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Roasted Spatchcock Turkey

Difficulty 2/5
|
Prep time 30 mins

Cook time 4 hrs
|
Serves 8-12

Hardwood Turkey Blend

Kick traditional to the curb with this wood-fired take on turkey. Spatchcocked turkey is rubbed down generously with our citrus turkey rub, given an aromatic kick with a parsley, rosemary, thyme and herb paste and slow roasted for some beautiful, rich color.

Ingredients

1 (18-20 lb) WHOLE TURKEY

4 Tbsp TRAEGER TURKEY RUB

1 Tbsp JACOBSEN SEA SALT

4 CLOVES GARLIC, MINCED

3 Tbsp PARSLEY, CHOPPED

1 Tbsp ROSEMARY, CHOPPED

2 Tbsp THYME LEAVES, CHOPPED

2 each SCALLIONS, CHOPPED

3 Tbsp OLIVE OIL

Preparation

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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Austin
  • Texas
AWESOME
This is an excellent recipe! Best turkey we have ever made!!
 
 
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Spotsylvania
  • Virginia
Excellent!
Did not brine my turkey because I dont have a place to keep it cold while bringing. Freah Turkey still turned out so tasty and moist and flavorful. Made it for Thanksgiving and making it again tomorrow for Christmas Eve dinner. Yum yum keep the recipes coming Traeger! We love our Traeger smoker grill!
 
 
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Batavia
  • Illinois
Crowd Favorite for Thanksgiving
It was our first year hosting Thanksgiving and my first serious solo cook for a bigger group, so I wanted something different, but low risk. This one hit the mark on all fronts. The prep was simple, results were outstanding, and reviews were positive from all attendees, despite the wide-ranging palates. Contrary to the notion that many consider spatchcocking a "function over form" technique, I even had high praise for the "butterflied" finished product before carving. Selfishly, I feel bad because all my leftovers were poached...

Some notes:
-My local distributor only had Turkey Rub in the brine kits and since I already had a citrus brine going, I went with the Chicken Rub instead (which I'd HIGHLY recommend for any poultry); no taste dropoff whatsoever, as far as my guests and I were concerned.
-When actually spatchcocking, be sure to grab your XXXL cutting board and an open corner in the kitchen. I'd also recommend a pair of your finest kitchen shears with the bone-chopping notch in the blades; your hands will thank you later. Yes, even you, tough guy/lady.
-My turkey weighed 20 pounds without the backbone. The temps and times were mostly accurate, but mine finished quicker than expected, and some of the skin on the wings and legs and tops of breasts darkened quite a bit. I promise you, the meat under those spots will be some of the finest bird you've had and was the most sought-after food on the whole table.
 
 
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