Smoked Turkey

This spatchcocked Smoked Turkey recipe is slow-smoked on the Traeger for the most juicy, buttery bird with extra crispy skin!

Course Main Course

Cuisine American

Prep Time 30

Cook Time 12

Brine Time 1

Total Time 1 12 30

Servings servings

Calories 329kcal

Author Elizabeth Marek

Equipment

1 Instant Read Thermometer
1 Smoker
Wood Pellets

Ingredients

1 whole turkey 16-18 pounds
8 ounces butter cold, cut into slices
¼ cup SGP seasoning blend equal parts salt, black pepper, and granulated garlic

Instructions

Place your turkey breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck and remove it completely. Save the backbone for stock later.
Flip the turkey breast-side up. Slide your fingers along each side of the breastbone to loosen it from the meat, then gently pull it out. This helps the bird cook evenly and makes carving easier later.
Rinse the turkey (if desired) and pat it completely dry with paper towels. Moisture on the surface prevents crisp skin, so make sure it’s dry all over.
Gently use your fingers to separate the skin from the meat, creating small pockets over the breast and thighs. Be careful not to tear the skin — this space is where the butter will go later.
Sprinkle SPG (salt, pepper, granulated garlic) evenly all over the turkey, including under the skin if possible.
Place the seasoned turkey on a rack set over a sheet pan and refrigerate uncovered for 24 hours. This step helps the skin dry out and the meat absorb flavor.
The next day, slice cold butter into thin pieces and tuck them under the skin, spreading them evenly across the breast and thighs. This helps baste the turkey from the inside as it cooks.
Set your Traeger or pellet smoker to 225°F and preheat it with your choice of pellets — apple, cherry, or hickory work great.
Place the turkey directly on the grill grates, breast side up. Insert one temperature probe in the breast and another in the thigh to monitor both zones. Smoke the turkey for about 30–40 minutes per pound, or roughly 10–12 hours for an 18-pound bird. The spatchcocked shape helps it cook evenly throughout.
The turkey is done when the thighs reach 195°F and the breast reaches 175°F.
For extra-crispy, golden skin, raise the smoker temperature to 375°F for the last 30 minutes of cooking.
Remove the turkey from the smoker and let it rest for at least 20 minutes before carving. This allows the juices to redistribute for the best flavor and texture.

Video

Notes

Seasoning Variations: SPG (salt, pepper, and granulated garlic) is a simple dry rub, but try paprika, rosemary, fresh thyme, or other herbs for extra depth of flavor.
Dry vs Wet Brine: A dry brine is built into this recipe. By seasoning the turkey with SPG and letting it rest uncovered in the fridge for 24 hours, the salt draws moisture to the surface and reabsorbs it for deeper flavor and crispier skin. A wet brine prevents the skin from getting extra crispy and add too much salt.
Storage Instructions: Store leftover turkey in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat slices gently in the oven at 300°F with a splash of broth, butter, or olive oil to keep them moist.

Nutrition