Prepare for the ultimate holiday centerpiece! There’s nothing quite as satisfying as a perfectly cooked, incredibly juicy, and flavor-packed Traeger smoked spatchcock turkey, especially when accompanied by delectable side dishes and an abundance of festive cheer. With Thanksgiving, Christmas, or any special winter gathering on the horizon, this straightforward yet stunning Traeger spatchcock turkey recipe is guaranteed to impress your family and guests, leaving them delighted and ready for a post-feast nap.
While many traditional turkey recipes involve roasting a whole bird, this Traeger smoked spatchcock turkey offers a superior experience. By flattening the turkey, we achieve an incredibly even and significantly faster cook, resulting in uniformly tender meat throughout. The skin is generously basted with olive oil, ensuring a perfectly crispy, golden-brown finish that traditional methods often struggle to deliver. Elevating the flavor profile even further is the inclusion of the almighty Spiceology Turkey Rub, a blend so robust and aromatic it could easily rival the most famous spice concoctions. This combination of technique and seasoning is precisely why this spatchcock turkey recipe has become a cherished staple in our holiday traditions.
This isn’t just a suggestion; it’s a tried-and-true method that has graced our Thanksgiving table every single year. From the pickiest eaters to the seasoned food critics in our family, this recipe consistently earns rave reviews. So, whether you’re seeking a consistently delicious main course for your annual holiday feast or simply wish to introduce exciting new flavors to your dinner rotation, this recipe is designed for repeated success. You can count on it to deliver a memorable meal every time, year after year.
✂️ What Is Spatchcocking?
The term spatchcocking refers to a specialized culinary technique where poultry, such as a turkey, is butterflied by removing its spine. This crucial step allows the bird to be flattened completely, creating an even surface for cooking. To execute this technique effectively, you’ll need robust kitchen shears and a sharp knife.
The primary advantage of spatchcocking a turkey is its ability to promote significantly faster and more even cooking compared to a conventional whole turkey roast. When flattened, the turkey exposes more surface area to the heat source, allowing both the white and dark meat to cook simultaneously without one drying out before the other is done. Furthermore, with the turkey lying flat, the skin is fully exposed and does not sit in accumulating juices, which is key to achieving that desirable, irresistibly crispy skin. Once you experience the exceptional results of a spatchcocked turkey, you’ll likely find yourself abandoning traditional roasting methods entirely. This technique guarantees outstanding results whether you’re cooking on a grill, smoker, or in a conventional oven.
👍 Why Choose This Traeger Spatchcock Turkey?
- It’s virtually foolproof, featuring a minimalist ingredient list of just 5 essential components. This simplicity ensures a stress-free cooking experience, even for novice chefs.
- The Traeger pellet grill infuses the meat with an exquisite smokiness, a depth of flavor that is simply unattainable with a conventional oven. This unique smoky essence transforms a good turkey into an unforgettable one.
- The flattened profile of a spatchcocked turkey ensures remarkably even cooking, dramatically reducing overall cooking time compared to a full-sized bird. The result is consistently tender, juicy meat paired with a perfectly crispy skin.
- This turkey stores exceptionally well in the refrigerator, making it ideal for those beloved post-Thanksgiving turkey sandwiches and various creative leftover dishes. Enjoy delicious turkey long after your holiday festivities conclude!
- It harmonizes beautifully with a wide array of classic holiday sides, including creamy mashed potatoes, savory green bean casserole, and rich homemade gravy, creating the quintessential holiday dinner spread.
- The accelerated cooking time means you’ll spend less time waiting and more time enjoying the company of your loved ones, making holiday meal prep more efficient and enjoyable.
- Achieving moist white meat and perfectly cooked dark meat simultaneously is a common challenge with whole turkeys, but spatchcocking elegantly solves this, ensuring every bite is succulent.
🍽 Ingredients for Your Smoked Spatchcock Turkey
Crafting this phenomenal Traeger smoked spatchcock turkey requires only a handful of quality ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture:
- A Whole Turkey: Opt for a turkey weighing approximately 15-20 pounds. This size range is ideal for spatchcocking, allowing for optimal heat distribution and ensuring both white and dark meats cook evenly to perfection on the Traeger.
- Olive Oil: Essential for basting the turkey, creating that signature golden-brown, irresistibly crispy, and crackling skin that everyone craves. It also aids in adherence for the rub.
