Thanksgiving Turkey

[Keeperovdeflame]

I am relatively new to Traeger cooking, about 5 years or so, but I cooked on a kamado for more than 20 years. A few things I learned about turkey or actually any poultry are; 1. Poultry is a smoke sponge and with a turkey's increased size and surface area it soaks up smoke like crazy. Therefore it is, IMO, pretty easy to over smoke it. Again, IMO, if you taste smoke at the beginning of your tasting bite, what ever your cooking is over smoked. You should taste turkey and then the essence of smoke on the finish not primarily smoke followed by not much delicate turkey flavor. 2. I finish my turkey by throwing a handful of rosemary sprigs soaked in water on top of the drip catching fire pot cover. (On a kamado I just sit them on the grill grate or throw them on the coals) I do this during probably the last 20 minutes of my turkey cook.You can also add a couple of orange slices to the rosemary as well. The rosemary will smolder and the delicate smoke is circulated by the air currents inside your grill. IMO, this technique makes a good turkey exceptional. 3. If you're looking for classic color and crispy skin, let your turkey sit uncovered in the fridge for 2 hrs or more. The cold air will dry out the skin and help it brown and crisp. 4. Another turkey hack comes from a friends Nanna. Cover your turkeys breast and legs with a piece of cheese cloth soaked in olive oil ( make sure you also use a drip pan) This produces and absolutely amazing color and really helps keep the bird moist.Ive done this both in the oven and on my kamado. 5. My favorite turkey cooking temp is any temp between 350 and 425 degrees. I have found that low and slow during the duration of the cook makes my turkeys have a meat texture other than what my family prefers. If I use super smoke or low temps at all, I just do it for maybe 20 minutes at the beginning of my cook and then jump to the 350 - 425 temp range. . Hope this helps someone searching for the go to turkey technique. I have never ceased my quest.

 

[jayjordan]

HONEY HOG SPATCHCOCK TURKEY https://www.meatchurch.com/blogs/rec...tchcock-turkey
Product - 12lb approx full turkey- spatchcocked with keel bone removed
Cooker - Traeger Woodridge Pro
Prep - 24 hour wet brine in Meat Church Bird Baptism Poultry Brine mix.
Rub - Meat Church Honey Hog, 16 mesh black pepper
Pellets- B&B Apple (originally intended to use pecan shell pellets but forgot I used them all)
Temp - 275. (Started at 225 for an hour on super smoke mode, then increased to 275)
Time - 2 hours 45 minutes
Weather - sunny, low to mid 40’s, light wind
Temperature monitor: ThermoWorks RFX, 2 probes and ambient temperature probe.
Target temp: 155

When RFX alarmed at 155, I checked breasts and thighs with ThermoWorks ThermaPen. Breasts at 155-157, thighs at 175. Pulled and rested on cutting board until had to leave for niece’s home.

Results: Crispy skin, moist meat in all parts. Family liked it, nothing left bit rib bones, leg bones and wing tips.