Smoked Spatchcock Turkey on a Pellet Grill
With the holidays in full swing, I'm smoking a turkey using the Pit Boss Pellet Grill. Of course this recipe will work with any smoker and even your grill using the 2-zone heating method.
Using the spatchcock technique is a great way to speed up the cooking process. This allows the turkey to lay flat on the cooker and reduced the thickness to just a few inches.
To start the recipe, I'll dry brine the turkey over night. I strongly suggest that you always brine (wet or dry) your turkey overnight to achieve that really juicy turkey every time.
- 1 turkey
- 3-5 tablespoons Kosher salt
- Tennessee Whiskey Chop House Seasoning (or your favorite turkey seasoning)
- Mary's Cherry Rub (optional)
- Sprinkle the Kosher salt over the turkey and refrigerate overnight.
- The next day, use paper towels to wipe away the excess salt.
- Spatchcock the turkey. For detailed step-by-step instructions watch the video below.
- Inject the turkey with your favorite injection spacing the injections 1-2" apart. I used Cajun Injector Creole Butter. This step adds additional flavor to the turkey and helps keep it juicy.
- Next, apply a binder. Rub a light layer of either the injection or some olive oil over the turkey.
- Season the turkey with your favorite turkey seasoning. For this recipe I used a combination of Tennessee Whiskey Chop House and Mary's Cherry Rub seasonings.
- Using apple pellets (or other fruit wood pellets) set the Pellet Grill to 350 degrees.
- Cooking at the higher temperature and using the spatchcock technique allowed this turkey to complete in 1 hour 40 minutes.
- Remove from the pellet grill and let rest before serving for 15 to 30 minutes.