How to Smoke a Turkey on a Pellet Grill | Thanksgiving Recipe on a Traeger
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- Опубліковано 23 лип 2024
- Chef Tony cooks his favorite smoked Thanksgiving turkey recipe on the Traeger Timberline wood fired pellet grill. We use a homemade marinade injection as an internal brine and coat the bird with flavorful compound butter. An incredibly juicy & flavorful turkey is just a cookout away!
0:00 Intro
0:18 Turkey Injection Recipe
1:38 Injecting the Turkey
1:55 Pellet Selection
2:05 Drip Pan Roasted Veggies
2:50 Herb Compound Butter for Turkey
3:15 Turkey Seasoning
3:35 Turkey Goes on the Smoker
3:49 Cooking Temperature & Internal Temp for Turkey
4:21 2 Hour Mark
5:02 Resting the Turkey
5:12 Slicing
5:33 Taste Test
Printable Recipe: www.bbqguys.com/bbq-learning-...
Shop for Traeger Timberline Pellet Grills: www.bbqguys.com/brands/traege...
Wusthof Carving Set: www.bbqguys.com/wusthof/class...
Full Recipe:
Turkey (12 to 15 Lbs)
1/2 Cup Poultry Seasoning Blend
For Injection:
1 tsp Ground Coriander
1 tsp Granulated Garlic
1 tsp Granulated Onion
1 tbsp Paprika
2 tsp Granulated Sugar
1 Orange Zest
½ Each Lemon Zest
½ tsp Dry Thyme
2 tsp Dry Rosemary
1 tsp Dry Oregano
1 tbsp Coarse Salt
2 tsp Black Pepper
½ tsp White Pepper
½ tsp Cayenne Pepper
2 tsp Fennel Seed Powder
1 tbsp Honey
1 tbsp Worcestershire
¼ Cup Olive Oil
¼ Cup Unsalted Butter
¼ Cup Brandy
Butter Paste:
1 Cup Unsalted Butter
½ Bunch Fresh Chopped Parsley
2 tsp Fresh Chopped Rosemary
2 tbsp Fresh Chopped Sage
1 Each Minced Shallot
1 tbsp Poultry Seasoning Blend
½ Each Lemon Juice
Roasting Pan:
4 Ribs Celery
2 each Yellow Onions
1 ½ Lbs New Potatoes
2 each Sweet Potatoes
1 ½ Lbs Baby Dutch Yellow Potatoes
5 Each Carrots
2 Each Red/Orange Bell Peppers
1 tbsp Worcestershire Sauce
2 tbsp Poultry Seasoning Blend
32 Oz Chicken Stock
½ Bottle Red Wine (Cabernet)
1 tbsp Extra Virgin Olive Oil
Poultry Seasoning Blend: (yields 1.5 cups)
1 tbsp + 2 tsp kosher salt
1 tbsp + 2 tsp black pepper
2 tbsp garlic powder
3 tbsp oregano
1 tbsp granulated sugar
2 tbsp onion powder
1 tbsp thyme
2 tbsp basil
2 tbsp marjoram
2 tbsp rosemary
3/4 tsp cinnamon
2 tsp ground cardamom (measure before grinding)
2 tsp ground fennel seeds (measure before grinding)
2 tbsp corn starch
DIRECTIONS
In a 16 oz. mason jar, add black pepper, oregano, orange zest, lemon zest, honey, Worcestershire sauce, kosher salt, granulated sugar, garlic powder, onion powder, dried rosemary, paprika, cayenne pepper, dried sage, ground coriander, fennel seed powder, dried thyme, white pepper & brandy.
Pour hot water over spices until the jar is ¾ full.
Seal mason jar, shake well & allow mixture to steep at least 1 hour, preferably overnight.
After steeping, strain mixture through a coffee filter sitting in a strainer to make sure nothing clogs the injection needle.
Pour the strained marinade back into the mason jar, blend in butter & olive oil with an immersion blender or whisk.
Inject turkey in several spots of breast, leg & back to ensure the marinade is well dispersed.
Allow the turkey to absorb the marinade injection overnight in the fridge.
Fill your Traeger Timberline with Cherry pellets & remove the lower cooking grids.
Place a wire cooling rack on the heat deflector of the grill & set a drip pan on top of that. This will allow the vegetable mixture to collect flavorful drippings from the Turkey while it roasts.
