Spatchcock Turkey Traeger Grill
Spatchcock Turkey Traeger Grill
Day 1
Step 1
– Use a fresh or unthawed turkey
– Clean it thoroughly inside and out pat dry
– Trim excess skin
– Remove the spine by cutting besides the spine on each side
– Once spine is removed, place the bird breast side up and press down flattening out the bird
Step 2
– Use or make a poultry brine
– Gourmet Turkey Brine was used in this video
– Ingredients include: salt, sugar, dried cranberries, exhausted vanilla bean, allspice, dried apple, garlic, orange peal, black pepper, rosemary, pink peppercorns, thyme, bay leaves and sage
– 1 Cup of brine mix per gallon of water
– Boiled a gallon of water and mixed in 2 cups brine
– Let brine cool over night in the fridge and added another gallon of cold water next day when I put the turkey in the brine
Day 2
– Place turkey in the cold brine for 12-24 hours and keep cool in ice or refrigerator
Day 3 (optional – helps for crisper skin)
– Take turkey out of the brine and place in an open container and leave in the fridge overnight
Day 4 (or day 3 if you skipped open container option)
Step 1
– Create compound butter (mix ingredients)
– 8 ounces butter, softened
– 3 garlic cloves, minced or grated
– 1 tablespoons finely chopped fresh thyme
– 1 tablespoons finely chopped fresh rosemary
Step 2
– Gently separate skin from flesh in the breast area making sure not to tear the skin. Create pockets for the compound butter
– Cut ~2” slits on each thigh and create pockets for the compound butter all the way to the top of the drumstick
– Easiest to spread the butter around by pressing the skin from the outside
– Lightly brush olive oil on the bird (no need to worry about the under side)
Step 3
– (optional) Place pizza stone on while set to smoke at 180 degrees
– Smoke for 20 minutes and then turn temperature up to 375
– Time depends on size of bird and temperature, internal temperature of thickest part should be 165 and removed from the grill
– Rest the turkey for 20 minutes, carve and serve!
Source:Virtual Eats Guru
