This beginner-friendly Traeger spatchcock smoked turkey recipe turns out perfectly tender with crispy skin — NO BRINE NEEDED! Learn how to pellet smoke it in this simple step-by-step guide…
This smoker recipe is perfect for a BBQ dinner any time of the year – but especially on Thanksgiving, Christmas, Easter or game day!
FYI – I updated the recipe steps in November 2025 and added some extra photos of the steps to make it even easier to pull off perfectly the first time!
See this quick recipe demonstration…
WHY YOU’LL LOVE THIS SMOKED SPATCHCOCK TURKEY RECIPE
You’ll love this smoked spatchcock turkey recipe because it’s the ultimate shortcut to juicy, flavorful holiday turkey—without the hassle of brining.The spatchcock method helps the bird cook faster and more evenly than regular smoked turkey, so every bite is tender with perfectly crisp skin.
It’s a show-stopping main dish for Thanksgiving or Christmas that’s surprisingly easy to pull off.
WHAT IS SPATCHCOCK TURKEY?
A spatchcock turkey is a whole bird with the backbone removed and the turkey flattened before cooking.
Unlike a traditional whole smoked turkey, which retains its cavity, this method lays the bird flat directly on the grill grates.
The result? It cooks faster and more evenly, with the smoker’s heat circulating freely around every part of the turkey for beautifully crisp skin and juicy meat.
HOW TO SPATCHCOCK A TURKEY
- Use kitchen shears or a really sharp chef’s knife to cut along each side of the backbone of the turkey.
- Remove and discard the backbone.
- Flip the turkey so the breast side is up.
- Push down in the center of the turkey breast to flatten it.
Also see how to make smoked turkey breast.
INGREDIENTS
For the turkey
- 11 LB whole turkey (or use a larger 12, 13, 14, 15 LB turkey and increase smoke time)
- 3 tbsp olive oil
- ½ cup BBQ rub, or poultry seasoning
Compound butter (optional)
- 2 tbsp butter, unsalted, softened
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
Basting butter (option 1 – honey BBQ glaze)
- ¼ cup BBQ sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp butter, salted
Basting butter (option 2 – classic garlic herb flavor, for a more dry, crispy skin)
- ½ cup butter, salted
- 2 tbsp garlic, diced
- 1 tbsp parsley, freshly chopped
- ½ medium lemon, juice freshly squeezed
Above is what your spatchcock smoker turkey will look like if you choose to add the honey BBQ baste suggested in this recipe.
HOW TO SMOKE SPATCHCOCK TURKEY STEP-BY-STEP
Here’s the step-by-step recipe…
Step 1 – Prep turkey. Remove it from the bag. Remove inside parts and discard. Pat turkey dry with a paper towel.
Step 2 – Spatchcock turkey. Use kitchen shears or a really sharp chef’s knife to cut along each side of the backbone of the turkey. Remove and discard the backbone. Flip the turkey so the breast side is up. Push down in the center of the turkey breast to flatten it.
Step 3 – (Optional) Add compound butter. Mix together compound butter ingredients (butter, unsalted, softened, salt, pepper, rosemary, thyme). Use your fingers to loosen and gently separate the skin of the turkey breast from the meat. Smear compound butter between skin and turkey breast.
Step 4 – Season turkey. Drizzle spatchcocked turkey with olive oil and massage it into the skin. Add dry rub and massage it into the skin.
Step 5 – (Optional) Chill turkey before smoking it. While you don’t need a full-on brine for this recipe, it’s recommended to let the spatchcock turkey sit in seasoning for 30 minutes to overnight. Remove the turkey from the refrigerator 30 minutes before smoking it.
Step 6 – Preheat Traeger smoker (or whatever pellet grill you’re using) to 275 degrees F.
If desired (for extra moisture) add a small loaf pan filled with water to the corner, on top of the smoker grates, to remain in the pellet grill while smoking spatchcock turkey.
Step 7 – Smoke spatchcock turkey at 275°F. Once preheated, place the spatchcock turkey directly on the grill grates, breast side up, and tuck the wings in toward the body so they cook evenly. Smoke for about 1.5 hours, using this time to prep the baste if desired.
Step 8 – (Optional) Prep baste for turkey. You don’t have to baste the turkey, but it will add a lot of flavor to the skin.
To make it, add all the basting ingredients to a small pan. 30 minutes into smoking the turkey, place the pan in the smoker to melt. 30 minutes later, stir the baste to combine the ingredients. Brush half of the baste on the spatchcock turkey in the smoker.
Continue to smoke the basted turkey for an additional 30 minutes… which lines up perfectly with the 1.5 hours you initially smoke the turkey at 275 degrees F.
Step 9 – Raise the temperature of the smoker to 350 degrees F. For the second time, brush the spatchcocked turkey with the remaining baste (you can also save some baste to add to the finished turkey after it’s done resting).