- Kosher Salt: A crucial seasoning that penetrates the meat, enhancing its natural flavors and ensuring a moist, juicy, and exceptionally tender outcome.
- Black Pepper: Adds a subtle yet distinct delicate spice, complementing the rich turkey flavor without overpowering it.
- Spiceology Turkey Rub: This premium rub is specifically formulated to elevate the inherent taste of your turkey, boasting a magnificent blend of aromatic herbs, spices, onion, and garlic. For an adventurous twist, consider the Spiceology Honey Mustard IPA Rub, which introduces a wonderful savory-sweet flavor profile with intriguing hints of IPA beer.
👨🍳 How To Make This Traeger Smoked Spatchcock Turkey
Follow these detailed steps to achieve a perfectly smoked and incredibly delicious spatchcock turkey:
- Preheat Your Smoker: Begin by preheating your Traeger pellet grill, or any other smoker, to a consistent temperature. This ensures the smoker is ready and stable for optimal cooking from the start.
- Prepare the Turkey: Carefully remove the giblet package and neck from the turkey’s cavity. Pat the entire bird thoroughly dry with paper towels. A dry surface is crucial for achieving crispy skin and allowing the rub to adhere properly.
- Spatchcock the Turkey: Place the turkey breast-side down on a sturdy cutting board. Using heavy-duty kitchen shears or a sharp knife, carefully cut along both sides of the backbone from the tail to the neck. Remove the backbone completely and set it aside (it’s excellent for making stock later!).
- Flatten the Bird: Flip the turkey over so it’s breast-side up. Using the heel of both hands, firmly press down on the center of the breastbone until you hear a crack. This action flattens the bird, ensuring an even cooking surface.
- Season the Turkey: Generously brush the entire surface of the flattened turkey with olive oil. This not only promotes crispy skin but also helps the seasonings adhere. Then, season both sides with kosher salt and black pepper.
- Apply the Spice Rub: Evenly coat the entire surface of the turkey with your chosen spice rub, ensuring all nooks and crannies are covered for maximum flavor. Don’t forget the underside!
- Load onto the Smoker: Carefully place the spatchcocked turkey directly onto the preheated smoker’s grill grates, breast-side up. Ensure it lies as flat as possible for uniform exposure to smoke and heat.
- Tuck Wing Tips: To prevent the delicate wing tips from over-browning or burning, tuck them neatly behind the bird’s body. This protects them while the rest of the turkey cooks.
- Smoke and Crisp: Smoke the turkey at a lower temperature initially to infuse it with rich smoky flavor until it reaches an internal temperature of about 110°F. Then, increase the smoker’s temperature to a higher heat to finish cooking and achieve that irresistible crispy skin.
- Rest Before Carving: Once the turkey reaches its final internal temperature, carefully remove it from the Traeger. Tent it loosely with aluminum foil and allow it to rest for 15-20 minutes. This resting period is vital for the juices to redistribute throughout the meat, resulting in an incredibly moist and tender turkey.
😉 Expert Tips for a Successful Turkey
- Direct Grill Placement for Optimal Smoke and Crispness: For the best results, always place the spatchcocked turkey directly on the grill grates of your Traeger or smoker. Cooking the turkey in a pan would hinder smoke penetration, resulting in less smoky flavor, and allow juices to pool, preventing the skin from achieving maximum crispiness. Direct contact with the grates ensures even heat distribution and superior skin texture.
- Protect Delicate Areas with Foil: To prevent the drumstick ends and wing tips from over-browning or burning due to their thinner structure and direct heat exposure, it’s an excellent practice to loosely cover these areas with small pieces of aluminum foil. This simple step ensures every part of the turkey cooks beautifully.
- Accurate Temperature Monitoring is Key: Always cook your turkey until it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, avoiding the bone, for food safety. Many experienced cooks remove the turkey at 160°F (71°C), as the carry-over heat during the resting period will typically bring the temperature up to or just over 165°F. Using a reliable meat thermometer is indispensable for precise cooking and peace of mind.
- Adjust Cooking Times for Larger Birds: Naturally, a larger turkey will require a longer cooking duration. Do not rely solely on time estimates; always prioritize internal temperature readings with your meat thermometer. Adjust your cooking time as needed to ensure the turkey reaches the safe internal temperature without overcooking.
