Cooking a spatchcock turkey on a pellet grill is a great way to get moist, flavorful meat and deliciously crispy skin But figuring out the right cook time can be tricky. Undercook it and you’ll end up with raw, dangerous turkey Overcook it and you’ll have dried out, disappointing results.
In this article, we’ll walk through everything you need to know to cook a spatchcock turkey on a pellet grill to juicy, crispy perfection.
What is Spatchcocking a Turkey?
Spatchcocking is a method of preparing a whole turkey by removing the backbone and flattening it out. This allows the turkey to cook faster and more evenly since more of the meat is exposed directly to the heat source.
The benefits of spatchcocking a turkey include:
- Shorter cook time
- More even cooking
- Crispier skin
- Easier to carve
- Better flavor penetration from rubs/marinades
It’s an ideal technique for cooking turkey on a pellet grill.
How Long Does it Take to Cook a Spatchcock Turkey on a Pellet Grill?
Cooking time can vary slightly depending on the size of your turkey and your grill temperature, but in general you can expect a spatchcock turkey to take 1.5 to 2 hours on a pellet grill set between 350°F and 375°F.
As a general guideline, plan for 30-40 minutes per pound.
So for a 12 lb turkey, expect around 1.5 hours. A 16 lb turkey may take closer to 2 hours.
Always use a meat thermometer to confirm the turkey has reached 165°F in the thickest part of the breast before removing it from the grill.
Step-by-Step Guide to Cooking a Spatchcock Turkey on a Pellet Grill
Follow these simple steps for foolproof spatchcock turkey on your pellet grill:
1. Spatchcock the Turkey
Place the whole turkey breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely. Press down to flatten the breastbone so the turkey lays flat.
2. Prepare the Pellet Grill
Fill the hopper with your chosen premium hardwood pellets. Mesquite, hickory, apple, cherry, and pecan all work great. Turn on the grill, set it to 375°F, and preheat for 15-20 minutes.
3. Season the Turkey
While the grill preheats, pat the turkey dry and coat all over with olive oil. Sprinkle liberally with your favorite poultry seasoning.
4. Grill the Turkey
Carefully place the spatchcocked turkey directly on the grill grates, breast side up. Insert a meat thermometer into the thickest part of the breast if desired.
5. Check the Temperature
After about 1.5 hours, start checking the temperature. Remove the turkey once the breast reaches 165°F. The thighs may register slightly higher.
6. Let Rest and Carve
Allow the turkey to rest for 15-20 minutes before slicing. This allows the juices to redistribute for maximum moistness.
And that’s it! Just be sure to keep an eye on the cook time as larger birds may take a bit longer. Use a meat thermometer for the most accurate results.
Tips for Juicy, Crispy Spatchcock Turkey on a Pellet Grill
Follow these tips and tricks for the very best spatchcock turkey possible:
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Dry brine the bird – Salt and air dry in the fridge overnight for seasoned, crispy skin.
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Cook at 350-375°F – Higher heat helps render fat for crispy skin.
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Avoid basting – Basting causes soggy skin. Let the turkey cook undisturbed.
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Use a thermometer – Confirm safe 165°F temperature in breast before removing.
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Let rest before carving – Waiting 15-20 minutes allows juices to redistribute.
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Try cherry or apple pellets – Imparts a nice sweet, fruity flavor.
Common Pellet Grill Spatchcock Turkey Mistakes to Avoid
It’s easy to mess up your spatchcock turkey on the pellet grill if you’re not careful. Here are some common mistakes to avoid:
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Not preheating – Always preheat your pellet grill before cooking.
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Too low temperature – Use 350-375°F for crispy skin.
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No thermometer – Guessing doneness leads to under/overcooking.
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Basting too early – Wait until later in cook to baste.
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No resting period – Skipping this leads to dry turkey.
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Using wrong pellets – Softwood pellets produce bad smoke and flavor.
Frequently Asked Questions
What size turkey is best for spatchcocking?
Spatchcocking works great for turkeys up to about 18 lbs. Larger birds can be more difficult to properly flatten. Stick to turkeys 18 lbs and under for best results.
Should I brine a spatchcock turkey?
Wet brining is not necessary since spatchcocking exposes more surface area. Dry brining by salting and air drying overnight seasons the meat while removing moisture for ultra crispy skin.
What pellets are best for turkey?
Fruitwood pellets like apple, cherry, and pecan give turkey a nice sweetness. Mesquite and hickory also infuse delicious smokey flavor. Stay away from stronger woods like oak when cooking poultry.
Do I need to flip a spatchcock turkey while grilling?
Flipping is not necessary since pellet grills cook indirect like an oven. Keep the breast side up the entire time for best results.
How do I know when the turkey is done?
Always check the internal temperature by inserting a meat thermometer into the thickest part of the breast. It’s done when the breast reaches 165°F. The thighs may read slightly higher.
Conclusion
Cooking spatchcock turkey on a pellet grill makes for a flavorful holiday centerpiece. Allow 1.5-2 hours cooking time at 350-375°F for ideal results. Monitor temperature and avoid common mistakes like basting too early or using the wrong pellets. With these tips, you’ll have perfectly juicy, crispy turkey ready to wow your guests.
How to Smoke a Spatchcock Turkey
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.