Smoked Spatchcocked Thanksgiving Turkey | Diva Q

Get Diva's turkey recipe: www.traeger.co...
For Diva Q, a world champion pitmaster, Thanksgiving is all about the main event: a perfectly cooked, juicy turkey. From butterflying your bird to a basic brine, delicious seasoning, and slow smoking-Diva Q is walking you through how she cooks a spatchcocked turkey from start to finish. With a crispier skin and more even cook than your average turkey, a spatchcocked bird is the way to go for an impressive and delicious centerpiece.
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[@defiantwarrior76]

zip lock makes huge bags if you use a cooler to brine

[@Twitch11614]

Another amazing Traeger tutorial vid, DivaQ! Might I suggest a couple puffs on the albuterol inhaler next time🫁

[@Mckenziebwood]

Incredible results from following this video. The family was blown away

[@xk3ll3yx]

I did this last year, so amazing! Best turkey I’ve ever had hands down! I’m using the traeger seasoning this today on my bird 😁

[@cotto22]

Any tips on serving the spatchcocked 18lbs turkey 4 hours after it's done? I have a friensgiving tomorrow 1/6/24, so I'm smoking in the morning where heavy snow is coming in the afternoon. I want the Turkey done by noon to 2pm. Tips on keeping warm? Cut it or keep it whole until serving? Thanksm

[@asianangler]

so where all the turkey drippings go? How do you save them?

[@ellenspn]

My local turkey farm are retiring. I got one last turkey from them.

[@eleminohpee9078]

She never said how long to keep it in. FAIL

[@immytay65]

Just got my Thanksgiving recipe, thanks Diva!

[@xxBLKSNXxx]

That is the driest turkey I have ever seen

[@iDreamOfOkra]

Thank you for this awesome recipe! This is the ONLY way I will cook a turkey from now on! I smoked a 13lb turkey using this method, and OMG, it was the juiciest turkey I've ever made! Also, I used a Meater thermometer set to 165 and inserted it in the breast. I used the smoker's probe and inserted that in the leg. When the leg got to about 180, I covered the legs with foil so that they slowed down on the cooking. The legs ended up at 185 by the time the breast got to 165. Absolutely perfect!
BTW, I did make one other change. I used the Traeger rub, but I also used 1 cup of softened butter + 1 cup of mayonnaise with fresh herbs (rosemary, lemon thyme, sage, and French tarragon) and rubbed that under and over the skin and then sprinkled the spices on to. Great stuff!

[@danielmcnally8639]

Watched your video - I've never tried to spatchcock a bird, before, so I did a trial run with a 5 lb chicken. My wife and I loved it and this year's 12 lb turkey will be spatchcocked and smoked on my Traeger. Thanks for the way to cut the bird, too, ensuring everyone gets some skin!

[@davieslocker86]

3k grill in background while she wrestled a Turkey into a container too small lol

[@jacksaloman9513]

is it me or does she sound out of breath?

[@JDBeastmode]

She talks too fast and doesn’t breathe in between. Prob just nervous

[@jplutchak44]

What do you do for gravy, without the drippings?

[@christopherbrinagh4302]

I LOVE THAT YOU FLIM THIS IN ST. GOERGE UTAH!! MY HOME TOWN

[@janeflip1]

Your language is NOT funny!

[@RM-ks8pp]

Lighten up Jane...

[@garrys291]

Shut up Jane

[@axoman73]

That knife! Where can I get one?

[@troymcclain1831]

When smoking a spatchcock turkey can i leave the pop up thing in it

[@AugustusMcCrae_LD]

I don't see why not

[@christianoles1427]

Looks delicious 😋