Loading...Description
This wood-fired turkey is crispy and juicy. It will be the best bird you’ve ever tasted.
Ingredients
Units Scale
For the brine:
- 4 sprigs of fresh rosemary
- 2 lemons, cut into quarters
- 6 sprigs of fresh thyme
- 1/2 cup of brown sugar
- 1 gallon of cold water
- 1 cup of kosher salt
- 2 oranges, cut into quarters
For the Turkey:
- 1 large onion, sliced
- 4 stalks of finely chopped celery
- 6 sprigs of fresh thyme
- 4 large carrots, roughly chopped
- 1 (10-13lb) thawed turkey
- 2 dried bay leaves
- Oil as needed your choice, Olive is healthier
- 2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups of turkey or chicken stock
Herb butter
- 1 teaspoon freshly ground black pepper
- 1 clove, minced garlic
- 4 sprigs of fresh thyme leaves
- 1 cup butter, softened
- Cherry pellets
Instructions
- When preparing the brine, use a 5-gallon bucket, then add the sugar and salt to the water, and stir until dissolved. Next, add the lemons, thyme, rosemary, and oranges. If you happen to have a larger turkey you would need to make more brine, add an extra cup of salt, and 1/2 a cup of brown sugar for every additional gallon of water.
- Should the turkey still have the liver, giblets, and neck remove them for the cavity and reserve them for making a gravy if desired.
- Next, in a bowl, mix the garlic, butter, thyme leaves, and pepper, and put it aside.
- Take the turkey out of the brine and rinse it under cold water, then pat it dry with a paper towel.
- When turning the turkey into a spatchcock, use a large knife or kitchen scissors to cut along either side of the backbone. Turn the turkey over and press it down until you hear the breastbone crack and it flattens. Next, tuck the wings underneath to secure them in place.
- After that, loosen the skin on the breast and create pockets where you can insert the herb butter and spread it over each thick layer of the breast.
- Next, add the carrots, thyme, chicken stock, celery, and bay leaves to a roasting pan. Then put the turkey on top, season with salt and pepper, and brush with oil.
- Preheat, the Traeger to 350℉ with the lid closed for 15 minutes.
- Put the probe into the center of the breast. Then put the pan on the grill grate, and roast the turkey for 2-3 hours with the lid closed until the internal temperature reaches 160°F and the skin is crispy and golden.
- Remove the turkey from the grid and allow it to rest for 20 minutes before serving.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Method: Grill