- Season Both Sides Thoroughly: It’s surprisingly easy to neglect the underside of the turkey when seasoning. However, for a truly flavorful bird, ensure you liberally brush, rub, and season both the top and bottom surfaces. This guarantees an even distribution of flavor and seasoning throughout the entire turkey.
- Utilize the Backbone and Giblets: Don’t discard the backbone and giblets! These components are packed with flavor and are perfect for making a rich, savory homemade turkey stock or gravy. Freezing them for later use is a smart way to maximize your turkey investment.
- Strategic Wood Pellet Selection: The type of wood pellets you choose for your Traeger significantly impacts the smoked flavor profile. Hickory and mesquite pellets offer a strong, bold, and traditional smoky taste, while pecan or maple provide a more delicate, sweeter, and lighter smoke flavor. Experiment to find the wood type that best complements your preferred taste.
- Be Generous with the Rub: Given the substantial size of a turkey, a sparse application of seasoning won’t suffice. Be generous when applying your favorite turkey rub, ensuring you cover the entire surface of the bird, including all sides and crevices. A robust layer of rub creates a flavorful crust.
- The Essential Resting Period: This tip cannot be overstated: ALWAYS allow your turkey to rest adequately before carving. This crucial 15-20 minute period enables the internal juices to redistribute evenly throughout the meat, preventing them from escaping when you slice. The result is a uniformly moist and tender turkey, free from dryness.
- Baste or Spritz for Ultimate Moistness and Crispiness: As the spatchcock smoked turkey nears its final cooking stage, basting or spritzing can propel it to perfection. While optional, it adds an extra layer of moisture and contributes significantly to achieving that coveted crispy skin. A popular basting mixture is a sweet blend of apple juice and melted butter, which also adds a subtle sweetness to the skin. This technique eliminates the risk of soggy, unappetizing skin on the bottom of the bird.
🔪 How to Carve Your Spatchcock Turkey
Carving a spatchcocked turkey is remarkably similar to carving a traditional whole roasted turkey, but often even easier due to its flattened structure. If cooked thoroughly, the bird breaks down with relative simplicity:
- Remove the Leg Quarters: Locate where the thighs connect to the body. Using a sharp carving knife, cut down along the sides of the thighs, carefully detaching the leg quarters (thigh and drumstick together). The joint should separate easily, but you can use your kitchen shears to snip through any resistant connections.
- Separate Dark Meat: On a separate cutting board, slice the dark meat from the thigh bone and the drumstick bone. Don’t hesitate to use your fingers to help pull the meat cleanly away from the bones.
- Detach the Wings: Gently pull each wing away from the bird’s body to locate the joint. Cut through the joint to remove the wings. If you encounter any difficulty, kitchen shears can provide extra leverage.
- Debone the Wings: For easier eating, use your fingers or a small knife to pull the meat off the wing bones, or serve them whole as desired.
- Slice the Breast Meat: Identify the breastbone running down the center of the bird. Slice along both sides of the breastbone, keeping your knife parallel to the rib cage, to remove each breast half in one piece. Then, slice the breast meat against the grain into thin, uniform slices for serving.
- Arrange and Garnish: Artfully arrange all the carved turkey pieces onto a large serving platter. Garnish with fresh herbs, citrus slices, or a sprinkle of paprika to enhance its visual appeal.
🤔 Substitutions and Variations for Your Turkey
This Traeger smoked spatchcock turkey recipe is wonderfully versatile, allowing for several creative adjustments to suit your taste and equipment:
- Embrace Brining for Enhanced Moisture: For an exceptionally juicy and flavorful turkey, consider brining the bird. Brining helps the meat retain moisture and absorb additional flavor. You can find comprehensive brining instructions in our recipe for Wet Brined Traeger Smoked Turkey. The brining process can be performed either before or after you spatchcock the turkey.
- Experiment with Dry Rubs: The world of dry rubs offers endless possibilities! While our recommended seasonings are fantastic, feel free to get creative. You can craft your own signature blend or even try unconventional rubs. Our sweet pork rub, surprisingly, works incredibly well on poultry, adding a unique sweet and savory dimension. For an even deeper flavor, apply your chosen rub, then refrigerate the turkey overnight. This “dry brine” method allows the salt and spices to penetrate thoroughly, resulting in incredibly flavorful and moist meat.
