Traeger Smoked Spatchcock Turkey Recipes
SPATCHCOCK SMOKED TURKEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 7h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pat the turkey dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it's breast-side up, then press down on it with your hands to flatten the bird.
- Whisk together the orange juice, oil, maple syrup and garlic in a large bowl. Reserve half of the marinade and set aside. Season the turkey on both sides with salt and pepper and place the turkey into the bowl with the marinade. Marinate in the refrigerator for 4 hours. Remove the turkey from the refrigerator an hour before grilling, so it can come to room temperature.
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only on medium-high heat.
- Place the turkey skin-side up over indirect heat and cover the grill. Maintaining a temperature of 375 to 400 degrees F, smoke the turkey until it reaches an internal temperature of 160 degrees F, about 90 minutes. Baste the turkey with the reserved marinade every 30 minutes during cooking.
- Remove the turkey from the grill and rest, tented with aluminum foil, for at least 20 minutes before carving.
- (Alternatively, you can bake the turkey on a rimmed baking sheet in a 375 to 400 degrees F oven for 90 minutes.)
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- Prepare the brine: In a large pot, combine the Traeger Orange Brine mix with 4 cups water and bring to a boil. Remove from the heat and add 12 cups (3 quarts) cold water and the bourbon if you like.
- Meanwhile, spatchcock the turkey. Place the turkey on a cutting board and position it breast side down. Using kitchen scissors or poultry shears, cut along both sides of the backbone and remove it.
- If the turkey can fit completely submerged in your pot, add it to the brine. Otherwise, put the turkey in large, sanitized brining container and pour the cold brine over it.
- When ready to cook, preheat the Traeger to 275°F with the lid closed; this will take about 15 minutes.
- Meanwhile, remove the turkey from the brine (discard the brine) and pat it dry with paper towel. Season it all over with some Meat Church Texas Sugar BBQ Rub.
- Holding a leave-in meat thermometer parallel to the work surface, insert it into the thickest part of the breast next to but not touching the breast bone.
- While the turkey is cooking, make the glaze. Add the honey, mustard to what is left of the melted butter, then add 2 tablespoons Meat Church Texas Sugar BBQ Rub.
- Brush the glaze all over the turkey and continue to cook until the glaze is set, about 10 minutes. Transfer the turkey to a large cutting board with a trough to catch any juices.
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- When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes. 400 ˚F / 204 ˚C.
- On a cutting board, chop together the garlic, parsley, thyme, rosemary, and scallions until the mixture forms a paste. Set aside. Ingredients. 4 garlic cloves, minced.
- 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.
- 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.
- 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.
- 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.
- 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.
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