Traeger Smoked Spatchcock Turkey

HOLIDAY RECIPE Make this Recipe!

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✔ Juicy Meat and Crispy Skin: After a lengthy smoke stage, you have the option to finish the turkey on the grill or in the oven to really crisp up the skin. Make this Recipe!

BRINE

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SPATCHCOCK

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FLIP

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Traeger Smoked Spatchcock Turkey

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BRINE

1. Brine the Turkey. Brine the turkey using your favorite wet or dry brine recipe (see your options below). If using a wet brine, pat the bird dry after removing it from the brine.

SPATCHCOCK

2. Spatchcock the Turkey. Place the turkey breast-side down on a large cutting board. Using sturdy kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to completely remove the backbone. (Save the backbone for making turkey stock.)

FLIP

3. Flip the turkey breast-side up. Press firmly on the breastbone with the heels of your hands to flatten it — you may hear a crack. Tuck the wing tips behind the breast so they don’t burn.

Read More:

How to Make Traeger Smoked Spatchcock Turkey

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