Smoked Spatchcock Turkey on a Pellet Grill
Smoky, juicy, and perfectly crisp, this Smoked Spatchcock Turkey on a Pellet Grill cooks faster and more evenly than a traditional oven roasted turkey. A must-try for your Thanksgiving or holiday feast!
If you’ve ever struggled with a dry, unevenly cooked Thanksgiving turkey, it’s time to try spatchcocking. This simple technique flattens the bird for quicker, more even cooking—and when you smoke it on a pellet grill, the incredible flavor is next-level. You’ll get juicy meat, crispy golden skin, and incredible smoky flavor in a fraction of the usual roasting time.
Looking for more pellet grill recipes? You will love Smoked Jalapeno Poppers on a Pellet Grill, Smoked Meatloaf on a Pellet Grill, Grilling Steaks on a Pellet Grill, and Smoked Baked Beans with Ground Beef and Bacon
Recipe at a glance
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Jump to:
- Recipe at a glance
- What is spatchcocking?
- Ingredients you will need
- Substitutions and Variations
- How to brine a whole turkey
- How to spatchcock a turkey
- How to prepare a smoked spatchcock turkey on a pellet grill
- Tips for Success
- Serving Ideas
- Storage, freezing and reheating instructions
- Smoked spatchcock turkey FAQ’s
- Serve smoked spatchcock turkey with
- Spatchcock Turkey on a Pellet Grill
What is spatchcocking?
Spatchcocking is a technique where you remove the backbone of a whole bird (like a turkey or chicken) and flatten it out before cooking.
This method helps the bird cook faster and more evenly, ensuring both the white and dark meat reach the perfect temperature at the same time. It also exposes more of the skin to direct heat, giving you beautifully crisp, golden skin all over.
In short — spatchcocking makes your turkey juicier, quicker to cook, and better looking on the grill or in the oven!
If you want to explore more recipes using this method, check out Pellet Grill Smoked Spatchcock Chicken.
Ingredients you will need
Spatchcocking may sound fancy, but it’s actually the easiest way to grill a whole turkey. Add in that smoky pellet grill flavor, and you’ve got a turkey that’ll steal the holiday show. To make this spatchcock turkey recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Kosher Salt: The foundation of the brine—helps season the meat deeply and draw moisture into the turkey for juicy, flavorful results.
- Cold Water: Dissolves the salt and keeps the turkey submerged and chilled during the brining process.
- Thawed Whole Turkey (12–14 pounds): Spatchcocking helps it cook faster and more evenly on the grill.
- Olive Oil: Adds richness and helps the seasoning stick while promoting that golden, crispy skin.
- All-Purpose Seasoning: A balanced blend of salt, herbs, and spices that enhances the natural flavor of the turkey and pairs perfectly with smoky grill notes. Check out my easy homemade all-purpose seasoning recipe to make your own.
- Pellet Grill – we use a Traeger Ironwood 650.
Substitutions and Variations
- Turkey Size: Use a smaller or larger bird—just adjust the cooking time accordingly. A smaller turkey (10–12 pounds) will cook a bit faster.
- Seasoning Blend: Swap the all-purpose seasoning for blackened seasoning, lemon pepper seasoning, or a mix of garlic powder, paprika, and herbs for a custom flavor.
- Oil Alternatives: Replace olive oil with melted butter or avocado oil for a richer taste and crispier skin.
- Brine Options: Add sugar, citrus slices, herbs, or garlic to the brine for more depth of flavor.
- Grill Method: No pellet grill? You can also cook this spatchcock turkey on a charcoal or gas grill using indirect heat.
- Smoky Twist: Experiment with different wood pellets like apple, cherry, or hickory for unique smoke profiles.
How to brine a whole turkey
Step 1: In a large cooler or container, combine one gallon of cold water with one cup of kosher salt. Stir until dissolved. Add more water and salt as needed to fully submerge the turkey.
Step 2: Remove the giblets and lower the turkey into the brine. Add ice and replenish as needed to keep the turkey at a safe temperature (35–40°F) and out of the danger zone where bacteria can grow.
Step 3: After brining, remove the turkey from the saltwater and discard the brine. Place the turkey on a rack set over a sheet pan and refrigerate uncovered for another 12–24 hours. This step helps dry the skin for that perfect crispy texture once it hits the grill.
Pro tip: If it’s a cold night, I will put my cooler on my back porch and let nature keep my turkey cold for me. Just make sure it’s somewhere that wildlife can’t get to it!
How to spatchcock a turkey
Step 1: Place the turkey breast side down on a stable surface.
Step 2: Using sharp kitchen shears or a sharp knife, cut up one side of the backbone, then the other, and remove it completely.
Step 3: Flip the bird over skin side up and press firmly on the breast bone until it lays flat.
Pro tip: Use the removed backbone to make a rich turkey stock later!
How to prepare a smoked spatchcock turkey on a pellet grill
Step 1: Brush the turkey all over with olive oil, then coat both sides generously with your favorite all-purpose seasoning. For easy handling, you can place the turkey on a wire baking rack before transferring it to the smoker. Let the turkey sit at room temperature for one hour for more even cooking.
