Can I make smoked spatchcock turkey without a pellet grill?<\/strong> <\/p>\nAbsolutely! Use a\u00a0charcoal or gas grill<\/strong>\u00a0set for indirect heat, or roast it in the\u00a0oven<\/strong>\u00a0at the same temperatures.<\/p>\n<\/p><\/div>\nCan I use a pre-brined or injected turkey for smoked spatchcock turkey?<\/strong> <\/p>\nIf your turkey is already pre-brined or labeled \u201cenhanced,\u201d skip the brine to avoid an overly salty result.<\/p>\n<\/p><\/div>\n
Do I need to flip the smoked spatchcock turkey while it cooks?<\/strong> <\/p>\nNo\u2014once it\u2019s laid flat (spatchcocked), the turkey cooks evenly without flipping. Just make sure heat circulates well around it.<\/p>\n<\/p><\/div>\n
Can I dry brine my smoked spatchcock turkey instead of wet brine?<\/strong> <\/p>\nYes! Rub the turkey generously with kosher salt and refrigerate uncovered for 24\u201348 hours. It saves space and still delivers juicy, flavorful results.<\/p>\n<\/p><\/div>\n
How do I keep the skin of my smoked spatchcock turkey from burning?<\/strong> <\/p>\nIf the skin starts browning too quickly, loosely cover the turkey with\u00a0foil<\/strong>\u00a0during the final part of cooking.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n
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\u00a0Serve smoked spatchcock turkey with<\/h2>\n<\/div>\n<\/div>\n\n
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Tried This Recipe? Let Me Know!<\/strong><\/h3>\n\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f<\/p>\n
If you made Smoked Spatchcock Turkey on a Pellet Grill<\/strong>, I\u2019d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too. <\/p>\n<\/div>\n<\/div>\n\n
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\n1-2<\/span> cups<\/span> kosher salt<\/span> more if needed<\/span><\/li>\n1-2<\/span> gallons<\/span> cold water<\/span> more if needed<\/span><\/li>\n1<\/span> whole turkey<\/span> 12-14 pounds<\/span><\/li>\n\u00bd<\/span> cup<\/span> olive oil<\/span><\/li>\n1<\/span> cup<\/span> all-purpose seasoning<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nTo a large cooler or container, add one cup of kosher salt to one gallon of water. Continue to add enough salt\/water to completely submerge the turkey. Stir the water until the salt is dissolved.<\/p>\n<\/li>\n
\nRemove the giblets from the cavity of the turkey and discard or set aside for another use.<\/p>\n<\/li>\n
\nCarefully lower the turkey into the cooler. Add ice and replenish as needed to keep the turkey at a safe temperature (35-40 degrees F). Brine the turkey for a minimum of 12 hours or up to 24 hours.<\/p>\n<\/li>\n
\nRemove the turkey from the salt water brine and place on a sheet pan fitted with a rack or in a roasting pan. Discard the brine. Allow the turkey to air dry uncovered in the refridgerator for another 12-24 hours so the skin can dry out.<\/p>\n<\/li>\n
\nRemove the turkey from the refridgerator. Place the turkey on a stable, flat surface breast side down. Using a pair of sharp kitchen shears or a knife, carefully cut up one side of the backbone and then the other.<\/p>\n<\/li>\n
\nOnce the backbone has been removed, spread the turkey out flat and press down on the breast bone to further flatten the turkey out.<\/p>\n<\/li>\n
\nFor easy transfer, I like to cook my turkey on a baking rack. Coat the inside of the turkey with the olive oil, then season with the all-purpose seasoning. Flip the turkey over and repeat.<\/p>\n<\/li>\n
\nPreheat the pellet grill to 400 degrees F. Cook for 30 minutes, then drop the temperature to 225 degrees and roast until the internal temperature of the bird reaches 160 degrees F. For a 12 pound turkey, this took about 2 \u00bd hours.<\/span><\/p>\n<\/li>\n\nRemove the turkey from the grill. Allow the bird to rest for 20 minutes before carving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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Nutrition values are estimates and will vary based on the size of the turkey, type of seasoning, and how much salt remains after brining.<\/em><\/span><\/p>\n\n\n
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\n\nKeep the turkey fully submerged<\/strong> in the brine and below 40\u00b0F<\/strong> to prevent it from entering the danger zone<\/strong> where bacteria can multiply.<\/span>\n<\/li>\n\nIf you don\u2019t have a cooler, a large stockpot or food-safe bucket<\/strong> works too\u2014just make sure it fits in your refrigerator.<\/span>\n<\/li>\n\nAllowing the turkey to air dry uncovered<\/strong> in the fridge is key for getting crisp, golden skin on the grill.<\/span>\n<\/li>\n\nUse a wire rack or baking rack<\/strong> under the turkey to promote even air circulation while it dries and cooks.<\/span>\n<\/li>\n\nAlways check the internal temperature<\/strong> in the thickest part of the breast and thigh to ensure it\u2019s fully cooked.<\/span>\n<\/li>\n\nLet the turkey rest<\/strong> for at least 20 minutes before carving to lock in the juices.<\/span>\n<\/li>\n\nSave the backbone and drippings<\/strong> to make rich turkey stock or gravy.<\/span>\n<\/li>\n\nPlan ahead\u2014between brining, drying, and cooking, you\u2019ll need about 2 full days<\/strong> to complete the process.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n<\/div>\n\n
Serving: <\/span>6<\/span>ounces<\/span><\/span> | <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>42<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>880<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>420<\/span>mg<\/span><\/span> | <\/span>Vitamin A: <\/span>
![\"Smoked](\"https:\/\/cookingbride.com\/wp-content\/uploads\/2025\/10\/SMOKED-SPATCHCOCKED-TURKEY-P1-150x150.jpg\")
<\/div>\n![\"Smoked](\"https:\/\/cookingbride.com\/wp-content\/uploads\/2025\/10\/smoked-spatchcock-turkey-IMG_3658.jpg\")
<\/figure>\n![\"Collage](\"https:\/\/cookingbride.com\/wp-content\/uploads\/2025\/10\/smoked-spatchcocked-turkey-ingredient-collage.jpg\")
![\"Sliced](\"https:\/\/cookingbride.com\/wp-content\/uploads\/2025\/10\/smoked-spatchcock-turkey-IMG_3668.jpg\")
![\"Smoked](\"https:\/\/cookingbride.com\/wp-content\/uploads\/2025\/10\/smoked-spatchcock-turkey-IMG_3658-H.jpg\")