Go Back

Traeger Smoked Spatchcock Turkey Recipe

Charlie
Want to try a spatchcocked turkey in your Traeger? This recipe will ensure you produce a deliciously moist and smoky turkey with crispy skin
This is a tried and tested method to produce your next big success on Thanksgiving.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Course Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 8 servings
Calories 165 kcal

Equipment

  • Traeger pellet grill
  • Wood Pellets
  • Meat probe
  • Bowl
  • Deep container
  • Paper towel
  • Sharp knife
  • Aluminum foil

Ingredients
  

Ingredients for Smoked Turkey

  • 1 whole turkey
  • 1/2 cup Olive oil or Butter
  • Kosher Salt
  • Black pepper

Brine Ingredients

  • 1 cup kosher salt
  • 3/4 cup brown sugar
  • 8 cups apple juice 2 quarts
  • 12 cups water 3 quarts
  • Pinch of black peppercorns
  • 3 whole oranges quartered
  • 4 ounces sliced ginger
  • 6 whole bay leaves
  • 6 cloves garlic
  • 15 whole cloves

Dry Spice Rub Ingredients (Mix to Your Ratio)

  • 2 tbsp Brown sugar
  • 1 tbsp Salt
  • 1/2 tbsp Pepper
  • 1/2 tbsp Garlic powder
  • 1/2 tbsp Onion powder
  • 1/3 tbsp Cayenne pepper
  • 1 tbsp paprika

Instructions
 

Preparing the Spice Rub

  • Mix all the spices in a bowl.

Step 1: Brining & Preparing Turkey

  • Add the apple juice, brown sugar, and salt into a large saucepan. Over a high heat bring to the boil and stir to dissolve. Once dissolved boil for 1 minute further and remove from heat. Let the mix cool to room temperature and refrigerate until 40°F.
  • In a very large non-corrosive container, add the remaining ingredients together with the apple juice mixture. Place the turkey into the brine breast side down. If you need to weigh down the turkey with a weight to keep it fully submerged. Set aside in the fridge for 12 – 24 hours (for best results leave for 24 hours).
  • After 24 hours remove the turkey from the brine. Thoroughly pat dry with paper towels and set on a rack with baking paper below and set in the fridge to air dry overnight. This step is not essential but will give you a nice crispy skin.

Step 2: Instructions to Spatchcock the Turkey

  • Place there turkey on the bench with the legs and closet to you and the breast side down.
  • Using kitchen shears I cut alongside of the backbone. You’ll need to cut through the ribs. Then repeat on the other side of the spine. and 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 4: Injecting the Turkey

  • Generously coat the turkey with the rubs on both sides then I injected melted butter into the breasts & thighs.

Step 5: Smoking Turkey

  • Load the pellets, prime, and set the grill to a temperature of 300°F.
  • Wait for your pellet grill to come to temperature.
  • Put the turkey directly on the grill grate in the coolest part of the grill.
  • Insert the temperature probe and monitor while cooking.
  • During the cook, I melted some butter with garlic and rosemary and basted the turkey every 30 minutes
  • When the breast reached 165 degrees the turkey was removed from the grill

Step 6: Rest & Enjoy

  • Rest the turkey for at least 30 minutes covered in tin foil.
  • Carve the meat and enjoy.
  • Store any leftover turkey meat in an airtight container and eat within a few days.
Keyword Smoked Turkey, traeger turkey