Faster, Juicier Holiday Bird on the Pellet Grill
The holidays are right around the corner, and for most people that means crowded ovens, endless side dishes, and a turkey roasting for hours inside. But in my Colorado backyard, the Traeger gets fired up no matter the season or the weather. Snow, wind, or sunshine—if there’s a holiday meal to make, I’m doing it on the grill. Too often people think grilling is only for summer, but a wood-fired bird belongs on the table in November just as much as it does in July. A Traeger spatchcock turkey is the perfect way to show your family and friends that grilling isn’t just for burgers and steaks—it’s the ultimate way to put a juicy, flavorful centerpiece on your holiday table.
Why Spatchcocking a Turkey on the Traeger Works Every Time
Cooking a whole turkey can feel intimidating. Between thawing, brining, roasting, and carving, there are a lot of steps to manage. But when you spatchcock a turkey—flattening it by removing the backbone—you make the process faster, easier, and tastier. On the Traeger pellet grill, spatchcocking delivers even heat, shorter cooking times, and maximum smoky flavor.
As a Colorado dad and teacher who grills year-round (yes, even in snowstorms), I rely on methods that simplify big cooks without cutting corners on taste. This Traeger spatchcock turkey is exactly that: approachable, family-friendly, and perfect for holidays or any special meal.
What Is Spatchcocking and Why Do It?
What “Spatchcock” Means
Spatchcocking, also called butterflying, is the process of removing a bird’s backbone and laying it flat. It might sound fancy, but it’s really just a clever technique that helps your turkey cook evenly and quickly.
Benefits of Spatchcocking a Turkey on the Traeger
- Faster cooking times – Laying the turkey flat cuts hours off the cook compared to a whole bird roasted upright.
- Even cooking – No more overcooked breast meat and underdone thighs. Everything cooks at the same pace.
- Better flavor – With more surface area exposed to Traeger smoke, the turkey takes on rich wood-fired flavor.
- Crispier skin – Flattening the bird ensures the skin renders more evenly, creating that golden, crunchy finish.
For a busy family like mine, the reduced cook time means less stress on the big day and more time to enjoy the meal with loved ones.
Inspiration for This Recipe
The first time I spatchcocked a turkey, it was out of desperation. I was teaching a group of students in my backyard about holiday grilling, and the traditional bird was taking far too long. Out came the shears, out came the backbone, and within a few minutes I had a flattened turkey ready for the grill. It cooked beautifully in half the time and quickly became my go-to method.
Now, each holiday season, I make sure to spatchcock the turkey for my family in Denver. My twins are little, but they already know the drill: “Dad, cut out the backbone!” It has become a fun, practical tradition that makes holidays less stressful and more delicious.
Ingredients for Traeger Spatchcock Turkey
Here’s what you’ll need to get started:
1 whole turkey (12–16 pounds works well on most Traegers)
Brine ingredients: water, kosher salt, sugar, plus optional aromatics like herbs, citrus, garlic, or apple cider
Butter or compound butter (garlic-herb is a classic)
Olive oil or binder to help seasoning stick
Turkey rub (a mix of garlic, paprika, pepper, salt, and herbs works well)
Fresh citrus slices to place under the bird while grilling
Optional extras: bourbon in the brine for depth, or an injection of stock and melted butter if you want to go big on moisture.
Prepping the Turkey
Step 1: Brining
Start with a full overnight brine if you can. A basic ratio is ½ cup kosher salt and ¼ cup sugar per gallon of water. Add citrus peels, garlic, herbs, and peppercorns for extra flavor. Submerge the turkey completely and refrigerate 12–24 hours.
In cold Colorado weather, I sometimes keep the brining turkey in a cooler in the garage, but make sure the temperature stays safely below 40°F.
When ready, remove from the brine, rinse lightly, and pat very dry with paper towels. Dry skin = crisp skin.
Step 2: Spatchcocking
Place the turkey breast-side down on a large cutting board. Using heavy kitchen shears, cut along both sides of the backbone and remove it. Flip the bird breast-side up and press firmly to crack the breastbone, flattening the bird.
This step can feel a little intimidating, but once you do it once, you’ll never go back. Plus, you can save the backbone for stock—perfect for gravy.
Step 3: Seasoning
Work softened butter under the skin and slather it over the surface of the bird. This bastes the meat as it cooks and keeps everything juicy. Then, apply your rub generously all over, including under the wings and legs.
Grilling the Spatchcock Turkey on the Traeger
Preheat the Grill
Fire up your Traeger to 400°F. Starting hot helps the skin set and begin to crisp. Place a drip pan under the grates to catch drippings for gravy.
Cooking Process
Cook at 400°F for 25–30 minutes.
Drop the temperature to 300°F and continue cooking until the internal temperature reaches 165°F in the breast and 175°F in the thighs.
