Stuffed the cavity with lemon and orange slices, onion, garlic, and bay leaves.
Outside rubbed it in mayo and put garlic herb seasoning all over
Cooked at 250 for 5 hours pulled at 160
Turned out pretty good.
by KP0719x
10 Comments
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I’d say to spatchcock it, it’ll cook really evenly and be easier to handle. And then you can use the backbone to make some awesome gravy
Itchy-Valuable1157
Looks great, they make a lot of injectable marinades that could add a nice touch but I’d eat that all day. A lot of people will say to spatchcock it but don’t. Yes it cooks faster, but that also reduces the amount of exposure it has to smoke, which is kinda the whole point to me. Start it breast side up, and then roughly past halfway through flip it over. The fat from the dark meat starts to melt around then and gravity basically will baste the breast meat as it finishes
Severe_Lavishness
This is a good idea, I should make a couple practice birds before the big day
mark0179
I would recommend spatchcock. I did last thanksgiving and I am never going back . Best turkey I ever ate by far.
YokoLono
Mayo?
Monsoon_Magic
I’ve done 12 pounders on my Pro 22 going on 3-4 years now. Never spatchcocked it and it turns out fine every year. Although admittedly it’s a smaller turkey. I’ve done some test runs using just Butterball Turkey breasts and they’re so good and good for having Turkey or Turkey meat for sandwiches year round.
Andletmeride
I inject mine with butter/ rub and pull it at 160 never had an issue except people trying to pay me to smoke for them!
10 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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What would you want to be improved on this trial?
Looks good! I’ve been wanting to do a trial run of a turkey too. I’ve wanted to try out Meat Church’s method. https://youtu.be/uunkTCJJb54?si=rUAHDOUazi1qHO5Z
I’d say to spatchcock it, it’ll cook really evenly and be easier to handle. And then you can use the backbone to make some awesome gravy
Looks great, they make a lot of injectable marinades that could add a nice touch but I’d eat that all day. A lot of people will say to spatchcock it but don’t. Yes it cooks faster, but that also reduces the amount of exposure it has to smoke, which is kinda the whole point to me. Start it breast side up, and then roughly past halfway through flip it over. The fat from the dark meat starts to melt around then and gravity basically will baste the breast meat as it finishes
This is a good idea, I should make a couple practice birds before the big day
I would recommend spatchcock. I did last thanksgiving and I am never going back . Best turkey I ever ate by far.
Mayo?
I’ve done 12 pounders on my Pro 22 going on 3-4 years now. Never spatchcocked it and it turns out fine every year. Although admittedly it’s a smaller turkey. I’ve done some test runs using just Butterball Turkey breasts and they’re so good and good for having Turkey or Turkey meat for sandwiches year round.
I inject mine with butter/ rub and pull it at 160 never had an issue except people trying to pay me to smoke for them!