By Ronny Joseph Lvovski
Fresh & simple ingredients together with Traeger smoke make this turkey stand out from the crowd. Simply spatchcock your bird for quicker cooking & more flavor exposure, cover it in an herb-packed compound butter, and let your grill do the rest. Recipe provided by Ronny Joseph of The Primal Gourmet.
|1||(18 to 20 lb) turkey preferably free-range, organic and humanely raised|
|1||Traeger Orange Brine and Turkey Rub Kit|
|3/4 Cup||room temperature ghee or grass-fed butter|
|2 Tablespoon||finely chopped fresh parsley|
|2 Tablespoon||finely chopped fresh rosemary, plus extra for garnish|
|1 Tablespoon||finely chopped fresh thyme, plus extra for garnish|
|1 Tablespoon||finely chopped fresh sage, plus extra for garnish|
Using a sharp knife or pair of kitchen shears, remove the backbone of the turkey and set aside for homemade turkey stock. With the turkey breast side-down, make an incision in the back of the breast bone. Flip the turkey so that it is breast side-up and press down on the breasts to flatten it.
1 (18 to 20 lb) turkey preferably free-range, organic and humanely raised
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. Transfer to the fridge and brine overnight or up to 24 hours.
1 Traeger Orange Brine and Turkey Rub Kit
Remove the turkey from the brine and pat it dry with paper towel. Being careful not to pierce the skin, use your hands to separate the skin from the breast, creating a pocket of air. Line a rimmed baking sheet with a wire rack. Lay the turkey flat on the wire rack, breast side-up.
In a small bowl, combine the ghee, parsley, rosemary, thyme, and sage. Mix until incorporated.
3/4 Cup room temperature ghee or grass-fed butter
2 Tablespoon finely chopped fresh parsley
2 Tablespoon finely chopped fresh rosemary, plus extra for garnish
1 Tablespoon finely chopped fresh thyme, plus extra for garnish
1 Tablespoon finely chopped fresh sage, plus extra for garnish
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.
225 ˚F / 107 ˚C
Set the wire rack over a 4-inch-deep roasting dish and set the turkey on top, breast side-up. Close the lid and smoke the turkey until the thickest part of the breast reaches an internal temperature of 100°F to 110°F, about 2 to 2.5 hours. Take into account temperature fluctuations due to ambient weather.
225 ˚F / 107 ˚C
100 ˚F / 38 ˚C
Raise the grill temperature to 375°F and cook the turkey, basting it with any rendered juices two or three times, until the thickest part of the breast reaches 160°F, about 1 to 1.5 hours. Transfer the cooked turkey to a carving board and loosely tent with foil. Let the turkey rest for at least 20 minutes before carving. Enjoy!
375 ˚F / 191 ˚C
160 ˚F / 71 ˚C
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