Smoked spatchcock turkey

This Smoked Spatchcock Turkey recipe is easy to prepare and so delicious! Spatchcocked smoked turkey cooks more evenly and in less time!

Whether it is for Thanksgiving, Christmas, or any other day of the year, learning this Pit Boss Smoked Spatchcock Turkey Recipe will have you forgetting about all those dry turkeys you have had in the past.

Make your next holiday meal one to remember and serve this succulent, crispy smoked spatchcock turkey! This turkey is coated with a flavorful dry rub and then smoked low and slow to infuse the perfect kiss of smoke into wonderfully tender, moist meat. The whole family is sure to fall in love with this smoked turkey.

You think you've tasted turkey? Try smoked turkey, and it's a whole new level of delicious. Don't waste your time or oven space on a bird that's going to turn out dry and flavorless. Throw your turkey on the pellet grill instead, and get ready for the best Thanksgiving you've ever had.

Why not take your turkey outdoors this year and free up the oven space during this holiday season? The cooking process is quick and easy, but the delicious result will wow your guests.Let's read this smoked spatchcocked turkey recipe!

Smoked spatchcock turkey is incredibly flavorful and juicy.

Are you smoking a turkey on a pit boss pellet grill these holidays? Or maybe just a special occasion? This recipe will help you master it!

Spatchcock smoked turkey method is perfect if you’re short on time or fixing a large bird for Thanksgiving.

This Traeger smoked spatchcock turkey will be your new go-to recipe for Thanksgiving and any other holiday where you need a fabulous centerpiece at the dinner table.A spatchcocked turkey cooks extremely fast compared to a whole turkey cooked in the traditional manner. It only takes about 10-15 minutes per pound to cook a turkey that has been spatchcocked which means you can get dinner on the table very quickly!This is also the ideal way to cook a turkey if you want to ensure a juicy and…

An easy way to smoke turkey by spatchcocking, or removing the backbone, and seasoning with cajun spices.