By Traeger Kitchen
Kick tradition to the curb with this wood-fired take on turkey. Spatchcocked turkey is rubbed down generously with our citrus turkey rub, given an aromatic kick with a parsley, rosemary, thyme and herb paste, and slow roasted for some beautiful, rich color.
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|4 Clove||garlic, minced|
|3 Tablespoon||chopped parsley|
|2 Tablespoon||chopped thyme leaves|
|1 Tablespoon||chopped rosemary|
|20||(18-20 lb) whole turkey|
|4 Tablespoon||Traeger Fin & Feather Rub|
|3 Tablespoon||extra-virgin olive oil|
When ready to cook, set temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
On a cutting board, combine garlic, parsley, thyme, rosemary, and scallions. Chop together until the mixture forms a paste. Set aside.
4 Clove garlic, minced
3 Tablespoon chopped parsley
2 Tablespoon chopped thyme leaves
1 Tablespoon chopped rosemary
2 scallions, chopped
To spatchcock the turkey: With a large knife or shears, cut the bird open along the backbone on both sides, through the ribs and remove the backbone. Once the bird is open, split the breastbone to spread the bird flat; this will allow it to roast evenly.
20 (18-20 lb) whole turkey
With the bird breast side up, season the exterior with half the Traeger Fin & Feather Rub then follow with 2/3 the herb mixture rubbing it into the bird. Drizzle with olive oil. Flip the bird and season generously with the remaining Fin & Feather Rub.
4 Tablespoon Traeger Fin & Feather Rub
3 Tablespoon extra-virgin olive oil
Place the turkey directly on the grill grate and cook for 30 minutes.
400 ˚F / 204 ˚C
Reduce the temperature on the grill to 300℉ and continue to cook for 3-4 hours or until the internal temperature reaches 160℉ in the breast.
300 ˚F / 149 ˚C
160 ˚F / 71 ˚C
The finished internal temperature should reach 165℉, but the temperature will continue to rise after the bird is removed from the grill.
Let the bird rest 20-25 minutes before carving. Enjoy!