Traeger Smoked Spatchco*ck Turkey Recipe - Delicious Thanksgiving Meal (2024)

FAQs

How many hours does it take to smoke a Spatchco*ck turkey? ›

Smoke the spatchco*cked turkey.

Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. The thighs will likely read higher temperatures, around 175-185 and that is totally perfect.

Why should I spatchco*ck my turkey? While it is a little extra butchery work, spatchco*cking a turkey helps it cook more evenly and quickly. Additionally, this method exposes all the skin at the same time, so you end up with a perfectly crispy skin and juicy meat.

Place the turkey directly on the grill grates, breast-side up. Close the lid and cook for 30 minutes. Reduce the Traeger temperature to 300℉ and continue to cook until the internal temperature reaches 160℉, for 3-4 hours more. Remove the turkey from the grill and let rest for 20-25 minutes before carving.

When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker. To smoke your turkey faster, increase the smoker's temperature to 250°F to 275°F.

An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing. Serve hot and enjoy!

That smoke, paired with the lemon zest and herbs of our Crazy Chick Lemon Garlic, will have your guests coming back for seconds, thirds and fourths. Not to mention, smoking your turkey low and slow is a great way to keep it tender and juicy.

There is no need to wash the turkey leg but feel free to rinse in cold water if you prefer.

Hickory is a classic hard wood choice for smoking turkey for several reasons. It has a distinct flavor that is robust and very forward and is familiar to those who enjoy smoky flavors. Maple wood gives off a sweeter smoke and can add a lovely golden hue to anything you smoke with it.

The most common complaint about spatchco*cking is that it “just doesn't look right”. Well, we've already established that we don't need to hold onto that piece of ill-gotten nostalgia. The only real drawback is the anatomical aspect of the process.

Spatchco*ck Ahead Of Time

To save yourself some roasting time, you can spatchco*ck your turkey the day before. Just set it onto a baking sheet and leave it in the fridge uncovered overnight. Rub it with a little salt for a dry brine and allow the cold air to dry up the skin. This results in the ultimate crispy skin.

Does spatchco*ck turkey taste different? ›

A roasted spatchco*cked turkey is crispier, juicier, and quicker than a conventional whole bird, but you can cook a butterflied bird in plenty of other ways. If you want a different taste, you can smoke your spatchco*cked turkey.

Preheat to between 300°F and 325°F degrees, and maintain this temperature throughout cooking. Place butter under the skin of the turkey: Cut 4 tablespoons of the butter into small cubes and tuck the butter pieces under the skin of the turkey over the breast and legs.

Place the turkey on the smoker and smoke for 6 hours or about 30 minutes per pound up until the internal temperature reaches at least 165*F. (We prefer ours at 180*F; however, it is done at 165*F.) If you prefer, you can baste it with chicken broth every hour during the smoking time to keep it moist.

Pellet Grill Turkey: The best way to smoke a turkey and ensure tender meat with crisp skin is to start at a lower temperature. Set your smoker temperature around 250 degrees Fahrenheit to slowly render the skin while maintaining the turkey's internal temperature for safe consumption.

Next up, let's chat about exactly how long to smoke a turkey. At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound.

I like to use hickory chips or hickory wood in my smoker. Hickory generates a more even smokiness than other woods, and it doesn't matter whether the wood is green or seasoned. For best results, maintain a temperature of 225 to 250 degrees F (110 to 120 degrees C) while cooking and basting the turkey.

But for ultimate smoke penetration, I recommend smoking the chicken at a lower temperature between 225 and 275 degrees F. A three- to four-pound chicken smoked at this temperature will likely take around 3-4 hours to reach an internal temperature of 165 degrees F.

One of the benefits of smoking a turkey is that it's almost impossible to overcook anything in a smoker. The temperature remains low and the cooking is slow, resulting in perfectly moist and tender meat with a rich, complex flavor.