Spatchcock Turkey on a Traeger, Pit Boss, or Other Pellet Grill

Thick Brush Stroke modernharvest.ca recipe

Cook this smoked spatchcock turkey in a fraction of the time that it would take to cook a traditional turkey! Achieve an evenly cooked turkey with optimal moisture and smoky flavor.

Kate S.

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Why You Should Brine Your Turkey Yellow Leaf Squiggly Line Smoking alone infuses flavour from the outside in while brining adds flavor to your turkey far below the surface! Smoking alone infuses flavour from the outside in while brining adds flavor to your turkey far below the surface! recipe

Why You Should Brine Your Turkey Yellow Leaf Squiggly Line The salt from liquid turkey brine softens muscle fibers by denaturing meat’s proteins, allowing moisture to flow into the meat. The salt from liquid turkey brine softens muscle fibers by denaturing meat’s proteins, allowing moisture to flow into the meat. recipe

Smoked Spatchcock Turkey 101

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Brine

Off-white Section Separator Brine the turkey overnight (before spatchcocking) or up to 24 hours. If your turkey is sticking out of the brine at all, make sure to rotate it at least once... Rinse + pat dry with paper towels. Rounded Banner With Dots 1

Spatchcock

Off-white Section Separator Rounded Banner With Dots 2 Place turkey breast side down. Locate the spine and cut down the sides of the backbone with sharp kitchen shears, poultry shears, or a really sharp knife.

Spatchcock

Off-white Section Separator Rounded Banner With Dots 3 Open up the turkey and locate the breast bone right in the center of the chest. Make a small cut in it and carefully pull it open– you will most likely hear a “CRACK” sound.

Turn the turkey over and flatten it on a large cutting board (for easy transport). Tuck the tips of the wings in so that they don’t burn.

Off-white Section Separator Rounded Banner With Dots 4

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Check Your Turkey After 2 Hours...

Off-white Section Separator Rounded Banner With Dots 4 At this point you can insert the probe of your meat thermometer into the thickest part of the turkey breast. Continue to cook your turkey until it reaches 170°F. Off-white Section Separator Rounded Banner With Dots Liberally coat the turkey with 2 tablespoons of olive oil or softened butter. Sprinkle on 3-4 tablespoons of seasoning and rub it in with your hands. 5

Smoke

Off-white Section Separator Rounded Banner With Dots Place the turkey directly on your grill “butterflied” out with the breast-side facing up. .Insert a probe into the thickest part of the turkey breast and smoke at 275°F for three hours. 6

Turn It Up!

Off-white Section Separator Rounded Banner With Dots After three hours, turn the smoker up to 350°F and cook until the internal temperature of your turkey has reached 165°F. The higher heat toward the end of the cooking time helps to crisp up the skin! 7

Yellow Dots Green Round Banner Dont forget to make simple Smoked Turkey Gravy with Beer!! Gravy Recipe

smoked cranberry sauce

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Spatchcock Turkey on a Traeger, Pit Boss, or Other Pellet Grill

SMOKED

Cook this smoked spatchcock turkey in a fraction of the time that it would take to cook a traditional turkey! Achieve an evenly cooked turkey with optimal moisture and smoky flavor.

Cook this smoked spatchcock turkey in a fraction of the time that it would take to cook a traditional turkey! Achieve an evenly cooked turkey with optimal moisture and smoky flavor.

Kate S.

Kate S.

Full time gardener, wife, mom of three, animal momma, recipe devloper, and smoker aficionado!

Full time gardener, wife, mom of three, animal momma, recipe devloper, and smoker aficionado!

Smoked Spatchcock Turkey 101

Smoked Spatchcock Turkey 101

Brine

Brine Recipe

Spatchcock

Spatchcock

Turn the turkey over and flatten it on a large cutting board (for easy transport). Tuck the tips of the wings in so that they don’t burn.

Check Your Turkey After 2 Hours...

Smoke

Turn It Up!

smoked cranberry sauce

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