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How to Roast Chestnuts on your Traeger Grill

Posted by Mary M. on December 5, 2014

How to Roast Chestnuts on your Traeger Grill

Feel free to hum the song in your head. It's pretty darn irresistible. And if you're a nut-lover, these are pretty darn irresistible!

Chestnuts were very popular throughout Europe back in Rome's heyday. Now you can find them in many homes throughout New England during the holidays.

Although they can be boiled, they are so much better roasted, especially when the Traeger is providing that toasty roast. That brief brush with fire is essential to releasing the sweetness in the nut.

Some love these nuggets savory and some love them sweet but we just love 'em.


PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Alder or Cherry


1 1/2 pounds fresh unshelled chestnuts
4 tablespoons unsalted butter, melted
2 sprigs fresh rosemary (optional)
2 teaspoons kosher salt or flake sea salt
1/2 teaspoon freshly cracked black pepper
Pinch of freshly grated nutmeg


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for 15 minutes.

Place chestnuts, flat side down, on a work surface. Using a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X into the shell.

Either soak the chestnuts in a bowl of hot water for a minute or drizzle the chestnuts with a few sprinkles of water.

Drain chestnuts and pat dry. Add the melted butter into a bowl along with the rosemary, salt, nutmeg and cracked black pepper.

Add the chestnuts into the bowl and toss to thoroughly coat.

Arrange chestnuts in a single layer on a foil lined baking sheet.

Gather up edges of foil around chestnuts, leaving an opening on top.

Roast the chestnuts on the Traeger until the peel begins to curl up and chestnuts are cooked through, 15-20 minutes, depending on size of nuts. Make sure you move the chestnuts around every 5 minutes or so to keep them from burning.

How to Roast Chestnuts on your Traeger Grill

Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat.

Cover the chestnuts with a towel and let them sit for about 5 minutes. Season with more salt, if desired. Peel, serve and enjoy them while they're still warm.

How to Roast Chestnuts on your Traeger Grill


Roasted Chestnuts Recipe.docx (11.89 kb)

Traeger's Sweet & Spicy Smoked Salami

Posted by Susie B. on December 5, 2014

The best part of having a Traeger is really being able to expand your culinary horizons into lands less traveled, saving yourself money and increasing the flavor by making things at home. For example, we used to get our cured meats (salami, pastrami, ham, etc.) at the deli counter. We paid their ridiculously high prices and ate our sausages somewhat begrudgingly. Now with our Traeger, we can cure and smoke all of our favorite deli delights to save a few bucks (and they taste better fresh off the smoker too)!

This salami gets it's sweet flavor from a slather of honey on the outside prior to smoking (bonus: it helps the smoke particles cling to the meat) and it's spicy kick from the red pepper flakes and whole peppercorns. Serve it sliced thin with deli mustards, cheeses, and crackers for an amazing appetizer. Everyone will be ridiculously impressed that you made the salami yourself.

A few tips if this is your first attempt at this kind of sausage:

- Have your butcher run the ground sirloin through their finest grind a second time. This will get the texture of the meat to the perfect place. A little more crumb than a hot dog, and a little less than country style sausage.

-Using the Tenderquick salt really isn't an optional step when home curing something like salami. If you leave out the tenderizing salt, the meat won't bind as nicely or turn that lovely reddish-pink color. You'll end up with a somewhat crumbly pink-grey disaster. (We tested both options when cooking this recipe, just trust us and use the curing salt)

-Since the salami requires a long smoke to come up to temperature, we recommend loading up your grill grate with other things that smoke for long periods of time to get the most use out of your pellets. Think jerky, smoking salts, etc.

Sweet & Spicy Smoked Salami


Prep Time: 2 days
Cook Time: 6-8 hours
Serves: 18-20 as an appetizer
Recommended Pellets: Maple or Mesquite


2 lbs ground sirloin (85/15)
1 tablespoon Morton Tenderquick curing salt
2 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 teaspoons whole mustard seed
1-2 teaspoons red pepper flakes (adjust according to taste)
1 teaspoon whole black peppercorns
1-2 tablespoons honey


In a large glass bowl combine the beef, curing salt, worcestershire, pepper, mustard, red pepper flakes and peppercorns. Use your hands to gently distribute the ingredients through the meat. Cover with plastic wrap and refrigerate for 1 day.

After the meat has cured for 1 day, lay two pieces of long plastic wrap on top of each other on your work surface. Overturn the meat directly into the middle of the plastic wrap. Use your hands to form the meat into a long log shape.

