Roasted Spatchcocked Turkey

Steps

• 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

• 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

• 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.

  Ingredients

  • 1  (18-20 lb) whole turkey

• 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

• 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.

  400 ˚F / 204 ˚C

• 6

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

  300 ˚F / 149 ˚C

  160 ˚F / 71 ˚C

• 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!