Looking for an easy pellet grill recipe? Check out this sheet pan Cajun Spicy Spatchcock turkey recipe. Juicy, smoked, deliciousness!
You get the smoky flavor you love, but the juices stay in the pan, making this bird incredibly moist.
Once it’s done, you can transfer it to the carving board and serve it up hot, pouring those juices all over the turkey to make it even more flavorful.
How to Spatchcock Turkey
You can use a pair of good kitchen shears or a sharp knife to spatchcock a turkey.
All you need to do is find the neck/ Backbone and cut along the spine on each side, removing the entire backbone.
I also trim off the rib bones with the kitchen shears and cut through the breastplate to make it sit flatter on the grill or pan.
Then press outward, separating the turkey, finally flip the turkey over and press down on the breastplate, almost like you are giving CPR.
You want to press down hard enough to break that breastplate, so the turkey sits flat on the counter.
Why Do you Spatchcock Turkey?
The main reason you want to spatchcock the turkey is to help the turkey cook evenly.
Other reasons you would want to spatchcock turkey is to expose all of the skin to help it get crispy, and it’s also easier to carve once it’s fully cooked.
Should I Brine Smoked Turkey?
This may ruffle a few feathers, but if you are buying a commercial bird from the grocery store it’s already been injected with a brine to make it weigh more and add flavor, so I see no need to brine it twice.
Check the label and look at the ingredient list. If it says anything other than turkey, then chances are it’s been brined.
On the other hand, if you are buying a local turkey or an all-natural organic bird, then definitely brine that turkey. If you need a good brine recipe, check out my Smoked Turkey Breast Brine.
Sides to Serve with Turkey
- Cranberry Apple Chutney
- White Cheddar Mashed Potatoes
- Collard Greens w/ Smoked Turkey Legs
- Smoked Mac and Cheese
- Green Beans Almondine w/ Bacon
Preparing the Turkey To Smoke
Once the bird has been trimmed, you will want to pat it dry with paper towels and then rub it down with a light coat of olive oil or herb butter.
Next season the turkey liberally on all sides, making sure to get underneath the wings and drumsticks.
You can season the turkey with a simple salt, pepper, garlic, Texas-style blend, or your favorite dry rub. I love this Slap Yo Mama Cajun Seasoning.
After that, place the turkey on the pellet grill skin side up and smoke at 325 degrees F.
Smoking Turkey
It may not be traditional, but I smoke my turkey right on the sheet pan. It’s easy to take on and off the pellet grill, and it still gets plenty of smoky flavors.
You collect all the juices in the pan that can be used for stock or gravy and it helps keep the bird moist.
Once on the grill, place a meat probe in the thickest part of the breast. It’s also a good idea to have an instant-read thermometer to check the dark meat as it cooks.
If you don’t have a pellet grill, you can also cook the spatchcocked turkey on a charcoal grill. Cooking over indirect heat will be your best bet.
The turkey should be at room temperature when placed on the smoker. Remove the wing tips as I did, or tuck them under so they don’t burn.
As the turkey smokes, I spray the bird with a light coat of cooking oil every 30-45 minutes. This will help crisp up the skin.
The spatchcock method is great for smoking because you get maximum smoke over the entire surface area as the turkey cooks.
Depending on the size of the turkey, it should take between 3-4 hours to cook.
Resting Smoked Turkey
Once the turkey breast has reached an internal temperature of 160 degrees F and the dark meat is at least 180 degrees, it’s done.
The easiest way to get the turkey off the pellet grill is to use a pizza peel or a large strong spatula.
Transfer the spatchcocked turkey to a platter and cover it with aluminum foil with a bunch of holes poked in it to release any steam.
After letting the turkey rest for 20-30 minutes, you will be able to carve that juicy turkey right up.
Can You Spatchcock Chicken?
You might be wondering if you can spatchcock and smoke a whole chicken the same way you do a turkey.
Prepare the chicken the same way that you do the turkey and then place it on the smoker at 225 F for 45 minutes.
Then crank the temperature on your smoker up to 425 F for another 45 minutes or until the internal temperature of your chicken reaches 165 degrees.
How to Store the Leftovers?
Chances are if you smoked a whole turkey there are going to be some leftovers. Store any leftover smoked turkey in an airtight container in the refrigerator, after it has cooled down to room temperature.
Your turkey will be good for three to five days in the refrigerator.
If you would like to freeze your leftover turkey, place it in a freezer-safe airtight container, or a Ziploc bag and freeze it for up to three months.
If you have leftover turkey broth, make sure that you save that too. It will come in handy when reheating your leftover turkey.
How do you Reheat the Turkey?
To reheat your spicy spatchcocked turkey turn your oven to 350 degrees. Place the turkey in a baking dish and pour a little bit of leftover broth on top of it.
Cover the pan with aluminum foil, and bake for about 15 to 20 minutes. If you want the skin to be crispy again, remove the foil for the last five minutes of reheating.
This spicy spatchcocked turkey is the perfect recipe for the holidays coming up. No more dry, boring turkey for your table, instead you will be serving this juicy, flavorful bird to your family and friends this year.
More Recipes You Will Love
Pellet Grill Spatchcock Turkey
Equipment
- Pellet Grill
- Sheet Pan
Instructions
- Preheat Pellet Grill to 350 degrees F.
- Using a sharp knife or kitchen shears cut along the side of the backbone all the way down the turkey then cut along the opposite side of the backbone so that you have removed the entire spine.
- Trim off the Rib cage bones on both sides then make a cut down the center of the breast plate. Save the bones for stock or gravy
- Flip the chicken skin side up and press down cracking the breast plate so the turkey sits flat on the cutting board.
- Rub down turkey on all sides with olive oil. Season the backside of the turkey with cajun seasoning then transfer to a sheet pan. Season the skin then place in the smoker.
- place a probe in the deepest part of the breast and thigh if you have 2 probes. Cook for about 3-4 hours until the internal temperature of the breast is 165 and the dark meat is 185 degrees F.
- Let turkey breast for 20-30 minutes before carving.
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