Poultry First time for Traeger turkey.

[tomhooper]

Did my first whole turkey on my Traeger. Decided to spatchcock it too. Really happy with the results.

21 lb turkey, 18 hours brined in salt/brown sugar, rubbed with Meatchurch Honey Hog rub. Cooked it pretty slow, took it to 165 internal on the breast with the leg/thighs a little hotter. Hickory pellets. Maple bourbon glaze. Then let it rest in the cooking down smoker for another 30 minutes or so. Turned out extremely moist and had a great taste.

Spread out and rubbed. Probes in place.

Putting it on the pit. Smoke tube fired up.

Getting some nice color.

The final product. Was really happy with how it turned out.

 

[primeone]

Wow, that looks fantastic! I did two small turkey breasts but I was in such a hurry I didn't take any photos during the cook.

 

[Clint62]

My 12 pounder turned out AWESOMELY as well. I dont think too highly of the Traeger app. All I ended up using it for was to control the heat aspect. Also, 345 indicated on Traeger was 325 on the Meater. I think I trust the Meater temp more. I have yet to use the probe that came with the Traeger.

 

[Shedd]

I smoked a 18lb Turkey and a spiral sliced ham on my egg and used the Traeger to keep things warm.

 

[RayClem]

Like you, I did my turkey on the Traeger for the 1st time this year. Years ago I did one on a gas grill, but normally I do it in the oven.

I did a few things different this year. Although I got my usual Butterball turkey that does not require brining, I brined it in DIY brine for 24 hours before cooking. I rinsed off the turkey after bring as I am on a low sodium diet.

I was thinking about spatchcocking the turkey, but decided not to do so. Normally, I butter the skin, but since I was smoking the turkey, I heard that some of the bitter smoke byproducts are fat soluble, so I skipped the fats until the last hour of the cook when I boosted the temperature to 350F to crisp the skin.

In the past, I have always carved the turkey off the breast which results in slices with the grain. This year, I dismembered the entire turkey and sliced the breast across the grain.

Between the brining, the wood pellet smoke, and the change in carving procedure, this might have been the best Thanksgiving turkey I have ever prepared. I lucked out this year and the weather was pretty nice, but I will plan to do this again next year.

 

[caper_6]

Wow, that looks fantastic! I did two small turkey breasts but I was in such a hurry I didn't take any photos during the cook.

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Would to know the particulars as I’m doing 2 small breasts for Xmass. Or if anyone else has some prove “foolproof” instructions? Would be much appreciated

 

[primeone]

Would to know the particulars as I’m doing 2 small breasts for Xmass. Or if anyone else has some prove “foolproof” instructions? Would be much appreciated

Check out this thread:

Poultry - Texas Smoked Turkey Breast

This looks amazing, hoping to give it a try this weekend. Texas Turkey Breast Directions: 1. Prepare smoker for indirect cooking at 275 degrees using Post Oak wood for fuel and smoke flavor. 2. Remove the skin from the turkey breast and trim away excess fat. 3. Season with Killer Hogs TX...

www.traegerforum.com

 

[Greg S]

Like you, I did my turkey on the Traeger for the 1st time this year. Years ago I did one on a gas grill, but normally I do it in the oven.

I did a few things different this year. Although I got my usual Butterball turkey that does not require brining, I brined it in DIY brine for 24 hours before cooking. I rinsed off the turkey after bring as I am on a low sodium diet.

I was thinking about spatchcocking the turkey, but decided not to do so. Normally, I butter the skin, but since I was smoking the turkey, I heard that some of the bitter smoke byproducts are fat soluble, so I skipped the fats until the last hour of the cook when I boosted the temperature to 350F to crisp the skin.

In the past, I have always carved the turkey off the breast which results in slices with the grain. This year, I dismembered the entire turkey and sliced the breast across the grain.

Between the brining, the wood pellet smoke, and the change in carving procedure, this might have been the best Thanksgiving turkey I have ever prepared. I lucked out this year and the weather was pretty nice, but I will plan to do this again next year.

I’m going to attempt to brine a 15 Lb Butterball turkey. I have lots of questions but will try to keep it to a few.

Is the DIY brine you used one of the Traeger recipes? I was thinking of using bourbon, rosemary and sage for the brine while using 1/4 of the salt called for in the recipe (low sodium diet). Or will that just “wash out” the existing Butterball brine?

After brining, I plan to use the Traeger Pork & Poultry rub under the skin with some additional rosemary and sage. Should I use butter in the rub too?

For the smoke, does anyone put fruit juices or beer at the bottom of the roasting pan to infuse flavour and maintain moisture? Or will that just make a poor gravy? I noticed some people put those things right into the bird cavity.

 

[RayClem]

I did not use a recipe for the brine. I just added some salt to water and soaked the turkey. I waited until after rinsing the brine off before seasoning the turkey. If you want to add bourbon to the brine, that will help tenderize the turkey.

As for seasoning, you can use most anything you like. Rosemary, sage and thyme are great. You could use some oregano or marjoram if you have it. I like growing and seasoning with fresh herbs in the summer and fall, but dried work if you do not have fresh. Celery or celery seed is also good as are pieces of apples stuffed into the cavity of the turkey.

When cooking turkeys in the oven, I always gave it a massage using butter as the massage oil. However, I have heard that butter can absorb some of the less tasty components of smoke producing an unpleasant flavor. Thus, I skipped the butter for the Traeger turkey. The bird will take on a nice coloration from the smoke. Butter might inhibit smoke penetration.

 

[Clint62]

I bought a box of "Brine some turkey". Worked great. I jst put olive oil on mine and then the rub. I splotched it with butter a few times during the cook to give it that Norman Rockwell look