Learn how to smoke a whole spatchcocked turkey on your Traeger or other pellet grill. This clear, step-by-step recipe uses a dry brine and an herb-ghee rub to produce juicy, tender turkey with a beautiful golden skin. It’s written for a spatchcocked (backbone removed) fresh turkey and includes prep, smoking, and serving tips that will help you succeed whether this is your first smoked turkey or your fiftieth.
Whether you’re new to smoking or experienced, this is a reliable smoked turkey method my family loves.
Every time I smoke a spatchcocked turkey this way it comes out moist, flavorful, and easy to carve. The method relies on three core principles:
- Spatchcock the turkey so it cooks evenly.
- Dry brine to season the meat and retain moisture.
- Use an accurate thermometer and cook to the proper internal temperatures.
This guide assumes your turkey is fresh and already spatchcocked. If it isn’t, you can ask your butcher to spatchcock it or follow any spatchcocking tutorial to remove the backbone and flatten the bird. If your turkey was frozen, be sure it’s fully thawed before you begin.
Ingredients overview
(See the recipe card below for exact measurements.)
- One fresh whole turkey, about 14–15 pounds, spatchcocked.
- Diamond Crystal kosher salt (or adjust amount if using a different salt).
- Fresh herbs: sage, rosemary, and thyme—use fresh for best flavor.
- Unsalted butter or ghee, softened, to make an herb compound butter.
Smoking a turkey on a pellet grill
Step 1: Dry brine the turkey
Dry brining seasons the bird and helps hold moisture during cooking. Set a wire rack inside a rimmed baking sheet and line with foil. Pat the spatchcocked turkey dry with paper towels. Measure the kosher salt and place a small portion in a bowl for ease of use.
Gently loosen the skin over the breast and thighs by sliding your hand between skin and meat. Work gently until the skin is separated across the breasts and thighs. Rub a teaspoon or two of salt directly onto the meat under the skin of each breast and on the thighs and legs. Sprinkle the remaining salt over the skin and inside the cavity, rubbing it in gently.
Place the turkey on the wire rack and refrigerate uncovered or loosely covered for at least 24 hours and up to 72 hours. Leaving it a bit exposed helps the skin dry for better browning and crisping when smoked.
Step 2: Prep the turkey for smoking
On the day you’ll smoke the turkey, remove it from the fridge about 30 minutes before cooking so it comes closer to room temperature. Preheat your pellet grill or Traeger to 250°F.
Make an herb-ghee mixture by finely chopping the fresh sage, rosemary, and thyme and mixing them into softened ghee or unsalted butter. Scoop a tablespoon of the herb ghee and rub it under the skin onto the meat of each breast, thighs, and legs. Spread any remaining ghee over the skin for flavor and color.
Step 3: Smoke the turkey
Place the turkey on the grill grates or on the wire rack inside a sheet pan if you want to collect drippings. Insert a thermometer probe into the meatiest part of the breast without touching bone. Smoke at 250°F. For a 14–15 lb spatchcocked bird expect roughly 4 to 4½ hours, but cook to temperature rather than time.
Target internal temperatures: about 150°F in the breast and 165°F in the thighs and legs. Once the turkey reaches those temperatures, remove it from the grill and tent loosely with foil. Let it rest at least 10–30 minutes before carving so juices redistribute.
How to keep the turkey from drying out
Dry brining is the main tool to prevent dryness: salt draws out some liquid that then reabsorbs, carrying seasoning deep into the meat and helping it retain moisture while cooking. Use a reliable thermometer and remove the turkey when the correct internal temperatures are reached to avoid overcooking.
Serving suggestions
Smoked turkey pairs well with cornbread muffins, sausage-apple-cranberry stuffing, and a bright green or fruit salad. Lighter sides and bright, acidic elements balance the smoky, rich flavors of the turkey.
Common questions
How long to smoke a turkey?
As a general guideline plan roughly 30 minutes per pound at 250°F, but always follow internal temperatures for doneness.
What wood is best for turkey?
Milder, slightly sweet woods—apple, cherry, maple, or pecan—compliment turkey well. Avoid very strong woods like mesquite that can overpower the meat.
Can I cook this turkey in the oven?
Yes. You can follow the prep steps through the herb-ghee application and then roast in a 450°F oven for about 80–90 minutes, monitoring doneness and tenting with foil if it browns too quickly. The oven method won’t add smoke flavor but will yield a delicious bird.
Tips and final notes
- Adjust salt amounts if you use a different kosher salt brand; Diamond Crystal is lighter by volume than others.
- Clear space in the fridge before starting the dry brine so the turkey can rest undisturbed.
- Check temperature in multiple places—breast and thigh—to ensure even doneness. A fast, accurate thermometer reduces heat loss while checking.
- Save the carcass for stock or broth instead of discarding it.
Make this Traeger-smoked spatchcocked turkey for your next gathering and enjoy a reliably juicy, flavorful centerpiece.
If you try this Traeger smoked turkey recipe, please rate it and share how it turned out in the comments below.
Recipe card
Traeger-Smoked Whole Turkey (Spatchcocked)
Prep Time: 1 day 50 minutes · Cook Time: 4 hours · Resting Time: 30 minutes · Total: 1 day 5 hours 20 minutes · Serves: 12 · Calories: 596 kcal
Ingredients
- 1 whole fresh turkey (14–15 lbs), spatchcocked and thawed
- 6 tbsp Diamond Crystal kosher salt (adjust if using a different salt)
- 1 large stem fresh rosemary
- 10–12 fresh sage leaves
- 3–4 stems fresh thyme
- 1/2 cup ghee or unsalted butter, softened
Equipment
- Large cutting board
- Large sharp knife
- Baking sheet and wire rack
- Measuring spoon and small bowl
Instructions
- Dry brine: Pat turkey dry, loosen skin, and rub salt under the skin on breasts and on thighs and legs. Sprinkle remaining salt over skin and inside cavity. Place on a wire rack and refrigerate uncovered or loosely covered for 24–72 hours.
- Preheat your pellet grill or smoker to 250°F. Remove turkey from fridge 30 minutes before cooking.
- Make herb ghee: Chop rosemary, sage, and thyme, then mix into softened ghee. Rub the herb ghee under the skin over the breasts, thighs, and legs, and spread any remaining ghee over the skin.
- Place turkey on the grill grates or on a rack in a sheet pan. Insert a thermometer probe into the thickest part of the breast, avoiding bone.
- Smoke until breast reaches about 150°F and thighs reach 165°F (approximately 4–4½ hours for a 14–15 lb bird). Cooking time varies with size—rely on internal temperature.
- Remove the turkey, tent loosely with foil, and let rest 10–30 minutes before carving.
Notes
- Adjust salt amounts if you use a different kosher salt. Diamond Crystal measures lighter by volume than other brands.
- Clear fridge space before starting the dry brine. Check temperatures in multiple spots to ensure even doneness.
- Save the carcass to make turkey stock or broth.
Nutrition (per serving)
Calories: 596 kcal · Protein: 81 g · Fat: 29 g · Sodium: 3328 mg (values approximate)