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Spatchcock Turkey | Traeger Pellet Grill

November 30, 2021

Spatchcock Turkey | Traeger Pellet Grill

WHAT HEATH USED IN THIS RECIPE:

INGREDIENTS:

DIRECTIONS:

  1. Get grill going and up to temperature, we cooked at 350º using Royal Oak Pellets for this cook.
  2. Remove the innards of the turkey and dry off as much as possible.
  3. Trim excess skin or fat that you don't want.
  4. Cut out backbone, trim loose skin and break breastbone to spatchcock.
  5. Tuck wing tips if you wish.
  6. Inject turkey with mixed chicken injection focusing mainly on the breast area.
  7. Place turkey on wire rack that has been sprayed good with oil.
  8. Use mayo or binder of your choice and rub all over the bird.
  9. Season back side with Heath Riles BBQ Everyday Rub and then Heath Riles BBQ Chicken Rub.
  10. Flip bird and repeat on front side of the bird.
  11. Let rest for 15 minutes before putting on grill.
  12. Our total cook time for this bird was 3 and a half hours. We did spray with butter about an hour and a half through the cook. Internal temperature is 160-165.

CONNECT WITH HEATH:

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