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4.67 from 9 votes

Spatchcocked Apple Cider Bourbon Turkey with Honey Butter Glaze

Spatchcocked Apple Cider Bourbon Turkey with Honey Butter Glaze brings tender, juicy, aromatic herbs together with a bourbon-cider spiked brine that is totally irresistible.
Prep Time30 minutes
Cook Time3 hours
Brine:12 hours
Total Time15 hours 30 minutes
Course: dinner, entree, Main Course
Cuisine: American
Keyword: apple cider bourbon brine, bourbon, honey butter glaze, spatchcocked turkey, Thanksgiving dinner, Thanksgiving recipes, turkey
Servings: 8 people
Author: Callie

Equipment

  • digital thermometer
  • large stockpot/ 5 gallon food grade container
  • roasting pan
  • sharp knife/kitchen sheers

Ingredients

Honey Butter Glaze & Rub

Instructions

  • For the brine: In a large stockpot or food grade 5 gallon bucket (with lid) combine hot water, heated apple cider, soy sauce, kosher salt, bourbon, brown sugar, honey, onion, rosemary sprigs, black peppercorn, whole cloves, and chicken base. Stir ingredients until salt and sugars have dissolved then stir in ice to help cool down the brine.
  • Rinse the turkey with cold water inside and out. Remove the giblets/gravy packet.
  • Add the turkey to the brine and refrigerate it overnight (If the turkey isn't submerged you can weigh it down with a bag of ice).
    *if the container doesn't fit in your refrigerator you can put it in a large cooler surrounded with bags of ice
  • Remove turkey from brine and pat it dry, and discard the brine
  • To Spatchcock (split) the Turkey: using a large sharp knife or sheers, cut the turkey open along the backbone. Cut on both sides of the backbone, through the ribs, and then remove the backbone. Once the backbone is removed and the turkey is open, split the breastbone to spread the turkey out so it is flat; this will allow it to roast evenly.
  • Prepare the Glaze: melt butter and stir in honey until well combined.
  • Place turkey in a large roasting pan and brush glaze on the top and bottom of turkey and generously season it all with the Traeger pork & poultry rub, then follow with sea salt flakes and pepper.
  • Turkey can be cooked in the oven, or in a Traeger/ pellet grill): Preheat to 350°F and roast the turkey until the thickest part of the breast reaches an internal temperature of 165°F. *This varies by size, but usually takes us 2-3 hours.
  • Glaze the turkey with remaining honey butter once every hour while it roasts.
  • Be sure to let turkey rest 30-45 minutes before cutting it. This step is important for protein. This isn't optional like eating a fresh cookie out of the oven.
    Letting turkey/ proteins rest after they have been cooked allows them to re-absorb moisture to make it tender and juicy.
  • *If you want to make a delicious gravy for this turkey, strain ½ cup of turkey drippings and heat in a skillet over medium/low heat. Gradually add ½ cup of flour while constantly whisking. Making sure the flour is evenly stirred and not sitting in one place for too long at the bottom of the pan because it will burn (this will ruin the roux!).
    Gradually add in vegetable or chicken stock and continue whisking. Allowing it to simmer. Add stock and stir until you reach the desired consistency of the gravy and serve immediately.
  • Enjoy!

Video

Notes

  • DO NOT use a kosher turkey or a self basting turkey for this recipe, because it has already been treated with salt. 

Nutrition

Serving: 1serving