Poultry Happy Thanksgiving Everyone! Smoked Turkey Game-plan

svanes28

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Hello all,
I swear I read through as many threads as I could and hopefully I'm not missing anything. I'm going to smoke a turkey for the first time in my Pro 575. Hoping to help someone else in the future, I'm going to list my current game-plan below.

My current plan:
• Heat "Bird Bath" (by Meat Church BBQ) brine with 1 gallon of water until fully dissolved. Let cool completely.
• Transfer brine mixture to a food safe bucket and submerge Turkey overnight (or 45 min/lb)
• Rinse Turkey and Pat Dry
• Apply Garlic/Herb Rub and let sit for 15 minutes
• Preheat Traeger to 275 Degrees
• Lay Turkey directly on grill grate
• Cook until 160-165 degrees in the deepest part of the breast
• Baste with Melted Butter 2-3 times during cook
• Catch all drippings in Drip Bucket Located on Side of Pro 575 (New Drip Liner and New Drip Bucket Liner)
• Use Drippings to Make Turkey Gravy (Butter, Flour, Drippings, Salt/Pepper)

Questions:
-I planned on putting the turkey directly on the rack, but I see some guys use roasting pans. Anyone have any opinions on this?
-As far as Turkey Gravy goes, I was hoping I could catch the drippings in the drip bucket on the side of the Traeger. Has anyone done this before? Wasn't sure if enough would end up in the bucket. I can add chicken stock if not.

Any Suggestions or Tips? Thank you!
 

CMTiger

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Your drippings will still have to travel down that little shoot.

I went directly on the rack this past Saturday
 

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CMTiger

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