Thank you for this awesome recipe! This is the ONLY way I will cook a turkey from now on! I smoked a 13lb turkey using this method, and OMG, it was the juiciest turkey I've ever made! Also, I used a Meater thermometer set to 165 and inserted it in the breast. I used the smoker's probe and inserted that in the leg. When the leg got to about 180, I covered the legs with foil so that they slowed down on the cooking. The legs ended up at 185 by the time the breast got to 165. Absolutely perfect! BTW, I did make one other change. I used the Traeger rub, but I also used 1 cup of softened butter + 1 cup of mayonnaise with fresh herbs (rosemary, lemon thyme, sage, and French tarragon) and rubbed that under and over the skin and then sprinkled the spices on to. Great stuff!
Watched your video - I've never tried to spatchcock a bird, before, so I did a trial run with a 5 lb chicken. My wife and I loved it and this year's 12 lb turkey will be spatchcocked and smoked on my Traeger. Thanks for the way to cut the bird, too, ensuring everyone gets some skin!
Any tips on serving the spatchcocked 18lbs turkey 4 hours after it's done? I have a friensgiving tomorrow 1/6/24, so I'm smoking in the morning where heavy snow is coming in the afternoon. I want the Turkey done by noon to 2pm. Tips on keeping warm? Cut it or keep it whole until serving? Thanksm
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Incredible results from following this video. The family was blown away
I did this last year, so amazing! Best turkey I’ve ever had hands down! I’m using the traeger seasoning this today on my bird 😁
Thank you for this awesome recipe! This is the ONLY way I will cook a turkey from now on! I smoked a 13lb turkey using this method, and OMG, it was the juiciest turkey I've ever made! Also, I used a Meater thermometer set to 165 and inserted it in the breast. I used the smoker's probe and inserted that in the leg. When the leg got to about 180, I covered the legs with foil so that they slowed down on the cooking. The legs ended up at 185 by the time the breast got to 165. Absolutely perfect!
BTW, I did make one other change. I used the Traeger rub, but I also used 1 cup of softened butter + 1 cup of mayonnaise with fresh herbs (rosemary, lemon thyme, sage, and French tarragon) and rubbed that under and over the skin and then sprinkled the spices on to. Great stuff!
zip lock makes huge bags if you use a cooler to brine
I LOVE THAT YOU FLIM THIS IN ST. GOERGE UTAH!! MY HOME TOWN
Just got my Thanksgiving recipe, thanks Diva!
Watched your video - I've never tried to spatchcock a bird, before, so I did a trial run with a 5 lb chicken. My wife and I loved it and this year's 12 lb turkey will be spatchcocked and smoked on my Traeger. Thanks for the way to cut the bird, too, ensuring everyone gets some skin!
so where all the turkey drippings go? How do you save them?
Another amazing Traeger tutorial vid, DivaQ! Might I suggest a couple puffs on the albuterol inhaler next time🫁
Any tips on serving the spatchcocked 18lbs turkey 4 hours after it's done? I have a friensgiving tomorrow 1/6/24, so I'm smoking in the morning where heavy snow is coming in the afternoon. I want the Turkey done by noon to 2pm. Tips on keeping warm? Cut it or keep it whole until serving? Thanksm
Looks delicious 😋
That knife! Where can I get one?
What do you do for gravy, without the drippings?
My local turkey farm are retiring. I got one last turkey from them.
When smoking a spatchcock turkey can i leave the pop up thing in it
I don't see why not
3k grill in background while she wrestled a Turkey into a container too small lol
She never said how long to keep it in. FAIL
is it me or does she sound out of breath?
She talks too fast and doesn’t breathe in between. Prob just nervous
Your language is NOT funny!
Lighten up Jane...
Shut up Jane