Traeger Smoked Spatchcock Turkey
This Traeger smoked spatchcock turkey will be your new go-to recipe for Thanksgiving and any other holiday where you need a fabulous centerpiece at the dinner table.A spatchcocked turkey cooks extremely fast compared to a whole turkey cooked in the traditional manner. It only takes about 10-15 minutes per pound to cook a turkey that has been spatchcocked which means you can get dinner on the table very quickly!This is also the ideal way to cook a turkey if you want to ensure a juicy and tender result. Since the turkey cooks evenly, you won't end up with dry white meat. Be a hero during your next turkey day celebration!
Servings: 20 Servings
Equipment
Ingredients
- 1 whole turkey thawed, 15-20 pounds
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1/4 cup Spiceology Turkey Rub or your favorite BBQ rub
Instructions
- Preheat the Traeger to 225°F.
- Remove the giblet and gravy package from inside the cavity of the turkey. Remove or discard any plastic or metal cages or pop-up thermometers. Pat the turkey dry with some towels.
- Place the turkey breast side down on a cutting board. With some heavy-duty poultry shears or a shape knife, cut down both sides of the backbone.
- Once the backbone is removed, flip the turkey breast side up. With both hands, press down on the turkey breast until you hear the breastbone crack. You will also feel the turkey flatten once the breastbone breaks.
- Brush the entire surface of the turkey with olive oil and season it with salt and pepper. Use the Spiceology Turkey Rub or your favorite BBQ rub to coat the entire surface of the turkey. Optional: place the seasoned turkey in the fridge overnight and allow the dry brine to work its magic.
- Place the turkey in the middle of the lower grill grates of your Traeger, breast side up. Be sure that the drumsticks and wings are spread out and the turkey is laying flat on the grill grates.
- Tuck and fold the wing tips under the body of the turkey toward its back to help prevent them from burning.
- Smoke the turkey until the internal temperature reaches 110°F. Increase the temperature of the Traeger to 400°F and smoke it until the internal temperature reaches 160°F-165°F (see notes).
- Remove the turkey from the Traeger and place it on a butcher board. Drape a sheet of aluminum foil over the turkey and allow it to rest for 15-20 minutes before carving.
Video
Notes
- Smoking the turkey initially at 225°F allows for a better smokiness, infusing the meat with more flavor. Then, cranking it up to 400°F allows you to brown the skin and get that crispy result you want.
- You can use a strip of aluminum foil to cover the tips of each drumstick and wing to prevent them from browning too much.
- The FDA recommends cooking turkey to an internal temperature of 165°F. I remove the turkey when it reaches 160°F. The carry-over heat usually brings the temperature up to or over 165°F. I recommend you follow FDA guidelines.
- If you have a large turkey, it will take longer to cook. Use a thermometer to monitor the cook of your turkey and adjust the cooking time according to the internal temperature.
- Resting the turkey in the fridge overnight after seasoning helps to maximize the flavor and juiciness of the bird. The dry brine method is effective and easier than a wet brine. Rest it in the fridge for up to 24-72 hours before smoking it.
Variations
- Brine the turkey. This helps to add more flavor and brings extra moisture to the meat. Follow the brining instructions in the recipe for our Wet Brined Traeger Smoked Turkey. You can brine the turkey either before or after you spatchcock the turkey.
- Mix up the dry rub. You can use one of our recommended seasonings or make something yourself. Our sweet pork rub actually works really well on poultry as well, so give it a try!
- Use an oven instead. If you don't have a smoker, no problem! You can also cook this in the oven. Follow the same time and temperature directions in the instructions.
Nutrition
Serving: 1g | Calories: 564kcal | Carbohydrates: 2g | Protein: 74g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 267mg | Sodium: 512mg | Potassium: 1051mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 90IU | Vitamin C: 0.4mg | Calcium: 95mg | Iron: 8mg