Smoked Spatchcock Turkey On A Pellet Grill

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In this Smoked Spatchcock Turkey Recipe video, we will teach you how to smoke a turkey on a pellet grill or the bbq for your next holiday feast! This easy Smoked turkey for beginners recipe is one that is simple to do and will be perfect for your thanksgiving or holiday dinner! We made this spatchcocked turkey in the Camp Chef Woodwind 24 Pellet grill and used our Postal Barbecue CHICK’N Rub, and you can do this on any grill and even the oven. Everything you need to know is below.

Yields1 Serving

Ingredients

 13 lbs Turkey
 Postal Barbecue CHICK’N Rub
 ½ cup Melted Butter (optional for injection)

Directions

STEP #1
1

To prepare your Spatchcock turkey, you will first of all need to remove the backbone by cutting it out with kitchen shears. Once the backbone is removed, snip the wishbone then flip the turkey over and press down firmly until you hear the breast bone crack and your turkey is laying flat. Once spatchcocked, trim up any unwanted fat and other things you may not want to eat.

STEP #2
2

With your turkey spatchcocked, it’s now time to season your turkey with your favourite poultry rub – we used our CHICK’N Rub which goes amazingly well on turkey. If you would like to inject your turkey, now would also be the time to do that. With your Turkey seasoned with your BBQ Rub let is sit for a minimum of 20 minutes.

STEP #3
3

With your grill sitting between 300-325, place your turkey into the pellet grill and insirt your digital thermometer to monitor the tempreture of the turkey as it cooks. With your turkey on the BBQ close the lid and begin cooking.

STEP #4
4

After about 1.5 hours your turkey should be about half way done. At this point open up the grill and give it a quick spritz with water.. It’s important to not over do the spritz during this step.. This will help maintain a nice brown color without it getting too dark. Once spritzed, close the lid back up and continue cooking.

STEP #5
5

After around 3 hours (depending on size of turkey) your turkey should be reaching around 162F in the breast and around 175F in the thighs. This is perfect! Pull it off the grill, let it rest for 10-15 minutes and then slice it up and begin the feast!

Smoked Spatchcock Turkey

ITEMS  COMMONLY USED - (affiliate links)

SLOW 'N SEAR KETTLE 

► CAMP CHEF WOODWIND PELLET GRILL

► CAMP CHEF VERSATOP 2x GRIDDLE

► WEBER KETTLE (classic) 

► PIT BARREL COOKER

► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )

► SLOW 'N SEAR  (for 22’’ Kettle Grills) 

► MEATER+  (10% OFF PROMO CODE - "POSTALBARBECUE" )

► THERMOWORKS THERMAPEN MK4 

► THEMOWORKS SIGNALS DIGITAL THERMOMETER

SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )

► NAPOLEON BBQ TOOL SET

Ingredients

 13 lbs Turkey
 Postal Barbecue CHICK'N Rub
 ½ cup Melted Butter (optional for injection)

Directions

STEP #1
1

To prepare your Spatchcock turkey, you will first of all need to remove the backbone by cutting it out with kitchen shears. Once the backbone is removed, snip the wishbone then flip the turkey over and press down firmly until you hear the breast bone crack and your turkey is laying flat. Once spatchcocked, trim up any unwanted fat and other things you may not want to eat.

STEP #2
2

With your turkey spatchcocked, it's now time to season your turkey with your favourite poultry rub - we used our CHICK'N Rub which goes amazingly well on turkey. If you would like to inject your turkey, now would also be the time to do that. With your Turkey seasoned with your BBQ Rub let is sit for a minimum of 20 minutes.

STEP #3
3

With your grill sitting between 300-325, place your turkey into the pellet grill and insirt your digital thermometer to monitor the tempreture of the turkey as it cooks. With your turkey on the BBQ close the lid and begin cooking.

STEP #4
4

After about 1.5 hours your turkey should be about half way done. At this point open up the grill and give it a quick spritz with water.. It's important to not over do the spritz during this step.. This will help maintain a nice brown color without it getting too dark. Once spritzed, close the lid back up and continue cooking.

STEP #5
5

After around 3 hours (depending on size of turkey) your turkey should be reaching around 162F in the breast and around 175F in the thighs. This is perfect! Pull it off the grill, let it rest for 10-15 minutes and then slice it up and begin the feast!

Smoked Spatchcock Turkey

Smoked Spatchcock Turkey On A Pellet Grill