How to Smoke a Spatchcock Turkey on a Pellet Grill

Smoking a spatchcock turkey is an innovative and flavorful method to elevate your Thanksgiving feast. This technique not only enhances the turkey's taste but also ensures even cooking and a juicy, tender result. Here’s a comprehensive guide to smoking a spatchcock turkey, incorporating key elements from the Traeger recipe.

Ingredients:

• Main: 1 (18 to 20 lb) turkey, preferably free-range, organic, and humanely raised.
• Brine and Seasoning: Traeger Orange Brine and Turkey Rub Kit.
• Butter Mixture:
  • 3/4 cup room temperature ghee or grass-fed butter.
  • 2 tablespoons finely chopped fresh parsley.
  • 2 tablespoons finely chopped fresh rosemary, plus extra for garnish.
  • 1 tablespoon finely chopped fresh thyme.
  • 1 tablespoon finely chopped fresh sage, plus extra for garnish.

Equipment:

• Sharp knife or kitchen shears.
• Large container for brining.
• Rimmed baking sheet with a wire rack.
• Traeger grill or any wood pellet grill.

Steps to Perfect Smoked Spatchcock Turkey:

1. Preparation:

   • Using a sharp knife or kitchen shears, remove the turkey's backbone and set it aside for stock. Flip the turkey breast side-down, make an incision in the back of the breastbone, then flip it breast side-up and press down to flatten.

2. Brining:

   • Prepare the brine according to package instructions. Submerge the turkey completely in the brine and refrigerate overnight or up to 24 hours.

3. Seasoning:

   • After brining, remove the turkey and pat it dry with paper towels. Carefully separate the skin from the breast without piercing it, creating a pocket.
   • Mix the ghee with parsley, rosemary, thyme, and sage until well combined. Stuff this compound butter under the skin over the breast meat.

4. Smoking:

   • Preheat your Traeger grill to 225°F for 15 minutes with the lid closed.
   • Place the turkey on a wire rack over a 4-inch-deep roasting dish. Smoke the turkey until the internal temperature of the thickest part of the breast reaches 100°F to 110°F (about 2 to 2.5 hours).

5. Finishing:

   • Increase the grill temperature to 375°F and continue cooking, basting with rendered juices occasionally, until the internal temperature reaches 160°F (about 1 to 1.5 hours).
   • Transfer the turkey to a carving board, tent loosely with foil, and let it rest for at least 20 minutes before carving.

Tips for the Perfect Smoked Turkey:

• Temperature Monitoring: Use a reliable meat thermometer to ensure accurate internal temperatures.
• Ambient Conditions: Adjust cooking times based on weather conditions.
• Resting Time: Allow the turkey to rest adequately to retain juices and ensure moist meat.

Smoking a spatchcock turkey not only saves cooking time but also infuses the meat with rich, smoky flavors. The use of fresh herbs and a well-prepared brine adds depth to the taste, making it a standout dish for any festive gathering. Enjoy your flavorful, perfectly cooked turkey with family and friends this Thanksgiving!