Pull the plastic wrap around one side and smooth out the edges of the log. Use even pressure across the length to work out any bubbles. Pull the plastic wrap tightly around the other side and overlap the edges of the wrap to create a tight seal. Roll the sausage forward and back with both hands. Once you have the sausage fairly uniform in width, tightly twist the ends of the plastic wrap. Return to the refrigerator for 1 day.

When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Unwrap the sausage and drizzle with the honey. Place directly on the grill grate, close the lid and smoke for 6-8 hours or until the internal temperature of the sausage reads 170 degrees F with a meat thermometer.

Sweet & Spicy Smoked Salami

Allow the sausage to cool completely before slicing and serving. Enjoy!


Click below for a printable version of this recipe:

Sweet & Spicy Smoked Salami.docx (15.19 kb)



Apple & Herb Glazed Pork Tenderloin

Posted by Mary M. on December 4, 2014

Apple & Herb Glazed Pork Tenderloin

The iconic image of a whole suckling pig roasting over a fire with an apple in its mouth is what are dreams are made of, and heaven for that matter! (Side note - if you want to track down a suckling pig to roast on your Traeger, hit up your butcher. Butchers are an endless wealth of meats just waiting to meet your Traeger and your belly!)

It stands to reason that anything that a pig might eat would be quite delicious when eaten with a pig. (Don't over-think it.) Although we dream of suckling pigs, we don't always have time to roast one. So we'll settle for a tasty pork loin. "But what about the apple?", you ask. Well, the apple comes in with a silky apple butter glaze. So much deliciousity!

We've come to the conclusion that the pig was really onto something. Apple and pork were just meant to be.



3 cloves garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
3/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
1 5 lb boneless pork loin
1/2 cup apple butter or apple jelly
1 tablespoon butter


Combine the garlic, basil thyme, rosemary, salt and black pepper together either by chopping with a knife or using a small food processor.

Drizzle in the olive oil and mix until combined. Smear the herb mix on all sides of the pork loin.

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Put the loin on the Traeger and smoke for 30 minutes up to 1 hour.

Meanwhile heat up the apple butter in the microwave along with 1 tablespoon of water and a tablespoon of butter, just until it's warm. (Keep warm while the turkey finishing cooking.)

Turn the temperature up to 350 degrees F and cook for about 40 minutes or until pork reaches 130 degrees F. Brush the pork with the apple butter glaze and cook until it reaches 140 degrees F.

Apple & Herb Glazed Pork Tenderloin

Let the pork loin rest tented under aluminum foil for about 15 minutes before slicing.

Apple & Herb Glazed Pork Tenderloin


Apple & Herb Glazed Pork Roast Recipe.docx (11.50 kb)

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

Posted by Mary M. on December 2, 2014

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

‘Round about the time we start having wistful dreams of dancing smoked turkeys and spiked footballs, we start racking our brains trying to come up with another appetizer to make our Thanksgiving table look just a little fancier than our actual efforts would indicate.

BUT we want a bite that is not just impressive looking but will tide those hungry turkey-gobblers over 'til the piece de resistance is done on the Traeger. With these cheesy, stuffed beauts we got ‘er done and you'll be the Thanksgiving hero for all of those 'lil nibblers anxiously awaiting the golden bird.


PREP TIME: 40 minutes
COOK TIME: 5 to 10 minutes
SERVES: 2 to 4 as an appetizer


2 artichokes
1 lemon, cut in half
2 ounces finely grated parmesan cheese
2 ounces finely grated pepper jack cheese
2 ounces bread crumbs, toasted
2 garlic cloves, minced
1/4 teaspoon cumin
Olive oil
Salt and pepper, to taste
Fresh chopped cilantro, for garnish


Cut 3/4-inch off the top of the artichokes and cut the points off of the outer leaves.

Quarter the artichokes and use a spoon to remove the fuzzy choke and inner purple leaves.

Put each prepared artichoke quarter in a bowl of cold water with a few squeezes of lemon juice while you finish preparing the rest and are waiting for the water to boil.

Start a pot of water gently boiling on the stovetop with about 1 inch of water and 1/4 cup lemon juice. If you have one available, use a steamer basket.

Steam the artichokes for 25 to 30 minutes or until the leaves are tender.

While they are steaming start the Traeger on Smoke, lid open, until the fire is established. Preheat to High heat, lid closed, for about 15 minutes.

