Spatchcock Smoked Turkey
@yasmaniruizbello
Rated 5.0 stars by 1 users
Does spatchcocking really produce a better smoked turkey? In this cook, I removed the backbone and flattened a 7 kg Butterball turkey before cooking it on my Traeger pellet grill at 325°F. The turkey was dry-brined, filled with fresh-herb compound butter, seasoned with Garden Herb seasoning, and smoked with a combination of cherry and pecan pellets. A light butter baste helped finish the skin while the higher cooking temperature produced juicy meat and an evenly cooked turkey.
Ingredients
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1 whole Butterball turkey, approximately 7 kg
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Kosher salt
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Maritime Madness Garden Herb seasoning
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Fresh-herb compound butter
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Melted butter for basting
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¼ cup mayonnaise
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2 tablespoons maple syrup
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1½ tablespoons Dijon mustard
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1 teaspoon Worcestershire sauce
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Garlic powder, to taste
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Salt and pepper, to taste
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Fresh thyme
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Traeger Pellet Grill
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Lumberjack Cherry Blend Pellets
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Lumberjack Pecan Blend Pellets
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Garden Herb Seasoning
Maple-Dijon Sauce
Lumberjack Products Used
Maritime Madness Products Used
Directions
1. Spatchcock the Turkey
Place the turkey breast-side down on a stable cutting board. Using poultry shears or a sharp knife, cut along both sides of the backbone and remove it.
Turn the turkey breast-side up and press firmly on the breastbone until the turkey lies flat. Tuck the wing tips behind the breasts and spread the legs evenly.
2. Dry-Brine the Turkey
Pat the turkey thoroughly dry with paper towels.
Season it with kosher salt and place it uncovered in the refrigerator for 2-3 hours or overnight if you have timeKeeping the turkey uncovered helps remove surface moisture from the skin.
3. Add the Compound Butter
Carefully loosen the skin over the turkey breasts without tearing it.
Spread the fresh-herb compound butter evenly underneath the breast skin. Keep the outside surface of the skin as dry as possible.
4. Season the Turkey
Apply a light, even layer of Maritime Madness Garden Herb seasoning over the turkey.
Make sure the breasts, legs, thighs, and wings are seasoned evenly.
5. Prepare the Pellet Grill
Preheat the Traeger pellet grill to 325°F.
Fill the hopper with a combination of Lumberjack Cherry Blend and Pecan Blend pellets.
The cherry pellets help develop colour, while the pecan pellets provide a mild, balanced smoke flavour.
6. Position the Turkey
Place the turkey in the centre of the cooking grate with the breast facing the hotter rear section of the grill.
Insert a temperature probe into the thickest part of the breast without touching bone.
7. Smoke the Turkey
Cook the turkey at 325°F.
Monitor both the breast and thigh temperatures during the cook. Rotate the turkey if necessary to promote even browning.
8. Baste with Butter
When the breast reaches approximately 140°F, lightly brush the outside of the turkey with melted butter.
Avoid applying too much butter because excess moisture can soften the skin.
9. Finish the Turkey
Continue cooking until the thickest part of the breast reaches 158–160°F.
Check several areas with an instant-read thermometer to confirm that the turkey has cooked evenly. The internal temperature will continue to rise slightly while the turkey rests.
10. Rest the Turkey
Remove the turkey from the grill and loosely tent it with aluminum foil.
Let it rest for 25–30 minutes before carving. Resting allows the juices to redistribute throughout the meat.
11. Prepare the Maple-Dijon Sauce
Combine the mayonnaise, maple syrup, Dijon mustard, Worcestershire sauce, garlic powder, salt, pepper, and fresh thyme.
Mix until smooth and adjust the seasoning to taste.
12. Carve and Serve
Separate the legs and thighs before removing and slicing the breasts.
Serve the smoked turkey with the Maple-Dijon sauce.
Recipe Video
Recipe Note
Keeping the exterior skin dry helps it brown and crisp at 325°F.
Place the compound butter underneath the skin instead of coating the exterior heavily.
Cherry pellets help build colour, while pecan provides a mild smoke flavour that complements turkey.
Apply only a light butter baste when the breast reaches approximately 140°F.
Use internal temperature as the primary guide instead of relying only on cooking time.
Verify the temperature in several parts of the turkey before removing it from the grill.
Rest the turkey for at least 25 minutes before carving.
