Traeger Spatchcock Turkey
This Traeger spatchcock turkey is the ultimate holiday centerpiece. By flattening the bird and grilling it on a pellet grill, you cut down cooking time, ensure even cooking, and lock in juicy, smoky flavor. Perfect for Thanksgiving, Christmas, or any family gathering.
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.
Video
Notes
Pat the turkey completely dry before seasoning for crispier skin.
Add apple cider or bourbon to the brine for deeper flavor.
Cook to temperature, not time — always use a probe thermometer.
For extra crispy skin, raise the grill temp back to 400°F for the last 10 minutes.
Save the backbone for homemade turkey stock.