How to Smoke a Spatchcock Turkey on a Pellet Grill: A Step-by-Step Guide

Smoking a turkey on a pellet grill is a fantastic way to prepare a juicy, flavorful bird for your next holiday meal Spatchcocking, or butterflying, the turkey before smoking allows it to cook evenly and absorb maximum smoke flavor.

In this detailed guide, I’ll walk you through exactly how to spatchcock and smoke a turkey on a pellet grill from start to finish.

What is Spatchcocking?

Spatchcocking, also called butterflying, is a method of preparing poultry by removing the backbone and flattening it out. This allows the turkey to cook faster and more evenly since the breast and legs are on the same plane.

Here are some key benefits of spatchcocking a turkey before smoking it on a pellet grill:

• Cooks faster and more evenly since the breast and legs cook at the same rate
• Allows smoke and seasoning to penetrate all areas
• Skin gets extra crispy from direct contact with the grill grates
• Easier to carve when finished cooking
• Looks impressive served whole on a platter

Overall, spatchcocking results in a better textured, better flavored turkey when smoked on a pellet grill.

Step-by-Step Guide to Spatchcocking a Turkey

Spatchcocking a turkey is easy to do at home with just a good pair of kitchen shears. Here are the simple steps:

1. Remove neck and giblets

Start by removing the bag of giblets and the neck from the turkey cavities. Rinse the turkey under cold water and pat dry with paper towels.

2. Place breast side down

Put the turkey on a cutting board or work surface breast side down, with legs facing you. Locate the backbone running down the center

3. Cut along both sides of backbone

Using kitchen shears, cut down along one side of the backbone from the tail to the neck. Repeat on the other side to completely remove it.

4. Flip over and press to flatten

Flip the turkey over breast side up. Using your hands, press down firmly on the breastbone until it cracks and flattens slightly. The turkey is now spatchcocked and ready for the next steps!

Seasoning and Prepping the Turkey

Now that your turkey is spatchcocked, it’s time to add flavor. You can brine, inject, or simply rub the outside with seasoning.

Dry brining

For best flavor and moisture, I like to dry brine the turkey in the fridge overnight before smoking. Simply rub kosher salt all over the meat, about 1/2 teaspoon per pound. The salt will penetrate deeply and dissolve protein that would cause the meat to get dry. Rinse off excess salt before smoking.

Wet brining

Soaking in a saltwater solution will also infuse flavor and moisture. Dissolve 1/2 cup kosher salt per gallon of water along with any desired herbs and aromatics. Submerge the turkey and refrigerate 8-12 hours. Rinse well before seasoning.

Injecting

Using an injection needle and marinade injects flavor deep into the meat. Try injecting with chicken broth, melted butter, or your favorite marinade.

Seasoning

After brining, pat the turkey dry and coat all over with olive oil or melted butter. Apply a dry rub inside the cavities and all over the skin. Try garlic powder, onion powder, paprika, dried thyme, pepper, and salt.

Insert aromatics

For extra flavor, place herb sprigs, sliced citrus, or quartered onions inside the breast and leg cavities.

The turkey is now ready for the pellet grill!

Choosing Pellet Grill Wood Pellets

The wood pellets you choose will directly impact the flavor profile of your smoked turkey. Fruit and nut woods provide milder smoke while woods like hickory and mesquite impart a stronger, bbq-like flavor.

Here are some good wood pellet options for smoking turkey:

• Cherry – fruity, mild
• Apple – sweet, delicate
• Maple – caramelized, earthy
• Pecan – nutty, rich
• Alder – subtle, clean
• Oak – medium smoke, versatile

I suggest cherry or apple pellets for the lightest smoke flavor. You can also use a blend to layer flavors. Just avoid intense mesquite smoke, which can overpower the turkey.

Now you’re ready to start smoking on your pellet grill.

Smoking the Turkey on a Pellet Grill

One of the best parts of using a pellet grill is how easy they are to use. Here are the basic steps:

1. Preheat grill to 225-250°F

Turn on your pellet grill and select the smoke setting to preheat to 225-250°F. This low, slow temperature is ideal for smoking turkey without drying it out.

2. Add wood pellets

Make sure your hopper is full of your chosen pellets. I like a cherry and pecan blend for turkey.

3. Place turkey on grill

Put the spatchcocked turkey directly on the grill grates, breast-side up. Tent loosely with foil if areas start browning too fast.

4. Smoke for 2-3 hours

Keep the temperature steady at 225-250°F and smoke for approximately 2-3 hours until the breast meat reaches an internal temperature of 160-165°F. The thigh meat should reach 175°F.

5. Remove and rest

Carefully transfer the smoked turkey to a cutting board to rest for 20-30 minutes before carving. This allows the juices to redistribute evenly.

And that’s all there is to smoking a delicious, juicy spatchcock turkey on a pellet grill! Spatchcocking helps it cook faster and absorb more wood smoke flavor.