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!

Course Entree, Main Course

Cuisine American

Prep Time 2

Cook Time 3

Resting time 20

Total Time 2 3 20

Servings people

Calories 310kcal

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

Nutrition values are estimates and will vary based on the size of the turkey, type of seasoning, and how much salt remains after brining.

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.