Bacon-wrapped Spatchcocked Turkey

Ingredients

Steps

• 1

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

  Ingredients

  • 1 (18-20 lb) fresh whole turkey

• 2

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

  Ingredients

  • 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.

  Grill: 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 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.

  Ingredients

  • 4 Tablespoon olive oil

• 9

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

  Grill: 190 ˚F

• 10

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

  Ingredients

  • 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.

  Grill: 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.

  Grill: 400 ˚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.

  Grill: 400 ˚F

  Probe: 160 ˚F

• 15

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