Smoked Spatchcock Turkey on a Pellet Grill

December 20, 2019 0 Comments

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.

Smoked Spatchcock Turkey

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.


 Spatchcock Turkey

Recipe Instructions

  1. Sprinkle the Kosher salt over the turkey and refrigerate overnight.
  2. The next day, use paper towels to wipe away the excess salt.
  3. Spatchcock the turkey. For detailed step-by-step instructions watch the video below.
  4. 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.
  5. Next, apply a binder. Rub a light layer of either the injection or some olive oil over the turkey.
  6. 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.
  7. Using apple pellets (or other fruit wood pellets) set the Pellet Grill to 350 degrees.
  8. Cooking at the higher temperature and using the spatchcock technique allowed this turkey to complete in 1 hour 40 minutes.
  9. Remove from the pellet grill and let rest before serving for 15 to 30 minutes.

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