Step 10 – If you haven’t already, add a meat thermometer to the turkey if desired and smoke it until internal temperature (measured in the thickest part of the turkey thigh) reaches at least 165 degrees F in the breast and 175 degrees F in the thigh.
The total smoke time for spatchcock smoked turkey in the SipBiteGo video demonstration was about 2 hours.
Step 11 – Rest smoked spatchcocked turkey for at least 30 minutes, under tin foil if desired. Carve and enjoy!..
WHICH PELLETS DO YOU USE FOR TURKEY?
You’ve got plenty of options! Turkey easily absorbs smoke flavor, so while you can use Hickory Pellets for this spatchcock turkey recipe—they’re stronger—they’re one of my favorites for turkey and even smoked burgers.
For a lighter, more subtle smoke, try Turkey Traeger Pellets. (Check out my full thoughts on turkey pellets.)
WHAT TO SERVE WITH SMOKED SPATCHCOCK TURKEY
- Salad: Spinach Salad with Everything Bagel Croutons
- Appetizer: Smoked Potato Skins with Bacon
- Side: Smoked Mac And Cheese / Smoked Garlic Mashed Potatoes
- Vegetable: Smoked Butternut Squash
- Dessert: Pellet Grill Smoked Apples
Looking for your next thing to smoke? This smoked spaghetti squash is so tasty!
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Traeger Spatchcock Smoked Turkey Recipe
Video
Ingredients
For the turkey
- 11 LB whole turkey or use a larger 12, 13, 14, 15 LB turkey and increase smoke time
- 3 tbsp olive oil
- ½ cup BBQ rub or poultry seasoning
Compound butter (optional)
- 2 tbsp butter unsalted, softened
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp rosemary fresh chopped
- 1 tsp thyme fresh chopped
Basting butter (option 1 – honey BBQ glaze)
- ¼ cup BBQ sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp butter salted
Basting butter (option 2 – classic garlic herb flavor, for a more dry, crispy skin)
- ½ cup butter salted
- 2 tbsp garlic diced
- 1 tbsp parsley fresh chopped
- ½ medium lemon freshly squeezed
Instructions
- Prep turkey. Remove it from the bag. Remove inside parts and discard. Pat turkey dry with a paper towel.
- Spatchcock turkey. Use kitchen shears or a really sharp chef’s knife to cut along each side of the backbone of the turkey. Remove and discard the backbone. Flip the turkey so the breast side is up. Push down in the center of the turkey breast to flatten it.
- (Optional) Add compound butter. Mix together compound butter ingredients. Use your fingers to loosen and gently separate the skin of the turkey breast from the meat. Smear compound butter between skin and turkey breast.
- Season turkey. Drizzle spatchcocked turkey with olive oil and massage it into the skin. Add dry rub and massage it into the skin.
- (Optional) Chill turkey before smoking it. While you don’t need a full-on brine for this recipe, it’s recommended to let the spatchcock turkey sit in seasoning for 30 minutes to overnight. Remove the turkey from the refrigerator 30 minutes before smoking it.
- Preheat Traeger smoker (or whatever pellet grill you’re using) to 275 degrees F. If desired (for extra moisture) add a small loaf pan filled with water to the corner, on top of the smoker grates, to remain in the pellet grill while smoking spatchcock turkey.
- Smoke spatchcock turkey at 275°F. Once preheated, place the spatchcock turkey directly on the grill grates, breast side up, and tuck the wings in toward the body so they cook evenly. Smoke for about 1.5 hours, using this time to prep the baste if desired.
- (Optional) Prep baste for turkey. You don’t have to baste the turkey, but it will add a lot of flavor to the skin. To make it, add all the basting ingredients to a small pan. 30 minutes into smoking the turkey, place the pan in the smoker to melt. 30 minutes later, stir the baste to combine the ingredients. Brush half of the baste on the spatchcock turkey in the smoker. Continue to smoke the basted turkey for an additional 30 minutes… which lines up perfectly with the 1.5 hours you initially smoke the turkey at 275 degrees F.
- Raise the temperature of the smoker to 350 degrees F. For the second time, brush the spatchcocked turkey with the remaining baste (you can also save some baste to add to the finished turkey after it’s done resting).
- Add a thermometer to the turkey if desired and smoke it until internal temperature (measured in the thickest part of the turkey thigh) reaches at least 165 degrees F in the breast and 175 degrees F in the thigh. The total smoke time for spatchcock smoked turkey in the SipBiteGo video demonstration was about 2 hours.
- Rest smoked spatchcocked turkey for at least 30 minutes, under tin foil if desired. Carve and enjoy!
Nutrition
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Mary K Montecalvo says
Excellent recipe! It was moist, juicy and so flavorful.I used the option 2 for the classical flavor and it made the most incredible bone broth. Definitely a go to recipe.