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Here is my entire recipe for a spatchcocked smoked turkey.
Turkey
Turkey Brine * 1 pack of thyme * 1 pack of rosemary * Oregeno 1/4 cup? * 8-10 bay leaves * Onion powder about half cup * 1.5 cup sea salt * 1 cup brown sugar * 3 oranges * 4 Apples * 1 cup honey * 10 Cloves * Peppercorns * Bunch of minced garlic * Garlic powder about half cup
Toast cloves and peppercorns first. Cut the oranges and apples into halves or quarters. Combine everything in water. Use a big pot. Bring to boil then simmer for 5-10 mins to meld flavours. Let cool to room temperature.
Spatchcock the turkey (watch a video on this) and then put Into cooler with ice for 24 hours. Or in a container that can fit in the fridge. Make sure turkey is fully submerged. You will likely have to add more water which is fine.
After 24 hours take out and rinse brine off the turkey in the sink. Then pat dry with paper towels make sure everything is dry.
Turkey process Ingredients * Big thing of unsalted butter might need 2 * Meat church rubs. I use the gospel all purpose, honey hog hot, and sometimes holy voodoo. Can use a mix of 2-3 rubs. * Pack of rosemary * Pack of thyme * Maple syrup * Brown sugar * Bourbon
At this point the turkey should be dry and out of the brine and spatchcocked. What you want to do is take a bunch of butter, Probably like a cup of butter. Separate the skin from the breasts of the turkey with your hand. Be careful not to tear the skin. Do this by going in from the top or neck side of the turkey. Sometimes it helps to use a butter knife. Separate all of it and stuff clumps of butter inside. Then massage the outside of the skin to flatten the butter and get it all over the breast. Sometimes I cut a slit in the skin over the thighs and do it there too but not necessary. Any extra butter you can rub over outside.
Now you want to season/spice the turkey. Start on the backside of turkey so opposite side of the breast and put generous amount of rubs on. I also go over it with some extra kosher salt. Not a ton but a decent amount. There is already some salt in the turkey from the brine and rubs. But needs more. Then flip turkey over and do the front same process.
Put on smoker 225-275 degrees (usually do 250) 10-13 minutes per pound. Or until the deepest part of turkey is at 155-160 degrees Fahrenheit. You will have to rest the turkey for half the cook time so be prepared for that.
Now we create the baste. To do this melt and bring to heat about half a cup of butter, a pack of Rosemary, and a pack of thyme and some garlic cloves. Can keep the cloves full and just crush with a knife. Bring it up to heat for about 5 mins to combine all the flavours of the herbs and butter. After the first hour baste the turkey with this every half hour. Do this with a brush or spoon and lightly drizzle over turkey. DO NOT BRUSH OR TOUCH THE TURKEY. YOU WILL WIPE THE RUB OFF. JUST DRIZZLE IT OVER IT.
When the turkey has about half an hour left you will glaze it. For the glaze combine 3/4 cup of maple syrup, 1/2 cup of brown sugar, 1/4 cup of brown mustard or grainy mustard, 1/4 cup of bourbon. Reduce this a bit over medium-high heat and evaporate all alcohol. Once it reduces slightly then drizzle this over the skin of the turkey THE SAME WAY YOU DID THE BUTTER DONT TOUCH THE TURKEY. Leave the turkey on the smoker from anywhere from 10-30 minutes. Because the baste has sugar in it it can burn easy so make sure you watch the turkey. The skin should be a golden brown and look crisp but not black. You might get some black on the wing tips or ends of the legs that’s okay.
Take the turkey off and rest it for half the amount of time you cooked it. If you cooked it for 4 hours let the turkey rest on the counter for 2 hours. You could reduce this to a quarter of the time you cooked it. But rest for at least an hour. After that carve it. I usually cut the meat off the legs and thigh bones. I cut the entire breast off and then slice it horizontally across the breast.
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Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Here is my entire recipe for a spatchcocked smoked turkey.
