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Traeger Spatchcock Turkey

Traeger Spatchcock Turkey

By Traeger Kitchen

Kick traditional to the curb with this wood-fired take on turkey. This Traeger spatchcock turkey is given a double dose of flavor with a Traeger rub and an aromatic herb paste, then slow-roasted on your pellet grill for a turkey that's gorgeously golden, tender, and juicy.

Prep Time

30 Min

Cook Time

4 Hr
30 Min

Pellets

Turkey Blend

Ingredients

This recipe serves:

8

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Units of Measurement:
main
4 garlic cloves, minced
3 Tablespoon chopped fresh parsley
2 Tablespoon chopped fresh thyme leaves
1 Tablespoon chopped fresh rosemary leaves
2 scallions, chopped
1 (18-20 lb) whole turkey
4 Tablespoon Traeger Fin & Feather Rub
1 Tablespoon kosher salt
3 Tablespoon Olive oil
This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
4 garlic cloves, minced
3 Tablespoon chopped fresh parsley
2 Tablespoon chopped fresh thyme leaves
1 Tablespoon chopped fresh rosemary leaves
2 scallions, chopped
1 (18-20 lb) whole turkey
4 Tablespoon Traeger Fin & Feather Rub
1 Tablespoon kosher salt
3 Tablespoon Olive oil

Steps

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

    On a cutting board, chop together the garlic, parsley, thyme, rosemary, and scallions until the mixture forms a paste. Set aside.

  • 3

    Spatchcock the turkey: Using a large knife or shears, cut the turkey open along the backbone on both sides, through the ribs, and remove the backbone. Flip the bird over and press down on the breastbone to flatten; this will allow the turkey to roast evenly making the perfect Traeger spatchcock turkey.

  • 4

    With the bird breast side up, season the exterior with half the Traeger Fin & Feather Rub and salt, then rub two thirds of the the herb mixture into the bird. Drizzle with the olive oil. Flip the bird and season with the remaining Fin & Feather Rub, salt, and herb mixture.

  • 5

    Insert the probe into the thickest part of the turkey breast. Place the turkey directly on the grill grates, breast-side up. Close the lid and cook for 30 minutes.

    400 ˚F / 204 ˚C

    00:30

  • 6

    Reduce the Traeger temperature to 300℉ and continue to cook until the internal temperature reaches 160℉, for 3-4 hours more.

    300 ˚F / 149 ˚C

    160 ˚F / 71 ˚C

    03:00

  • 7

    Remove the turkey from the grill and let rest for 20-25 minutes before carving. The internal temperature will continue to rise to a finished temperature of 165°F. Enjoy!

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