Roasted Citrus-Herb Spatchcock Turkey
Prep time 4-24 hrs
Cook time 3 hrs|
Maximize the wood-fired flavor and enjoy the juiciest, crispiest bird you’ve ever had with this recipe.
Spatchcock Citrus Herb Turkey
1 10 to 13 lb. Turkey
1 large Onion, Cut into Eighths
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
Oil As needed
1 cup Salt
1 cup Brown Sugar
2 Oranges, Quartered
2 Lemons, Quartered
6 sprigs Thyme
4 sprigs Rosemary
2 sticks Butter, Softened
1 clove Garlic, Pressed or Minced
4 sprigs Thyme, Leaves Pulled Off Stems
1 tsp. Pepper, Freshly Ground
For the Brine: 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.
For the Herb Butter: Combine ingredients and mix together. Set aside until ready to use.
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, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
Roast the turkey for 2-3 hours, or until the breast reaches an internal temperature of 160℉. The skin should be golden and crispy.
Let rest 20 minutes before carving. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
Access this, and over a thousand other Traeger recipes on the Traeger App.