By Traeger Kitchen
The best Thanksgiving turkey recipe calls for simple spices & primal wood-fired flavor. Traeger is your recipe for success.
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|6 Clove||garlic, minced|
|8 Sprig||fresh thyme|
|1 Sprig||fresh rosemary|
|1 Tablespoon||cracked black pepper|
|1/2 Tablespoon||kosher salt|
|20 Pound||Turkey, Whole Birds (18-20 lbs)|
Set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.
In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt.
1/2 Pound butter
6 Clove garlic, minced
8 Sprig fresh thyme
1 Sprig fresh rosemary
1 Tablespoon cracked black pepper
1/2 Tablespoon kosher salt
Prep the turkey by separating the skin from the breast creating a pocket to stuff the butter-herb mixture in. Cover the entire breast with 1/4" thickness of butter mixture.
20 Pound Turkey, Whole Birds (18-20 lbs)
Season the whole turkey with kosher salt and black pepper. Optional: Stuff turkey cavity with Traditional Stuffing recipe. When ready to cook, set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.
Place turkey on the grill and smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175℉ in the thigh next to the bone, and 160℉ in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.
300 ˚F / 149 ˚C
160 ˚F / 71 ˚C
Let rest for 10-15 minutes before serving. Enjoy!
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