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Backyard Blogging.

Roasted Spatchcocked Turkey

Kick traditional to the curb with this wood-fired take on turkey. Try this Roasted Spatchcocked Turkey for Thanksgiving, and you’ll never look back!


4 garlic cloves, minced
3 Tablespoon chopped fresh parsley
2 Tablespoon chopped fresh thyme leaves
1 Tablespoon chopped fresh rosemary leaves
2 scallions, chopped
1 (18-20 lb) whole turkey
4 Tablespoon Traeger Fin & Feather Rub (or your favorite)
1 Tablespoon kosher salt
3 Tablespoon Olive oil


When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

On a cutting board, chop together the garlic, parsley, thyme, rosemary, and scallions until the mixture forms a paste. Set aside.
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, allowing the turkey to roast evenly.

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

Insert the probe into the thickest part of the turkey breast. Place the turkey directly on the grill grates, breast-side up. Close the lid and cook for 30 minutes.

Reduce the Traeger temperature to 300℉ and continue to cook until the internal temperature reaches 160℉, for 3-4 hours more.

Remove the turkey from the grill and let rest for 20-25 minutes before carving. The internal temperature will continue to rise to a finished temperature of 165°F. Enjoy!

Recipe and photo from Traeger.