Go Back
+ servings
Smoked Spatchcock Turkey
Print

Smoked Spatchcock Turkey

Smoked Spatchcock Turkey is a great option any time of year or for your next holiday feast. This Traeger turkey recipe is easy to follow and results in a juicy, flavorful bird that will be the centerpiece of your meal.
Course dinner, Main Course
Cuisine American, BBQ
Keyword smoked, spatchcock, traeger, turkey
Prep Time 1 day
Cook Time 4 hours
Total Time 1 day 4 hours
Servings 8
Calories 1578kcal

Equipment

  • Wood Pellet Choices: Apple, Pecan, Cherry

Ingredients

Turkey

  • Whole turkey 12-14 pounds
  • 4 tablespoons poultry rub

Maple Whiskey Brine Ingredients

  • 1 medium onion peeled and quartered
  • 3 bay leaves
  • 3 sprigs fresh rosemary
  • 1 tablespoon whole peppercorns
  • 1 cup sea salt or kosher salt
  • ½ cup maple syrup
  • 1 cup bourbon whiskey
  • 1 lemon sliced
  • 1 orange sliced
  • 2 cups of water at room temperature
  • 6 cups water chilled

Instructions

  • Thaw the turkey ahead of time if frozen. Remove any giblets or neck sections and set them aside for stock if desired.

Make the brine:

  • Add the brining ingredients into a stock pot large enough to hold the turkey.
  • Bring 2 cups of water to a boil in a separate pot.
  • Add the boiling water to the stock pot and whisk until the salt is dissolved.
  • Add the 6 cups of chilled water to the finished brining solution and set aside.

Spatchcock the turkey:

  • Place the turkey breast down on a cutting board and with a chef’s knife or kitchen shears cut along both sides of the backbone.
  • Next slice the cartilage separating the breasts.
  • Turn the turkey over and press the turkey flat.
  • Clip the wing tips off with your kitchen shears.
  • Add the turkey to the stock pot with the brining solution and place in the refrigerator for 8 to 24 hours.
  • After brining, remove the turkey from the solution and lay on a baking rack and allow it to drain while the smoker comes to temperature.

Cooking

  • Preheat the smoker to 225°F.
  • Pat any remaining moisture from the skin of the turkey and generously season the turkey with your favorite poultry rub.
  • Lay the turkey flat directly onto the grill grates and close the lid.
  • After 2 hours increase the temperature to 350°F and cook until the breast meat is 165° F read with an instant read thermometer. (Usually 1 ½ to 2 more hours)
  • Remove the turkey from the smoker and loosely tent with aluminum foil. Let rest for 20-30 minutes.
  • Carve and serve.

Nutrition

Serving: 1g | Calories: 1578kcal | Carbohydrates: 19g | Protein: 173g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 516mg | Sodium: 622mg | Potassium: 2469mg | Fiber: 1g | Sugar: 14g | Vitamin C: 16mg | Calcium: 155mg | Iron: 12mg | Net Carbohydrates: 17g