In the roasting pan, add vegetables, poultry seasoning, olive oil, Worcestershire sauce, chicken stock & red wine.
Set bottom grid in lower position so that it sits above the roasting pan.
In a mixing bowl, mix together butter paste for the turkey.
Coat turkey in a little olive oil & season outside with poultry seasoning blend.
Put butter paste in multiple places under the turkey’s skin. This will allow the turkey to self baste while roasting.
Rub remaining butter paste on the outside of the turkey & it’s time to get the turkey on the grill.
Set the turkey on the cooking grids above the roasting pan & put temperature probe in the thickest part of the breast.
Close the grill lid & set the target grill temperature to 325.
Set the target probe temperature to 165F.
Let the Turkey smoke for about 2 hours, or until the internal temperature is 160F.
Baste with melted butter & allow it to roast until it reaches 165F. Internal.
Turn grill off & let turkey rest with the lid closed for about 20 minutes.
Slice, serve & enjoy!
Featuring: Tony Matassa
Filmed & Produced by Paris Frederick - Навчання та стиль
Wake me up when he’s done listing the brine ingredients
We hear ya!
😂
😅
So true! 😂
Just put every seasoning you have in it
Great job Tony, one of the best Traeger recipes for Smoked Turkey I also like your Lynx rotisserie chicken.
Thanks for watching
I'm making a random summer turkey. I just wanted to say that I used this recipe last thanksgiving and enjoyed the best most moist turkey ive ever in my life had. 10 gold stars (with 9 being the maximum).
Sounds great!
Excellent turkey, thanks for sharing your recipe.
Thanks Rob, hope you give it a try!
Awesome, all thriller no filler
I just got my first pellet smoker and im doing a turkey for Thanksgiving. I love your idea of the pan with the potatoes!
NEVER STOP SMOKIN’ TONY
Don't worry Lonnie, I won't!
Wow, you guys covered a lot of territory in this one. Good job! Turkey looks great.
Thanks man! Hope you have a great Thanksgiving!
@@BBQGuys he
Looks nice great job.
Thanks for watching Brad!
Well Done!
Thanks for watching!
Man Tony, that did look incredible!
Thanks brother! Hope you have a great Thanksgiving.
Question, do you refrigerate the brine mixture if you let sit over night?
That looked so good. Great job Tony!
Thanks, Christin!
Do you have a printed list of the ingredients for this recipe?
Looks like a great recipe for Smoked Turkey With Fresh Overkill.
Thanks for watching!
What did you do with the tray of potatoes?
What brand pellets do you prefer
DaMN TONY, SMOKED ‘EM AGAIN
Haha! I try!
Just add every herb u can find and... Bam!
And it still tastes like turkey when youre done lol.
This looks really good, Thanks i will try this for Thanksgiving, any idea on how long it actually took?
I smoke the turkey for about 2 hours then finish it in the oven. Made a few over the last 3 years. IMO, brining is key.
Best course of action is to smoke until internal temp reaches 165 F.
Hi! I have a question. Will we need to allow for a longer cook time if we're cooking two turkeys? We have this same Traeger grill. Thank you for your help! :)
Hey there, I'm very positive that there shouldn't be any if much at all in additional cook time. But just to make sure to switch the probe around every 30 minutes to an hour. Once those birds hit 165, let them rest and dig in. I'm constantly cooking multiple racks of ribs and other meats in my traeger at the same time, and rarely do I need additional cook time.
Just got the Timberline 1300 and Love it!!
Great to hear, I love the added insulation... keeps that pellet heat in well!
looks tummy chef❤❤👍👍 6:09
Question why did you guys cut after tasting the turkey
Is the turkey served on top of the Potates?
So how long did it take?
Awe man, I wanted to see how the potatoes turned out.
Ya just threw the whole spice cabinet at that injection🤣
Hard to go wrong that way!
How did the skin turn out on these cooks? Rubbery or crispy? Is it edible?
How long did it take to cook. So many unanswered questions here
🔥🔥🔥
Thanks for watching!
We’re the ingredients in the drip pan just for flavour to the turkey or did you eat them?
See so many in answered questions it’s ok to eat them I would drizzle them over mashed potatoes
Will this recipe work on a real smoker?
