By Timothy Hollingsworth
Chef Tim Hollingsworth reveals his secrets for a juicy, flavorful 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.
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|1 1/4 Cup||Mayonnaise|
|1/3 Cup||chopped fresh herbs such as parsley, thyme, oregano, sage and/or rosemary|
|Pinch of sugar or drizzle of honey|
|1||(12 lb) whole turkey, thawed if frozen|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|Fresh rosemary sprigs (optional)|
|Fresh thyme sprigs (optional)|
Mayo Coated Turkey by Timothy Hollingsworth
When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
In a small bowl, combine the mayonnaise, herbs, and a pinch of sugar and whisk until well combined.
1 1/4 Cup Mayonnaise
1/3 Cup chopped fresh herbs such as parsley, thyme, oregano, sage and/or rosemary
Pinch of sugar or drizzle of honey
Remove the giblets from turkey cavity and save to make stock or for another use. Pat the turkey dry with a paper towel.
1 (12 lb) whole turkey, thawed if frozen
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.
To Taste kosher salt
To Taste freshly ground black pepper
Fresh rosemary sprigs (optional)
Fresh thyme sprigs (optional)
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 in color.
425 ˚F / 218 ˚C
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.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
Remove the turkey from the grill and let rest for 10-15 minutes before carving. Enjoy!
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