The bird juuust barely fit in the Tailgater, wings were touching the sides (thankfully gave it a good clean beforehand). Had a mild panic attack when I tried to stick it in whole as it was too tall. Spatchcocked it and it was all gravy from there.
Just a butter & herb rub on the outside, smoked at 250 until 165 inside, took about 4 hours. Kept it warm with some zucchini I roasted in the oven, then cut it up for dinner and laid it on a bed of stuffing.
Was a huge success! Didn't brine it, but it was still super moist and one of the kids at the table who didn't usually like Turkey had 3 helping, so that's a win in my book 😌
by sup_doge
3 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!
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[Link to the rub I used](https://anaffairfromtheheart.com/smoked-turkey-recipe/), also I rotated the bird every hour to avoid hot spot issues, not sure if it helped but it didn’t seem to hurt and gave me regular reminders to check my hopper
This looks great! I’m doing a 14 pounder in mine tomorrow. I’ll check out this rub you shared, it looks tasty.
Once it hit 165 how long did you go until serving?
Happy Thanksgiving 🦃🇨🇦