Perfect Traeger Smoked Spatchcock Turkey with Crispy Skin

Have you ever spent hours, even days, planning and cooking a holiday turkey only to have it turn out a little… dry? We have all been there. It can feel like a lot of pressure to get that big bird just right. But what if I told you there is a simpler way to get a juicy, flavorful turkey with crispy skin every single time?

Meet the Smoked Spatchcock Turkey. By removing the backbone and flattening the bird, you expose more surface area to the heat and smoke. This means it cooks faster and more evenly. Seriously, this method is a total win for anyone who loves delicious, no fuss food. Let’s get started!

Why You’ll Love This Recipe

First off, the flavor is incredible. The combination of your favorite rub and fragrant smoke creates a taste that is simply out of this world. The skin gets beautifully golden and crisp, while the meat underneath stays wonderfully moist and tender. You will not find a dry spot anywhere.

It also cooks in a fraction of the time. A traditional fifteen pound turkey can take four to five hours to roast. A Spatchcock Turkey Smoked at the right temperature can be done in about two hours. That is less time watching the oven and more time enjoying yourself.

This recipe is also very straightforward. The process of How To Spatchcock A Turkey might sound intimidating, but it is surprisingly easy with a good pair of kitchen shears. We will walk you through it step by step. You do not need to be a pitmaster to pull this off.

Finally, it looks amazing. Bringing a beautifully browned, perfectly cooked Smoked Spatchcock Turkey to the table is a great feeling. It is a showstopper that is sure to impress your family and friends. They will be asking for your recipe before the meal is even over.

Ingredients

The ingredient list for this is simple, letting the turkey and the smoke be the stars of the show. Here is what you will need to gather.

For The Turkey

• 11 lb whole turkey (you can use a larger one, just adjust the smoke time accordingly)
• 3 tbsp olive oil
• ½ cup BBQ rub or your favorite poultry seasoning

Compound Butter (Optional)

This step adds extra moisture and flavor directly to the breast meat. It is a nice touch if you have a few extra minutes.

• 2 tbsp unsalted butter, softened
• ¼ tsp salt
• ¼ tsp pepper
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped

Basting Butter Option 1: Honey BBQ Glaze

This glaze gives your turkey a sweet and savory sticky coating. It creates a beautiful dark mahogany finish.

• ¼ cup BBQ sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 2 tbsp butter

Basting Butter Option 2: Garlic Herb For Crispy Skin

If you prioritize crispy skin above all else, this simple garlic and herb butter is the way to go. It is classic and delicious.

• ½ cup butter
• 2 tbsp garlic, diced
• 1 tbsp fresh parsley, chopped
• ½ medium lemon, freshly squeezed

Step By Step Instructions

Ready to make the best turkey of your life? Let’s break it down into simple, manageable steps. Just follow along and you will be fine.

Step 1: Prep The Turkey

First things first, remove the turkey from its packaging. Inside the cavity, you will likely find a bag containing the neck and giblets. You can discard these or save them to make a tasty gravy later on.

Next, pat the entire turkey dry with paper towels. I mean really dry. A dry surface is key to getting that wonderful crispy skin we all love. Moisture is the enemy of crispiness, so be thorough.

Step 2: Spatchcock The Turkey

Now for the fun part: How To Spatchcock A Turkey. Place the turkey breast side down on a large cutting board. You should see the backbone running right down the middle.

Using a sturdy pair of kitchen shears or a sharp chef’s knife, carefully cut along one side of the backbone from the tail to the neck. Then, repeat the cut on the other side of the backbone to remove it completely.

Once the backbone is out, flip the turkey over so it is breast side up. Place the palms of your hands in the center of the breastplate and press down firmly. You should hear a crack. This flattens the bird, which is exactly what we want.

Step 3: Add The Optional Compound Butter

If you are using the compound butter, now is the time to apply it. In a small bowl, mix your softened butter, salt, pepper, rosemary, and thyme until everything is well combined.

Gently slide your fingers between the skin and the breast meat, being careful not to tear the skin. Create a pocket. Smear the compound butter evenly in this pocket, directly onto the meat. This will make the breast meat extra juicy.

Step 4: Season The Turkey

Drizzle the olive oil all over the turkey. Use your hands to massage it into every nook and cranny. This will help the seasoning stick and the skin to brown nicely.

Now, sprinkle your BBQ rub or poultry seasoning generously over the entire bird. Do not be shy here. Cover the top, bottom, and sides. Get it everywhere. Flavor is our friend.

For the best results, you can let the seasoned turkey chill in the refrigerator for at least thirty minutes, or even overnight. This acts as a dry brine, helping the meat stay moist. Just remember to take it out about thirty minutes before you plan to start smoking.

Step 5: Preheat The Smoker

It is time to fire up your smoker or pellet grill. We are aiming for a temperature of 275 degrees Fahrenheit, or 135 degrees Celsius. Let it preheat fully before you put the turkey on.

Here is a little trick for added moisture. Place a small pan of water on the grates. As the smoker heats up, this will create a humid environment, which helps keep the turkey from drying out. It is a simple step that makes a big difference.

Step 6: Smoke The Turkey

Carefully place the turkey on the grill grates, breast side up. I like to tuck the wing tips under the bird to prevent them from burning. This also helps it cook more evenly.

