey.

Step 3: Smoking Turkey

Put the turkey directly on the grill grate breast side up in the coolest part of the grill. Insert the temperature probe and monitor while cooking.

Smoke as per the directions above based on your bird’s weight. During the cook, I melted some butter with garlic and rosemary and basted the turkey every 30 minutes. When the breast has reached 165°F remove the turkey from the grill.

Step 5: Rest & Enjoy

Rest the turkey for at least 20 minutes, covered in tin foil. Carve the meat and enjoy it with your favorite sides

How Do I Avoid Dry Turkey Meat?

Want to avoid a dry turkey? We just touched on how the smoking method without a high temperature stops the meat from drying, but what else can we do?

Wrapping the turkey in aluminum foil at the end of the cooking process helps lock in the moisture and steam.

Resting the bird for at least 30 minutes covered in foil enables the proteins to relax and absorb the juices.

– Spraying the turkey with water or a vinegar-based solution during the initial smoke phase

Brining is also a great way to avoid dry meat, and I will explain it in more detail below.

Should You Brine Turkey Before Cooking?

Brining a turkey before cooking is highly recommended to enhance flavor and juiciness. The process involves soaking the turkey in salt, water, and other ingredients, allowing the meat to absorb moisture and seasonings. This results in a more flavorful and moist turkey, especially beneficial during smoking, which can dry out the meat.

After brining, it’s essential to rinse the turkey to remove excess salt and pat it dry. This step helps achieve a crispy skin during cooking. Overall, brining is a valuable step in preparing a turkey, leading to a more flavorful and succulent result.

What Temperature Do I Cook Turkey on a Traeger Grill?

I like to smoke turkey at 300°F on my Traeger. Some cooks suggest starting off at 225°F and then raising the temperature to 375°F for the second half of the cook. Other cooks like to start high at 400°F and reduce it to 325°F for the second half of the cook.

However, I have tested all the methods and found that using 300°F for the whole cook produces a juicy turkey with a good smoky flavor and a nice crispy skin.

What Internal Cooking Temperature Does the Meat Need to Be?

When it is ready, the turkey’s internal temperature should be 165°F in the thickest part. Insert the digital probe meat thermometer into the turkey breast and thigh when checking this.

How Long Does It Take to Smoke a Turkey on a Traeger?

When smoking turkey at a temp of 300°F, allow for 20 minutes per pound and always use an internal probe for a more accurate reading.

Also, ask your butcher exactly how much the bird weighs so you have an accurate idea of how long it will take to cook.

Note: There are a few methods for smoking turkey. I like to cook at 300°F for the whole cook. However, I have tried the process in which you smoke at 225°F until the breast reaches 100°F, then you raise the temperature to 375°F and cook until the breast reaches 165°F. A steady temperature of 300°F turns out a turkey with crispy skin and is super juicy inside.

What if You Don’t Have a Pellet Grill?

Not having a Traeger smoker isn’t the end of the world. A charcoal smoker or grill works just as well. I have tested everything and have included the recipes below

Roasted Turkey

Smoking Turkey in a Gas Smoker

Smoking Turkey in an Electric Smoker

Smoked Turkey in a Pit Boss

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Smoke On!

Charlie

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