Traeger Smoked Spatchcock Turkey Recipe with Dry Brine
This elegant garlic-herbed smoked spatchcock turkey will be a hit at your holiday gatherings!
Servings: 12
Calories: 570kcal
Cost: $50
Equipment
- 1 Pellet Smoker Grill such as Traeger
- Smoker Pellets maple, cherry, apple, or hickory are good choices
- Large Rimmed Baking Sheet (for turkey to rest upon in the refrigerator)
Ingredients
- 4 tablespoon coarse kosher salt
- 5 cloves garlic large
- 3 sprigs sage
- 2 sprigs rosemary
- 5-6 sprigs thyme
- 15-17 pound whole turkey see recipe notes if your size is different
Instructions
- Measure out 4 tbsp coarse kosher salt into a small bowl and set aside. Pull the leaves off of your herb sprigs and add them, along with the garlic, to your blender cup. Pulse until they are finely chopped. Alternatively, you can do this with a good knife.4 tablespoon coarse kosher salt, 5 cloves garlic, 3 sprigs sage, 2 sprigs rosemary, 5-6 sprigs thyme
- Add your garlic-herb mixture to the bowl of salt and stir to combine.
- Spatchcock your turkey--Place turkey on a large rimmed baking sheet, back-side up. Cut down each side of the backbone using poultry shears & completely remove it from the turkey. Flip your turkey over and compress the breast to break the breastbone so the turkey lays flat.15-17 pound whole turkey
- Thoroughly dry your turkey and the pan with paper towels, then massage the salt & herb dry brine mixture into the turkey. Pull the skin up from the thighs and breasts and rub some of the brine directly onto the meat, and rub some generously on the outer skin. If you find you run a little short on the salt, you can sprinkle some plain coarse salt on the skin in areas that need more.
- Carefully place the sheet pan with the turkey on a clear, level surface in the refrigerator. Refrigerate uncovered for 24-48 hours to allow the dry brine enough time to work.
- Preheat your pellet grill to 225 degrees Fahrenheit. Place a meat thermometer in the thickest part of the breast. Remove the turkey from the sheet pan and place it directly on the grill grates. At 225°F, expect around 25 minutes per pound. See the recipe notes section in the article if you want to speed this time up.
- Once your turkey reaches 140°F, kick the heat up to 350°F for the final part of the cooking. This will get the skin crisp and get your turkey finished in a timely manner.
- When your meat thermometer reads 165°F, remove your turkey from the grill and allow it to rest for at least 30 minutes before carving.
Video
Notes
If your turkey is smaller than 15 lbs, you can scale the salt down a little bit if needed. Aim for 1 tablespoon per 4-5 lbs of bird. You can use the same amount of herbs as directed in this recipe if you wish, or also scale it down a bit.
This recipe calls for a long and slow smoke at 225°F. Each time we have tested this recipe, it has averaged 25 minutes per pound. However, you can increase the temperature to 275 degrees to cook faster at about 15 minutes per pound. You can also smoke it at 225° for the first two hours, and then kick it up to 350° to finish the bird more quickly. Just know that the sooner you kick up the temp, the faster it will cook--the longer you let it go at 225°, the slower it will cook. It depends on how fast you want to cook it and how much smoke time you want to give your bird before moving the temperature up to roasting.
Remember: colder weather can sometimes make it hard for your Traeger to hold an even temperature. This may affect cooking time. If your turkey is still a little frozen in the middle, that can add to your cooking time, too.
You also want to make sure you plan at least 30 minutes for the meat to rest after you pull it off the smoker. Because of all the possible variables, be prepared to turn the heat up earlier in the cooking time if you need to speed the smoke along, or have a crock pot ready to hold your carved meat if it gets done a little earlier than you anticipated.
Nutrition
Calories: 570kcal | Carbohydrates: 1g | Protein: 87g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 290mg | Sodium: 2777mg | Potassium: 910mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg
