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Bacon-wrapped Spatchcocked Turkey



Wrap your turkey in a bacon blanket to layer on some serious flavor. Our Orange Brine and Turkey Rub kit makes this recipe simple and delicious.


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  • 1 (18-20 lb) fresh whole turkey

  • 1 Traeger Orange Brine and Turkey Rub Kit

  • 4 Tablespoon Olive oil

  • 1 1/2 Pound thick-cut applewood bacon

  • 1

    Prepare turkey by removing cavity contents and giblets package under front flap. Rinse turkey inside and out, and set aside.

    • 1 (18-20 lb) fresh whole turkey

  • 2

    Prepare the Traeger Orange Brine according to package directions and cool completely.

    • 1 Traeger Orange Brine and Turkey Rub Kit

  • 3

    Line a bucket with a brine bag and carefully place the turkey into the brine bag. Add the brine solution and brine the turkey (under refrigeration) for 45 minutes per pound.
  • 4

    When ready to cook, set Traeger temperature to 190°F and preheat, lid closed for 15 minutes.

    190 ˚F

  • 5

    While Traeger is heating up, carefully remove turkey from the brine. DO NOT RINSE.
  • 6

    Place the turkey onto a stable cutting board and with heavy-duty poultry shears or a large chef's knife, cut along both sides of the backbone, and remove the backbone. Be sure to watch for any shards of bone and remove.
  • 7

    Using poultry shears or the heel of your knife, split the breastbone/sternum and lay the turkey flat.
  • 8

    Rub turkey with olive oil and season to taste with Traeger Turkey Rub from the kit.

    • 4 Tablespoon Olive oil

  • 9

    Place the turkey cavity/bone-side down into the Traeger and smoke at 190°F for 1 hour.

    190 ˚F

  • 10

    While turkey is smoking, make your bacon blanket on a sheet of butcher paper or foil, keep cold.

    • 1 1/2 Pound thick-cut applewood bacon

  • 11

    After 1 hour of smoke, increase the Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

    400 ˚F

  • 12

    Open the lid and carefully turn the bacon blanket over onto the turkey. NOTE: If you want to save drippings for gravy, add turkey to a pan, then cover with bacon blanket.
  • 13

    Add the Traeger WiFIRE probe to the thickest part of the breast and set probe alarm for 160°F, carry over cooking will take turkey past 165°F for final internal temperature.

    400 ˚F

    165 ˚F

  • 14

    Close the lid and let turkey cook for 1-1/2 to 2 hours. Carefully remove the turkey from the Traeger using heatproof gloves.

    400 ˚F

  • 15

    Remove the bacon blanket and save for snacking or chopped bacon needs. Allow turkey to cool for 5 minutes, slice and enjoy!