Before You Get Started

If you have a grill with WiFi capabilities, make sure you know how to connect your Traeger to WiFi. This will be essential on Thanksgiving day so you’re able to monitor your smoked turkey breast right from your phone. 

Steps

• Step 1

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

  Pro Tip

  While this recipe uses Traeger Turkey Blend pellets, plenty of wood pellet flavors will give your roasted turkey an epic wood-fired kick. Stick with options that won’t overpower the delicate flavor of the meat. Think mild, sweet, nutty, and earthy woods that let the turkey shine. You can find the best pellets for turkey by reading our article. 

• Step 2

  On a cutting board, chop together the garlic, parsley, thyme, rosemary, and scallions until the mixture forms a paste. Set aside.

  Ingredients

  • 4  garlic cloves, minced

  • 3 Tablespoon chopped fresh parsley

  • 2 Tablespoon chopped fresh thyme leaves

  • 1 Tablespoon chopped fresh rosemary leaves

  • 2  scallions, chopped

• Step 3

  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 making the perfect Traeger spatchcock turkey.

  Ingredients

  • 1  (18-20 lb) whole turkey

  Pro Tip

  Spatchcock turkey is one of the best ways to speed up your cook time and get a more even roast, thanks to the flattened shape and increased surface area. Remove the wishbone before you start cutting. This tiny step makes flattening the turkey easier and makes carving way cleaner later.

• Step 4

  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.

  Ingredients

  • 4 Tablespoon Traeger Fin & Feather Rub

  • 1 Tablespoon kosher salt

  • 3 Tablespoon olive oil

• Step 5

  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.

  00:30

  400 ˚F / 204 ˚C

• Step 6

  Reduce the Traeger temperature to 300℉ and continue to cook until the internal temperature reaches 160℉, for 3-4 hours more.

  03:00

  300 ˚F / 149 ˚C

  160 ˚F / 71 ˚C

• Step 7

  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!