Traeger Smoked Spatchcock Turkey Recipe with Dry Brine

This Traeger smoked spatchcock turkey recipe will be the hit at your holiday gathering! The best part? No messy wet brine! With a warm, smoky flavor and a heavenly garlic & herb dry brine, this juicy turkey is both simple & elegant.

For more simple holiday recipes, try my healthy sweet potato casserole, Thanksgiving Fruit Salad with Wild Rice, caramel apple pudding cake, or my crunchy apple & pecan coleslaw.

When it comes to a traditional Thanksgiving meal, a whole turkey is not only expected but also requires some skill and technique to get it right. How many of us remember bland, dry turkey from childhood Thanksgiving memories? I know I do!

Several years ago, my husband and I decided it should not be that way! Rather than serving alternative main dishes, like our holiday brisket, we invested time and money into trying different techniques and recipes to master the turkey, and it was all worth it!

Every year, we get compliment after compliment on our turkey. So many people did not even know they liked turkey until they tried ours!

What is Spatchcocking a Turkey?

It’s good for every Thanksgiving host to understand the spatchcock technique for a turkey.

The spatchcock technique involves using poultry shears to cut down the sides of the backbone on the turkey to completely remove it, then flip it over to compress the breast bone to crack it to get the turkey to lay flat.

A spatchcocked turkey cooks more evenly than a typical whole turkey and reduces the cooking time. This allows you to cook the turkey at a much faster rate which gives you more control over the timing of your holiday meal.

Equipment & Ingredients

Whole Turkey– This recipe is for a large 15-17 lb turkey, but you could follow this recipe and tutorial for any size turkey if you adjust the smoking time. Always use a meat thermometer because total time will depend on the internal temperature or your turkey.

Coarse Kosher Salt– It must be coarse salt, not table salt. If your salt is too fine, this will taste far too salty.

Fresh Herbs & Garlic– Believe me, fresh makes all the difference. Your kitchen will smell amazing!

For a complete ingredients list, be sure to check the recipe card.

I highly recommend a pair of meat shears and a wood pellet grill from Traeger grills (but you can use whatever smoker you have).

I also highly recommend a high-end meat thermometer such as the Meater+. It helps you tailor your cooking temps as needed with its real-time cooking updates on your meat via the app. If you cook large pieces of meat on the regular, it’s a worthwhile investment.

What Pellets Work Best for Turkey?

Choosing the best pellets for your pellet grill or Traeger is essential for perfecting the smokey flavor in the turkey.

Maple, apple, or cherry give some of the best complementary smoke flavors for poultry. They are mild, yet slightly sweet.

For a more robust wood-fired take, hickory is also a fine choice.

That said, you can also use a general pellet blend for your smoked spatchcocked turkey if it is more convenient or cost-effective for you.

Turkey Tips for Hosting!

Hosting is a big job, and even more important than the meal is making sure everyone, including you, has a great time with low stress.

1. Utilize a Slow Cooker

If crispy skin isn’t a priority, plan your turkey timing to get done a couple of hours before your guests arrive and utilize a crock pot to keep the meat warm.

While the turkey is resting, turn a slow cooker on Low to warm up. After the turkey has rested, you can move your slow cooker to “Keep Warm” and then carve your turkey, putting each piece of meat into the crockpot to stay warm until you’re ready to eat.

The meat will stay juicy, tender, and flavorful. The only thing you’re sacrificing is the crispy skin. Unfortunately, I haven’t found a way to keep skin crispy in the crockpot.

2. Getting through a Stall

If your meat stalls, which can happen with large pieces of meat, turn up the temperature to 350/375°F to get it moving again. Your guests can chat and get settled while the meat finishes and rests.

For best results, don’t skip the rest—the rest is very important for tender, juicy meat.

Set out a few appetizers for your guests so you don’t need to worry about it too much– try making my sausage stuffed mini peppers, buffalo chicken mini peppers, or my beef & cheddar sliders.

For some smoky appetizer options, my Traeger pork belly burnt ends and Traeger smoked chicken legs with chimichurri are perfect for serving guests, too.

As for your leftovers (if there even are any), store leftover turkey meat in an airtight container in the refrigerator. It is best eaten within 3-4 days.

Other Traeger Smoker Recipes

If you aren’t cooking for a large group but would still like to serve a smoked bird, you’ll love my easy smoked spatchcock chicken with flavorful citrus rub.

If you’d like to serve red meat, you can’t go wrong with my smoked ribeye roast with homemade horseradish sauce.

For a festive holiday ham, try my Traeger ham with pineapple glaze, or my chipotle-orange smoked pork sirloin roast.

Traeger Smoked Spatchcock Turkey FAQs

Delicious Thanksgiving Side Dishes