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Kick traditional to the curb with this wood-fired take on turkey. A spatchcocked bird is rubbed down generously with our citrus turkey rub, given an aromatic kick with a rosemary and thyme herb paste, and slow-roasted for a beautiful, rich color.
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
: 400 ˚F
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
: 300 ˚F
: 160 ˚F