Thanksgiving Turkey

[RayClem]

I know this thread is a little late for our Canadian friends who celebrated Thanksgiving a little over a month ago.

For many years, I cooked the Thanksgiving turkey in the kitchen over. Since purchasing my Traeger Ironwood, I have been smoking the turkey. The results have been wonderful. As long as I am able and my Traeger still produces smoke, I will continue to smoke my turkey. I started this thread so others can post their experiences with the Thanksgiving turkey or other foodstuffs cooked on their Traegers this year. Be sure to post photos of the cook.

My wife purchased a 12# frozen Butterball turkey. Its only the two of us celebrating as other family members are too far away. The turkey is thawing slowly in a picnic cooler along with a bag of ice din the garage. Since cold air and high winds from Canada are supposed to make its way into the Chicago area on Wednesday, I plan to smoke the turkey on Tuesday when the high temperature is predicted to be 54F. Although the Traeger will function in cold weather, I am not quite so fond of cold accompanied by wind.

Some folks spatchcock their turkeys for more even cooking, but I prefer the traditional appearance of the whole bird. I will coat the turkey with soft butter and then sprinkle liberally with poultry seasoning both inside and out. The inside will be packed with onion, celery and apple for flavor. If you have fresh thyme, marjoram, oregano, or rosemary, that can be added as well. We cook the dressing separately.

I will start the cook at 225F (measured by a 3rd party thermometer). I like using cherry pellets, but pecan, oak or a competition blend also works.. I monitor the internal temperature of the turkey with two ThermoPro Spike wireless temperature probes. When the internal temp gets above 155F, boost the cook temp up to 400F to brown the turkey and bring the internal temp to 165F. If the skin becomes too brown before the internal temp hits 165F, cover the breast of the turkey with foil. If you have to cook the turkey on Thanksgiving Day, you will either need to start very early in the morning, or cook at a higher temperature to shorten the cooking time.

We will eat the breast of the turkey for a few days. Then the carcass will go into a large stew pot to be boiled to release the meat from the bones. The combination of white and dark meat will be used to make Southern style Brunswick stew. Traditionally, the stew was made with squirrel or rabbit taken in the wild, but it is just as good with turkey or chicken if squirrel and rabbit are not available. The stew also contains cubed white potatoes, baby lima beans, corn (white corn or mixed sweet corn works best), and stewed tomatoes. Season with poultry seasoning and Lawry's seasoned salt to taste. If no one in your family is gluten sensitive, you can also add a teaspoon of Worcestershire sauce. We divide the large pot of stew into meal sized containers and place in the freezer for later use. A bowl of hot Brunswick stew is wonderfully comforting throughout the cold winter months.


OK. Now that you know my plans, what are yours? Bon Apatite!

 

[jayjordan]

I’m spatchcocking a 12 pounder using the method recently posted on Meat Church. Early Thursday morning start with a hour drive to the family gathering.
Will try to post pics if I remember in the chaos to take some,

 

[RayClem]

I’m spatchcocking a 12 pounder using the method recently posted on Meat Church. Early Thursday morning start with a hour drive to the family gathering.
Will try to post pics if I remember in the chaos to take some,

That is why I plan to cook my turkey on Tuesday and avoid any chaos. However, that does not necessarily mean I will remember the photos. I can always claim a "senior moment".

 

[RayClem]

Although a turkey is traditional on Thanksgiving, some of you might cook something else based on your family traditions. You can post those cooks as well.

 

[CMTiger]

I did the turkey this past Saturday. I’ve never spatchcocked a turkey. I’ve done that with a chicken multiple times with great results, but like you I like the presentation of the turkey better traditionally. I think this is maybe the 5th year or so I’ve used the Traeger for Thanksgiving and each time has been terrific. I just cook it at 275 all the way through and baste it with butter every 45 minutes to an hour. I also try and pull it before 165. Somewhere on the high 150s to low 160s. This year I brined and also injected, then rubbed with MC garlic and herb. Probably the best one yet.

I’m always nervous about it despite the near flawless results year after year. I travel about an hour and a half to where we meet. That plus the social time before eating means it’s been pulled off the Traeger 2 hours minimum when we carve it. I put it in an aluminum pan, wrap it foil and place in a Yeti surrounded by towels.

 

[andebo]

I know this thread is a little late for our Canadian friends who celebrated Thanksgiving a little over a month ago.

For many years, I cooked the Thanksgiving turkey in the kitchen over. Since purchasing my Traeger Ironwood, I have been smoking the turkey. The results have been wonderful. As long as I am able and my Traeger still produces smoke, I will continue to smoke my turkey. I started this thread so others can post their experiences with the Thanksgiving turkey or other foodstuffs cooked on their Traegers this year. Be sure to post photos of the cook.

My wife purchased a 12# frozen Butterball turkey. Its only the two of us celebrating as other family members are too far away. The turkey is thawing slowly in a picnic cooler along with a bag of ice din the garage. Since cold air and high winds from Canada are supposed to make its way into the Chicago area on Wednesday, I plan to smoke the turkey on Tuesday when the high temperature is predicted to be 54F. Although the Traeger will function in cold weather, I am not quite so fond of cold accompanied by wind.

Some folks spatchcock their turkeys for more even cooking, but I prefer the traditional appearance of the whole bird. I will coat the turkey with soft butter and then sprinkle liberally with poultry seasoning both inside and out. The inside will be packed with onion, celery and apple for flavor. If you have fresh thyme, marjoram, oregano, or rosemary, that can be added as well. We cook the dressing separately.

