Smoked Turkey Recipe | Holiday Grilling Recipes |BBQGuys.com | Traeger Timberline Pellet Grill
Hi, I’m Chef Tony Matassa with BBQGuys.com.
Today we are making smoked turkey on the TraegerTimberline, I’ll show you how to do it from
start to finish.
Let’s get to it!
Let’s start off by mixing together the marinade,which we’ll use to inject the turkey with.
In a mason jar, either add a half cup of yourfavorite seasoning blend or add a little black
pepper...oregano...a little orange zest..
Some lemon zest… honey..
A little Worcestershire sauce… kosher salt…granulated sugar..
Garlic powder..
Onion powder..
Dried rosemary..
Paprika… a little cayenne pepper..
Dried sage… ground coriander… fennel seedpowder..
Some thyme leaves… and white pepper.
Now we’ll finish it off with a splash ofbrandy.. and finally we’ll let these complex
flavors steep and meld together with somehot water.
You’ll want to let this infuse for at leastan hour……..but if you have the time…...
I like to let the flavors meld overnight.
Once the marinade is ready, I like to strainit through a coffee filter to make sure none
of the dry spices clog the injection needle.
Once strained, just blend in some olive oil…and a little melted butter.
Now it’s time to inject this bird!
Just work your way around..adding the marinadein several spots.
This will act as an internal brine for theturkey, so you’ll want to inject it the
day before you plan on smoking it, so thatthe bird gets a chance to marinate overnight
in the fridge.
I’ll go ahead and fill my Timberline withsome pellets so it’s ready to go when the
time comes.
You can find pellets in pretty much any woodyou prefer, I like cherry best for Turkey.
Inside the grill, I have a drip pan set ona wire baking rack.
This will allow it to sit underneath the cookinggrids so the vegetables we will be roasting
can collect some flavorful drippings fromthe turkey while it roasts.
In the drip pan, I’ll add some white potatoes..sweet potatoes… chopped bell pepper..
A little celery..
Some yellow onion..
Carrots… some chopped shallots..
And a head of garlic.
I’ll season this with my homemade poultryseasoning, if you want to make the one i’m
using today i’ll have the recipe in thedescription.
Next up, add some Worcestershire sauce…a drizzle of olive oil..
Some Chicken stock… and a generous pourof your favorite red wine.
Now to finish getting the turkey ready forthe grill, let’s mix up some compound butter
to coat it with.
To a bowl of softened butter, add a coupletablespoons of poultry seasoning… half a
bunch of fresh chopped parsley..
Some fresh sage.. and rosemary.
Mix this together well, and finish it offwith a little olive oil & some fresh squeezed
lemon juice.
Now we’ll rub the turkey with some oliveoil and poultry seasoning.
And I’ll add the compound butter under theskin of the turkey and inside the cavity,
this will allow it to self baste while roasting…..keepingit juicy while providing tons of flavor.
Set the bottom rack in your Traeger & it’stime to get this bird on the grill!
I’ll put the temperature probe in the thickestpart of the breast so that we can keep an
eye on the progress.
Now for the easiest part, we just need toignite the pellets with the push of a button
& set our target temperature… the grillwill handle the rest!
The Traeger Timberline can even be controlledremotely from their app.
I’ll set the target temperature to 325 fortoday’s cook.
You can also set your target probe temperaturefrom right here in the app..I’ll set it
to 165°F.
The great thing about using a pellet grillfor a cook like this is.. the auger will keep
the right amount of wood pellets burning inthe firepot, & the convection fan will roll
the smoke evenly over the turkey..
All you have to do is sit back & relax.
Alright, we’re about 2 hours into the cook,let’s check it out!
Oh yeah…...we’re looking good!
Let’s go ahead and baste the turkey witha little melted butter, because why not!
The internal temp is reading 160, so it won’tbe long now!
This was about a 15lb.
Turkey…
What’s nice about using a drip pan withwine & broth like we have today is.. the steam
rising not only keeps the turkey juicy, italso makes for a quicker roasting process.
This bird is getting some beautiful colorfrom the smoke & it’s smelling great out
here!
I’ll let it cruise until it hits 165 internal,then I’ll temp it in a few areas to be sure
it’s cooked through.
Once we hit the mark, we’ll let it restabout 20 minutes with the grill turned off
& the lid closed.
Finally…..
I think it’s time to dig in!
Nice.. looks like it turned out really tender.
And for the best part…..The taste test!
That was excellent!
The combination of the flavored butter, withthe injection.. and then that hint of smoke
that comes off the pellets..
I hope you’ll give it a shot.
Thank you for watching today.
I’m Chef Tony Matassa... and remember, atBBQGuys.com.. we smoke the competition!
Chef Tony cooks his favorite roasted holiday turkey recipe on the Traeger Timberline wood fired pellet grill. We use a homemade marinade injection as an internal brine and coat the bird with flavorful compound butter. An incredibly juicy & flavorful turkey is just a cookout away! Printable Recipe: https://www.bbqguys.com/bbq-learning-center/recipes/smoked-turkey-traeger-timberline?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_content=traeger-timberline-pellet-turkey-holiday Shop for Traeger Timberline Pellet Grills: https://www.bbqguys.com/brands/traeger-pellet-grills/?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_content=traeger-timberline-pellet-turkey-holiday Wusthof Carving Set: https://www.bbqguys.com/wusthof/classic-2-piece-hollow-edge-carving-knife-set-9740-1?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_content=traeger-timberline-pellet-turkey-holiday Filmed, Edited, & Produced by Paris Frederick