Golden Traeger Spatchcock Turkey

Last Thanksgiving, my friend Jacob insisted I try something new on the grill. He had just gotten a Traeger smoker and swore that a spatchcock turkey would change the way I thought about holiday meals. At first, I was skeptical. I grew up watching my grandmother roast whole turkeys in the oven, basting them endlessly, hoping they would turn out moist. But Jacob’s excitement was contagious.

On the day of our cookout, he showed up with a 12-pound bird and a grin that said he knew something I didn’t. We prepared the marinade together, rubbing spices into every corner of the turkey, and then carefully laid it on the smoker. As the hours passed, the scent of paprika, garlic, and thyme drifted through the backyard. Neighbors peeked over the fence, asking what we were cooking.

When the turkey finally came off the smoker, golden and glistening, I understood Jacob’s confidence. The skin was crisp, the meat tender and juicy, and every slice carried the subtle smokiness of the Traeger. That moment turned me into a believer, and now this recipe has become part of my own holiday tradition. Today, I’m sharing it with you, step by step, so you can experience the same joy at your own table.

Short Description

A golden Traeger spatchcock turkey, seasoned with herbs and smoked to perfection, with tender, juicy meat and crispy skin that’s holiday-ready.

Key Ingredients

• 10–14 pound turkey
• Injectable Butter Marinade (optional, 1 ounce per pound of turkey)
• ¼ cup olive oil or butter (or olive oil spray)
• ½ teaspoon ground oregano
• ½ teaspoon ground thyme
• 1 teaspoon brown sugar or sweetener
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper to taste

Tools Needed

• Traeger smoker or similar pellet smoker
• Oil spray bottle (optional)
• Meat thermometer
• Sharp knife or kitchen shears (for spatchcocking)
• Cutting board
• Large roasting pan or tray

Cooking Instructions

Step 1: Preheat Smoker
Preheat smoker to 225 degrees.

Step 2: Prepare the Turkey
Pat turkey dry. Remove all of the contents from the inner cavity.

Step 3: Inject Marinade (Optional)
(Optional Step) Inject the turkey with the marinade. Focus on areas throughout the entire turkey, the breasts, legs, etc.

Step 4: Add Oil or Butter
Drizzle the turkey with olive oil, or I like to use this oil spray bottle that I load with olive oil. It makes it easier to coat the turkey by spraying it on and you will likely use less oil since it’s also injected with butter.

Step 5: Season the Turkey
Season the entire turkey and rub the spices into the skin.

Step 6: Smoke the Turkey
Place the turkey in the smoker. Smoke for 3 hours.

Step 7: Increase Heat and Cook
Adjust the heat on the smoker to 350 degrees and cook the turkey until it reaches an internal temperature of 165 degrees. This can take 1-3 additional hours depending on turkey size.

You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the turkey, which is typically between the thigh and leg or breast. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the turkey to be sure.

Step 8: Rest the Turkey
Allow the turkey to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon, it will result in dry turkey.

Step 9: Save the Drippings
Keep the turkey drippings if you plan to make gravy. I combine it with a tablespoon of butter and then start with a tablespoon of flour and add more if necessary to thicken.

Why You’ll Love This Recipe

Smoky flavor from the Traeger that you can’t get in a regular oven

Juicy, tender meat with crispy skin

Straightforward method with step-by-step guidance

Perfect centerpiece for Thanksgiving or any gathering

Flexible seasoning that can be customized

Mistakes to Avoid & Solutions

Not drying the turkey properly: Always pat dry before seasoning to ensure crispy skin.

Skipping the thermometer: Guessing leads to undercooked or dry turkey. Always check 165°F.

Carving too soon: Letting the turkey rest prevents juices from running out.

Over-seasoning with salt: Keep balance; smoked flavors intensify seasoning.

Not spatchcocking evenly: Use sharp kitchen shears for a flat, even cook.

Serving and Pairing Suggestions

Serve as a holiday centerpiece with mashed potatoes and gravy

Pair with roasted vegetables or green bean casserole

Offer cranberry sauce for sweetness to balance smoky flavors

Works beautifully for buffet-style serving or plated family meals

Pair with a bold red wine or a crisp apple cider

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days

Freeze slices wrapped tightly in foil for up to 2 months

Reheat in the oven at 325°F until warmed through to maintain crispness

Avoid microwaving, as it can dry out the meat

Save bones for homemade turkey stock

FAQs

1.Can I make this recipe without a Traeger?
Yes, any smoker or even an oven with a roasting pan can work, though you’ll miss some smoky flavor.

2. How do I spatchcock the turkey?
Use sharp kitchen shears to cut out the backbone, then press the breastbone down to flatten.

3. Can I prepare the turkey the night before?
Yes, you can season and refrigerate overnight, which enhances the flavor.

4. What’s the benefit of injecting marinade?
It adds moisture and flavor deep into the meat, especially for larger birds.

5. How do I know when it’s done?
Always use a meat thermometer to check the thickest part reaches 165°F.

Tips & Tricks

Spray oil for an even coating and less mess

Check multiple spots with the thermometer for accuracy

Add a water pan to the smoker to help keep moisture inside

Use fruitwood pellets (apple, cherry) for a sweeter smoke flavor

Rest the turkey under foil to retain heat without losing crispness

Recipe Variations

Herb-Butter Turkey: Rub softened butter mixed with rosemary and sage under the skin before smoking.

Spicy Turkey: Add cayenne pepper or chili flakes to the seasoning mix for a kick.

Citrus Turkey: Add orange or lemon zest to the marinade for brightness.

Maple Turkey: Replace brown sugar with maple syrup for a sweeter, caramelized finish.

Garlic Lover’s Turkey: Double the garlic powder and add fresh minced garlic under the skin.

Final Thoughts

Making a Traeger spatchcock turkey showed me how a simple method can unlock flavor in ways I never expected. Flattening the bird gave it an even cook, while the steady smoke wrapped every slice in a rich aroma. The skin turned perfectly golden and crisp at the edges, and the meat stayed tender all the way through.

That first bite around the table reminded me why food has such power to bring people together. Laughter, stories, and the sight of a platter carved with smoky turkey felt like the essence of the holiday spirit. Over time, this recipe has become more than just a dish; it’s a centerpiece for gathering, sharing, and creating memories that last long after the plates are cleared.