Close the lid and let the smoker work its magic. We will let it smoke at 275 degrees Fahrenheit for about one and a half hours. This initial low temperature phase is where all that smoky flavor gets infused into the meat.

Step 7: Prepare And Apply The Baste

If you are using a baste, you can prepare it while the turkey is smoking. Simply combine your chosen basting ingredients in a small pan.

About thirty minutes into the smoke, place this pan directly in the smoker to melt and warm up. After another thirty minutes, give it a stir and brush about half of the baste all over the turkey. Then, let it continue to smoke.

Step 8: Increase The Temperature And Finish

After the initial hour and a half of smoking, it is time to crank up the heat. Raise your smoker’s temperature to 350 degrees Fahrenheit, or 177 degrees Celsius. This higher heat will help crisp up the skin beautifully.

Brush the turkey with the remaining baste. Now, continue cooking until a meat thermometer inserted into the thickest part of the breast reads 165 degrees Fahrenheit, and the thigh reads 175 degrees Fahrenheit.

For an eleven pound turkey, the total smoke time is roughly two hours. This can vary based on your smoker and the exact size of your bird, so always rely on a thermometer for accuracy.

Step 9: Rest And Serve

This is the most important step for a juicy turkey, so do not skip it. Once the turkey reaches the right temperature, remove it from the smoker and place it on a cutting board.

Tent it loosely with aluminum foil and let it rest for at least thirty minutes. This allows the juices to redistribute throughout the meat. If you cut into it too early, all that delicious moisture will run out. After resting, you can carve your amazing Smoked Spatchcock Turkey and enjoy.

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How To Store Leftovers

If you are lucky enough to have leftovers, storing them properly is key. Let the turkey cool down completely before you pack it away. Carve the remaining meat off the bones first, as this makes it much easier to store and reheat.

Place the leftover turkey in an airtight container or a zip top bag. It will keep in the refrigerator for three to four days. It is great for sandwiches, salads, or just snacking on.

For longer storage, you can freeze it. Wrap the turkey tightly in plastic wrap, then place it in a freezer safe bag. It will stay good in the freezer for up to three months. When you are ready to eat it, just thaw it overnight in the fridge.

Tips

Want to make your Smoked Spatchcock Turkey even better? Here are a few extra pointers to help you along the way.

• Choose Your Wood Wisely: The type of wood you use will have a big impact on the flavor. For poultry, I recommend milder fruit woods like apple or cherry. Hickory or pecan also work well if you want a slightly stronger smoke flavor.
• A Meat Thermometer Is Your Best Friend: I cannot stress this enough. The only way to know for sure if your turkey is cooked is to use an instant read meat thermometer. It takes all the guesswork out of the process and ensures your turkey is both safe to eat and perfectly cooked.
• Do Not Crowd The Smoker: Make sure there is plenty of room for air to circulate around the turkey. This is essential for even cooking and getting that beautiful, uniformly browned skin. If your smoker is too small, this might not be the right method.
• Save The Backbone For Stock: Do not just throw away that backbone you removed. It is packed with flavor and perfect for making a rich, homemade turkey stock. You can use it to make an incredible gravy to serve with your turkey.

Conclusion

There you have it. A simple, straightforward method for making an incredibly delicious Smoked Spatchcock Turkey. It is faster than the traditional way, packed with more flavor, and delivers juicy results every single time. It truly is a great way to cook a turkey for any occasion.

Whether you are a seasoned pro or trying this for the first time, I hope this guide helps you feel confident. Give it a try, and get ready to enjoy some of the best turkey you have ever had. Happy smoking!

FAQ

What Size Turkey Works Best For This Recipe?

This method works well for turkeys ranging from ten to sixteen pounds. An eleven pound turkey, as used in this recipe, is a great starting point. For larger birds, you will need to increase the smoking time, so rely on your meat thermometer to tell you when it is done.

Can I Make This On A Gas Or Charcoal Grill?

Absolutely. You can create a Grilled Spatchcock Turkey by setting up your grill for indirect heat. For a charcoal grill, bank the coals to one side. For a gas grill, only turn on the burners on one side. Place the turkey on the cooler side, add some wood chips for smoke, and follow the same temperature guidelines.

What Kind Of Wood Chips Should I Use For Smoking?

For turkey, you want a wood that provides a light, slightly sweet smoke. Apple, cherry, and alder are excellent choices. If you prefer a more traditional smoke flavor, pecan and hickory are also great options. Avoid strong woods like mesquite, which can overpower the delicate flavor of the turkey.

My Turkey Skin Isn’t Crispy. What Did I Do Wrong?

There are a few common reasons for soft skin. First, make sure you pat the turkey completely dry before seasoning. Second, do not skip the final step of increasing the smoker temperature to 350 degrees Fahrenheit. That blast of higher heat is what really crisps up the skin at the end.

How Do I Know When The Turkey Is Fully Cooked?

The safest and most accurate way is to use a digital meat thermometer. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast and 175 degrees Fahrenheit in the thigh. Always check both spots.

Can I Prepare The Turkey Ahead Of Time?

Yes, you can. You can spatchcock and season the turkey up to 24 hours in advance. Keep it covered in the refrigerator. This not only saves you time on the day of cooking but also acts as a dry brine, which enhances the flavor and moisture of the meat.