- Oven Baking as an Alternative: No smoker? No problem! This spatchcocking technique is just as effective for oven roasting. You can achieve fantastic results by following the same temperature and time guidelines provided in the instructions, simply utilizing your conventional oven instead of a Traeger.
- Customize with Wood Pellets: The flavor of your smoked turkey is heavily influenced by the type of wood pellets you use in your Traeger. Explore different varieties: robust hickory or mesquite deliver a strong, classic smoke, while milder options like apple, cherry, or pecan impart a sweeter, fruitier, or nuttier undertone. After your first cook, experiment with various pellet blends to discover your favorite smoky profile.
⏲️ Storing and Reheating Your Smoked Turkey
Properly storing and reheating your delicious smoked turkey leftovers ensures they remain as flavorful and moist as the day they were cooked. Here’s how to manage your post-feast bounty:
For immediate enjoyment, store any leftover turkey meat in an airtight container within your refrigerator. It will maintain its quality and freshness for up to 5 days, perfect for quick meals or sandwiches.
If you wish to preserve your turkey for a longer period, freezing is an excellent option. Place the turkey meat in a vacuum-sealed bag to prevent freezer burn and store it in the freezer. Properly frozen turkey can last for 3-6 months, making it ideal for future meals.
When reheating turkey from frozen, the sous vide method is highly recommended. Simply place the vacuum-sealed turkey into a water bath and allow it to warm up gradually. This gentle heating process, combined with the turkey’s natural juices trapped within the bag, helps to retain exceptional moisture and tenderness. If sous vide isn’t an option, you can thaw the turkey in the refrigerator overnight before reheating.
For reheating cold turkey from the refrigerator, the microwave offers a quick solution. Start by heating the turkey on full power in 30-second increments, stirring or flipping the pieces, until it is thoroughly warmed through. Be careful not to overheat, as this can dry out the meat.
Beyond simple reheating, one of my absolute favorite ways to enjoy leftover turkey is by incorporating it into hearty soups. The smoked turkey adds a wonderful depth of flavor to broths and stews. You can add the cooked turkey directly to your simmering soup towards the end of the cooking process to warm it through.
❓ Frequently Asked Questions About Smoked Spatchcock Turkey
The spatchcocking technique offers several significant advantages. By flattening the turkey, you dramatically increase its surface area, which allows for quicker cooking times on the Traeger. This method also promotes incredibly even heat distribution, ensuring that both the white and dark meat cook uniformly. The result is consistently juicy and tender smoked turkey throughout the entire bird, eliminating common issues of dry breast meat. Furthermore, the increased surface area allows for superior smoke penetration, infusing the turkey with a rich, delicious smoky flavor. This means you can get a perfectly cooked, flavorful dinner on the table much faster, making your holiday celebration more relaxed and enjoyable for everyone.
While technically optional, basting is highly recommended when smoking a turkey on a Traeger. Basting helps to impart additional moisture and flavor to the bird, preventing it from drying out during the long smoking process. More importantly, it plays a crucial role in developing that wonderfully crispy and beautifully browned skin that everyone loves. If direct basting feels too cumbersome, you can achieve similar benefits by simply spritzing the turkey intermittently as it smokes. Fill a spray bottle with your chosen basting mixture (like a blend of melted butter and apple juice) and lightly mist the skin of the bird, particularly towards the end of the cook, to keep it moist and promote crisping.
To achieve a consistently moist smoked turkey, several techniques can be employed. Firstly, smoking the turkey directly on your Traeger’s grill grates, as opposed to in a pan, allows for better airflow and even cooking. Intermittent basting with olive oil or spritzing the bird with a mixture of melted butter and apple juice will replenish moisture and enhance flavor. Another excellent strategy is to create a humid environment within the smoker: place a roasting pan filled with a small amount of water on the lower rack of the smoker. The steam generated will help keep the air moist throughout the entire cooking process, contributing significantly to a juicy final product.