Supposed to preheat the pellet smoker before adding the groceries. Don't want that white burn off smoke flavoring. Great recipe. Looks good.
Great tip!
what happened to the veggies in the tray? they look burnt. I did the same thing on a TEC grill and although the Chicken was excellent the veggies were destroyed.
Next go around we will pull the veggies a few mins earlier
Did you do anything with the vegetables ? Or, do they get burned up on the lower level?
Check out these veggie recipes: www.bbqguys.com/recipes/vegetables-fruit
They were destroyed from what I can see. I haven't been able to come up with a way to do this turkey or chicken without killing the veggies.
@@ftrader244 Count on the veggies being there for aromatics during the cook and you can certainly strain them to use the liquid to make a flavorful gravy.
For a minute I thought he was giving me his dear ol' Granny's instructions for her moonshine.
only 2.5 hrs to smoke a 12 lbs turkey? I keep reading online it may take 8 - 12 hours to smoke a turkey. What is the ideal time / temperature?
Are u kidding me??? Who the hell has all those spices in their pantry?... Oh the chef does. Good lord my man!
For a moment I thought the list of spices were never gonna end. KISS.
Never too many spices!
Uh chef Tony didn’t explain what to do with spices that don’t make it thru the strain. And basting the turkey with un salted butter or salted butter?
Did you take the heat shield off in order to put the drip pan?
No, keep the heat shield in. A water pan like a disposable foil pan will fit underneath the grates but above the drip pan.
@@BBQGuys I have a pro 22 version will this still work with my model ?
What sort of pan is that that you use? Also yy Ironwood 885 heat shield is sloped from right to left though. Not sure it would sit properly under the grate. Any recommendations?
May be easier to list what you didnt put in that spice mix. Just a bit overkill in my book but nice video and cook
Thanks for the tip!
agree
He did he listed it in the comments but just go to the printable recipe shits to hard to follow on this channel
What brand of brandy did you use?
I have never bought alcohol before so I asked a friend of mine that's a chef and he told me to grab a brand called EJ from Costco and said it's good value for the money.
Can anyone tell me if this was a solid recipe. I’m want to do on on thanksgiving.
Made this last year and was best turkey I ever had.
🤤
Thanks for watching!
Damn I should of taken that Shorthand class…🤓
Right on!
0:27 People that cook all the time: ok I got this
People that don’t: you want me to buy all those spices?!
Worth it though!
@@BBQGuys absolutely. I get all of them that he listed in bulk. Good for all kinds of cookin.
Is it safe to stuff a turkey cooked this way? I love the stuffing!
Stuff before cooking
@@BBQGuys
That was supposed to be funny?
There has been much discussion about this… it depends on who you ask. But the question is an issue of temperature [at the end of the day]. So if you can get the stuffing to a high enough temperature, without over cooking the Turkey?? Then why not?
@@Studio51media I don't see why you don't take stuff out and rebake for 20 mins, should kill any bacteria
@@sschevmale24
Sounds like a great idea!! Didn’t think of it! But yeah, like I said “its all about temp”
I have pro 22 Will the pan method still work ?
Yes it will
@@BBQGuys perfect so just get a disposable aluminum pan to catch the drippings? Also how long should the turkey rest before carving it? I am making one this year and have to travel about 30 minutes or so to get to the dinner well that be adequate enough time of resting
What did you do with the vegetables?
Strain the veggies to get the broth liquid and make a gravy with it. YUM
Thanks so much for that info I'm new to this process, and trying to learn.
👍🏻🥰YUM!”
What was the total time in smoker?
Let the turkey smoke for about 2 hours, or until the internal temperature reaches 160°F
$150 in spices alone! Dayumm
How many pounds was the turkey?
12-15 Lbs
Are you going to show us the veggies?
See more here: www.bbqguys.com/recipes/smoked-turkey
Looks pretty complicated for the average kitchen cook. I might give it a shot.
Have fun with it!