Step 2: Preheat your pellet grill to 400°F. Cook the turkey for 30 minutes to crisp the skin, then lower the temperature to 225°F. Continue cooking until the thickest part of the breast registers 160°F on a meat thermometer—about 2½ hours smoke time for a 12-pound bird.
Step 3: Remove the smoked turkey from the grill and let it rest for 20 minutes before carving. This allows the juices to redistribute, keeping every slice tender and flavorful.
Pro tip: Place a foil lined baking pan under the rack to catch any of the turkey drippings.
Tips for Success
- Choose the right pellets: Hickory or applewood pellets add a rich, balanced smoke flavor.
- Don’t skip the drying step: This ensures the skin crisps beautifully.
- Check temps early: Every grill and turkey is a little different—start checking internal temperature around the 2-hour mark.
Serving Ideas
Serve your spatchcocked turkey alongside classic sides like garlic red skin mashed potatoes, creamy mac and cheese, or cheesy corn casserole. It’s also perfect for sandwiches the next day—just add bourbon cranberry sauce and a drizzle of gravy between slices of crusty bread.
Storage, freezing and reheating instructions
Storage. Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
Freezing. Transfer any leftover meat to an airtight container or freezer bag and freeze for up to 3 months.
Reheating. If frozen, thaw the meat in the fridge overnight. Reheat gently in a covered dish the oven at 325°F or in a covered skillet to keep it moist.
Have leftover turkey meat? Try giving it new life in Turkey Tetrazzini or Turkey Pumpkin Black Bean Chili.
Smoked spatchcock turkey FAQ’s
Absolutely! Use a charcoal or gas grill set for indirect heat, or roast it in the oven at the same temperatures.
If your turkey is already pre-brined or labeled “enhanced,” skip the brine to avoid an overly salty result.
No—once it’s laid flat (spatchcocked), the turkey cooks evenly without flipping. Just make sure heat circulates well around it.
Yes! Rub the turkey generously with kosher salt and refrigerate uncovered for 24–48 hours. It saves space and still delivers juicy, flavorful results.
If the skin starts browning too quickly, loosely cover the turkey with foil during the final part of cooking.
Serve smoked spatchcock turkey with
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Spatchcock Turkey on a Pellet Grill
Equipment
- Pellet grill
Ingredients
- 1-2 cups kosher salt more if needed
- 1-2 gallons cold water more if needed
- 1 whole turkey 12-14 pounds
- ½ cup olive oil
- 1 cup all-purpose seasoning
Instructions
- To a large cooler or container, add one cup of kosher salt to one gallon of water. Continue to add enough salt/water to completely submerge the turkey. Stir the water until the salt is dissolved.
- Remove the giblets from the cavity of the turkey and discard or set aside for another use.
- Carefully lower the turkey into the cooler. Add ice and replenish as needed to keep the turkey at a safe temperature (35-40 degrees F). Brine the turkey for a minimum of 12 hours or up to 24 hours.
- Remove the turkey from the salt water brine and place on a sheet pan fitted with a rack or in a roasting pan. Discard the brine. Allow the turkey to air dry uncovered in the refridgerator for another 12-24 hours so the skin can dry out.
- Remove the turkey from the refridgerator. Place the turkey on a stable, flat surface breast side down. Using a pair of sharp kitchen shears or a knife, carefully cut up one side of the backbone and then the other.
- Once the backbone has been removed, spread the turkey out flat and press down on the breast bone to further flatten the turkey out.
- For easy transfer, I like to cook my turkey on a baking rack. Coat the inside of the turkey with the olive oil, then season with the all-purpose seasoning. Flip the turkey over and repeat.
- Preheat the pellet grill to 400 degrees F. Cook for 30 minutes, then drop the temperature to 225 degrees and roast until the internal temperature of the bird reaches 160 degrees F. For a 12 pound turkey, this took about 2 ½ hours.
- Remove the turkey from the grill. Allow the bird to rest for 20 minutes before carving.
Video
Notes
- Keep the turkey fully submerged in the brine and below 40°F to prevent it from entering the danger zone where bacteria can multiply.
- If you don’t have a cooler, a large stockpot or food-safe bucket works too—just make sure it fits in your refrigerator.
- Allowing the turkey to air dry uncovered in the fridge is key for getting crisp, golden skin on the grill.
- Use a wire rack or baking rack under the turkey to promote even air circulation while it dries and cooks.
- Always check the internal temperature in the thickest part of the breast and thigh to ensure it’s fully cooked.
- Let the turkey rest for at least 20 minutes before carving to lock in the juices.
- Save the backbone and drippings to make rich turkey stock or gravy.
- Plan ahead—between brining, drying, and cooking, you’ll need about 2 full days to complete the process.
This spatchcock method completely changed my holiday game. Flattening the bird not only cuts the cooking time nearly in half, but the pellet grill adds a smoky depth that oven-roasted turkey can’t match. The skin turns out perfectly crisp, the meat stays juicy, and there’s no stress about timing. Once you try it this way, you’ll never go back to the traditional roast.