Wrapping the entire spatchcock turkey in foil is generally not required for this recipe, as it can hinder smoke penetration and prevent the skin from crisping. The goal of smoking is to infuse the bird with flavor and achieve a desirable skin texture. However, if you notice that smaller, thinner parts of the dark meat, such as the drumstick ends or wing tips, are browning too quickly, you can certainly wrap just those specific areas loosely with aluminum foil to protect them from overcooking or burning without affecting the overall smoking process or skin crispiness of the main body.
Absolutely, the flavor profile of a Traeger smoked spatchcock turkey is distinctly superior and more complex than traditional oven-roasted turkey. The consistent, circulating smoke from the Traeger envelops the entire bird as it cooks, infusing the meat with a profound, yet not overpowering, smoky aroma and taste. This unique smoky essence is especially appealing during cooler months and holiday seasons. Beyond the smoke, the spatchcocking method itself contributes to a better taste by ensuring the turkey cooks faster and retains significantly more natural juices, resulting in an exceptionally moist and flavorful Thanksgiving or holiday turkey that stands out from the rest.
Smoking a spatchcocked turkey significantly cuts down on cooking time compared to a whole, unspatchcocked bird. Generally, you can expect it to take approximately 10 minutes per pound. This is a considerable time-saver, often reducing the cooking duration by about 5 minutes per pound compared to traditional methods, meaning your delicious turkey will be ready to enjoy much sooner!
The versatility of smoked turkey means the pairing possibilities for side dishes are virtually endless! For a truly memorable holiday feast, I highly recommend classic complements such as creamy potatoes au gratin, tender baby potatoes, savory stuffing or dressing, and crisp green beans with bacon. Beyond these staples, feel free to include any other side dishes that your family and guests particularly fancy to complete your ultimate holiday spread.
🦃 More Delicious Turkey Recipes
If you’re looking for more ways to enjoy turkey, explore our collection of reader-favorite turkey recipes. Whether you own a smoker, grill, air fryer, or simply a conventional oven, you’ll find the perfect recipe to make your next gathering a success!
Traeger
Pellet Grill Smoked Turkey – Wet Brine and Smoke
Main Dish
Brown Sugar Bourbon Brined Traeger Smoked Turkey
Traeger
Traeger Smoked Turkey Breast (wrapped in bacon)
Grilling
Disney Smoked Turkey Legs
Air Fryer
Air Fryer Turkey Wings
🍂 More Essential Thanksgiving Recipes
No holiday dinner is complete without a full spread of traditional favorites. Don’t miss out on these incredible recipes for classic Thanksgiving sides and delightful desserts that will perfectly complement your turkey bird!
Side Dishes
Traeger Au Gratin Potatoes
Traeger
Smoked Cauliflower
Desserts
Traeger Smoked Bourbon Pumpkin Pie
Desserts
Traeger Smoked Apple Pie
🎁 Wrap Up Your Holiday Feast with Perfection
Streamlining your Thanksgiving or holiday meal preparation is always a welcome relief, and this Traeger smoked spatchcock turkey recipe accomplishes that beautifully. Not only does it significantly reduce cooking time, but it also consistently delivers a bird that is bursting with rich, savory flavors and an unbelievably tender texture that practically melts in your mouth. This foolproof method promises to become your indispensable go-to recipe for all future holiday gatherings, simplifying your culinary tasks without compromising on taste or quality. And let’s be honest, who could ever resist the pure joy of crafting delicious leftover turkey sandwiches from such a magnificent centerpiece?
💬 Tell Me What You Think!
We’d love to hear about your experience! Did you try out this amazing Traeger smoked spatchcock turkey recipe? Please leave a comment below and let us know how much you enjoyed it. Also, don’t forget to snap a picture of your culinary masterpiece and share it on your favorite social media platform. Be sure to tag us at @alicensetogrill and use the hashtag #alicensetogrill so we can see your fantastic creations!
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Traeger Smoked Spatchcock Turkey
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!
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Review Recipe
Equipment
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Traeger Timberline 1300 Pellet Grill
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ThermoWorks Signals
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John Boos Maple Butcher Block
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Spiceology Turkey Rub
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Traeger Signature Blend Wood Pellets
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Shun 9″ Slicing Knife
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
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Preheat the Traeger to 225°F.
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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.
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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.
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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.
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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.
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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.
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Tuck and fold the wing tips under the body of the turkey toward its back to help prevent them from burning.
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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).
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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
Nutrition information is automatically calculated, so should only be used as an approximation.