I always look for these small fellas on sale after Thanksgiving and after both holidays especially and snag two or three of them to have on hand throughout the following year. 220°F for 90 minutes then 325°F for 2 hours then 375 for 30 minutes to crisp the skin. Made the obligatory toasted turkey sandwiches the first night then Turkey Tetrazzini the next night, then froze the rest of the meat for soups. Made stock today from the carcass. Brined via injection with butter, turkey stock, herbs and garlic and smoked with a 50/50 mix of hickory and cherry pellets. 780 Pro, smoke tube. Tasty.
by AngryTrunkMonkey
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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I did the traeger recipe, minus the thyme and rosemary, the same target as you with stuffing. Best turkey ever. Good looking bird dude.
So what time is dinner.. 😮💨 looks amazing!!