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On a cutting board, combine garlic, parsley, thyme, rosemary and scallions. Chop together until the mixture forms a paste. Set aside.
To spatchcock the turkey: With a large knife or shears, cut the bird open along the backbone on both sides, through the ribs and remove the backbone.
Once the bird is open, split the breastbone to spread the bird flat; this will allow it to roast evenly.
With the bird breast side up, season the exterior with half the Traeger Turkey Rub then follow with 2/3 the herb mixture rubbing it into the bird. Drizzle with olive oil.
Flip the bird and season generously with the remaining Traeger Turkey Rub.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Place the turkey directly on the grill grate and cook for 30 minutes.
Reduce the temperature on the grill to 300 degrees F and continue to cook for 3-4 hours or until the internal temperature reaches 160 degrees in the breast (the finished internal temperature should reach 165 degrees, but the temperature will continue to rise after the bird is removed from the grill).
Let the bird rest 20-25 minutes before carving. Enjoy!
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