Learn how to smoke a whole spatchcocked turkey on your Traeger or any pellet grill. This clear, step-by-step guide covers turkey prep, dry brining, and smoking so you end up with a juicy, tender bird. The turkey is dry brined, then rubbed under the skin with an herb-ghee mixture for bright, savory flavor. Images show key steps and the full recipe details appear in the recipe card below.
Whether you’re new to smoking poultry or you already smoke turkeys each season, this method is reliable and easy to follow.
I’ve smoked whole turkeys on a Traeger for years. When the bird is spatchcocked, dry brined, and smoked to temperature it consistently comes out moist, flavorful, and perfectly cooked—my family always asks for seconds.
Three essentials for a great smoked turkey:
- Spatchcock the turkey (remove the backbone so it lays flat).
- Dry brine the bird to season and retain moisture.
- Use an accurate meat thermometer and cook to target internal temperatures.
This post assumes you have a fresh turkey that’s already been spatchcocked. If not, you can spatchcock it yourself or ask your butcher to do it. If your turkey is frozen, allow sufficient time to thaw safely before starting.
Ingredients to gather
(Full ingredient amounts are listed in the recipe card at the end.)
- Whole fresh turkey — about 14–15 pounds spatchcocked. Adjust salt, herbs, and ghee amounts for larger or smaller birds. If frozen, begin thawing 5–6 days before cooking.
- Kosher salt — Diamond Crystal is used in this recipe; different brands vary by volume, so reduce amounts if using Morton’s or table salt.
- Fresh herbs — sage, rosemary, and thyme. Fresh herbs deliver the best flavor for this herb-ghee rub.
- Unsalted butter or ghee — softened, to mix with the herbs and rub under the skin.
Smoking a turkey on a pellet grill
Step 1: Dry brine the turkey
Dry brining seasons the meat and helps retain moisture. Place a wire rack in a foil-lined sheet pan. Pat the turkey dry with paper towels. Gently separate the skin from the breast and thigh meat by slipping your fingers between skin and meat, working around both breasts and the thighs.
Rub a small amount of kosher salt between the skin and the meat over each breast and the thighs. Sprinkle the remaining salt over the skin and inside the cavity, then place the turkey on the wire rack and refrigerate uncovered or loosely covered for 24 to 72 hours. Allowing the skin to air-dry a bit in the fridge helps it crisp and improves texture when smoked.
Step 2: Prep the turkey for smoking
Remove the turkey from the fridge at least 30 minutes before smoking. Preheat your pellet grill or Traeger to 250°F. Finely chop the fresh herbs and mix them into softened ghee or unsalted butter in a small bowl.
Use your fingers to work a tablespoon or so of the herbed ghee under the breast skin, spreading it over the meat. Repeat for both breasts and the thighs and legs. Smooth any remaining herbed ghee over the skin.
Step 3: Smoke the turkey
Place the turkey on the grill grate or on the wire rack in the sheet pan if you want to collect drippings for gravy. Insert a temperature probe into the center of one breast, avoiding contact with bone.
Smoke at 250°F. Total smoking time will vary by bird size, but plan roughly 30 minutes per pound as a guideline. For a 14–15 lb turkey, expect about 4 to 4.5 hours. Cook until the breast reaches about 150°F and the thighs and legs reach 165°F. Remove the turkey once those temperatures are reached, tent loosely with foil, and let it rest 10–30 minutes before carving.
Keeping the turkey moist
Dry brining is the best way to keep the turkey from drying out: salt draws out some moisture, which then reabsorbs and seasons the meat while helping it retain juiciness. Use a reliable thermometer and check temperatures in several places to ensure thorough cooking without overcooking.
Oven method (if you don’t have a smoker)
You can cook this spatchcocked turkey in the oven if you prefer. Follow the instructions through preparation and ghee application, then roast at 450°F for about 80–90 minutes or until the internal temperatures above are reached. Rotate the pan if needed and tent with foil if the skin is browning too quickly.
What to serve with smoked turkey
Smoked turkey pairs well with cornbread muffins, sausage-apple-cranberry stuffing, or a light pear salad. Classic sides like mashed potatoes, roasted vegetables, and gravy made from the drippings are also excellent choices.
Quick FAQs
How long should I smoke a turkey?
Estimate about 30 minutes per pound at 250°F, but always cook to internal temperature rather than time alone.
Which wood is best for turkey?
Milder, slightly sweet woods—apple, cherry, maple, or pecan—work best. Avoid very strong woods like mesquite.
Tips
- Use a coarse kosher salt like Diamond Crystal for the dry brine or reduce the amount if using a denser salt.
- Clear a shelf in your fridge ahead of time so the brined turkey can rest undisturbed.
- Check the turkey’s temperature in multiple spots to ensure even doneness.
- Save the carcass to make turkey stock or broth after the meal.
If you try this Traeger-smoked whole turkey, rate the recipe and leave a note about how it turned out.
If you make this Traeger smoked turkey, please rate the recipe and share how it went in the comments.
Recipe card
Traeger-Smoked Whole Turkey (Spatchcocked)
Equipment
- A large cutting board
- A large sharp knife
- A sheet pan and wire rack
- Measuring spoons and a small bowl
- Meat thermometer or probe
Ingredients
- 1 whole fresh turkey, 14–15 lbs, spatchcocked and thawed
- 6 tbsp Diamond Crystal kosher salt (or adjust for other salts)
- 1 large stem fresh rosemary
- 10–12 sage leaves
- 3–4 stems fresh thyme
- 1/2 cup ghee, softened
Instructions
- Dry brine the turkey: pat dry, separate skin from meat, rub salt under the skin on the breasts and thighs, and sprinkle remaining salt on the skin and inside the bird. Refrigerate on a rack for 24–72 hours.
- Remove turkey from fridge 30 minutes before smoking and preheat smoker to 250°F.
- Chop herbs and mix into softened ghee. Work herbed ghee under the breast skin and over thighs and legs; spread remaining ghee on the skin.
- Place turkey on the grill or on a rack in a sheet pan. Insert a probe into the thickest part of a breast, avoiding bone.
- Smoke until the breast reaches about 150°F and thighs reach 165°F (roughly 30 minutes per pound as a guideline). Times vary by size—rely on temperature over time.
- Remove the turkey, tent loosely with foil, and rest 10–30 minutes before carving.
Notes
- Adjust salt amounts if using a different kosher salt than Diamond Crystal; other salts measure differently by volume.
- Make space in the fridge before starting the dry brine so the turkey can rest without being moved.
- Check internal temperature in multiple spots to ensure even cooking.
- Save the carcass to make stock after serving.
Nutrition (per serving)
Calories: 596 kcal | Protein: 81 g | Fat: 29 g | Sodium: 3328 mg