Spatchcock Turkey Traeger Grill

Spatchcocked Turkey on the Traeger Grill, brined, smoked and grilled with compound butter under the skin on a pizza stone...Booyah!!!

Spatchcock Turkey on the Traeger Grill - Recipe (below)

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!

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