This year I had to fight the Alaskan elements, we had a low of -22 yesterday so getting the grill to start took some time. But to my surprise it held its temperature very nicely and I didn’t go through nearly as many pellets as I thought I would. The turkey came out damn near perfect, in my opinion
- 4.5ish hours at about 235-240°
- Traeger brand turkey pellets w/brine
- Brined (wet) for about 15 hours
- Injected with Tony’s post-brine (I was skeptical about this but I think it helped with the great flavor)
- Rubbed with Meat Church All Purpose Rub (The Gospel)
- Basted with butter twice throughout the smoke
- Pulled at 160° internal (some would say that’s 5° too late but I have no ragrets)
- Rested for 30 min
Best turkey I’ve ever had and many others said the same thing. It was the talk of the night, for sure doing one for Christmas too
by littledicholas69
5 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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Beautiful. Also, very nice subtle use of the phrase no ragrets. Like, not even 1 letter?
I did my third turkey this year. I went dry brine for the first time and did it mostly at 300. Cooked it for about 3 and a half hours and pulled it at 160. It was 10x better than my wet brined low heat ones. Don’t get me wrong the other ones were good, but I’m on to something.
Nicely done.
I’m convinced the quality of bird means just as much if not more than the quality of technique. My farm raised Crowd Cow turkey from last year was noticeably better than this year’s organic Costco bird- same recipe pretty much