Meanwhile, mix together the parmesan, pepper jack, bread crumbs, minced garlic cloves and cumin.

After the artichokes have cooled, drizzle them with olive oil and season with salt and pepper. Layer the stuffing in between the leaves.

Put the artichokes directly on the Traeger and cook for 5 to 10 minutes or until the cheese melts.

Remove and enjoy while they're warm.

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist


CHEESY STUFFED ARTICHOKES Recipe.docx (11.92 kb)

Sweet Mandarin-Glazed Smoked Meatloaf

Posted by Mary M. on December 1, 2014

Sweet Mandarin-Glazed Smoked Meatloaf

We often hear the comparison that things are "like apples and oranges". (Which don't actually seem all that dissimilar...but that's another post for another day.) To translate that into Traeger terms we're going to say that they are like "smoked meatloaf and mandarin oranges".

At first glance it doesn't sound like those two should get along but, oh they do. But not just any old orange. We want a spicy mandarin orange glaze, flecked with chile flakes. It coats the rich beef, sealing in the juices and giving the exterior a sweet crust. It's so good, you'd happily wait in line at the DMV for a little slice.


PREP TIME: 2 1/2 hours, including time to set up in the fridge
COOK TIME: about 2 hours


2 lbs. lean ground beef
10 to 12 slices peppered bacon
2 eggs
1 large onion, diced
6 cloves garlic, peeled and minced
1 red bell pepper, diced
1 cup bread crumbs
1/3 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons Traeger Asian BBQ Rub
1 bottle Traeger Mandarin Glaze Sauce
1/2 cup chopped cilantro, plus more for garnish


Place ground beef in a large mixing bowl; set aside.

Dice the bacon slices and cook in a skillet until lightly browned.

Remove bacon with slotted spoon and set aside.

Remove all but 2 tablespoons of bacon fat from skillet. Add the onion, garlic and pepper and saute until onion is translucent.

Add to the ground beef along with the bread crumbs, eggs, Traeger Asian BBQ Rub, milk, Worcestershire sauce, 1/2 cup chopped cilantro and 1/3 cup Traeger Mandarin Glaze Sauce. Mix well to blend all ingredients.

Cover and place beef mixture into the fridge for at least 2 hours. Mold the beef into large round - you could even use the mixing bowl to shape it.

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes).

Carefully place the loaf on a cooking grid/rack placed on top of an aluminum foil-covered baking sheet.

Close lid and smoke on the Traeger for 1 hour.

After the hour of smoke turn the heat up to 300 degrees and cook until the internal temperature of the meatloaf reaches 160 degrees F on an instant-read thermometer.

Sweet Mandarin-Glazed Smoked Meatloaf

Carefully slide the meatloaf onto a place and let rest for 15 to 20 minutes before dusting with more chopped cilantro and slicing and serving.

Sweet Mandarin-Glazed Smoked Meatloaf



Sweet Mandarin Glazed Meatloaf Recipe.docx (12.46 kb)

Caramelized Bourbon Baked Pears

Posted by Susie B. on December 1, 2014

Caramelized Bourbon Baked Pears

No holiday feast is complete without dessert. Pies are traditional (and delicious) but sometimes you need something a little more "grown-up" for the grown-ups after you give the kids their slice of pumpkin loaded with whipped cream. These baked pears are about as grown up as they get with a rich and sweet bourbon caramel. The light kiss of Traeger's wood smoke takes these pears up to another level of awesome. I like to put these pears on the grill while we eat. They're done just in time for dessert and your Traeger does all the work while you enjoy the fruits of your labor. Pun totally intended.


Caramelized Bourbon Baked Pears


Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serves: 4-6 people
Recommended pellets: Apple, Cherry, Maple, Pecan

3 D'Anjou pears or another firm variety of pear
1/4 cup dark brown sugar
1/4 cup bourbon
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt


Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 325 degrees F. Allow the grill to preheat for 10-15 minutes.

Peel and core the pears. Arrange them in a buttered baking dish.

In a small bowl, combine the brown sugar, bourbon, butter, vanilla, cinnamon and salt. Pour the bourbon mixture over the pears.

Place the baking dish on the grill grate, close the lid and bake for 30-35 minutes or until the pears are fork tender.

Caramelized Bourbon Baked Pears

Transfer to a serving plate and spoon the caramelized bourbon mixture over the pears. It's even better served warm over vanilla ice cream. Enjoy!

