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A tasty and simple method to cook a turkey that is both juicy and tender is to use Traeger Smoked Spatchcock Turkey. Cutting the bird in this way before you cook it ensures that the thighs and breasts cook evenly.
Get used to evenly cooked, moist, juicy, and delicious meat—both white and dark—because Spatchcock Turkey is the best turkey there is!
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!.
Thanksgiving is a time for family, friends and of course, delicious food. And what’s more central to the Thanksgiving table than a perfectly cooked turkey? This year ditch the traditional roasting methods and try something new: a spatchcock brined turkey on your Traeger grill.
This method ensures a juicy flavorful bird with perfectly crisp skin making it the star of your Thanksgiving feast. And the best part? It’s actually easier than you might think.
What is Spatchcocking?
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 more even heat distribution, leading to a juicy and tender bird.
What is Brining?
Brining is the process of soaking the turkey in a salt-water solution before cooking This helps to retain moisture and add flavor to the meat,
Two Delicious Spatchcock Brined Turkey Recipes for Your Traeger:
1. Spatchcocked Smoked Turkey
This recipe from Matt Pittman combines the smoky flavor of Traeger grilling with the juicy tenderness of a brined turkey. The honey-mustard glaze adds a touch of sweetness and tang, making this dish a crowd-pleaser.
2. Spatchcocked Maple Brined Turkey
This recipe features a maple bourbon brine that infuses the turkey with a rich, autumnal flavor. The crispy skin and juicy meat are sure to impress your guests.
Why Choose Traeger for Your Spatchcock Brined Turkey?
Traeger grills are the perfect tool for cooking a spatchcock brined turkey. The consistent temperature control ensures even cooking, while the wood-fired flavor adds an extra layer of deliciousness.
Tips for Success:
- Brine your turkey for at least 12 hours, or up to 24 hours. This will ensure the most flavorful and juicy bird.
- Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when it reaches an internal temperature of 165°F.
- Let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender bird.
Additional Resources:
- Traeger Turkey Pellets + Turkey Brine Kit: This kit includes everything you need to brine and smoke a delicious turkey on your Traeger.
- Traeger Pork & Poultry Rub: This rub is perfect for seasoning your turkey before cooking.
- Traeger Grill Cleaner: Keep your Traeger grill clean and ready for your next cookout.
With these two delicious recipes and a Traeger grill, you’re sure to have the best Thanksgiving turkey ever. So gather your family and friends, fire up your Traeger, and get ready to enjoy a memorable Thanksgiving feast.
How to spatchcock a turkey
The process of spatchcocking isn’t super difficult, but it can be a little rough without the right tools. Namely, a killer pair of kitchen scissors. The portion of the bird that needs to be removed will be cut along the sides of the rib cage on either side of the bird.
- With its legs facing you and its breasts down, place the bird on a sturdy surface. The bird’s backbone ought to be visible and feelable to you.
- Start by slicing up the side of the backbone and through the ribs with SHARP kitchen shears. This requires some muscle, and it gets a little intense, so you might want to tag someone else if you’re uncomfortable with bone-breaking noises.
- Slice through the ribs on the opposite side of the backbone, then remove it. Save it for the stock pot though!.
- Flip the turkey over and lay it flat. To further flatten the breastbone, firmly press down with the heel of your hand.
- That’s it! You are ready to season and grill!
How to season a spatchcock turkey
Don’t forget to season the underside of your bird just because it’s face down! Coat the entire bird with oil or melted butter before adding a generous amount of herbs and seasoning.
I used a heavy hand with Traeger Chicken Rub, onion powder, garlic powder, salt, and sage for the turkey shown here. You can use whatever seasoning mix/combination is your favorite. There are a lot of great combinations out there.
My advice is just to NOT SKIMP. You are seasoning a LOT of meat. It needs lots of flavor.
Get all of our Holiday Recipes here!
Spatchcocked Smoked Turkey by Matt Pittman | Traeger Grills
FAQ
Should you brine a turkey before Spatchcocking?
How long to smoke a spatchcock turkey at 225 on a pellet grill?
How long to smoke a brined turkey at 225?
Is Traeger turkey brine good?
How do you cook a Turkey in a Traeger?
In a small bowl, combine the ghee, parsley, rosemary, thyme, and sage. Mix until incorporated. Using your hands, stuff the pocket between the breast meat and skin with the compound butter. Season the turkey liberally with Turkey Rub. Set the Traeger to 225°F and preheat with the lid closed for 15 minutes.
What is Traeger smoked Spatchcock Turkey?
Traeger Smoked Spatchcock Turkey is a delicious and easy way to cook a turkey that is as juicy as it is tender. Cutting the bird in this way before you cook it ensures that the thighs and breasts cook evenly. I don’t consider myself an “expert” in many things.
Can you cook a spatchcocked Turkey on a Traeger Grill?
Spatchcocking, which you can also do with a whole chicken, helps the bird cook quicker and more evenly. And with all that skin exposed to the heat, you get optimum crispness. Best of all, when cooking a spatchcocked turkey on your Traeger grill, more of the meat will be exposed to the smoke giving you next-level wood-fired flavor.
How do you brine a smoked Spatchcock Turkey?
Flip the turkey so that it is breast side-up and press down on the breasts to flatten it to make this smoked spatchcock turkey. In a container large enough to hold the turkey, prepare the brine according to the instructions. Place the turkey into the brine making sure it is submerged fully.