By Traeger Kitchen
Maximize the wood-fired flavor and enjoy the juiciest, crispiest bird you’ve ever had with this recipe.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 Cup | salt |
1 Cup | brown sugar |
2 | oranges, quartered |
2 | lemons, quartered |
6 Sprig | fresh thyme |
4 Sprig | fresh rosemary |
1 | (10-13 lb) turkey |
1 Large | onion, cut into eighths |
4 Stalk | celery, finely chopped |
4 Large | carrot, roughly chopped |
2 | bay leaves |
6 Sprig | fresh thyme |
As Needed | extra-virgin olive oil |
2 Teaspoon | kosher salt |
1/2 Teaspoon | black pepper |
2 Cup | chicken or turkey stock, preferably homemade |
2 Stick | butter, softened |
1 Clove | garlic, pressed or minced |
4 Sprig | thyme, leaves pulled |
1 Teaspoon | freshly ground black pepper |
1
For the Brine: Dissolve the salt and sugar in 2 gallons of cold water in a large 5 gallon bucket or clean cooler. Add the oranges, lemons, thyme and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
2
Remove the neck, giblets and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
3
Place the turkey in the brine, cover, and refrigerate for at least 4 hours, and up to 24 hours.
4
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.
5
For the Herb Butter: Combine ingredients and mix thoroughly. Set aside until ready to use.
6
To spatchcock the turkey, begin by cutting out the backbone. Open the turkey by breaking the breastbone. Flatten the turkey, breast side up, then tuck the wings under the spatchcock.
7
Next, gently stick your hand under the skin, releasing it from the breast and creating a pocket. Stuff the herb butter evenly under the skin of each breast, creating a thick even layer.
8
In a roasting pan, place turkey on top of celery, carrot, onion, herbs, stock, salt and pepper. Brush with oil, then season with salt and pepper.
9
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
10
Roast the turkey for 2 to 3 hours or until the breast reaches an internal temperature of 160℉. The skin should be golden and crispy.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
11
Let rest 20 minutes before carving. Enjoy!
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