“Discover the art of perfectly cooked turkey with our Spatchcock Turkey Traeger. Elevate your culinary skills and experience juicy, tender meat infused with smoky flavors. Say goodbye to dry turkeys and hello to an unforgettable dining experience. Explore the secrets of spatchcocking your turkey on a Traeger grill.”
Traeger Smoked Spatchcock Turkey
This Traeger smoked spatchcock turkey recipe is a foolproof way to create a delicious and juicy turkey with crispy skin. By spatchcocking the turkey, you can cook it evenly and faster than a regular roast. The turkey is flattened and basted with olive oil and a flavorful spice rub, resulting in a beautifully cooked bird.
One of the benefits of spatchcocking a turkey is that the skin gets nice and crispy since it’s not sitting in juices as it cooks. The process of spatchcocking involves butterflying the poultry and removing the spine, then flattening it. It may sound intimidating, but once you try it, you’ll never go back to cooking a whole turkey!
The Traeger smoker adds a wonderful smoky flavor to the meat, making this recipe perfect for the cooler months or holiday feasts. It takes about 10 minutes per pound to cook, which is 5 minutes less than cooking a whole turkey. This means you can have dinner on the table quicker while still enjoying moist and tender meat throughout.
If you’re looking for side dish ideas to pair with this Traeger smoked spatchcock turkey, options like potatoes au gratin, baby potatoes, stuffing or dressing, and green beans all complement the flavors beautifully.
Leftover turkey can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months. To reheat from frozen, use the sous vide method or warm it up in the microwave. Another delicious option is to use leftover turkey in soup.
This Traeger smoked spatchcock turkey recipe has been tried and tested by my family every Thanksgiving, so I can guarantee its reliability and deliciousness year after year. Give it a try and let me know how you like it!
What Is Spatchcock?
Spatchcocking refers to a specific process in which you butterfly poultry and remove the spine. When the spine is removed from the bird, you are able to flatten it. This technique allows for faster and more even cooking, as well as crispy skin. It is recommended to use kitchen shears and a sharp knife for this process.
The spatchcock turkey recipe mentioned in the post is cooked on a Traeger grill or smoker, but it can also be cooked in the oven. The recipe calls for basting the turkey with olive oil and using a turkey rub for added flavor. Smoking the turkey adds a delicious smoky flavor that pairs well with traditional holiday sides.
Leftover turkey can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for 3-6 months. To reheat frozen turkey, it is recommended to use the sous vide method or microwave it in 30-second increments. Alternatively, leftover turkey can be used in soups or other dishes.
Spatchcocking a turkey reduces cooking time and helps retain juices, resulting in moist and tender meat. The recipe suggests serving the spatchcock turkey with potatoes au gratin, baby potatoes, stuffing/dressing, green beans, or any other desired side dishes.
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Try This Traeger Spatchcock Turkey
This Traeger smoked spatchcock turkey recipe is a winner for any holiday feast or winter evening. The turkey is flattened to cook evenly and quickly, and it’s basted with olive oil for a crispy skin finish. Using the almighty Spiceology Turkey Rub adds even more flavor to this delicious dish. Whether you’re looking for a reliable dinner staple or want to jazz up your holiday meal, this recipe will become a favorite year after year.
Spatchcocking involves butterflying the poultry and removing the spine, allowing the bird to flatten and cook faster. The exposed skin helps it get nice and crispy. Once you’ve tried spatchcocking, you’ll never go back to cooking a whole turkey. Leftovers can be stored in the fridge for up to 5 days or in the freezer for 3-6 months.
The Traeger smoker adds a wonderful smoky flavor to the turkey while cooking it evenly and quickly. Basting with olive oil or spritzing with melted butter and apple juice enhances the taste even more. Smoking the turkey also reduces cooking time compared to roasting a whole turkey, making it perfect for Thanksgiving or any occasion.
When serving your Traeger spatchcock turkey, classic sides like potatoes au gratin, baby potatoes, stuffing/dressing, and green beans complement it well. This recipe is foolproof with just five ingredients: a whole turkey, olive oil, kosher salt, Spiceology Turkey Rub, and water in a roasting pan to keep the smoker moist.
Make sure to follow FDA guidelines on internal temperature when cooking your turkey (165°F). Resting the seasoned bird overnight in the fridge maximizes flavor and juiciness. Variations include brining before or after spatchcocking, using different dry rubs, or cooking in the oven if you don’t have a smoker.
This Traeger smoked spatchcock turkey recipe is a must-try for juicy, flavorful meat and crispy skin. Your guests will be impressed, and you’ll love the ease and deliciousness of this holiday favorite.
Ingredients for Spatchcock Turkey
This Traeger smoked spatchcock turkey recipe requires just a few simple ingredients:
- A whole turkey (around 15-20 pounds)
- Olive oil
- Kosher salt
To prepare the turkey, pat it dry with some towels. Then, place the turkey on a cutting board and cut down the backbone on both sides. Flip the turkey and press down on the breastbone to flatten it. Next, place the turkey on the smoker and make sure it’s lying flat. Arrange the wing tips by tucking them back behind the bird to prevent them from burning.