I will start the cook at 225F (measured by a 3rd party thermometer). I like using cherry pellets, but pecan, oak or a competition blend also works.. I monitor the internal temperature of the turkey with two ThermoPro Spike wireless temperature probes. When the internal temp gets above 155F, boost the cook temp up to 400F to brown the turkey and bring the internal temp to 165F. If the skin becomes too brown before the internal temp hits 165F, cover the breast of the turkey with foil. If you have to cook the turkey on Thanksgiving Day, you will either need to start very early in the morning, or cook at a higher temperature to shorten the cooking time.

We will eat the breast of the turkey for a few days. Then the carcass will go into a large stew pot to be boiled to release the meat from the bones. The combination of white and dark meat will be used to make Southern style Brunswick stew. Traditionally, the stew was made with squirrel or rabbit taken in the wild, but it is just as good with turkey or chicken if squirrel and rabbit are not available. The stew also contains cubed white potatoes, baby lima beans, corn (white corn or mixed sweet corn works best), and stewed tomatoes. Season with poultry seasoning and Lawry's seasoned salt to taste. If no one in your family is gluten sensitive, you can also add a teaspoon of Worcestershire sauce. We divide the large pot of stew into meal sized containers and place in the freezer for later use. A bowl of hot Brunswick stew is wonderfully comforting throughout the cold winter months.


OK. Now that you know my plans, what are yours? Bon Apatite!

Trying reletavely similar thing but a little concerned that the temperature where i live is probably going to be in the 20's so I'm a bit nervous about cooking time

 

[RayClem]

Trying reletavely similar thing but a little concerned that the temperature where i live is probably going to be in the 20's so I'm a bit nervous about cooking time

When the outside temperature is low, the Traeger will burn more pellets, but as long as the cooking temperature in the chamber is able to reach the desired level as measured by an accurate 3rd party thermometer, the cooking time should not change significantly.

The reason I am planning to cook today in light rain rather than tomorrow is that high winds are anticipated here in Chicagoland. Of course, since Minnesota is northwest of Chicago, you might be getting those winds today.

If it is windy, try to block the wind by placing the Traeger in a sheltered location. You can also use cardboard or plywood to provide shelter. Just make sure cardboard does not contact the cooking chamber. Cardboard can ignite at temperatures above 430F. Even if you do not plan to cook that hot, it is better to be safe.

We have many forum members who live in Canada and experience even colder temperatures than Minnesota. They often use a fiberglass welders blanket to insulate their grills. Just do not block the back exhaust slot of your Woodridge. Pro.

 

[CMTiger]

I did a turkey a few years ago and it was like 30 outside when I started my cook and the Pro575 didn’t have any issues at all.

 

[RayClem]

I am glad I smoked my turkey yesterday. Today is quite windy and there is some freezing drizzle.

I followed my planned cooking recipe with a couple of exceptions. Rather than using butter to rub the turkey before seasoning, I decided to use yellow mustard. I have used mustard on beef and pork, but this is my first time trying it on poultry, so we will see what happens. Once the breast hit an internal temp of 155F, I basted the turkey with melted butter. I raised the cook temperature to 400F to brown the turkey. I pulled the turkey off when the breast reached 165F. The leg was slightly lower at 158F. I basted the turkey once again with the remaining butter. Here is the result.

The color is more yellow than normal. I presume that is due to the Turmeric in the yellow mustard. I will let you know later if the flavor of the turkey tastes like mustard.

 

[CMTiger]

i usually use mayo as a binder on poultry and never taste it.

 

[RayClem]

i usually use mayo as a binder on poultry and never taste it.

I'll make a note of that for next time. I have used Mayo on chicken, but never on turkey.

 

[RayClem]

Happy Thanksgiving to All!

No matter what our situation, there is always something for which we can be thankful.

For those of you cooking a feast today, do not forget to post photos. Even if it is not cooked in the Traeger, others might find it interesting.

 

[Big Man Dan]

I've smoked our Thanksgiving turkey in my Traeger Ironwood every year since I bought it 5 years ago. The results have been some of the best turkey we've eaten. Will keep doing this for as long as the good Lord allows me to.

 

[Keeperovdeflame]

Need Thanksgiving day help. Neighbor has a cost co Traeger, cleaned it before today's cook. set temp to 400, and reached the target, then got flame out message. Now won't ignite. He called for help but I have no clue. Can anybody help?

 

[RayClem]

Need Thanksgiving day help. Neighbor has a cost co Traeger, cleaned it before today's cook. set temp to 400, and reached the target, then got flame out message. Now won't ignite. He called for help but I have no clue. Can anybody help?

Sorry I did not pick this up earlier. I hope someone else on the forum was able to help.

If the grill ignited and reached the set temperature, it sounds like the startup went OK. I always prime the auger before igniting the grill (especially after cleaning), to insure there are an adequate amount of pellets in the fire pot. Once the grill is ignited, the hot rod turns off and the burn in the fire pot continues.

There are only two things that can cause a flameout once the fire is ignited. Either the firepot is not getting enough pellets, or the induction fan that supplies air/oxygen to the fire is not providing sufficient air. This can happen if the fan is not turning or if the exhaust port is blocked such that air is not able to escape.

Which model Traeger does your neighbor have? Is it a model with a smoke chimney or it is one of the models with an exhaust port on the back? If it has a chimney, is there sufficient clearance between the smokestack and the top plate? If it has an exhaust port, is anything blocking the slot on the back of the grill.

To reset the grill, you should be able to turn the power off for several seconds and then turn it back on. Hopefully, this will enable you to prime the auger, set the temperature and then ignite the grill. When cooking at high temperatures such as 400F, I typically set the initial temperature to 225F and then ignite the grill. Once the temperature comes up to 225F, I start increasing the temperature setpoint until it reaches my desired target. That helps avoid flameouts that can occur when the fuel to air ratio gets out of adjustment.