Caramelized Bourbon Baked Pears

Printable recipe:

Caramelized Bourbon Baked Pears.docx (14.25 kb)

Autumn Cider Brined Turkey Breast

Posted by Mary M. on November 20, 2014

Autumn Cider Brined Turkey Breast

To make sure Thanksgiving dinner goes smoothly, we like to have a little pre-Thanksgiving test run of the menu. (Plus it certainly doesn't hurt to get twice the smoked turkey deliciousness!) We like to call it our "T-day Practice Drill".

This year among the many delicacies that will grace our table, we've been itching to make the perfect fall take on our plump feathered friend with a cider brined turkey. Every 'lil gobbler needs a little sweetness, whether it's cranberries or in our case apples.

While browsing the store we found a beautiful lookin' turkey breast so we're using that as our test bird. And while you're making this test run turkey, go ahead and make two...or three. You won't regret it.

Oh, and to gild the lily a wee bit we glazed the beautiful bird with a rich apple cider glaze, sure to make that skin crispy and delicious.


PREP TIME: Overnight to brine
COOK TIME: 90 minutes to 2 hours
6 to 8


6 cups apple cider, divided use
4 cups ice water
2 cloves garlic, smashed
3 bay leaves
1 T allspice
1/3 cup brown sugar
1/3 cup kosher salt
1 turkey breast
Traeger Pork and Poultry Shake
1 stick (1/2 cup) plus two tablespoons unsalted butter, room temperature


First make the brine. Simmer 4 cups apple cider, salt, allspice, garlic cloves, brown sugar and bay leaves in a large pot for 5 minutes, stirring often.

Cool completely. Add in the ice water. Place turkey in brine. Cover and refrigerate overnight.

Autumn Cider Brined Turkey Breast

Drain turkey and rinse.

Start Traeger on Smoke, lid open, until fire is established (about 5 minutes).

Take two tablespoons of the softened butter and smear it under the skin of the turkey breast.

Use your fingers to gently spread the butter around under the skin.

Lightly season the turkey breast with the Pork & Poultry Shake. Smoke the breast on the Traeger for 1 hour.

While the turkey is smoking get the cider glaze going. Boil the remaining 2 cups of apple cider in a saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Turn the heat up to 375 degrees F and cook for 30 minutes to 1 hour or until the internal temperature reaches 165 degrees F.

Brush the turkey with the cider glaze after the turkey has cooked for 20 minutes. If the breast starts to get too dark, cover it with foil.

Autumn Cider Brined Turkey Breast

Transfer turkey to a plate; tent with foil. Let stand 30 minutes and then slice up and serve that sweet deliciousness.

Autumn Cider Brined Turkey Breast


Cider Brined Turkey Breast Recipe.docx (12.15 kb)

Bacon Wrapped Brown Sugar Green Bean Bundles

Posted by Susie B. on November 16, 2014

Bacon Wrapped Brown Sugar Green Bean Bundles

I feel like the title of this recipe really delivers all of the key points I would normally hit on when writing the beginning of a side dish post.

Bacon: check. Brown Sugar: check. Veggies: check.

So, that pretty much covers it! Whip up these outstanding little bundles for your Thanksgiving feast and pretty much everybody will wonder why on earth they ever ate that nasty casserole. Blanch the green beans, toss in the brown sugar mixture and wrap in bacon the night before Thanksgiving for a side dish that cooks in minutes while your perfect Traeger'ed turkey is resting on the big day. 


Bacon Wrapped Brown Sugar Green Bean Bundles


Prep Time: 20 minutes
Cook Time: 25-30 minutes
Serves: 8 people
Recommended Pellets: Maple, Apple, Oak, Pecan, Alder


1 1/2 lbs green beans. ends trimmed
4 strips bacon, cut in half
4 tablespoons butter, melted
1/2 cup dark brown sugar
2 cloves garlic, minced
1 teaspoon kosher salt


Bring a large pot of water to a rolling boil. Gently place the green beans in the water, cover with a lid and boil for 8 minutes until tender-crisp. Remove from the water, and thoroughly dry on a paper towel.

In a large bowl combine the butter, brown sugar, garlic and salt. Toss the cooled green beans in the butter and brown sugar mixture.

Bacon Wrapped Brown Sugar Green Bean Bundles

Wrap each bundle of about 8-10 green beans in a piece of the bacon. Secure with a toothpick, if necessary and set aside. Repeat with the remaining bacon and green beans. If cooking the next day, cover and refrigerate overnight.

