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FREE OTTAWA / GATINEAU ASSEMBLY & DELIVERY ON ORDERS OVER $199. FREE SHIPPING OVER $999*
FREE OTTAWA / GATINEAU ASSEMBLY & DELIVERY ON ORDERS OVER $199. FREE SHIPPING OVER $999*

SPATCHCOCKED MAPLE BRINED TURKEY

ORIGINALLY POSTED ON TRAEGER KITCHEN

Strapped for time, or looking to maximize space on your grill? Then a spatchcocked turkey is the way to go. Start by removing the turkey’s backbone, which will include cutting through the ribs. Then split the breast bone by pushing down with your hands to spread the turkey flat. Spatchcocking your turkey will ensure a juicy bird with perfectly crisp skin, while the maple bourbon brine brings the flavor.

PREP TIME

30 Mins

COOK TIME

180 Mins (3hrs.)

FEEDS

8

DIFFICULTY

Medium

INGREDIENTS

For The Recipe:
1 (12-14 lb)Turkey, fresh or thawed
1 Cup
Butter, melted
1/4 Cup
Pure maple syrup
Traeger Pork & Poultry Rub or salt and pepper
Sprigs of fresh sage and thyme, for serving
Orange wedges, lady apples or kumquats, for serving
Brine
1/2 CupKosher salt
3/4 CupBourbon
3/4 CupPure maple syrup
1/2 Cup
Brown sugar
1Onion, peeled and quartered
3Bay leaves, crushed
3 StripsOrange peel
2 Tbsp.Whole black peppercorns
1 Tbsp.Whole cloves

DIRECTIONS

  • Remove the plastic wrap and season the meat with your BBQ seasoning then evenly spread layers of Cranberry Sauce, Sage, prosciutto and cheese. Crumble the Sweet potato and dressing over the surface then make 2 lines of green beans running from side to side. 5. From the leg and thigh end, tightly roll the turkey and all ingredients as if rolling a sushi roll. Make sure the ends are covered with skin. Cover the outside with oil and season with BBQ seasoning. Lay on a large sheet of plastic wrap and roll tightly. Hold the ends of the plastic and roll a few times to shape the roll. Refrigerate for 30 minutes.
  • Stabilize your grill to a temperature of 350°F and set up for indirect grilling.
  • Bone out the Turkey, reserve the bones for stock making.
  • You should now be left with the meat and skin intact. Cover the meat with plastic wrap and using a meat mallet or rolling pin, firmly pound the meat flat and completely even and covers the skin. It there is excess meat hanging over the skin, carefully trim that meat away and reserve for turkey snacks.
  • From the leg and thigh end, tightly roll the turkey and all ingredients as if rolling a sushi roll. Make sure the ends are covered with skin. Cover the outside with oil and season with BBQ seasoning. Lay on a large sheet of plastic wrap and roll tightly. Hold the ends of the plastic and roll a few times to shape the roll. Refrigerate for 30 minutes.
  • Remove from the refrigerator and carefully remove the turkey from the plastic. Slightly oil and season a large sheet of aluminum foil and roll tightly. Twist the ends in opposite directions to form the tube shape and transfer to the 350°F indirect grill.
  • Roast for 25 minutes and flip. Roast for another 25 minutes and begin taking internal temperatures in the thickest parts of the meat. Look for an internal temp of 165°F. Once the target temperature has been reached, take off the grill and let rest for 10 minutes. Carefully unroll making sure the skin does not stick to the foil and let rest for another 5 minutes before slicing into ¾ inch slices.
  • If making into a sandwich, toast the bun, top with whipped potatoes then the turkey ballotine slice then gravy, 1 slice of prosciutto and place the bun top on. Ignite the tip of the rosemary sprigs and stab them into the top.
  • For pattered service, draw a line of whipped potatoes down the center of the platter, shingle the sliced turkey ballotine slices on top, garnish with gravy and chives.