Brined and Spatchcock Smoked Turkey
Ingredients
12-16 lb. turkey
½ cup Traeger Fin & Feather Rub
Turkey Brine
One-gallon cold water
Traeger Orange Brine & Turkey Rub Kit
Herbed Butter
1 stick ((¼ lb.) butter, softened)
¼ cup parsley (chopped)
¼ cup thyme (chopped)
¼ cup chives (chopped)
¼ cup onions (chopped)
5 garlic cloves (minced)
2 Tbsp Traeger Fin & Feather Rub
Instructions
Step 1: Spatchcock (Butterfly)
Place the turkey on your cutting board with the backbone facing up and neck end toward you. Using a pair of heavy-duty kitchen shears, cut along both sides of the backbone to completely remove it from the turkey. Turn the turkey breast side up and press down with both hands to flatten it.
Step 2: Brine Overnight
Make the brine in a large brining container or food grade bucket. Pour the brine mix into the water and stir. Place the turkey in a plastic, glass or stainless-steel container and pour the brine over the bird to cover. Place a lid or cover on the container with the bird and the brine and place it in the refrigerator overnight or 8-12 hours.
Step 3: Rinse and Dry
When the turkey is finished brining, discard the brine and rinse the turkey well under cold water. Dry the inside and outside of the turkey with clean paper towels. Place the turkey in the fridge uncovered for about 2 hours to allow the skin to dry further.
Step 4: Make the Herbed Butter & Apply Herbed Butter
Combine ingredients well in a medium sized bowl. Split the butter into (2) parts and put half of it under the skin and half of it on the outside of the skin. Work your hands between the skin and the meat tearing the membrane loose as you go. Leave the skin attached around the edges (except for where your hand entered) to help hold in the butter and herbs. Pat it down from the outside to spread it out a little more. Apply the remaining herbed butter on the outside of the skin. Season the entire turkey skin side and meat side with Traeger Fin & Feather for perfect seasoning throughout.
Step 7: Cook Time
Set up your smoker for cooking at about 240°F. I use Traeger Turkey Pellets, but Pecan works great as well. Place the spatchcocked turkey skin side up and let it smoke cook for about 4 hours at 240°F. Using your Meater® to monitor the temperature of the breast at its thickest part and when it reaches 160 it's time to move it from the heat.
Step 8: Rest and Serve
Quickly tent some foil over the bird and leave it for about 10-15 minutes to rest before carving. To carve, remove the leg quarters then separate the thigh from the leg. Remove the wings then remove the breast meat in one big section by cutting along the carcass as you pull back on the breast meat. Slice the breast meat into pieces and you are ready to eat.
