How to Roast a Perfect Traeger Spatchcock Turkey

Thanksgiving is just around the corner, and there's no better way to impress your guests than with a perfectly roasted spatchcock turkey. This method, which involves removing the backbone and flattening the bird, ensures even cooking and a beautifully golden, tender, and juicy turkey. Let’s dive into how you can make this delicious dish using the Traeger grill for that signature wood-fired flavor.

Ingredients

• 4 garlic cloves, minced
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• 2 scallions, chopped
• 1 (18-20 lb) whole turkey
• 4 tablespoons Traeger Fin & Feather Rub
• 1 tablespoon kosher salt
• 3 tablespoons olive oil
• Turkey Wood Pellets for flavor

Instructions

1. Prepare the Grill: Preheat your Traeger grill to 400°F with the lid closed for 15 minutes. This high initial heat will help set the skin and give it a beautiful golden color.

2. Make the Herb Paste: On a cutting board, chop together the garlic, parsley, thyme, rosemary, and scallions until it forms a paste. This aromatic mix will infuse the turkey with incredible flavor.

3. Spatchcock the Turkey: Using a large knife or poultry shears, cut along the backbone on both sides to remove it. Flip the bird over and press down on the breastbone to flatten it. This technique helps the turkey cook evenly and reduces cooking time.

4. Season the Turkey: With the turkey breast side up, season with half of the Traeger Fin & Feather Rub and kosher salt. Rub two-thirds of the herb mixture into the bird and drizzle with olive oil. Flip the bird and repeat on the other side with the remaining seasoning and herbs.

5. Cooking the Turkey: Insert a meat probe into the thickest part of the turkey breast. Place the turkey directly on the grill grates, breast-side up, and cook at 400°F for 30 minutes. This initial high heat will start the browning process.

6. Roast to Perfection: Reduce the grill temperature to 300°F and continue to cook until the internal temperature reaches 160°F, approximately 3-4 hours. The slow-roasting process allows the turkey to cook evenly and stay juicy.

7. Rest and Serve: Remove the turkey from the grill and let it rest for 20-25 minutes before carving. The internal temperature will continue to rise to a finished temperature of 165°F. This resting period ensures the juices redistribute throughout the meat, making it succulent and flavorful.

Conclusion

Roasting a spatchcock turkey on a Traeger grill is a surefire way to achieve a juicy, flavorful, and perfectly cooked bird. The combination of the herb paste and Traeger Fin & Feather Rub adds a depth of flavor that will make your Thanksgiving feast unforgettable. Enjoy this modern twist on a holiday classic and impress your guests with your grilling prowess.