Expect a total cook time of 3–4 hours depending on bird size.
For consistency, use a meat probe and try not to open the lid too often—every peek adds cook time.
Resting
Once done, tent the turkey loosely with foil and let it rest at least 20 minutes. Resting is non-negotiable—it locks in juices and makes carving easier.
Carving and Serving
To carve a spatchcock turkey:
Remove the legs by slicing through the joint.
Separate drumsticks from thighs.
Cut wings off at the joint.
Slice the breasts against the grain into even slices.
Serving ideas:
Pair with Traeger-cooked sides like smoked scalloped potatoes or Brussels sprouts.
Add cranberry sauce and gravy for a classic holiday spread.
Leftovers make incredible sandwiches the next day.
Why Spatchcocking on the Traeger Works So Well
Consistent heat – Traeger’s convection airflow keeps the flattened bird evenly cooked.
Shorter cooking time – Spatchcocking plus pellet grilling = stress-free holiday timing.
Enhanced flavor – More surface area means more rub, smoke, and crispy skin.
Cold-weather friendly – In Colorado, I can still grill outside in November without worrying about 8+ hour cook times.
Tips and Troubleshooting
Dry skin for crispiness – Always pat the bird dry before seasoning.
Butter under the skin – This keeps meat juicy and helps with browning.
Cook to temperature, not time – Use a reliable probe thermometer.
If skin isn’t crisp enough – Blast the grill back to 400°F for 5–10 minutes at the end.
For very large birds – Consider splitting into halves and cooking side by side.
Alternate Recipes to Try
Once you’ve mastered the spatchcock turkey, here are other turkey recipes on my site you’ll enjoy:
- Chopped Green Chile & Turkey Sandwiches
- Turkey and cranberry hash
- Cajun smoked turkey
- Smoked Fried Turkey
These are great turkey recipes to try– some with leftovers, if you’re lucky enough to have leftover turkey with this recipe!
Products Used in This Cook for the Perfect Spatchcocked Turkey
- Traeger Ironwood pellet grill
- Meat probe thermometer (like MEATER)
- Heavy kitchen shears
- Cutting board and carving knife
- Traeger rubs and pellets
Make Sure This is On Your Menu This Year!
If you’re ready to up your holiday turkey game, the Traeger spatchcock turkey is the way to go. It’s faster, juicier, and packed with that signature wood-fired flavor. In my Colorado backyard, this method has become a staple—even when there’s snow on the ground.
I hope you’ll give this recipe a try and share your results with me on Instagram @ThisJewCanQue. Spatchcock once, and you’ll never go back to roasting a whole upright bird again.
Traeger Spatchcock Turkey
Equipment
- Traeger pellet grill (Ironwood, Pro Series, or similar)
- Meat probe thermometer (such as MEATER or Thermoworks)
- Large cutting board
- Heavy kitchen shears
- Carving knife
- Drip pan with foil liner
Ingredients
- 1 whole turkey 12–16 pounds, thawed
- ½ cup kosher salt per gallon of water for brine
- ¼ cup sugar per gallon of water for brine
- 1 orange halved
- 1 lemon halved
- 6 cloves garlic smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 stick unsalted butter softened
- 2 tablespoons olive oil
- 3 –4 tablespoons poultry rub or your favorite Traeger seasoning blend
- Optional brine add-ins: apple cider bourbon, bay leaves, peppercorns
Instructions
- Brine the turkey: In a large container, combine water, salt, and sugar. Add citrus halves, garlic, and herbs. Submerge the turkey and refrigerate 12–24 hours.
- Spatchcock the turkey: Remove the backbone with kitchen shears. Flip the bird breast-side up and press firmly to crack the breastbone so it lays flat.
- Dry and season: Pat the turkey dry with paper towels. Rub softened butter under the skin and on the surface. Drizzle olive oil, then coat evenly with poultry rub.
- Preheat the Traeger: Set to 400°F. Place a drip pan under the grates to catch drippings.
- Start hot: Place the turkey skin-side up on the grill with orange and lemon halves beneath the breast. Cook at 400°F for 25–30 minutes to set the skin.
- Finish low and slow: Reduce the temperature to 300°F and cook until the breast reaches 165°F and thighs reach 175°F, about 3–4 hours total.
- Rest: Remove from the grill, tent loosely with foil, and rest at least 20 minutes.
- Carve and serve: Slice the breasts against the grain, separate the legs and wings, and serve with holiday sides.
[…] Then flip it over on the board and push down super hard to crack the breast bone. It should flatten out pretty well, which will make for even cooking. This is called spatchcocking and once you’ve done it with a chicken or turkey, you’ll be amazed at how evenly and consistently you can cook your birds! Check out this blog with more detail about the technique. […]