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spatchcocked turkey

Dry Brined Turkey

This is an amazing, delicious way to get a juicy bird on your table with just 3 hours of cooking time. Give yourself about 12-24 hours for brining before you cook!
Prep Time 30 mins
Cook Time 3 hrs
brine time 18 hrs
Course Main Course, meat, poultry, turkey


  • kitchen shears
  • pastry brush
  • pan and rack or aluminum foil


  • 11-15 pound turkey
  • 1 cup dry brine
  • 1/2 cup melted compound herb butter


  • Once the turkey is defrosted, remove gravy bag and any residual ice and rinse the bird.
  • Then season liberally with dry brine rub. Coat the outside and a bit on the inside. Set in a pan with a rack or aluminum foil snake and place uncovered in the fridge for at least 12 hours.
  • After 12+ hours, remove the bird, cut out the backbone and flatten it.
  • Brush with melted butter and place in Traeger grill preheated to 350°.
  • Grill until internal temperature hits 160-165° and juices run clear.
Keyword dry brine, grilled turkey, holiday meal, poultry, spatchcocked turkey, turkey