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We’ve given traditional veal saltimbocca a tasty poultry-style Traeger twist.

Italian Grilled Chicken Saltimbocca

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When Matt Pittman discovered deep-fried deviled eggs—the whites get breaded and fried and the filling sits atop for a creamy-crunchy contrast—it rocked his world. His rendition features his Honey Hot Seasoning and uses pork panko, a gluten-free “breading” made from ground pork rinds, which adds a subtle meaty flavor. Pro tip: You can prepare the filling the night before frying; just keep the whites and filling covered in the fridge.

Deep-Fried Deviled Eggs

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This fragrant coconut curry is easy to make on a weeknight. The vegetables and sauce ingredients go right into a single pot to simmer on the Traeger while the chicken cooks alongside on the grill for some wood-fired flavor. The fish sauce, available in most supermarkets, can be omitted, but if you have it use it: It adds a welcome salty-savory (not fishy) flavor.

One-Pot Chicken Curry

Tim-Hollingsworths-Mayo-Coated-Turkey

Chef Tim Hollingsworth's secret to the most tender turkey? Mayonnaise. Unlike oil and butter, the high-fat coating stays put when he slathers his turkey with it, basting the bird as it cooks and keeping it moist and tender.  It also encourages the Maillard reaction, which is a fancy way of saying it turns the turkey a gorgeous deep brown color. (For the best results you will want to start ahead, coat the turkey, and then let it chill in the fridge for at least 12 hours.) Does the coating make the turkey taste like mayonnaise? Nope. All you taste is delicious turkey goodness.

Tim Hollingsworth's Mayo Coated Turkey

Matt-Pittmans-Spatchcocked-Smoked-Turkey

How does Matt Pittman make turkey burst with flavor at every bite? First, he spatchcocks and brines the bird to keep it tender and juicy. He then massages on spices, smokes it low and slow, and bastes it—with butter. For the finish: a tangy-sweet honey-mustard glaze. Turkey never had it so good.

Matt Pittman's Spatchcocked Smoked Turkey

Easy-White-Chicken-Chili-Hero

When you are hankering for chili but don’t have a lot of time, try this quick yet satisfying version. Canned beans and cooked chicken (a store-bought rotisserie chicken works well) give you a head start. (Don’t rinse the beans as the starch on them helps to thicken the dish.) Feel free to adjust the garnishes as you like. Charred corn kernels, sliced scallions, or pickled jalapeños are also great options.

Easy White Chicken Chili

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These thighs are sweet, tangy and oh so savory. Boneless chicken thighs are given perfect grill marks, finished off in a bubbly, savory apricot BBQ sauce bath and garnished with fresh parsley.

Apricot Glazed Chicken Thighs

DW_Recipe_Pork_Poultry_Skewers_Hero

Pork loin, chicken, and bacon -- it's a finger lickin', triple threat for carnivores far and wide. Load up your Traeger skewers and slide onto the bacon train, this pile of protein will start your week off right.

Bacon-Wrapped Skewers

20181015_Baked-Cornbread-Turkey-Tamale-Pie_RE_HE_M

This leftover lover’s dream combines shredded turkey, corn, black beans and bell peppers with chipotle and enchilada sauces, then gets topped with homemade cornbread before cooking in the Traeger until golden brown.

Baked Cornbread Turkey Tamale Pie

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POULTRY RECIPES

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Nothing is better than a wood fired bird. You will find easy chicken recipes like beer can chicken, barbeque chicken breast and terrific juicy turkey ideas.

Poultry Recipes for Wood Pellet Grills | Traeger Grills

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