First, Matt Pittman brines and spatchcocks the turkey to keep it juicy and tender, which is how he makes turkey explode with flavor with every bite. He then massages on spices, smokes it low and slow, and bastes it—with butter. For the finish: a tangy-sweet honey-mustard glaze. Turkey never had it so good.
Get ready to wow your guests this Thanksgiving with Matt Pittman’s mouthwatering Spatchcocked Smoked Turkey. This recipe is a game-changer, bursting with flavor and juicy tenderness that will leave everyone asking for seconds.
Why Spatchcock?
Spatchcocking is a technique where you remove the backbone of the turkey, allowing it to lay flat on the grill. This results in faster cooking times and ensures even heat distribution leading to a perfectly cooked bird with crispy skin and juicy meat.
The Secret to Flavor
Matt’s recipe utilizes a two-pronged approach to flavor: a brine and a rub. The brine infuses the turkey with moisture and subtle seasoning while the rub adds a delicious crust. The combination of these two elements creates a truly unforgettable taste experience.
The Brine: A Foundation of Flavor
The Traeger Orange Brine and Turkey Rub Kit provides the perfect base for this recipe. The orange notes add a touch of sweetness and brightness, while the herbs and spices in the rub create a complex and savory flavor profile. Feel free to add a cup of bourbon for an extra kick, if desired.
The Rub: A Flavorful Crust
While the Traeger Turkey Rub is included in the kit, Matt recommends using Meat Church Texas Sugar BBQ Rub for this recipe. This rub boasts a blend of sweet and smoky flavors that complement the turkey perfectly.
The Glaze: The Finishing Touch
The honey-mustard glaze adds a final layer of flavor and shine to the turkey. The sweetness of the honey balances the tanginess of the mustard, creating a delicious and irresistible coating.
Cooking Instructions:
- Prepare the brine: Follow the instructions on the Traeger Orange Brine and Turkey Rub Kit. If adding bourbon, do so after the brine has cooled.
- Spatchcock the turkey: Remove the backbone and flatten the turkey.
- Brine the turkey: Submerge the turkey in the brine for at least 12 hours, up to 24 hours.
- Preheat the Traeger grill: Set the temperature to 275°F.
- Season the turkey: Remove the turkey from the brine and pat it dry. Season generously with Meat Church Texas Sugar BBQ Rub.
- Smoke the turkey: Place the turkey directly on the grill grate and cook for approximately 3 hours, basting periodically with melted butter. The internal temperature should reach 160°F.
- Make the glaze: While the turkey cooks, combine honey, mustard, and the remaining Meat Church Texas Sugar BBQ Rub in a saucepan. Simmer until reduced by one-third.
- Glaze the turkey: Brush the glaze all over the turkey and continue cooking for an additional 10 minutes.
- Rest and serve: Transfer the turkey to a cutting board and let it rest for at least 15 minutes before carving.
Tips and Tricks:
- Use a leave-in meat thermometer to monitor the internal temperature of the turkey.
- If your turkey is too large to fit in your pot for brining, use a large sanitized container.
- Don’t overcook the turkey! It’s better to err on the side of undercooked, as the turkey will continue to cook while resting.
- Serve the turkey with your favorite Thanksgiving sides, such as mashed potatoes, stuffing, and cranberry sauce.
Matt Pittman’s Spatchcocked Smoked Turkey is a surefire way to impress your Thanksgiving guests. With its juicy, flavorful meat and crispy skin, this recipe is guaranteed to become a new holiday tradition. So grab your Traeger grill and get ready to cook up a masterpiece!