Spatchcocked Maple Brined Turkey Recipe Traeger Grills

ROASTED SPATCHCOCK TURKEY RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
• On a cutting board, chop together the garlic, parsley, thyme, rosemary, and scallions until the mixture forms a paste. Set aside.
• 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. Flip the bird over and press down on the breastbone to flatten; this will allow the turkey to roast evenly.
• 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. Drizzle with the olive oil. Flip the bird and season with the remaining Fin & Feather Rub, salt, and herb mixture.
• 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.
• 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. Enjoy!

SPATCHCOCKED GRILLED TURKEY

Steps:

• The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
• The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.