Traeger Smoked Spatchcock Turkey

Learn how to create a juicy and delicious spatchcoked smoked turkey with a garlic-herb dry brine this holiday season!

To make this delicious smoked turkey, you will need a 15-18 lb whole turkey, coarse salt, garlic, and fresh sage, rosemary, and thyme.

1. Gather Ingredients

Use poultry shears to cut out the backbone of the turkey. Then flip the bird over and use your hand to compress the breast bone to flatten the turkey.

2.Spatchcock Turkey

Add 4 tbsp coarse salt to a small bowl. Into a blender cup, add garlic cloves, sage, rosemary, and thyme. Pulse to finely chop. Add herbs & garlic to salt. Stir to combine.

3. Create Dry Rub

Rub brine all over the turkey, including the meat. Pull the skin up and rub directly onto the meat & on top of the skin. Sprinkle more salt on the skin as needed.

4.  Dry Brine Turkey

Refrigerate the turkey uncovered for 24-48 hours. This will give the dry brine time to work. Do not wipe salt off before smoking.

5. Refrigerate Turkey

Preheat your Traeger to 225 degrees F. Prepare to smoke your turkey by removing it from the refrigerator. Do not wipe off any of the salt.

6. Preheat Smoker

Smoke turkey directly on the grill grates until the internal temperature reaches 140 F. Turn up the smoker to 350 F and finish the cook at the higher heat to crisp up the skin.

7. Smoke Turkey

When your turkey reaches 165 degrees F internal temperature, remove it from the smoker. Let it rest at room temperature for 30 minutes before carving. Enjoy!

8. Remove & Rest