Smoke the turkey until it is almost fully cooked before increasing the temperature to finish crisping the skin. Finally, remove the turkey from the Traeger smoker and let it rest before carving.
How To Make This Turkey
To make this Traeger smoked spatchcock turkey, you will need a whole turkey, olive oil, kosher salt, and your choice of seasoning. Start by preparing the turkey and patting it dry with towels. Place the turkey on a cutting board and cut down the backbone on both sides. Flip the turkey over and press down on the breastbone to flatten it.
Next, place the turkey on your Traeger smoker and make sure it is lying flat. Arrange the wing tips by tucking them back behind the bird to prevent them from burning. Smoke the turkey at 250°F until it is almost fully cooked.
Once the turkey is almost fully cooked, increase the temperature of your Traeger smoker to 400°F to finish crisping the skin. Remove the turkey from the smoker and let it rest before carving.
Serve your Traeger smoked spatchcock turkey with your favorite side dishes like potatoes au gratin, stuffing, green beans, or anything else you desire. Enjoy this delicious and flavorful turkey recipe that will be a hit at any holiday gathering!
Please note that these instructions are a brief summary of how to make this recipe. For more detailed instructions and specific measurements, please refer to the original source of this information.
Tips for a Successful Turkey
1. Use a large turkey (around 15-20 pounds) to ensure even cooking of the white and dark meat in the Traeger.
2. Pat the turkey dry before cooking to ensure a crispy skin.
3. Spatchcock the turkey by cutting down the backbone and flattening it, which will result in faster and more even cooking.
4. Arrange the wing tips behind the bird to prevent them from burning during smoking.
5. Smoke the turkey at a low temperature (around 250°F) to infuse it with smoky flavor, then increase the temperature to 400°F to brown and crisp the skin.
6. Use a meat thermometer to monitor the internal temperature of the turkey, removing it from the smoker when it reaches 160°F (it will continue cooking while resting).
7. Rest the cooked turkey before carving to allow the juices to redistribute and maximize flavor.
8. Store leftover turkey in an airtight container in the fridge for up to 5 days, or freeze it in a vacuum-sealed bag for up to 6 months.
9. Reheat leftover turkey using methods like sous vide or microwaving, or incorporate it into soups or other dishes for added flavor.
10. Serve your Traeger smoked spatchcock turkey with delicious sides like potatoes au gratin, stuffing, green beans, and more!
How to Carve Your Spatchcock Turkey
To carve your spatchcock turkey, follow these steps:
1. Start by removing the legs from the turkey. Cut through the skin between the leg and breast, then use a sharp knife to separate the joint where the leg meets the body. Repeat on both sides.
2. Next, remove the wings. Cut through the skin between the wing and breast, then use a sharp knife to separate the joint where the wing meets the body. Repeat on both sides.
3. Now it’s time to slice into the breast meat. Make a vertical cut along one side of the breastbone, and then make horizontal slices across the breast, starting from top to bottom.
4. Repeat step 3 on the other side of the breast.
5. Finally, remove any remaining meat from around the backbone and other areas of the bird.
6. Serve your carved spatchcock turkey alongside your favorite sides and enjoy!
Carving a spatchcock turkey is similar to carving a whole roasted turkey, but because it has been flattened, it may be easier to access and slice into different parts of the bird. With practice, you’ll become a pro at carving your spatchcock turkey!
Substitutions and Variations
If you don’t have a Traeger smoker, you can still make this spatchcock turkey recipe in the oven. Simply follow the same time and temperature directions provided in the instructions.
If you prefer a different seasoning blend, feel free to experiment with your own dry rub or use a different pre-made spice mix. The options are endless!
If you want to add more flavor and moisture to the turkey, consider brining it before spatchcocking. You can either use a wet brine or try the wet brined Traeger smoked turkey recipe mentioned earlier.
For those who like dark meat but want to prevent it from browning too much, you can wrap the drumsticks and wings in aluminum foil during cooking.
Feel free to get creative with your side dishes! Classic options like potatoes au gratin, baby potatoes, stuffing or dressing, and green beans all pair well with this smoked spatchcock turkey. But don’t hesitate to add your own personal favorites to complete your holiday feast!
Storing and Reheating Turkey
Storing and reheating turkey leftovers is easy! You can store your turkey leftovers in an airtight container in the fridge for up to 5 days. If you want to keep it even longer, store your turkey meat in the freezer in a vacuum-sealed bag. It will keep for 3-6 months in the freezer.
If you are reheating your turkey from frozen, use the sous vide method. Throw the vacuum-sealed turkey into a water bath and let it warm up gradually. The juices from the turkey will help to keep things moist while it heats up. Otherwise, you can warm up your cold turkey in the microwave. Start off on full power and heat it in 30-second increments.
My favorite way to reheat my leftover turkey is actually by using it in soup. You can add the turkey directly to the soup! The possibilities are endless when it comes to using up your leftover turkey. Enjoy!
In conclusion, spatchcocking a turkey on a Traeger grill offers a quick and efficient cooking method that ensures even heat distribution and crispy skin. This technique reduces cooking time while enhancing flavor, making it a popular choice for Thanksgiving or any special occasion.
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