This ain’t your grandma’s Thanksgiving turkey. Dennis The Prescott’s version is slathered in spicy jerk butter, rubbed with the bright flavors of lemon and coriander, and spatchcocked to ensure a super juicy bird with perfectly crisp skin.
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How to Spatchcock a Turkey | Traeger Staples
Brine time! Dissolve the salt and sugar in 2 gallons of water in a large stockpot. Add the oranges, thyme, rosemary, and peppercorns.
Remove the neck, giblets, and liver from the cavity of the turkey (reserve for making stock or gravy). Soak the turkey in the brine, covered and refrigerated, for at least 6 hours (up to 24 hours).
Remove turkey from brine, rinse well under cold running water, then pat dry with paper towels, inside and out.
Make the butter. In a medium bowl, combine all of the compound butter ingredients and mix until smooth. Set aside. Easy peasy. (you’ll have lots of leftover butter here. Store in an airtight container in the fridge, or freeze, for the next time you grill steak, chicken, or fish).
Spatchcock time. First, remove 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 jerk butter evenly under the skin of each breast, creating a thick even layer. Rub the bird all over with olive oil and season with sea salt and cracked black pepper.
Sprinkle over the coriander seeds and lemon zest, then halve the lemon and place inside the cavity of the bird. Transfer to a large baking sheet.
When ready to cook, set the temperature to 350℉ and preheat, lid closed, 10-15 minutes.
Roast the turkey for 2 - 3 hours, until the breast reaches an internal temperature of 160 ℉, and the skin is crispy and golden brown. Remove from grill and rest of at least 20 minutes before carving. Enjoy!
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