This beginner-friendly Traeger spatchcock smoked turkey recipe turns out perfectly tender with crispy skin -- NO BRINE NEEDED! Learn how to pellet smoke it in this simple step-by-step ...

Matt Pittman shares how to smoke the perfect Thanksgiving turkey using a simple overnight brine, spatchcock method, and flavorful glaze. Cooking low and slow at 275°F on a Traeger, he walks through ...

While spatchcocking won't deliver that picture-perfect whole roasted turkey served on your prettiest platter, it will deliver moist and juicy meat, take less time to roast and deliver crisper skin.

An Easier Method for Spatchcocking Turkey — the Latin American Way! In the traditional technique of spatchcocking, the backbone is cut out of the whole bird. The result is a wide butterflied ...

3) Spatchcock the Turkey: Place the turkey breast-side down on a clean work surface. Use kitchen shears to carefully cut along both sides of the backbone and remove it.

A 12- to 14-pound turkey is ideal for spatchcocking. Cut out the backbone. If you’ve purchased your turkey from a butcher or full-service meat counter, ask the butcher to cut out the backbone ...

Arrange turkey breast side up on a wire rack, and place rack inside an 18- x 13-inch rimmed baking sheet; tuck wing tips underneath turkey. Loosen turkey skin from breast, thighs, and drumsticks ...

While a spatchcocked turkey might lack the visual drama of a whole roasted turkey, it is easier to carve into elegant portions on a platter. Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY ...