The Perfect Thanksgiving Turkey
- 3 hr 30 min
- Serves 8
- 4 ingredients
30 minutes to prep, 3 hours to cook. A juicy, crispy‑skinned Thanksgiving turkey prepared with just three simple ingredients and a quick spatchcock technique. The butter injection and BBQ rub give the bird deep flavor while keeping the meat tender, making it perfect for a festive holiday feast.
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Method
Spatchcock the turkey: place breast-side down, cut along both sides of the backbone with poultry shears, remove the backbone, flip the turkey, tuck the wings underneath, turn the legs outward, and press down until the breastbone cracks so the turkey lies flat.
Loosen the skin over the breasts and legs, tuck whole sticks of butter under the breast skin and additional butter under the legs, and use a meat injector to inject melted butter throughout the turkey.
Drizzle the turkey with olive oil and generously coat it with your favorite BBQ rub.
Preheat the Traeger grill to 275°F (or an oven to 350°F if not using a smoker) and place the turkey breast-side up directly on the grates (or in a roasting pan). Cook until the thickest part of the breast reaches 160°F, then continue cooking until the breast, innermost thigh, and innermost wing all reach 165°F.
Remove the turkey and let it rest for 15–20 minutes before slicing to retain juiciness.
Tips while you cook
- Press down after spatchcocking
- Press the turkey down until the breastbone cracks.
- Tuck butter under the skin
- Loosen the skin over the breasts and legs and tuck whole sticks of butter under it before injecting.
- Monitor internal temperature
- Cook until the thickest part of the breast reaches 160°F, then continue until breast, thigh, and wing all reach 165°F.
- Rest before slicing
- Let the turkey rest for 15–20 minutes after removing it from heat to retain juiciness.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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