Master the Method, Choose Your Flavor

Spatchcock turkey might sound intimidating, but it's one of the easiest ways to cook a bird that's moist, evenly cooked, and loaded with flavor. By removing the spine and flattening the turkey, you cut down cook time, increase smoke contact, and end up with perfectly crispy skin over tender meat.

This recipe is all about the method—spatchcocking and smoking—but the flavor profile is yours to master. Heavy garlic, fresh herbs, and butter injections create layers of richness that make every bite worth it. Whether it's Thanksgiving, a Sunday cookout, or you just want to level up your poultry game, this smoker grill method delivers every time.

Master It with the Gravity Series

The Gravity Series makes smoking a spatchcock turkey effortless. Set your temperature to 325°F and let the GravityFed™ charcoal hopper maintain consistent heat while the DigitalFan™ control keeps everything dialed in. The charcoal grill delivers authentic smoke flavor that wraps around every inch of that flattened bird, infusing the meat with rich, smoky notes you simply can't replicate with gas or electric smokers.

With a smoker grill combo like the Gravity Series, you get the versatility to smoke low and slow or crank up the heat—all with the ease of digital control and the superior flavor of charcoal.

From the Pitmaster

Nick "Heatstroke" Keith knows that great turkey is all about technique:

"The flavors are really up to you here—it's all about the method, which is spatchcocking and smoking it. Spatchcocking is when you remove the spine from the bird and crack its breast plate so it lays flat. It sounds like a messy job, but with the right setup, it's easy work. Season with heavy amounts of all-purpose rub and garlic seasoning. Inject with a couple sticks of butter and layer in butter and herbs between the skin and the meat. Cook at 325°F until it comes to temp, basting when the skin starts to look dry. We're after moist meat!"