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I’ve been in charge of my family’s Thanksgiving turkey for years now (cuz I’m the chef haha), and this is how I make it. I spatchcock the turkey, pack garlic herb compound butter under the skin, and smoke it on the Traeger until the meat is juicy and tender. A 13 lb turkey is done in about 3 hours and the oven stays free for everything else. I make it for Thanksgiving, but it works any time you’re feeding a crowd.
Why you’ll love this smoked spatchcock turkey
Spatchcocking means cutting out the backbone so the turkey lies flat. It cooks faster and more evenly, so the breast isn’t dried out by the time the legs are done. All the skin faces up, so you get more crispy skin. And the turkey is outside on the smoker, which leaves the whole oven for sides and pies. A 13 lb turkey feeds 8 to 10 people.
What you need for smoked spatchcock turkey
For the turkey it’s a 13 lb whole turkey, oil and poultry seasoning. The compound butter is 2 sticks of softened butter, garlic, fresh rosemary, fresh thyme and more poultry seasoning. Check the label on your poultry seasoning. Most of them have no salt, so if yours doesn’t, add about a tablespoon of kosher salt.
How to make smoked spatchcock turkey, step by step
1. Thaw and prep the turkey
Thaw the turkey in the fridge. A good rule of thumb is to allow 24 hours for every 4 lbs of meat. I used a 13 lb turkey, so I thawed it for 4 days just to be safe.
Don’t make the same mistake I have. There have been plenty of years where I woke up on Thanksgiving morning, went to cook the turkey, and the middle was still frozen. Pro tip: if your turkey isn’t fully defrosted, leave it in the bag, put it in a large pot in the sink and run cold water over it so the pot overflows a little. This speeds up the thawing process.
Once it’s completely thawed, take it out of the packaging and remove the neck and giblets from the cavity. Pat it dry completely with paper towels. You want to make sure there is no moisture left, because any moisture will ruin your chances of getting crispy skin.
2. Spatchcock the turkey
Place the turkey spine side up on a large cutting board and use a pair of heavy-duty kitchen scissors to cut down both sides of the backbone. Remove the backbone and then flip the turkey over.
Press down hard on the middle of the breast until you hear a crack and the turkey lies flat. Tuck the wing tips behind the breast so they don’t burn. Save the backbone and the neck for gravy.
3. Make the compound butter
Mix the softened butter with the garlic, rosemary, thyme and poultry seasoning until it’s all combined.
4. Butter and season the turkey
Slide your fingers under the skin on the breast and thighs to loosen it. Go slow so the skin doesn’t tear. Push the butter under the skin and spread it out by pressing on top of the skin.
Rub the oil over the outside, then cover the whole turkey in poultry seasoning, front and back.
5. Smoke it on the Traeger
Preheat the Traeger to 275°F. Put the turkey on the grates skin side up and put your probe in the thickest part of the breast, not touching bone.
Close the lid and leave it alone. Every time you open it you lose heat and add time. A 13 lb turkey takes about 3 hours, but cook by temperature, not time. Pull it when the breast reads 160°F and the thickest part of the thigh reads at least 175°F.
Why I use a MEATER
I swear by my MEATER probe. I’ve been using them for years now and it ensures that I never overcook my Thanksgiving turkey. It stays in the breast the whole time it’s on the Traeger and shows me the internal temp on my phone, so I’m not guessing or opening the lid to check. You can grab one here.
6. Rest and carve
Move the turkey to a cutting board and tent it loosely with foil for 20 to 30 minutes. The carryover cooking takes the breast up to 165°F while it rests. Check that it has hit 165°F before you carve.
Take off the legs and wings first. Then cut each breast off the bone in one piece and slice it against the grain.
Turkey thaw and smoke time chart
These times are for a spatchcocked turkey at 275°F. Every grill and every turkey is different, so cook to temperature, not to the clock.
| Turkey size | Thaw in the fridge | Smoke time at 275°F | Feeds about |
|---|---|---|---|
| 10 to 12 lbs | 3 days | 2 to 2.5 hours | 7 to 9 |
| 12 to 14 lbs | 3 to 4 days | 2.5 to 3 hours | 8 to 10 |
| 14 to 16 lbs | 4 days | 3 to 3.5 hours | 10 to 12 |
| 16 to 18 lbs | 4 to 5 days | 3.5 to 4 hours | 12 to 14 |
| 18 to 20 lbs | 5 days | 4 to 4.5 hours | 13 to 15 |
No smoker? Make it in the oven
Everything stays the same up to the cook. Heat the oven to 425°F and set the spatchcocked turkey skin side up on a wire rack over a sheet pan. A 13 lb turkey takes about 75 to 90 minutes. Pull it at the same temps, rest it, and carve.
Pro tips
Dry skin is everything, so pat the turkey dry and then pat it again. Butter goes under the skin and oil goes on top. Don’t keep opening the lid. And let it rest before you carve, or all the juice ends up on the board instead of in the turkey.
What you’ll need
- A Traeger or any pellet grill
- A MEATER probe
- Heavy-duty kitchen scissors
- A large cutting board
- A sheet pan with a wire rack
- Paper towels
See the gear I cook with on my Shop page.
Smoked spatchcock turkey FAQ
How long does it take to smoke a spatchcock turkey?
At 275°F, a 12 to 14 lb spatchcocked turkey takes about 2.5 to 3 hours. Go by temperature. It’s done at 165°F in the breast.
How long does it take to thaw a turkey?
Plan on 24 hours in the fridge for every 4 lbs. A 13 lb turkey needs about 4 days.
Do you flip a spatchcock turkey on the smoker?
No. Keep it skin side up the whole time. Flipping it tears the skin.
Do I need to brine it?
No. The compound butter under the skin does the work here.
How much turkey do I need per person?
About 1.5 lbs per person, which leaves some for leftovers. A 13 lb turkey feeds 8 to 10.
Can I make this without a Traeger?
Yes. Any smoker or pellet grill that holds 275°F works, and the oven version is above.
Got leftovers? Use them in my Turkey Melt.
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Smoked Spatchcock Turkey
Ingredients
Equipment
Method
- Thaw the turkey in the fridge, 24 hours for every 4 lbs. A 13 lb turkey takes about 4 days.
- Take it out of the packaging and remove the neck and giblets. Pat it completely dry with paper towels.
- Place the turkey spine side up on a large cutting board. Use heavy-duty kitchen scissors to cut down both sides of the backbone and remove it.
- Flip the turkey over and press down hard on the breast until it cracks and lies flat. Tuck the wing tips behind the breast.
- Mix the softened butter with the garlic, rosemary, thyme and 1 tbsp poultry seasoning.
- Loosen the skin on the breast and thighs and spread the butter underneath.
- Rub the outside with oil and cover both sides with poultry seasoning.
- Preheat the Traeger to 275°F. Place the turkey on the grates skin side up and put a probe in the thickest part of the breast.
- Smoke for about 3 hours. Cook by temperature, not time. Pull it when the breast reads 160°F and the thigh reads at least 175°F.
- Tent the turkey with foil and rest it for 20 to 30 minutes. The carryover cooking takes the breast up to 165°F. Check that it has reached 165°F, then carve.
Notes
About the Author
Hey, I’m Dom. I grew up in the kitchen with my mom and my nonna, and these are my recipes. More about me.
