This Traditional Spatchcocked Thanksgiving Turkey simplifies your holiday prep while maximizing cooking efficiency and flavor. By spatchcocking the bird for even heat penetration, you're rewarded with a golden, crisp skin and juicy, evenly cooked meat—all without the long roast times.
WHAT YOU'LL LOVE
- Fast, even cooking: spatchcock method cuts roast time and ensures consistent doneness
- Herb-butter flavor infusion beneath and on top of the skin, yielding moist, aromatic meat
- Crisp, golden presentation without fuss thanks to high-heat searing
- Minimal stress for hosts — straightforward steps with impressive results
Traditional Thanksgiving Turkey - Spatchcock Method
Tom Jackson
Rated 4.2 stars by 52 users
Category
Entree
Cuisine
American
Servings
14
Prep Time
20 minutes
Cook Time
2 hours
Calories
442
Seasoned simply with herb butter under and over the skin, then roasted at high heat, this method brings out rich, aromatic notes of butter, garlic, sage, and rosemary. It’s perfect for a family-friendly centerpiece that feels both classic and smartly modern.
Ingredients
- 14 lb turkey
- 2 jars Sweetwater Spice Classic Holiday Turkey Bath
- 1 gallon water
- 1 gallon apple cider (or juice)
-
1 cup Jacobsen Salt Co. Kosher Salt
-
Cattleman’s Grill Ranchero Seasoning
-
ATBBQ Traditional Spatchcock Thanksgiving Turkey Kit
Get the kit for this recipe
Directions
- Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with kitchen shears, from one opening of the cavity to the other. Snip the breast bone at the neck end of the bone to break the breast bone. Flip the bird over, cut side down, and press down on the breasts to flatten.
- Place the Sweetwater Spice Classic Holiday Turkey Bath in a 22 quart Briner Bucket. Rinse out the bottles and add that liquid, as well. Add 1 cup Jacobsen Salt Co. Kosher Salt, one gallon of water and one gallon of apple cider to the bucket. Whisk vigorously for a minute to dissolve the salt.
- Place the spatchcocked turkey in the Briner Bucket. Submerge fully and lock plate in place to keep submerged. Transfer the bucket to your refrigerator and let soak for 1 hour per pound (14 lb turkey = 14 hour brine).
Remove the turkey from brine. Pat dry. Place on a wire rack over a sheet pan. Let sit open and uncovered in the refrigerator for 12-24 hours to dry out the skin. Season with Ranchero Seasoning.
- Preheat your Yoder Smokers YS640s Pellet Grill to 325ºF, set up for indirect grilling/smoking.
Place the turkey on a wire rack over a sheet pan lined with foil. Transfer to the second shelf of the grill. Cook until the internal temperature reaches 155ºF in breasts, about 2-2.5 hours. Remove and rest for 20-30 minutes before slicing to serve.
Recipe Note
Frequently Asked Questions
Is spatchcocking really necessary?
While optional, spatchcocking reduces cook time and ensures even cooking — nobody gets an overdone breast or undercooked thighs.
What internal temperature should the turkey breast actually reach?
This recipe lists 155°F, but USDA's minimum safe internal temperature for poultry is 165°F, including the breast. Cook to at least 165°F to make sure the turkey is fully safe before carving.
Can I finish this in an oven if I start on a grill?
Absolutely. Once crisped on the grill, you can transfer to a 400°F oven to finish cooking if needed.
Does this recipe include an herb butter?
The page's own description and highlights reference an herb-butter flavor infusion with garlic, sage, and rosemary, but the current ingredient list and directions don't include a butter-making or buttering step — this should be reconciled so the written steps match what's promised. If you want to recreate the herb butter as described, rub softened butter mixed with minced garlic, sage, and rosemary under the skin before it goes on the grill.
Can I cook this indoors?
We rate this a 4 out of 5. Great in the kitchen, better on the grill.
Recipe Highlights
The spatchcock method: Removing the backbone and flattening the bird cuts roast time significantly and promotes even cooking across the whole turkey.
An overnight bath and dry-skin rest: Brining for a full day, then air-drying the skin uncovered, sets up both moisture and crispness before the bird ever hits the grill.
Herb-butter flavor infusion: As described on the page, rubbing a garlic-sage-rosemary butter beneath and over the skin is meant to add moisture and aromatic flavor — worth adding as an explicit step in the directions so the finished dish matches this highlight.
High, steady grill heat: Cooking at 325°F on the second shelf produces the golden, crisp skin that's the hallmark of this method.
A full rest before slicing: Letting the turkey sit 20-30 minutes after cooking allows the juices to redistribute for cleaner, juicier slices.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.29 oz
- per serving
- Calories
- 442
- Carbs
- 1 grams
- Protein
- 50 grams
- Fat
- 24 grams
- Sodium
- 722 milligrams
