Spatchcocked Smoked Turkey by Matt Pittman | Traeger Grills

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

whole turkey

🥗Healthier: cornish hens

💰Cheaper: chicken

Cornish hens provide a similar taste with smaller portions.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blend

Dried herbs can be more convenient and cost-effective.

apple juice

🥗Healthier: apple cider vinegar

💰Cheaper: water with apple flavoring

Apple cider vinegar adds acidity without extra sugar.

Turn the turkey over to see the backbone and grab a pair of poultry shears.

Cut down along each side of the backbone and remove it.

Make a nice incision on top of the breastbone with a chef knife to crack it open.

Discuss the benefits of spatchcocking: better presentation, even cooking, and quicker cooking time.

Prepare a wet brine using about 1 quart of boiling water, stirring in salt and sugar until dissolved.

Add cold water to cool the brine, ensuring it is completely cool before adding the turkey.

Submerge the turkey in the brine and refrigerate overnight.

Season the brined turkey with Meat Church Texas sugar rub, applying it evenly underneath and on top.

Preheat the Traeger Timberline XL smoker to 275°F using Traeger turkey pellets.

Insert a wireless meter probe into the turkey to monitor the internal temperature, setting the alarm for 160°F.

Cook the turkey at 275°F for approximately 3 hours, basting with melted butter a couple of times during the cook.

Prepare a glaze using about half a stick of butter and half a cup of clover honey, mixing them together before glazing the turkey.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens