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How To Spatchcock A Turkey

How to Spatchcock a Turkey

If you’ve never tried spatchcocking your Thanksgiving turkey, then this just might be the year to try. By essentially flattening out the turkey, your bird is able to cook both more quickly and more evenly, resulting in a juicy bird with perfectly crisp skin. On top of that, cooking a spatchcocked turkey on your Traeger grill gives you next-level wood-fired flavor because it lets the smoke hit even more of the meat.

First, Remove the Backbone

To make a spatchcock turkey, begin by removing the big bird’s backbone.

To do this, take a large knife or meat shears and cut the turkey open along both sides of the backbone. Note that this will include cutting through the ribs. Remove the backbone completely and set it aside to make a gravy with if you choose.

Split the Breast Bone

Once the turkey is open, split the breastbone by pushing down with your hands to spread the turkey flat. This step is crucial, as it allows the bird to roast evenly.

Season the Breast Side

With the turkey’s breast side up, season the exterior with Traeger Turkey Rub and a herb mixture of parsley, rosemary, thyme, scallions and garlic. Drizzle with olive oil. Flip the bird over and season generously with more Traeger Turkey Rub and herb mixture.

Set the Grill to 450 Degrees

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 and preheat, lid closed, for 10 to 15 minutes.

Place the turkey directly on the grill grate and cook for 30 minutes.

Reduce Grill Temp to 300 Degrees After 30 Minutes

Reduce the temperature on the grill to 300 degrees.

Remove When the Turkey Reaches 165 Degrees

Continue to cook for 3-4 hours or until the internal temperature reaches 160 degrees in the breast (the finished internal temperature should reach 165 degrees, but the temperature will continue to rise after the bird is removed from the grill).

Let the Bird Rest

Let the bird rest 20-25 minutes before carving. Enjoy!

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