Cooking your Turkey on a Traeger Grill? Spatchcocking your turkey is the secret to getting perfectly crisp skin and juicy meat every time. It also cuts down on cooking time and maximizes wood-fired flavor. There is some extra prep work involved, but it’s actually pretty simple. Join Traeger Chef Ty Hess as he walks you through every step of spatchcocking your bird. Chef Hess uses a New West KnifeWorks 12" Chris Kidder Special Chef Knife, and one of our Restored Cleavers to breakdown the bird.
