Grill-Roasted Spatchcocked Turkey
Just when you think you’ve prepared the Thanksgiving turkey every way possible, along comes this amazing grill-roasted version from our friends at Traeger. It yields an exceptionally juicy bird with crisp, golden skin and meat that’s imbued with smoky flavor. The recipe incorporates several of our favorite turkey-cooking tricks—brining and rubbing an herb butter under the skin keep the meat super moist, while spatchcocking helps the bird cook faster and more evenly.
Ingredients:
- 1 jar Williams Sonoma Autumn Fruit and Spice Brining Blend
- 1 fresh turkey, 10 to 12 lb. (5 to 6 kg), neck and giblets removed, reserved if desired
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 1 garlic clove, minced
- Leaves from 4 fresh thyme sprigs plus 6 whole sprigs
- Kosher salt and freshly ground pepper
- 1 yellow onion, cut into 8 wedges
- 4 celery stalks, chopped
- 4 large carrots, coarsely chopped
- 2 bay leaves
- 2 cups (16 fl. oz./500 ml) chicken or turkey stock
- Extra-virgin olive oil, as needed
Directions:
Prepare the brining blend according to the package instructions. Rinse the turkey inside and out with cold water. Place the turkey in a brining bag or a large stockpot and pour in the brine. Seal the bag or cover the pot and refrigerate for at least 4 hours or up to 24 hours.
Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels.
Set the temperature on a Traeger wood pellet grill to 350°F (180°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
In a bowl, stir together the butter, garlic, thyme leaves, 2 tsp. salt and 1 tsp. pepper until well blended. Set aside.
Place the turkey, breast side down, on a cutting board. Using kitchen shears, cut through the turkey on both sides of the backbone, then remove and discard the backbone. Turn the turkey over so it is breast side up. Using your hands, press down firmly on the breastbone until you hear a cracking noise and the turkey flattens slightly.
Working from the neck end of the turkey, use your fingers to loosen the skin from the breasts. Spread the herb butter under the skin in a thick, even layer.
In a roasting pan, combine the onion, celery, carrots, bay leaves, thyme sprigs, stock, 2 tsp. salt and 1/2 tsp. pepper. Place the turkey, breast side up, on top. Brush the skin with olive oil and season with salt and pepper.
Place the pan on the grill and roast the turkey until the skin is golden and crisp and an instant-read thermometer inserted into thickest part of the breast, away from the bone, registers 165°F (74°C) and inserted into the thigh registers 175°F (80°C), 2 to 3 hours.
Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Serves 8 to 12.
Recipe courtesy of Traeger Grills
Recommended Products:
-
$49.95
-
$159.95
(118)
-
Sugg. Price $314.95 Clearance $249.99
-
$329.95
-
$149.95
