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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!.
Kick traditional turkey to the curb with this wood-fired take on the Thanksgiving classic! This Traeger spatchcock turkey is infused with a double dose of flavor, boasting a Traeger rub and an aromatic herb paste. Slow-roasted on your pellet grill, it emerges gorgeously golden, tender, and juicy.
Why Spatchcock?
Spatchcocking involves removing the backbone and flattening the bird, allowing for even cooking and faster cook times. This method ensures both the white and dark meat cook to perfection, resulting in a juicy and flavorful turkey.
Ingredients:
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 2 scallions, chopped
- 1 (18-20 lb) whole turkey
- 4 tablespoons Traeger Fin & Feather Rub
- 1 tablespoon kosher salt
- 3 tablespoons olive oil
Instructions:
- Preheat your Traeger to 400°F.
- Prepare the herb paste: Combine the minced garlic, parsley, thyme, rosemary, and scallions in a bowl. Chop until a paste forms.
- Spatchcock the turkey: Using a large knife or shears, cut along the backbone on both sides, through the ribs, and remove the backbone. Flip the bird over and press down on the breastbone to flatten.
- Season the turkey: With the bird breast-side up, season the exterior with half the Traeger Fin & Feather Rub and salt. Rub two-thirds of the herb mixture into the bird. Drizzle with olive oil. Flip the bird and season with the remaining rub, salt, and herb mixture.
- Insert a probe thermometer into the thickest part of the turkey breast. Place the turkey directly on the grill grates, breast-side up. Close the lid and cook for 30 minutes.
- Reduce the Traeger temperature to 300°F and continue cooking until the internal temperature reaches 160°F, for 3-4 hours more.
- Remove the turkey from the grill and let rest for 20-25 minutes before carving. The internal temperature will continue to rise to a finished temperature of 165°F. Enjoy!
Tips and Tricks:
- Brining: Brining your turkey before cooking can add even more moisture and flavor.
- Wood Pellets: Use Traeger Turkey Blend pellets for optimal flavor.
- Resting: Letting the turkey rest ensures the juices redistribute, resulting in a more tender bird.
- Carving: Use a sharp knife and carve the turkey against the grain for the best results.
Additional Resources:
- Traeger Smoked Spatchcock Turkey Recipe: https://www.orwhateveryoudo.com/2018/11/traeger-smoked-spatchcock-turkey-recipe.html
- Traeger Spatchcock Turkey: https://www.traeger.com/recipes/roasted-spatchcock-turkey
FAQs:
- Can I use a different type of pellet grill? Yes, this recipe can be adapted to any pellet grill.
- What if I don’t have fresh herbs? You can use dried herbs, but the flavor will not be as intense.
- How long will the leftovers last? Leftover turkey can be stored in the refrigerator for up to 3 days.
With this Traeger Spatchcock Turkey recipe, you’ll be the hero of your Thanksgiving feast! Be sure to share your photos and feedback in the comments below. Happy grilling!
Traeger Smoked Spatchcock Turkey Recipe
I don’t consider myself an “expert” in many things. A portion of it stems from the fact that I also strive for perfection, and to me, being a “expert” on a subject implies that you are an authority on it, and how could we ever know everything there is to know?
I feel like an expert after I made this turkey.
Turkey dinner is my FAVORITE dinner, you guys. I’ve posted about this many times before, but let me remind you. We’ve done a traditional Traeger Grilled Turkey already too that you’ll love. I’m SUPER particular about turkey because I love it so much. We had a traditional turkey dinner for our wedding meal – in August.
It was one of the best meals I’ve ever had, and my entire family helped to prepare it.
My family didn’t seem to want to cook turkey again until after I had been married for about five years, but thankfully, they still love me. .
I was always skeptical about the Spatchcock method because normal turkey roasting is SO good. Plus, the stuffing. I can’t miss out on the stuffing. However, the extra juiciness in the turkey that all of the Spatchcock enthusiasts rave about piqued my curiosity.
Check out all of my Traeger Recipes!
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Get used to evenly cooked, moist, juicy, and delicious meat—both white and dark—because Spatchcock Turkey is the best turkey there is!
- 1 whole turkey
- 1/2 cup of oil or melted butter
- 1/4 cup Traeger Chicken Rub
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon rubbed sage
- Preheat your Traeger to high, following factory directions. For most models this will be around 400°-450°F.
- With the legs facing you, place the bird breast-side down. Then, slice through the ribs on either side of the backbone to remove the spine.
- After turning the bird over and generously seasoning both sides, place it skin-side up on your preheated grill. If you’d like to catch the drips, you can also put it in a pan!
- After 30 minutes of high heat, reduce the temperature to 325 for the next 45 minutes of grilling.
- Your turkey should be at 165° no matter where you test it, so check it around the 60-minute mark—depending on its size, it might be done already!
- Take off the grill, allow it to rest for fifteen to twenty minutes, then cut it into pieces and serve.
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!.