Roasted Citrus-Herb Spatchcocked Turkey

Roasted Citrus-Herb Spatchcocked Turkey

Maximize the wood-fired flavor and enjoy the juiciest, crispiest bird you’ve ever had with this recipe.



1- For the Brine: Dissolve the salt and sugar in 1 gallon of cold water in a large 5 gallon bucket or clean cooler. Add the oranges, lemons, thyme and rosemary. Note: if you have a big turkey and need more brine than this, use 1 cup salt and 1/2 cup brown sugar for every gallon of water.

1 Cup salt
1/2 Cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 Sprig fresh thyme
4 Sprig fresh rosemary

2 - Remove the neck, giblets and liver from the cavity of the turkey and reserve for the gravy.


1 (10-13 lb) turkey

3 - Place the turkey in the brine, cover, and refrigerate overnight or up to 24 hours.

4 - Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.

5 - For the Herb Butter: Combine ingredients and mix thoroughly. Set aside until ready to use.

2 Stick butter, softened
1 Clove garlic, pressed or minced
4 Sprig thyme, leaves pulled
1 Teaspoon freshly ground black pepper

6 - To spatchcock the turkey, begin by cutting out the backbone. Open the turkey by breaking the breastbone. Flatten the turkey, breast side up, then tuck the wings under the spatchcock.

7 - Next, gently stick your hand under the skin, releasing it from the breast and creating a pocket. Stuff the herb butter evenly under the skin of each breast, creating a thick even layer.

8 - In a roasting pan, place turkey on top of celery, carrot, onion, herbs, stock, salt and pepper. Brush with oil, then season with salt and pepper.
1 Large onion, cut into eighths
4 Stalk celery, finely chopped
4 Large carrot, roughly chopped
2 bay leaves
6 Sprig fresh thyme
As Needed extra-virgin olive oil
2 Teaspoon kosher salt
1/2 Teaspoon black pepper
2 Cup chicken or turkey stock, preferably homemade

9 - When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes. Grill: 350˚

10 - Roast the turkey for 2 to 3 hours or until the breast reaches an internal temperature of 160℉. The skin should be golden and crispy. Grill: 350˚
Probe: 160˚

Let rest 20 minutes before carving. Enjoy!


Originally posted by Traeger

Posted November 12, 2020

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