Easy Traeger Spatchcock Turkey

Here is my go-to traeger spatchcock turkey recipe, with simple prep steps, a dry rub blend of herbs and spices, and that perfect smoky flavor that only comes from cooking on a pellet grill.

This spatchcock turkey has become our new Thanksgiving tradition. The meat stays juicy, the skin gets crispy, and it cooks in half the time of a whole turkey. Plus, carving is so much easier when you’re not wrestling with a whole bird!

What Kind of Turkey Should I Use?

For spatchcocking, you’ll want to pick up a whole turkey in the 18-20 pound range, which is perfect for feeding a crowd. Fresh turkey will give you the best results, but if you’re working with a frozen bird, make sure it’s completely thawed before you start – this usually takes about 24 hours per 4-5 pounds in the refrigerator. When selecting your turkey, look for one that feels plump and has smooth, unblemished skin. Avoid any birds that have a strong odor or feel slimy, as these are signs the turkey isn’t fresh. If you can only find a larger turkey, that’s fine too, but you’ll need to adjust your cooking time accordingly.

Options for Substitutions

This spatchcock turkey recipe is pretty adaptable, so here are some swaps you can make:

• Fresh herbs: If you don’t have fresh parsley, thyme, or rosemary, you can use dried herbs instead. Use about 1/3 the amount – so 1 tablespoon dried parsley, 2 teaspoons dried thyme, and 1 teaspoon dried rosemary.
• Traeger Fin & Feather Rub: Don’t have this specific rub? Make your own by mixing 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1 teaspoon dried herbs like sage or thyme.
• Scallions: You can swap scallions for chopped chives or even finely diced yellow onion if that’s what you have on hand.
• Turkey size: If your turkey is smaller (12-15 lbs), reduce the cooking time and check for doneness earlier. For larger birds (20+ lbs), you’ll need extra cooking time and may want to increase the rub amounts slightly.
• Olive oil: Melted butter or avocado oil work great as alternatives to olive oil for getting that crispy skin.

Watch Out for These Mistakes While Grilling

The biggest mistake when spatchcocking turkey is not cutting through the backbone completely, which prevents the bird from laying flat and leads to uneven cooking – use heavy-duty kitchen shears and don’t be afraid to really work those joints.

Another common error is skipping the step to flatten the turkey properly after removing the backbone; press down firmly on the breastbone until you hear it crack, ensuring the bird lies completely flat for even heat distribution.

Temperature control is crucial with such a large bird, so avoid opening the Traeger lid too frequently (which drops the temperature) and always use a meat thermometer to check that the thickest part of the thigh reaches 165°F.

For the crispiest skin, pat the turkey completely dry before applying the rub and oil, and let it rest uncovered in the fridge for at least an hour to help the skin dry out even more.

What to Serve With Spatchcock Turkey?

This smoky, herb-crusted turkey pairs perfectly with classic Thanksgiving sides like creamy mashed potatoes and roasted Brussels sprouts or green beans. Since the turkey has such great flavor from the Traeger rub and fresh herbs, I love serving it with simple roasted root vegetables like carrots, parsnips, and sweet potatoes that really let the turkey shine. Don’t forget some good stuffing or cornbread dressing on the side, and maybe a fresh cranberry sauce to cut through all that rich, smoky goodness. A nice mixed greens salad with dried cranberries and pecans also makes a great lighter option to balance out the meal.

Storage Instructions

Refrigerate: Your leftover spatchcock turkey will stay delicious in the fridge for up to 4 days when stored in airtight containers. I like to slice it up and store it in portions – makes it super easy to grab for sandwiches or quick meals throughout the week.

Freeze: Turkey freezes really well for longer storage! Wrap individual portions tightly in plastic wrap, then place in freezer bags for up to 3 months. I often shred some of the meat before freezing since it’s perfect for soups, casseroles, or quick tacos later on.

Warm Up: To enjoy your turkey again, thaw frozen portions in the fridge overnight first. Then gently warm slices in a covered dish in the oven at 300°F with a splash of broth to keep it moist, or use the microwave on medium power. The smoky flavor from the Traeger really holds up well even after reheating!

Preparation Time	30-45 minutes
Cooking Time	210-270 minutes
Total Time	240-315 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 12300-14000
• Protein: 1750-2100 g
• Fat: 500-600 g
• Carbohydrates: 10-20 g

Ingredients

For the herb blend:

• 3 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped (use a sharp knife to prevent bruising the leaves)
• 2 green onions, chopped
• 4 cloves garlic (finely minced for even distribution)
• 2 tbsp fresh thyme, chopped

For the turkey:

• 1 tbsp kosher salt (Diamond Crystal recommended for its flakiness)
• 4 tbsp Traeger Fin & Feather Rub
• 3 tbsp olive oil (or any neutral cooking oil)
• 1 whole turkey (18-20 lb, spatchcocked for even cooking)

Step 1: Preheat the Grill

Set your Traeger (or pellet grill) temperature to 400°F and preheat with the lid closed for 15 minutes.

This ensures the grill is hot and ready for the turkey.

Step 2: Prepare the Herb Paste

• 4 cloves garlic, minced
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh rosemary leaves, chopped
• 2 green onions, chopped

On a cutting board, chop together the minced garlic, parsley, thyme, rosemary, and green onions until the mixture forms a coarse paste.

Set the herb paste aside for seasoning the turkey.

Step 3: Spatchcock the Turkey

• 1 whole turkey (18 to 20 lb)

Place the whole turkey, breast side down, on a cutting board.

Using kitchen shears or a large knife, cut along both sides of the backbone to remove it completely.

Flip the bird over and press down firmly on the breastbone to flatten.

Spatchcocking helps the turkey cook more evenly and gives an impressive roast.

I find this technique also helps the skin get crispier!

Step 4: Season the Turkey

• spatchcocked turkey from Step 3
• 4 tbsp Traeger Fin & Feather Rub
• 1 tbsp kosher salt
• herb paste from Step 2
• 3 tbsp olive oil

With the turkey breast side up, season the exterior with half of the Traeger Fin & Feather Rub and half of the kosher salt.

Rub two-thirds of the herb paste from Step 2 into the turkey, making sure to get it under the skin if possible.

Drizzle with olive oil, then flip the bird and repeat: season the other side with the remaining Fin & Feather Rub and kosher salt, and rub in the rest of the herb paste.

This ensures flavors penetrate throughout the turkey.

Step 5: Roast the Turkey

• seasoned turkey from Step 4

Insert a probe into the thickest part of the turkey breast.

Place the seasoned turkey, breast side up, directly on the preheated grill grates.

Close the lid and cook at 400°F for 30 minutes.

Then, reduce the grill temperature to 300ºF and continue to cook for 3-4 hours, or until the internal temperature reaches 160°F.

The turkey should develop a beautiful golden crust and stay juicy inside.

Step 6: Rest and Serve

Remove the turkey from the grill and let it rest for 20-25 minutes before carving.

The internal temperature will rise to a safe 165°F during this time, and resting helps keep the juices in the meat.

I always let my turkey rest to guarantee every slice is moist and flavorful.

Enjoy your delicious spatchcocked Traeger turkey!