Turkey
Turkey Brine
* 1 pack of thyme
* 1 pack of rosemary
* Oregeno 1/4 cup?
* 8-10 bay leaves
* Onion powder about half cup
* 1.5 cup sea salt
* 1 cup brown sugar
* 3 oranges
* 4 Apples
* 1 cup honey
* 10 Cloves
* Peppercorns
* Bunch of minced garlic
* Garlic powder about half cup
Toast cloves and peppercorns first. Cut the oranges and apples into halves or quarters. Combine everything in water. Use a big pot. Bring to boil then simmer for 5-10 mins to meld flavours. Let cool to room temperature.
Spatchcock the turkey (watch a video on this) and then put Into cooler with ice for 24 hours. Or in a container that can fit in the fridge. Make sure turkey is fully submerged. You will likely have to add more water which is fine.
After 24 hours take out and rinse brine off the turkey in the sink. Then pat dry with paper towels make sure everything is dry.
Turkey process
Ingredients
* Big thing of unsalted butter might need 2
* Meat church rubs. I use the gospel all purpose, honey hog hot, and sometimes holy voodoo. Can use a mix of 2-3 rubs.
* Pack of rosemary
* Pack of thyme
* Maple syrup
* Brown sugar
* Bourbon
At this point the turkey should be dry and out of the brine and spatchcocked. What you want to do is take a bunch of butter, Probably like a cup of butter. Separate the skin from the breasts of the turkey with your hand. Be careful not to tear the skin. Do this by going in from the top or neck side of the turkey. Sometimes it helps to use a butter knife. Separate all of it and stuff clumps of butter inside. Then massage the outside of the skin to flatten the butter and get it all over the breast. Sometimes I cut a slit in the skin over the thighs and do it there too but not necessary. Any extra butter you can rub over outside.
Now you want to season/spice the turkey. Start on the backside of turkey so opposite side of the breast and put generous amount of rubs on. I also go over it with some extra kosher salt. Not a ton but a decent amount. There is already some salt in the turkey from the brine and rubs. But needs more. Then flip turkey over and do the front same process.
Put on smoker 225-275 degrees (usually do 250) 10-13 minutes per pound. Or until the deepest part of turkey is at 155-160 degrees Fahrenheit. You will have to rest the turkey for half the cook time so be prepared for that.
Now we create the baste. To do this melt and bring to heat about half a cup of butter, a pack of Rosemary, and a pack of thyme and some garlic cloves. Can keep the cloves full and just crush with a knife. Bring it up to heat for about 5 mins to combine all the flavours of the herbs and butter. After the first hour baste the turkey with this every half hour. Do this with a brush or spoon and lightly drizzle over turkey. DO NOT BRUSH OR TOUCH THE TURKEY. YOU WILL WIPE THE RUB OFF. JUST DRIZZLE IT OVER IT.
When the turkey has about half an hour left you will glaze it. For the glaze combine 3/4 cup of maple syrup, 1/2 cup of brown sugar, 1/4 cup of brown mustard or grainy mustard, 1/4 cup of bourbon. Reduce this a bit over medium-high heat and evaporate all alcohol. Once it reduces slightly then drizzle this over the skin of the turkey THE SAME WAY YOU DID THE BUTTER DONT TOUCH THE TURKEY. Leave the turkey on the smoker from anywhere from 10-30 minutes. Because the baste has sugar in it it can burn easy so make sure you watch the turkey. The skin should be a golden brown and look crisp but not black. You might get some black on the wing tips or ends of the legs that’s okay.
Take the turkey off and rest it for half the amount of time you cooked it. If you cooked it for 4 hours let the turkey rest on the counter for 2 hours. You could reduce this to a quarter of the time you cooked it. But rest for at least an hour. After that carve it. I usually cut the meat off the legs and thigh bones. I cut the entire breast off and then slice it horizontally across the breast.
Gravy
https://www.seriouseats.com/the-best-turkey-gravy-recipe
Looks tremendous !
Looks amazing! I love cooking a bird Spatchcock, it’s a great way to do it.