How to Make a Perfect Spatchcock Smoked Turkey on a Traeger Grill

Thanksgiving is synonymous with turkey, and nothing elevates this traditional centerpiece quite like the technique of spatchcocking combined with the smoky flavors of a Traeger grill. In this culinary journey, we’ll delve into the intricate process of preparing a spatchcocked smoked turkey, a method perfected by Meat Church’s Matt Pittman. This approach not only ensures a juicy and flavorful bird but also brings a new level of sophistication to your holiday feast.

The Art of Spatchcocking

Spatchcocking is a technique where the backbone of the turkey is removed, allowing the bird to be flattened for even cooking. This method not only reduces cooking time but also promotes a more consistent smoke absorption.

1. Preparation: Begin by placing the turkey breast side down on a cutting board. Using kitchen scissors or poultry shears, cut along both sides of the backbone and remove it. Open the turkey up and press down on the breastbone to flatten the bird. This step ensures that the turkey cooks evenly and absorbs the smoky flavors better.

Brining: The Flavor Foundation

Brining is crucial for a moist and flavorful turkey. Matt Pittman uses a combination of Traeger Orange Brine and Turkey Rub Kit, water, and optional bourbon to create a robust brine.

1. Brine Preparation: In a large pot, combine the brine mix with water and bring it to a boil. Remove from heat, add cold water and bourbon, and refrigerate until cold.
2. Brining the Turkey: Submerge the spatchcocked turkey in the cold brine for 12 to 24 hours. This process infuses the meat with deep flavors and ensures it remains juicy during the smoking process.

Smoking: Low and Slow

Smoking the turkey at a low temperature allows the flavors to develop fully. Preheat your Traeger grill to 275°F with the lid closed.

1. Seasoning: Remove the turkey from the brine, pat it dry, and season it with Meat Church Texas Sugar BBQ Rub.
2. Cooking: Place the turkey directly on the grill grate. Insert a meat thermometer into the thickest part of the breast and cook, basting periodically with melted butter, until it reaches an internal temperature of 160°F. This process usually takes about three hours, depending on the size of the bird and the ambient temperature.

Glazing: The Final Touch

A tangy-sweet honey-mustard glaze adds the perfect finishing touch to the smoked turkey.

1. Glaze Preparation: Combine honey, Dijon mustard, remaining melted butter, and additional BBQ rub in a small saucepan. Simmer until reduced by one third.
2. Applying the Glaze: Brush the glaze all over the turkey during the last 10 minutes of cooking. This not only enhances the flavor but also gives the turkey a beautiful, glossy finish.

Carving and Serving

Once the turkey reaches the desired internal temperature, remove it from the grill and let it rest for at least 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and succulent.

1. Carving: Use a sharp knife to carve the turkey into slices, ensuring you get a mix of both the white and dark meat.
2. Serving: Arrange the slices on a platter, drizzle with any remaining glaze, and serve to your eagerly awaiting guests.

Conclusion

Mastering the art of spatchcocked smoked turkey transforms the traditional Thanksgiving meal into a culinary experience. By following Matt Pittman’s expert techniques of spatchcocking, brining, smoking, and glazing, you’ll create a turkey that is not only visually stunning but also bursting with deep, smoky flavors. Embrace this method to impress your family and friends with a Thanksgiving turkey that they’ll be talking about for years to come.