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Mayo and Herb Roasted Turkey

Prep Time

20 Minutes

Cook Time

4 Hours

Effort

Pellets

Signature Pellet Blend

Chef Tim Hollingsworth reveals his secrets for a juicy, flavourful bird with this easy recipe. Simply mix together homemade herb mayo and slather it on generously for a turkey that's moist on the inside and perfectly browned and crisp on the outside.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 1 1/4 Cup mayonnaise

  • 1/3 Cup chopped fresh herbs such as parsley, thyme, oregano, sage and/or rosemary

  • sugar or honey

  • 1 (12 lb) whole turkey

  • kosher salt and freshly ground black pepper

  • fresh thyme or rosemary

Steps

  • 1

    When ready to cook, set Traeger temperature to 425 °F and preheat with the lid closed for 15 minutes.

    Grill425 ˚F

  • 2

    In a small bowl, combine the mayonnaise, herbs, and a pinch of sugar and whisk until well combined.

    Ingredients

    • 1 1/4 Cup mayonnaise

    • 1/3 Cup chopped fresh herbs such as parsley, thyme, oregano, sage and/or rosemary

    • Pinch sugar or honey

  • 3

    Remove the giblets from the turkey cavity, and save them to make stock or for another use. Pat the turkey dry with a paper towel.

    Ingredients

    • 1 (12 lb) whole turkey

  • 4

    Rub the turkey evenly with the herb mayo, making sure to cover all areas including the wings, legs, and breasts. Generously season the turkey with salt and pepper, including inside the cavity. Place fresh sprigs of rosemary and/or thyme in the cavity, if desired, then truss the wings and legs using kitchen twine.

    Ingredients

    • To Taste kosher salt and freshly ground black pepper

    • To Taste fresh thyme or rosemary

  • 5

    Insert the probe into the thickest part of the turkey breast. Place the turkey directly on the grill grates, close the lid, and roast for 30-45 minutes, or until the skin turns golden.
  • 6

    Reduce the Traeger temperature to 350 °F. Continue roasting until the internal temperature reaches 160 °F (and 175℉ in the thickest part of the thigh). The turkey will continue to cook once removed from the grill to reach a final temperature of 165℉ in the breast.

    Grill425 ˚F

  • 7

    Remove the turkey from the grill and let rest for 10-15 minutes before carving. Enjoy!