Okay so we accidentally got one of those legless, wingless pre-brined breasts, and it was TEN POUNDS. So we were thinking like 3 hours smoking at 250-275. But if you add the rest of the bird, it’s more of a 5 hour smoke which it ended up being. Pulled the deepest point at 150°, rested about 45 mins while we finished sides, and it was sooooo juicy omg. First time smoking turkey and just trusted the process and it worked out fantastically. Don’t stop believing. 😂
by gogoALLthegadgets
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Followed this loosely bc I didn’t have 100% of the ingredients on hand: https://www.seriouseats.com/spice-rubbed-butterflied-smoked-turkey-food-lab-recipe