Traeger Smoked Spatchco*ck Turkey Recipe - Delicious Thanksgiving Meal (2024)

FAQs

How many hours does it take to smoke a Spatchco*ck turkey? ›

Smoke the spatchco*cked turkey.

Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. The thighs will likely read higher temperatures, around 175-185 and that is totally perfect.

Why should I spatchco*ck my turkey? While it is a little extra butchery work, spatchco*cking a turkey helps it cook more evenly and quickly. Additionally, this method exposes all the skin at the same time, so you end up with a perfectly crispy skin and juicy meat.

Potatoes – Roasted, mashed, stuffed, and everything in between, potatoes are a great side for smoked turkey. Soup – While this may seem unconventional, a small cup of soup can be great with smoked turkey! A smooth or creamed soup is best, like this potato soup.

Cover, situating top vent over cool side of grill, and cook until an instant-read thermometer registers between 165-170°F (74°C-77°C) in thickest part of the thigh and between 145-150°F (63°C-66°C) in thickest part of the breast, about 90 minutes, replenishing coals after an hour if needed.

Smoke the turkey over low heat 225° - 275° F for approximately 11-13 minutes a pound. 9.

Set the Traeger to 225°F and preheat with the lid closed for 15 minutes. Set the wire rack over a 4-inch-deep roasting dish and set the turkey on top, breast side-up. Close the lid and smoke the turkey until the thickest part of the breast reaches an internal temperature of 100°F to 110°F, about 2 to 2.5 hours.

The most common complaint about spatchco*cking is that it “just doesn't look right”.

This takes9 to 10 minutes per pound, so a 12-pound turkey takes 1 1/2 to 1 3/4 hours. Remove from the oven and let rest for 20 minutes before carving to help retain the juices in the meat for tender, juicy roasted turkey.

Place the spatchco*cked turkey skin side up and let it smoke cook for about 4 hours at 240°F. Monitor the temperature of the breast at it's thickest part and when it reaches about 158-160 it's time to move it from the heat.

The best side dishes to serve with smoked turkey breast are classic stuffing, garlic mashed potatoes, green beans, roasted root vegetables, cornbread, cranberry sauce, creamed corn, grilled asparagus, sweet potato casserole, and mac and cheese.

Should I rinse smoked turkey before cooking? ›

Just like with other meat, the USDA recommends skipping washing your turkey before you cook it. It doesn't matter if you're roasting, frying, or smoking your turkey, there's no need to give it a rinse unless you've brined it (more on that below).

In my pellet smoker, the hottest area is directly over the burner so I positioned the turkey with the breast facing the opposite side of the smoker. How long does it take to smoke a turkey? Cooking at 325 degrees F, it will take around 10 minutes per pound.

An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing. Serve hot and enjoy!

Try something new this holiday season with not just a spatchco*cked turkey, but one that's also smoked for even more flavor. Spatchco*cking is a great choice for a big bird, because it helps it smoke faster and makes it easier for you to get really juicy results.

When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker. To smoke your turkey faster, increase the smoker's temperature to 250°F to 275°F.

Preheat a smoker to 350 degrees F. Once hot and ready, move the turkey off the baking sheet and onto the smoker rack. Close the smoker and cook the turkey for 1 ½ – 2 ½ hours until the temperature of the turkey breast reaches 165 degrees F. (Place the thermometer deep into the breast.