Bacon Wrapped Brown Sugar Green Bean Bundles

When ready to cook, start the Treager grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and set the temperature to High. Allow the grill to preheat for 10-15 minutes.

Place the green bean bundles on the grill and cook for 10-15 minutes, turning once, until the bacon is crisp.

Bacon Wrapped Brown Sugar Green Bean Bundles

Serve immediately and enjoy!


Printable Recipe:

Bacon Wrapped Brown Sugar Green Bean Bundles.docx (14.09 kb)

Traeger Grills Brined and Smoked Turkey Breast

Posted by Mike C. on November 15, 2014

Traeger Grills Brined and Smoked Turkey Breast

If this is your year to cook the family some turkey and you're already stressing, fear not. This easy recipe is fool proof. If you can follow instructions, you can make a glorious turkey breast the whole family will enjoy! No stress needed.


Brined and Smoked Turkey Breast


Prep Time: 10 minutes, plus overnight in the refrigerator
Cook Time: 2 and a half hours
Serves: 10-12 people
Recommended Pellets: Hickory, Cherry, Mesquite, Pecan


1 8-10 lb Turkey Breast
2 tbsp Butter 
7 fresh sage leaves
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp each salt and pepper
6 quarts water 
8 cups of ice
1 cup Kosher salt
1/3 cup brown sugar
1/2 cup molasses



Start off by putting your water into a large pot and add your kosher salt, brown sugar, molasses, seasonings and fresh sage leaves. You'll want to cook this on medium heat until the water just starts to boil to ensure that all of the salt and sugar dissolve fully into the brine. Once your brine is fully incorporated, add your ice cubes. This is a very important step. If you don't cool down your brine completely prior to adding the turkey breast, all you're going to do is poach the meat, and that wouldn't be good. Once your mixture is cool, either add your turkey breast to the pot (if it's big enough and won't over fill it) or place your turkey into a large pot, or dutch oven, then add enough of the liquid to cover your turkey. Once the turkey is covered with brine, cover the whole dish with foil and place in your fridge for 24-32 hours.


Now that we've been patient and let the turkey sit over night, let's start our Traeger on the "Smoke" setting and ensure the lid is open. Let this run for 3-5 minutes so the grill can warm up. In the mean time, let's finish our turkey prep. You'll want to take your turkey out of the brine and rinse it well, inside and out. After, take a paper towel and pat the whole exterior of the turkey dry. This is where the butter comes in. Take 2 tbsp of room temperature butter and smear it all over the turkey's skin. This will make sure we get a nice crust, but also will help our seasoning to stick. Now that it's covered in butter feel free to dust this baby with anything you'd like. Your favorite Traeger rub, your own rub mixture, or even just plain ol' salt and pepper would taste fantastic. Once your turkey has been seasoned, kick your Traeger up to 375. As soon as you reach 375, place your turkey breast in the Traeger for 2 hours and 15 minutes to 2 hours and 30 minutes depending on the size of your bird and how hot your Traeger is running. What you will see next will weaken the knees.


Traeger Grills Brined and Smoked Turkey Breast

It's like something out of a magazine. By now the smell is ready to drive you nuts, however you do want to let this cool a touch, if you don't, all of those delicious juices will come running out. It's well worth the wait. Now that 10-15 minutes is up, we can start to slice! 


Traeger Grills Brined and Smoked Turkey Breast

When people get a taste of this bird be prepared to be the new go to guy (or gal) for the holidays. Once you get this recipe mastered you can feel free to add other things, like say, Franks Red Hot. That stuff is killer in turkey! The combinations are endless! Substitute honey for brown sugar and see the flavor difference! Add different seasonings to alter the flavor completely. Either way, you're going to have a killer turkey!

Traeger's Thanksgiving Smoky Spatchcocked Turkey

Posted by Susie B. on November 15, 2014

Traeger's Thanksgiving Smoky Spatchcocked Turkey

Here at Team Traeger, we have cooked enough turkeys over the years to feed every pilgrim on the Mayflower. We were fully convinced that we had done it all. Brine, dry brine, rub, stuff, smoke, roast... you name it. We've cooked it. We thought we knew the very best way to prep that glorious bird and please every palate. Then, one fateful Tuesday we were roasting up this spatchcocked chicken and the thought dawned on us that the method would likely translate well to a turkey as well. Turns out, we weren't the first people to think of it (thanks for the buzz kill, internet) but we were the first to perfect it because we threw that flattened turkey on our Traeger. We all know that wood smoke makes everything more delicious. 

