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Roasted Spatchcock Turkey

Difficulty 2/5
|
Prep time 30 mins

Cook time 4 1/2 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 EA SCALLIONS, CHOPPED

3 Tbsp OLIVE OIL

Preparation

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

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.

Place the turkey directly on the grill grate and cook for 30 minutes.

Reduce the temperature on the grill to 300 and continue to cook for 3-4 hours or until the internal temperature reaches 160℉ in the breast.

The finished internal temperature should reach 165℉, 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!

*Cook times will vary depending on set and ambient temperatures.

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