We’ve had our Z Grill ZPG-450A pellet grill for a little over two weeks. ua-cam.com/users/postUgkx3c8DmtYRYEKYTiR4g7y6Yc2amUPVs_3X It was relatively easy to put together, with 2 of us. (friend and I)The grill seems well built and heavy duty. I followed the start-up directions, and then cooked chicken on it that evening. We’ve since cooked burgers, pork chops, meat loaf, and steak on the Z Grill and love it. I’ve used a hardwood mix (per my Son-in-Laws recommendation) and we are very happy. Like cooking in an outside oven with a nice smoky taste. This is a perfect size for the two of us, and would probably work fine for a small family also.All the things we have cooked have kept their moisture, and remained juicy. No burning on one side!My next challenge will be a brisket. We highly recommend the Z Grill 450A, so far. Hopefully they did get whatever “bugs” fixed from previous models (per the description on Amazon). I’ll update our review after a few months.
best smoked turkey yet. Deep fried is better? Yeah right.
Smoked is awesome!
Now show us poor folks how to do it with natural charcoal on a Walmart smoker ! I'm going to try Spatchcock Turkey for the first time in a couple of days on one and will definitely be using Cherry for the smoke flavor !
Check this out: www.bbqguys.com/grillabilities/master/how-to-spatchcock
Okay but what happened to the veggies?
I think that used everything in the cupboard
After all that, I think I'll just knock the turkey up with some jalapeño butter sauce and drop the bird in the deep fryer.
No shame in that!
That white meat took my man’s a whole cut to get down 🤣 juicy or not, white meat is for the kids 🤣🤣🤣
My family hated this and blamed me for ruining dinner
Seriously? 😂
I’m using this tomorrow. I hope I don’t ruin $75 worth of Turkey
Made this last year and was best turkey I ever had.
Why not just say make brine with everything in the spice cupboard? Wouldn’t that have been faster😂
Also, the legs smoke faster than the entire turkey so I’m shocked you didn’t mention putting foil around the turkey legs because the legs are going to hit temp faster than the breast so I’m trying your recipe out and I’m doing everything by the book and for all the shit I’m talking I will take everything back and I will eat crow if it works tomorrow if it doesn’t I’m leaving every single comment up and I’m making sure people don’t try this recipe for Thanksgiving or for any type smoking
I’m trying it tomorrow as well. I hope it works. I’m feeding 22 people. Lots of ingredients and my wife just repeatedly said the brine looks like diarrhea. Kind of annoying after all the work I’m putting in
I’m doing your recipe and it’s shit if you let it sit overnight a lot of the stuff freezes so you have to warm it up again and then eventually you run out you did not make enough in the ingredients list for a 15 pound are much less than 12 pound or either
5:23 looks dry as fuck. Then we get the obviously spritzed with water to look moist shot at 5:27
OK real talk has anybody actually did this recipe is fully? Like how did it turn out with the turkey and with vegetables where they good ? Has anybody actually done this? Are y’all just talking shit ??
A brisket would be so much easier. So many ingredients, it simply turns off about 90% of your viewers.
only 900 ingredients
Step 1: dump every spice in your pantry into a Mason jar
A real mish mash....more is not necessarily better.
To each their own, right?
wait a minute.... you put the food in, THEN ignite the pellet???? ummmmm
Yes because the initial ignite of the pellets provides massive smoke which you want touching the protein. No need to preheat it
That's it!
Yeah, but cut against the grain
Good tip!
Way too much info, you forgot to add in the kitchen sink in the injection recipe.... pretty much added every ingredient known to man.
You lost me after the marinade
Feel free to make it your own!
You know a turkey has to taste like shit to need all of that
$100 in ingredients! Lol
Yup I paid $70 and that was only because my mom had the other half of the 100 different spices
Good grief I fell asleep trying to keep up with all the ingredients
Potatoes were trash
The ingredients 🤣🤣🤣🤣🤣
Great recipe....but this guy....
Terrible dry
Turned out pretty moist!
If it's dry you cooked it too long or too high of a temp. I smoked mine in a foil pan on 250 for 3 hours. Covered it until it reached 165 degrees. My Pit Boss has a temp gauge though. After pulling the turkey out let it rest covered for at least 45 min.
Made this last year and was best turkey I ever had. Very moist and tasted great
Dude y’all need to not do TikTok style videos. Do a thorough video and you wouldn’t have so many unanswered question
Ridiculous number of ingredients. No one has all of that so you have to go to grocery and spend $15 - $20 before you can even start.
$15-20 each spice is $7 dollars its got to be about $125 in spices
Everything but good taste 500 ingredients Ridiculous
Nasty recipe yuk
It's rotisserie chicken on steroid