For any of you reading this post and thinking, "why take the extra step to spatcock the turkey?" I give you the three best reasons any cook would want (especially on Thanksgiving.) Flavor, Time, and Space.

First, FLAVOR: A spatchcocked turkey has many advantages when it comes to flavor. Think about a traditionally cooked turkey. The smoky flavor coming from your Traeger circulates around the bird, penetrating it only from the outside while the large surface area inside goes un-smoked. Now imagine a flattened bird on your grill grate. The smoke is touching every available inch of your turkey, adding that extra hint of flavor from the bottom to the top and all around. A flat bird also ups the juiciness factor. How many times have you cooked a turkey and dried out the breast meat while trying to get the thighs up to the perfect temperature? With a spatchcocked turkey, cooking the thighs and breast meat takes the same amount of time because the heat is more evenly distributed throughout the bird.  A flat bird also keeps the juices right where they should be. No juices from the breast running down into the back of the bird. The breast stays nice and juicy and the thighs are perfectly tender.

Second, TIME: A flattened bird cooks in almost half the time of a traditional turkey. There are several methods for cooking a turkey on your Traeger, and they all work well for a spatchcocked turkey. We cooked ours slowly at 225 degrees to up the smoke flavor but you can also roast at 350 degrees and still get great flavor in a lot less time. A 12-14 lb bird will take approximately 2.5-3 hours at 225 degrees but only 1.5-2 hours at 350 degrees. Talk about a time saver on the busiest cooking day of the year! Our general guide is to cook your spatchcocked turkey for 11-12 minutes per pound at 225 degrees or 6-7 minutes per pound at 350 degrees.

Last of all: SPACE: Let's face it, a big bird needs a big space to cook and real estate on our grill grate is at a premium around the holidays. When we spatchcocked our turkey, it took up a little more space across the surface of the grill but opened up the top space in the grill. We used the extra rack in our Texas and were able to put three sides on the top rack to cook along with the turkey and still had enough space on the grill grate to roast several sweet potatoes as sides.

Below you'll find our method for cooking a spatchcocked turkey. It involves a brine, a simple salt and pepper rub, and basting during the slow smoke but you can switch out any of these parts for flavors your family likes. Just follow the guide above for proper cooking time and you'll be all set!


Traeger's Thanksgiving Smoky Spatchcocked Turkey


Prep Time: 20 minutes
Brine Time 8-16 hours
Cook Time: 2.5 hours
Serves: 12-14 people

12-14 lb fresh turkey (make sure it hasn't been previously injected with a brine solution)
For the brine:
16 cups cold water
2 cups apple cider
1 1/2 cups kosher salt
1 cup brown sugar
For the rub:
Extra Virgin Olive Oil
Kosher salt
Freshly cracked black pepper
For the basting liquid:
4 tablespoons melted butter
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh lemon juice


Remove the neck and giblets from the turkey and discard or set aside for giblet gravy, if desired. Flip the bird breast side down on a large cutting board or baking sheet and remove the backbone completely using heavy duty kitchen shears, an electric knife, or a sharp butcher's knife.

Turn the bird breast side up and spread apart the legs. Press heavily on the breastbone of the turkey until you hear a cracking sound and the turkey flattens out.

Combine all of the ingredients for the brine in a large container and stir until all of the sugar and salt crystals have dissolved. Place the turkey in the brine, cover, and refrigerate for at least 8 hours (up to 16).

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 225 degrees. Allow the grill to preheat for 10-15 minutes while you prepare the turkey.

Remove the turkey from the brine and dry throroughly with paper towels. Drizzle with olive oil and rub with your hands to cover all of the skin with the oil. Season liberally with kosher salt and cracked black pepper.

Traeger's Thanksgiving Smoky Spatchcocked Turkey

In a small bowl, combine the butter, lemon and sage butter basting liquid. Set aside.

Place the turkey directly on the grill grate, breast side up and close the lid. Roast at 225, basting with the butter mixture every 30 minutes for approximately 2.5 hours or until an instant read thermometer inserted into the breast meat reads 160 degrees F.

Remove the turkey to a large cutting board or serving platter and allow to rest for at least 25-30 minutes before slicing and serving. Do not tent the turkey with foil during the resting period or the skin will get soggy. Drizzle with any of the additional basting liquid before serving, if desired. Enjoy!

Traeger's Thanksgiving Smoky Spatchcocked Turkey

Printable Recipe:


Smoky Spatchcocked Turkey.docx (14.83 kb)

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