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Roasted Citrus-Herb Spatchcocked Turkey

Traeger Kitchen


Roasted Citrus-Herb Spatchcocked Turkey

Prep Time

1 Hours

Cook Time

3 Hours

Effort
Level of Effort Icon

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Maple

Maximize the wood-fired flavor and enjoy the juiciest, crispiest bird you’ve ever had with this recipe.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      For the Brine: Dissolve the salt and sugar in 1 gallon of cold water in a large 5 gallon bucket or clean cooler. Add the oranges, lemons, thyme and rosemary. Note: if you have a big turkey and need more brine than this, use 1 cup salt and 1/2 cup brown sugar for every gallon of water.
    • 2

      Remove the neck, giblets and liver from the cavity of the turkey and reserve for the gravy.
    • 3

      Place the turkey in the brine, cover, and refrigerate overnight or up to 24 hours.
    • 4

      Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.
    • 5

      For the Herb Butter: Combine ingredients and mix thoroughly. Set aside until ready to use.
    • 6

      To spatchcock the turkey, begin by cutting out the backbone. Open the turkey by breaking the breastbone. Flatten the turkey, breast side up, then tuck the wings under the spatchcock.
    • 7

      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.
    • 8

      In a roasting pan, place turkey on top of celery, carrot, onion, herbs, stock, salt and pepper. Brush with oil, then season with salt and pepper.
    • 9

      When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill350˚
    • 10

      Roast the turkey for 2 to 3 hours or until the breast reaches an internal temperature of 160℉. The skin should be golden and crispy.
      Grill Icon
      Grill350˚
      Probe Icon
      Probe160˚
    • 11

      Let rest 20 minutes before carving. Enjoy!

    Cooking Notes

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