The Perfect Thanksgiving Turkey

A simple method to cook a Thanksgiving turkey with crispy skin and juicy meat using only three ingredients. Spatchcocking reduces cooking time.

By @thecontrarianmoney

Original recipe source

Cook time: 180 minutes

Servings: 8

Ingredients

• 1 whole turkey (12–14 lb), fully thawed
• 0 Salted butter (whole sticks)
• 0 Salted butter (melted for injecting)
• 0 Olive oil
• 0 Your favorite BBQ rub

Instructions

1. Place the turkey breast-side down and cut along both sides of the backbone with poultry shears. Remove the backbone, flip the turkey over, tuck the wings underneath, and turn the legs outward. Press down until the breastbone cracks and the turkey lies flat.
2. Loosen the skin over the breasts and legs. Tuck whole sticks of butter under the breast skin and additional butter under the legs.
3. Use a meat injector to inject melted butter throughout the turkey, making sure to get it into the breasts, legs, and even the wings.
4. Drizzle with olive oil and generously coat with your favorite BBQ rub.
5. Preheat your Traeger to 275°F. Place the turkey breast-side up directly on the grates.
6. Cook until the thickest part of the breast reaches 160°F, then remove and monitor the temperature while resting.
7. Ensure the breast, innermost thigh, and innermost wing all reach 165°F before serving. Return to the heat if needed.
8. Let the turkey rest for 15–20 minutes before slicing to help keep it juicy.
9. If not using a smoker, use the same preparation method and roast in your oven at 350°F until the breast, innermost thigh, and innermost wing all reach 165°F.
10. Cooking time varies depending on the size of your turkey, so always use a meat thermometer rather than relying on the clock.