Traeger Smoked Spatchcock Turkey is a simple, reliable method to produce a turkey that’s tender, juicy, and evenly cooked. Spatchcocking—removing the backbone and flattening the bird—helps the dark and white meat reach doneness at the same pace while promoting crisp, golden skin.
Traeger Smoked Spatchcock Turkey Recipe
I don’t claim to be an expert in everything, but this turkey made me feel like one. If you love turkey as much as I do, you’ll appreciate how dependable and flavorful this method is. We’ve tried traditional Traeger-roasted turkey before, and spatchcocking delivers the same classic flavor with faster, more even cooking and a fantastic skin-to-meat ratio.
Spatchcocking shortens cook time and exposes more surface area to the grill, which means crispier skin and juicier meat. On a pellet grill like a Traeger, this technique works especially well: the steady smoke and even heat produce consistent results without the fuss of deep-frying or extended oven roasts.
Why You’ll Love This Dish
- Even Cooking – Flattening the turkey reduces hot and cold spots so breasts and thighs finish closer together.
- Juicy Interior, Crispy Skin – High initial heat encourages a crisp exterior while sealing juices inside.
- Simple Seasoning – No brine required; a good oil or butter rub and poultry spices are all you need.
- Pellet Grill Friendly – Ideal for Traeger or other pellet grills that maintain consistent heat and smoke.
- Adaptable – Works for holiday feasts, weekend grilling, or any time you want a reliably delicious turkey.
Grilled Spatchcock Turkey Shopping List
Here’s what you’ll need. For exact quantities and timing, see the recipe card at the end of this post.
- Whole turkey – Spatchcocking lets it cook faster and more evenly.
- Oil or melted butter – Helps seasonings adhere and promotes a golden crust.
- Poultry rub – Use your favorite Traeger chicken rub or another balanced poultry seasoning.
- Onion powder – Adds subtle sweetness and depth.
- Garlic powder – A savory background flavor that pairs well with poultry seasonings.
- Rubbed sage – Earthy, aromatic, and classic with turkey.
How To Make Grilled Spatchcock Turkey
This overview outlines the main steps so you know what to expect. Use the detailed recipe card below when you cook.
- Preheat the grill: Set your Traeger to high heat—about 400°–450°F—following the manufacturer’s instructions.
- Spatchcock the turkey: Place the turkey breast-side down and remove the backbone with sharp kitchen shears. Flip and press to flatten.
- Season the bird: Brush the whole turkey with oil or melted butter. Generously season both sides with poultry rub, onion powder, garlic powder, and rubbed sage.
- Sear on high: Place the turkey skin-side up directly on the hot grill (or on a rimmed pan to collect drippings). Grill on high for 30 minutes to promote browning and a crisp skin.
- Finish at moderate heat: Lower the grill to 325°F and continue cooking 30–45 minutes, checking at about 60 minutes depending on the bird’s size. Remove when the internal temperature reaches 165°F in the thickest part of the breast and thigh.
- Rest and carve: Let the turkey rest 15–20 minutes before cutting to allow juices to redistribute.
Step-by-Step Instructions To Spatchcock Turkey
Spatchcocking is straightforward with the right tool: sharp kitchen shears. You’ll cut alongside the backbone on both sides, remove it, then press the breast flat. Keep the backbone for stock if you like.
- Place the bird on a stable surface, breast-side down with the legs toward you. Identify the backbone running down the center.
- With sharp kitchen shears, cut along one side of the backbone through the ribs. This requires some force; use care and steady pressure.
- Repeat on the other side and remove the backbone. Reserve it for stock or discard as you prefer.
- Flip the turkey breast-side up and press firmly on the breastbone with the heel of your hand to flatten the bird.
- Now the turkey is ready to season and grill.
How To Season Your Spatchcock Turkey
Don’t forget to season the underside as well. Brush the entire bird with oil or melted butter, then season generously—this bird will feed many, so don’t skimp. The pictured turkey was seasoned with a robust poultry rub, onion and garlic powders, salt, and rubbed sage. Use the blend you prefer, but apply it liberally for the best flavor.
Thanksgiving Side Dish Recipes
This spatchcock turkey pairs well with classic Thanksgiving sides. My go-to accompaniments include:
- Mashed potatoes
- Stuffing or dressing
- Traditional cranberry-studded stuffing
- Corn
- Broccoli casserole
- Homemade rolls
- Grilled carrots
- Mocha mousse or another favorite dessert
What Can You Do With Leftover Turkey?
Leftover turkey is incredibly versatile. Simple turkey sandwiches with mayonnaise and a pinch of salt are always satisfying. For something heartier, make a turkey noodle soup using the carcass for stock and the remaining meat in the soup. Turkey Reuben sandwiches, casseroles, tacos, salads, and pot pies are all excellent ways to enjoy leftovers for several days.
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Traeger Smoked Spatchcock Turkey Recipe
Spatchcock turkey yields evenly cooked, moist, and flavorful meat—both white and dark. It’s a dependable technique that produces consistent results on a pellet grill.
30 minutes
1 hour 15 minutes
1 hour 45 minutes
Ingredients
- 1 whole turkey
- ½ cup oil or melted butter
- ¼ cup poultry or Traeger-style chicken rub
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon rubbed sage
Instructions
- Preheat your Traeger to high following factory directions (about 400°–450°F for most models).
- Place the bird breast-side down with the legs toward you. Cut along both sides of the backbone through the ribs and remove the spine.
- Flip the turkey over, brush it with oil or melted butter, and season both sides generously. Place skin-side up on the preheated grill or in a pan to catch drippings.
- Grill on high for 30 minutes to develop color and crispness, then reduce the temperature to 325°F and continue cooking for up to 45 minutes more.
- Check the turkey around 60 minutes; depending on size it may be done earlier. The target internal temperature is 165°F in the thickest parts of the breast and thigh.
- Remove from the grill, let rest for 15–20 minutes, then carve and serve.
Nutrition Information
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 156
Total Fat: 16g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 13g
Cholesterol: 12mg
Sodium: 19mg
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Protein: 2g
Nutrition values are estimates. Consult a trusted source if you need precise information for medical reasons.