By Traeger Kitchen
Bib up for this juicy, herb-encrusted turkey. It's the perfect savory meal to curb your hankering for the holidays, any time of year. Wear those drippings like the smokin' champ you are.
|(1 stick) unsalted butter, room temperature
|chopped mixed herbs, such as parsley, sage, rosemary and/or marjoram
|freshly ground black pepper
|(12-14 lb) turkey, fresh or thawed
|unsalted butter, melted
|Traeger Pork & Poultry Rub
|chicken or turkey broth
Make the herb butter: In a small bowl, mix together the butter, herbs, salt, and pepper with a wooden spoon until fluffy. Cover and refrigerate until ready to use. The herb butter can be made up to 5 days ahead; let come to room temperature before using.
Remove any giblets from the turkey cavity and save for making gravy, if desired. Wash the turkey, inside and out, under cold running water. Dry with paper towels.
Place the turkey on a roasting rack inside a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher's twine.
Using your fingers or the handle of a wooden spoon, gently push some of the herbed butter underneath the turkey skin onto the breast halves, being careful not to tear the skin. Massage the skin to evenly distribute the herbed butter. Rub the outside of the turkey with the melted butter and sprinkle with the Traeger Pork & Poultry Rub. Pour the chicken broth in the bottom of the roasting pan.
When ready to cook, set the Traeger temperature to 325˚F and preheat with the lid closed for 15 minutes.
325 ˚F / 163 ˚C
Insert the probe into the thickest part of the turkey thigh, avoiding the bone. Put the roasting pan with the turkey directly on the grill grates. Close the lid and roast the turkey until internal temperature reaches 165˚F and the skin is brown and crispy, about 3 hours. Continue roasting if needed to reach the indicated temperature, checking every 30 minutes.
325 ˚F / 163 ˚C
165 ˚F / 74 ˚C
When the turkey is done, carefully transfer it to a cutting board and let rest for 20-30 minutes (do not tent with foil; the skin will lose its crispiness). Use the drippings from the bottom of the roasting pan to make gravy, if desired. Carve the turkey and serve. Enjoy!
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