If you’ve never spatchcocked a turkey before, buckle up, because it’s about to get wild—and delicious! This year, we decided to take the plunge, flatten that bird, and throw it onto our Traeger smoker. The result? The juiciest, most flavorful turkey we’ve ever made.
Why Spatchcock?
Spatchcocking (or butterflying, if you prefer a fancier term) means removing the turkey’s backbone and flattening it out. This simple trick does wonders, allowing the meat to cook more evenly and letting all that smoky goodness fully penetrate. Plus, it shaves off some precious cook time—perfect if you’re juggling a busy kitchen.
Let’s Talk Ingredients
The MVP of our turkey prep was Grandpa J’s brand seasoning salt. This magical blend added an unbeatable depth of flavor, complementing the natural smokiness of the turkey without overpowering it. Seriously, every bite was packed with savory goodness.
The Smoking Process
- Prep the Turkey: Once spatchcocked, we generously rubbed Grandpa J’s seasoning salt all over the turkey, making sure to get under the skin and into every nook and cranny.
- Fire Up the Traeger: We set our smoker to 275°F. Depending on the size of your bird, you’ll be smoking for around 3 hours. Always use a meat thermometer to ensure your turkey reaches a safe internal temperature of 165°F in the thickest part of the breast.
- The Wait: The smoky aroma wafting through the yard will drive you (and your neighbors) wild. But trust me, the wait is worth it.
Why This Turkey is Unmatched
Thanks to the spatchcocking technique, the smoke permeated every inch of the bird, giving us an intense, mouthwatering flavor in every bite. Grandpa J’s seasoning salt was the perfect partner, enhancing the meat’s natural flavors. The skin? Crispy perfection. The meat? Fall-off-the-bone tender. To date, this is hands down the best turkey we’ve ever made.
So if you’re planning to wow your family and friends this holiday season, give spatchcocking a shot. You might just set a new bar for turkey excellence!