If you've ever heard of spatchcock turkey, this is the year to try it for Thanksgiving. This game-changing prep method ensures your bird cooks evenly, staying juicy on the inside while delivering that crispy, golden skin everyone fights over at the dinner table. Take a look at our expert guide on how to spatchcock a turkey so you can cook it on the pellet grill for your next holiday meal.

What is Spatchcocking?

Spatchcocking a turkey—that is, cutting out its backbone and opening it flat—is a prep method that has grown in popularity in the last few years.

Why Should You Spatchcock Turkey?

By spatchcocking a turkey, not only will you be able to cook your bird a lot faster (no more waking up at 5 am on Thanksgiving morning), but it also promotes a more even cook. With the turkey spread out, both the white and dark meat cook at the same rate, preventing dry breast meat.

Since your turkey is more spread out in the grill, you also have greater surface area which means the skin is able to crisp up across the entire bird (and you get even more wood-fired flavor, and it also means you can season the turkey more thoroughly, ensuring flavor in every bite.

Finally, a spatchcocked bird is easier to maneuver than a whole bird, and carving is a breeze.

How to Spatchcock a Turkey Like a Pro

Spatchcocking looks intimidating, but it's not just for pitmasters. Once you know the steps, even a beginner griller can do it.

Tools for Spatchcocking

There are a few must-have items when figuring out how to spatchcock a turkey:

• Whole turkey
• Shears
• Cutting board
• Towels
• Pan or baking sheet

Note for choosing your shears: Spatchcocking is very easy to do but only if you’re using strong kitchen scissors or shears, like Traeger BBQ Shears. Trust us on this one. With a strong pair of scissors or poultry shears, cutting out the backbone takes little effort. While you may technically be able to cut it out with a knife, it will be much more awkward and difficult.

As with smoking a turkey (unspatchcocked), spatchcocked turkeys can be cooked in several different ways. Smoking it low and slow is one of our favorites.

Here’s how to smoke a spatchcocked turkey that’ll steal the show:

• Prep the bird: Start by spatchcocking your turkey—remove the backbone and flatten it out for even cooking. Pat it dry for maximum crispiness.
• Season generously: Rub your turkey with olive oil, then hit it with your favorite blend of Traeger rubs or a mix of herbs, salt, and pepper. Make sure to get under the skin too. You can also brine your turkey (but more on that later).
• Fire up the pellet grill: Preheat your Traeger to 225°F. Low and slow is the name of the game for that rich, smoky flavor. Make sure to pick a good wood pellet flavor for smoking (though our Turkey Blend Pellets are always a good move). Take a look at our guide to the best pellets for a smoking turkey for options.
• Smoke it to perfection: Place the turkey breast side up and smoke until the internal temperature hits 160°F. This should take about 3-4 hours, depending on the size. Make sure to use a MEATER internal meat thermometer so can monitor the turkeys internal temperature with ease.
• Crank the heat: For that final crispy skin, turn the grill up to 375°F and cook for another 20-30 minutes, or until the internal temp reaches 165°F. Let it rest before you dive into learning how to carve a turkey.

Check out our smoked spatchcock turkey recipe so you can try this method out.

How to Roast a Spatchcocked Turkey

Roasting a spatchcocked turkey is a very similar process. The prep, and seasoning will be the same, but you will preheat your pellet grill to 350°F and roast until the internal temperature in the thickest part of the bird reaches165°F, which should take 1.5 to 2 hours depending on the bird’s size.

• Prep the bird: Spatchcock the turkey by removing the backbone and flattening it. Pat it dry to get that skin nice and crispy.
• Season thoroughly: Rub olive oil over the bird and season with your favorite Traeger rub or a mix of herbs, salt, and pepper. Don’t forget to season under the skin for maximum flavor.
• Preheat the Traeger: Set your pellet grill to 350°F. This temperature is perfect for roasting, giving you a balance of crispy skin and juicy meat.
• Roast it up: Place the turkey breast side up directly on the grill grates. Roast until the internal temperature in the thickest part reaches 165°F, which should take 1.5 to 2 hours depending on the bird’s size.
• Rest before carving: Let the turkey rest for 15-20 minutes to lock in the juices before slicing and serving.

If you need a good recipe to try, this Traeger spatchcock turkey is the best out there.

When it comes to seasoning and brining a bird, you’ve got to bring the flavor from every angle (our Traeger turkey brine guide is a good place to start). This process is all about setting up your bird to be juicier, more tender, and absolutely packed with flavor by the time it hits the grill. Here's how to do a wet brine right:

• Brine like a pro: Mix up a simple wet brine with water, salt, sugar, and your favorite herbs. Submerge your spatchcock turkey in the brine for at least 12 hours, letting it soak up all that savory goodness. Or for an even easier and tastier hack, use our Traeger Orange Brine & Turkey Rub.
• Pat it dry: After brining, make sure to pat the bird completely dry. This helps the skin crisp up during the cook.
• Rub it down: Go big with the seasoning—olive oil or melted butter, then a heavy-handed rub of salt, pepper, garlic, and your favorite herbs. Or, reach for a Traeger rub to add a bold kick.
• Under the skin action: Don’t forget to get under the skin with the seasoning. This ensures every bite is packed with flavor, not just the outside.
• Let it sit: Give the seasoned bird some time to rest and absorb the flavors—at least an hour before it hits the heat.

Pro tip: Since many turkeys come frozen, make sure to learn how to thaw one (and brine it!).

How to Carve a Spatchcocked Turkey

Now that you’ve brined and/or seasoned, and smoked or roasted your spatchcocked turkey to perfection, it’s time to carve that bad boy. A spatchcocked bird is easier to carve, but you still need to do it right to make sure every slice is juicy and tender. Here’s how to get it done:

• Rest it first: Once off the grill, let the turkey rest for 15-20 minutes to lock in all those juices before carving. Patience pays off here.
• Remove the legs: Start by slicing through the joint where the thigh meets the breast. Pop the leg out, and carve it off completely.
• Separate the thighs and drumsticks: Cut through the joint to divide the thigh from the drumstick—everyone’s got a favorite piece, so give ’em options.
• Carve the breasts: Make a long, smooth cut along one side of the breastbone, working the meat off in one large piece. Slice it into thick, juicy portions.
• Don’t forget the wings: Lastly, twist and cut off the wings. They’re often overlooked, but they pack serious flavor.

Serve up those perfectly carved slices, and get ready for the compliments to roll in.

For delicious spatchcocked turkey recipes, take a look at these Traeger recipes:

• Traeger Spatchcock Turkey
• Spatchcocked Maple Brined Turkey
• Bacon-Wrapped Spatchcocked Turkey
• Smoked Spatchcock Turkey
• Diva Q's Pellet Grill Spatchcock Turkey

FAQ's

What size turkey should I use?

Any turkey can be spatchcocked, and it's always good to ask yourself "how big of a turkey shoulder I get?" The size you choose for your turkey depends on how many people you plan on cooking for. If you have a smaller party consider a 10-14 pound turkey, for a gathering of a more moderate size choose a 15-18 pound turkey. If you need more turkey, consider cooking two smaller ones; very large birds can dry out during cooking.

Can I stuff a spatchcock turkey?

No. There is not a cavity. For all turkeys, we recommend cooking your stuffing separately.

Is spatchcocking a turkey difficult?

While spatchcock turkey does take a bit more muscle compared to traditionally cooking a turkey, it's not difficult -- especially if you use poultry sheers.

Why spatchcock a turkey over traditional roasting?

Spatchcocking a turkey allows for even cooking throughout the entire area. It also makes the entire cooking process much faster.