Name: Roasted Citrus-Herb Spatchcocked Turkey
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 8
Ingredients: 4 sprigs of fresh rosemary; 2 lemons, cut into quarters; 6 sprigs of fresh thyme; ½ cup of brown sugar; 1 gallon of cold water; 1 cup of kosher salt; 2 oranges, cut into quarters; 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; ½ teaspoon black pepper; 2 cups of turkey or chicken stock; 1 teaspoon freshly ground black pepper; 1 clove, minced garlic; 4 sprigs of fresh thyme leaves; 1 cup butter, softened; Cherry pellets

Description

This tasty turkey is rubbed with turkey rub and brined in Traeger’s signature citrus brine kit then smoked over their turkey blend hardwood for extra flavor.

Ingredients

Units Scale

1 Traeger orange brine and turkey rub kit
1/2 cup Traeger pork and poultry rub, divided
1 whole turkey, thawed (18–20 lb)
1/2 pound butter, softened
Turkey blend pellets

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Instructions

Brine the turkey in the Traeger turkey brine kit the day before, then remove it from the brine, rinse, and pat dry.
Season the inside with 2 tablespoons of Traeger pork and poultry rub.
Next, carefully separate the turkey skin from the meat over the breasts creating a pocket. Then spread the butter over. Season the outside with Traeger pork and poultry rub.
Next, chill the turkey in the fridge for an hour.
Preheat the Traeger to 225℉ with the lid closed for 15 minutes.
Insert the probe into the thickest part of the breast. Put the roasting pan on the grill grate. With the lid closed cook the turkey until the internal temperature reaches 100-110℉.
Then increase the temperature to 350℉ and cook for another 3-4 hours until the internal temperature reaches 160℉. Remember to check it every 30 minutes after the temperature is increased.
Remove from the grill and allow to rest for 30 minutes before carving.

Prep Time: 20 minutes
Cook Time: 4 hours
Method: Grill