Roasted Spatchcock Turkey On Pellet Grill

I'm a Dad and a husband who has been married to the love of my life for 25+ years and have two beautiful grown daughters and one amazing son-in-law. I'm also an AllRecipes AllStar brand ambassador.

4 garlic cloves, minced

3Tablespoon chopped fresh parsley

2Tablespoon chopped fresh thyme leaves

1Tablespoon chopped fresh rosemary leaves

2 scallions, chopped

3 Spatchcock the turkey: Using a large knife or shears, cut the turkey open along the backbone on both sides, through the ribs, and remove the backbone. Flip the bird over and press down on the breastbone to flatten; this will allow the turkey to roast evenly.

4 With the bird breast side up, season the exterior with half the Traeger Fin & Feather Rub and salt, then rub two thirds of the the herb mixture into the bird. Drizzle with the olive oil. Flip the bird and season with the remaining Fin & Feather Rub, salt, and herb mixture.

subheading: INGREDIENTS:

4Tablespoon Traeger Fin & Feather Rub

1Tablespoon kosher salt

3Tablespoon Olive oil

Directions at traeger.com

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