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Sage-Rubbed Spatchcocked Smoked Turkey

Unbelievably Juicy Sage-Rubbed Spatchcocked Smoked Turkey – The Ultimate Traeger Thanksgiving Recipe

  • Author: Lyndy
  • Total Time: 4 hours
  • Yield: 10–12 servings 1x

Description

Sage-Rubbed Spatchcocked Smoked Turkey is the ultimate Thanksgiving centerpiece — juicy, tender, and bursting with smoky, herby flavor. Spatchcocking ensures faster cooking, crispier skin, and even smoke infusion. Perfect for Traeger, Weber, or Masterbuilt smokers, this easy method guarantees golden, mouthwatering results every time.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed
  • 3 tablespoons olive oil or melted butter
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Zest of 1 lemon
  • 1 cup chicken broth (for drip pan)
  • Optional: pinch of smoked paprika for extra color

Instructions

  1. Spatchcock the Turkey: Place turkey breast side down and cut along both sides of the backbone with kitchen shears. Remove backbone, flip, and press down on breastbone to flatten. Pat dry thoroughly.
  2. Make the Sage Butter Rub: Mix olive oil (or butter) with sage, rosemary, thyme, lemon zest, garlic powder, onion powder, salt, and pepper to form a paste.
  3. Apply the Rub: Gently loosen skin and spread half the rub under the skin, then coat the entire surface with the remaining rub. Refrigerate uncovered for at least 1 hour or overnight.
  4. Preheat the Smoker: Heat smoker or Traeger to 275°F (135°C). Add applewood, hickory, or oak pellets and place a drip pan with chicken broth beneath the grates.
  5. Smoke the Turkey: Place spatchcocked turkey skin side up on smoker. Cook until breast reaches 160°F (71°C) and thighs reach 170°F (77°C), about 3–3.5 hours.
  6. Rest and Serve: Remove turkey, tent with foil, and rest 20 minutes before carving. Garnish with herbs and lemon slices.

Notes

  • Brine overnight for maximum moisture and flavor.
  • Keep smoker temperature steady between 250–300°F.
  • Use a digital thermometer to prevent overcooking.
  • Rest the turkey for at least 20 minutes before slicing.
  • Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat gently with broth.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course, Thanksgiving, Smoked Recipes
  • Method: Smoked
  • Cuisine: American

Nutrition

  • Serving Size: 1 portion (approx. 6 oz)
  • Calories: 410
  • Sugar: 0g
  • Sodium: 640mg
  • Fat: 26g
  • Saturated Fat: 8g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 44g
  • Cholesterol: 165mg

Keywords: Sage Rubbed Smoked Turkey, Spatchcocked Turkey, Traeger Smoked Turkey, Thanksgiving Turkey Recipe, Smoked Holiday Turkey, Juicy Smoked Turkey, Herb Butter Turkey, BBQ Smoked Turkey, Low and Slow Turkey, Lyndy’s Kitchen Thanksgiving

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Find it online: https://lyndyskitchen.com/sage-rubbed-spatchcocked-smoked-turkey/