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Roasted Citrus-Herb Spatchcock Turkey

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Maple

Maximize the wood-fired flavor and enjoy the juiciest, crispiest bird you’ve ever had with this recipe.

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Brine

  • 1 Cup salt

  • 1 Cup brown sugar

  • 2 oranges, quartered

  • 2 lemons, quartered

  • 6 Sprig fresh thyme

  • 4 Sprig fresh rosemary

main

  • 1 (10-13 lb) turkey

  • 1 Large onion, cut into eighths

  • 4 Stalk celery, finely chopped

  • 4 Large carrot, roughly chopped

  • 2 bay leaves

  • 6 Sprig fresh thyme

  • extra-virgin olive oil

  • 2 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 2 Cup chicken or turkey stock, preferably homemade

Herb Butter

  • 2 Stick butter, softened

  • 1 Clove garlic, pressed or minced

  • 4 Sprig thyme, leaves pulled

  • 1 Teaspoon freshly ground black pepper

  • 1

    For the Brine: Dissolve the salt and sugar in 2 gallons of cold water in a large 5 gallon bucket or clean cooler. Add the oranges, lemons, thyme and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

    • 1 Cup salt

    • 1 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 the gravy. Rinse the turkey inside and out under cold running water.

    • 1 (10-13 lb) turkey

  • 3

    Place the turkey in the brine, cover, and refrigerate for at least 4 hours, and up to 24 hours.

  • 4

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

  • 5

    For the Herb Butter: Combine ingredients and mix thoroughly. Set aside until ready to use.

    • 2 Stick butter, softened

    • 1 Clove garlic, pressed or minced

    • 4 Sprig thyme, leaves pulled

    • 1 Teaspoon freshly ground black pepper

  • 6

    To spatchcock the turkey, begin by cutting out the backbone. Open the turkey by breaking the breastbone. Flatten the turkey, breast side up, then tuck the wings under the spatchcock.

  • 7

    Next, gently stick your hand under the skin, releasing it from the breast and creating a pocket. Stuff the herb butter evenly under the skin of each breast, creating a thick even layer.

  • 8

    In a roasting pan, place turkey on top of celery, carrot, onion, herbs, stock, salt and pepper. Brush with oil, then season with salt and pepper.

    • 1 Large onion, cut into eighths

    • 4 Stalk celery, finely chopped

    • 4 Large carrot, roughly chopped

    • 2 bay leaves

    • 6 Sprig fresh thyme

    • As Needed extra-virgin olive oil

    • 2 Teaspoon kosher salt

    • 1/2 Teaspoon black pepper

    • 2 Cup chicken or turkey stock, preferably homemade

  • 9

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

    350 ˚F

  • 10

    Roast the turkey for 2 to 3 hours or until the breast reaches an internal temperature of 160℉. The skin should be golden and crispy.

    350 ˚F

    160 ˚F

  • 11

    Let rest 20 minutes before carving. Enjoy!