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Roasted Citrus-Herb Spatchcocked Turkey

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Maximize the wood-fired flavor with this recipe for the juiciest, crispiest bird you’ve ever tasted.

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Brine

  • 1 Gallon cold water

  • 1 Cup Kosher salt

  • 1/2 Cup brown sugar

  • 2 oranges, quartered

  • 2 lemons, quartered

  • 6 Sprig fresh thyme

  • 4 Sprig fresh rosemary

Turkey

  • 1 (10-13 lb) turkey, thawed

  • 1 Large onion, cut into eighths

  • 4 Stalk celery, finely chopped

  • 4 Large carrots, roughly chopped

  • 2 dried bay leaves

  • 6 Sprig fresh thyme

  • 2 Cup chicken or turkey stock, preferably homemade

  • oil

  • 2 Teaspoon Kosher salt

  • 1/2 Teaspoon Black pepper

Herb Butter

  • 1 Cup (2 sticks) unsalted butter, softened

  • 1 Clove garlic, pressed or minced

  • 4 Sprig fresh thyme, leaves picked

  • 1 Teaspoon Freshly ground black pepper

  • 1

    Make the brine: In a 5-gallon bucket or cooler, add the salt and sugar to the water and stir to dissolve. Add the oranges, lemons, thyme, and rosemary. (Note: If you have a larger turkey and need more brine, add 1 cup salt and 1/2 cup brown sugar for every additional gallon of water).
    • 1 Gallon cold water

    • 1 Cup Kosher salt

    • 1/2 Cup brown sugar

    • 2 oranges, quartered

    • 2 lemons, quartered

    • 6 Sprig fresh thyme

    • 4 Sprig fresh rosemary

  • 2

    Remove the neck, giblets, and liver from the cavity of the turkey and reserve for making gravy if desired, or discard.
    • 1 (10-13 lb) turkey, thawed

  • 3

    Place the turkey in the brine, making sure it is fully covered. Cover the bucket and refrigerate overnight or up to 24 hours.
  • 4

    Make the herb butter: In a medium bowl, stir together the butter, garlic, thyme leaves, and pepper until well combined. Set aside until ready to use.
    • 1 Cup (2 sticks) unsalted butter, softened

    • 1 Clove garlic, pressed or minced

    • 4 Sprig fresh thyme, leaves picked

    • 1 Teaspoon Freshly ground black pepper

  • 5

    Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.
  • 6

    Spatchcock the turkey: Use kitchen shears or a large knife to cut along either side of the backbone, then remove. Reserve for making gravy, if desired. Flip the turkey over and press down on the breastbone until it cracks and the turkey flattens. Tuck the wings under the turkey.
  • 7

    Carefully use your hands to loosen the skin over the breasts, creating a pocket. Spread the herb butter evenly under the skin of each breast in a thick, even layer.
  • 8

    Add the onion, celery, carrots, bay leaves, thyme, and chicken stock to a large roasting pan and spread in an even layer. Set the turkey on top of the vegetables. Brush the skin with oil and season with salt and pepper.
    • 1 Large onion, cut into eighths

    • 4 Stalk celery, finely chopped

    • 4 Large carrots, roughly chopped

    • 2 dried bay leaves

    • 6 Sprig fresh thyme

    • 2 Cup chicken or turkey stock, preferably homemade

    • As Needed oil

    • 2 Teaspoon Kosher salt

    • 1/2 Teaspoon Black pepper

  • 9

    When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 10

    Insert the probe into the center of a turkey breast. Place the roasting pan on the grill grates, close the lid, and roast until the internal temperature reaches 160°F and the skin is golden and crispy, 2-3 hours.

    350 ˚F

    160 ˚F

  • 11

    Remove the roasting pan from the grill and let the turkey rest for 20 minutes before carving. Enjoy!

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