Steps

• 1

  Using a sharp knife or pair of kitchen shears, remove the backbone of the turkey and set aside for homemade turkey stock. With the turkey breast side-down, make an incision in the back of the breast bone. Flip the turkey so that it is breast side-up and press down on the breasts to flatten it to make this smoked spatchcock turkey.

• 2

  In a container large enough to hold the turkey, prepare the brine according to the instructions. Place the turkey into the brine making sure it is submerged fully. Transfer to the fridge and brine overnight or up to 24 hours.

• 3

  Remove the turkey from the brine and pat it dry with paper towel. Being careful not to pierce the skin, use your hands to separate the skin from the breast, creating a pocket of air. Line a rimmed baking sheet with a wire rack. Lay the turkey flat on the wire rack, breast side-up.

• 4

  In a small bowl, combine the ghee, parsley, rosemary, thyme, and sage. Mix until incorporated.

• 5

  Using your hands, stuff the pocket between the breast meat and skin with the compound butter. Season the turkey liberally with Turkey Rub.

• 6

  Set the Traeger to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

• 7

  Set the wire rack over a 4-inch-deep roasting dish and set the turkey on top, breast side-up. Close the lid and smoke the turkey until the thickest part of the breast reaches an internal temperature of 100°F to 110°F, about 2 to 2.5 hours. Take into account temperature fluctuations due to ambient weather.

  225 ˚F / 107 ˚C

  100 ˚F / 38 ˚C

• 8

  Raise the grill temperature to 375°F and cook the turkey, basting it with any rendered juices two or three times, until the thickest part of the breast reaches 160°F, about 1 to 1.5 hours. Transfer the cooked turkey to a carving board and loosely tent with foil. Let the turkey rest for at least 20 minutes before carving. Enjoy!

  375 ˚F / 191 ˚C

  160 ˚F / 71 ˚C