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Spatchcock Citrus Herb Turkey

Difficulty 5/5
|
Prep time 60 mins

Cook time 2-3 hrs
|
Serves 8-12

Hardwood Maple

You’ve probably heard of spatchcock chicken, how it delivers hardwood smoke flavor to every nook and cranny, creating the juiciest meat and the crispiest skin imaginable. Go feast mode and get ready to take this method to bigger and better birds. Make turkey day epic with this technique.

Ingredients

Spatchcock Citrus Herb Turkey

1 qty. 10 to 13 lb. Turkey

1 large Onion, Cut into Eigths

4 stalks Celery, Roughly Chopped

4 large Carrots, Roughly Chopped

2 Bay Leaves

6 sprigs Thyme

1 to 2 cups Homemade Chicken or Turkey Stock

Brine

1 cup Salt

1 cup Brown Sugar

2 Oranges, Quartered

2 Lemons, Quartered

6 sprigs Thyme

4 sprigs Rosemary

Herb Butter

2 sticks Butter, Softened

1 clove Garlic, Pressed or Minced

4 sprigs Thyme, Leaves Pulled Off Stems

1 tsp. Pepper, Freshly Ground

Preparation

 

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.

Combine ingredients for herb butter; set aside.

To spatchcock the turkey, begin by cutting out the backbone. Open the turkey by breaking the breastbone. Flatten the turkey, breast side up. Tuck the wings under the spatchcock.

Next, gently stick your hand under the skin, releasing it from the breast and creating a pocket. Stuff the herb butter evenly under the skin of each breast, creating a thick even layer. In a roasting pan, place turkey on top of celery, carrot, onion, herbs, stock, and salt and pepper. Brush with oil, season with salt and pepper.

When ready to cook, start the Traeger on Smoke until a fire is established (4-5 minutes). Increase the temperature to 350 F and preheat, lid closed, for 10 to 15 minutes. Roast the turkey for 2-3 hours, or until the breast reaches an internal temperature of 165 degrees F. The skin should be golden and crispy.

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Reviews

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Continental
  • Ohio
Loved it
I tried this for the first time. It came out great and the whole family loved it. Followed directions and everything came out great. I had it marinate in the brine for about 18 hours.
 
 
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Fresno
  • California
Excellent!
This is by far, my favorite turkey recipe. I was a little worried that I was over reaching my cooking skills. I followed the instructions and made a perfect turkey. Cooked very fast.
 
 
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Sacramento
  • California
Delicious!
We tried this recipe because we wanted to brine the turkey and we wanted to spatchcock the turkey for faster and more even cooking. It turned out delicious! Moist and tender with the slightest smoke flavor. We made turkey gravy directly from the pan and the herbs from the turkey made for an excellent tasting gravy. Would definitely do again.

For those that may be intimidated by spatchcocking the turkey, we actually had the butcher spatchcock the turkey and then we brined the spatchcocked turkey. It worked fine.
 
 
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