Dead bird on the Traeger

[Nevada Ed]

Finally had to make room in the freezer for Ice cream and Rib steaks from a big trip to the store, that I got carried away with all the specials and coupons at Safeway..........

Had to pull out the 16 pound Turkey to get things to fit but I think that was a good thing, I like turkey !!

Added some spices and put it on the Traeger smoker for an hour at 1:15pm and then upped the heat to 350 at 2:15.
At 5pm the probe read 169 degrees .

Internet said 3 hours at 350 without the 1 hour smoke for a 12 pound turkey, so you do need to check the meat probe out so it does not get over cooked and dried out.

This was my first try with a Turkey and it was very moist and had a nice smoke flavor with the signature pellets. A lighter smoke flavor with apple might also work out nicely.

 

[Ivan the Butcher]

Stove Top Stuffing? Yuch! Just ask and youd get a dozen good recipes!

Ivan

 

[Chukar60]

I am not a turkey fan, but have done a couple on the Traeger for family functions. Just followed the instructions I found on the net. Some of the best turkey I have had.

 

[4barrel]

I will have the leg on the RIGHT. It tastes better.

 

[llowry61]

"stove Top ! I'm staying!"

That bird looks pretty tasty. A meat thermometer can be your best friend. It doesn't lie.

Enjoy

 

[Onomea]

Well done! How long it take you to thaw out that big boy? Thaw ‘em in the fridge a coupla days?

 

[Rustyt1953]

Looks good.

The title sounds like a Louden Wainwright flip-side.

 

[krsmith58]

yummy , that sure looks tasty . I may have to give that a try . thanks for sharing , kenny

 

[Doug627]

Turkey ain't just for Thanksgiving ya know! Looks great!

 

[Nevada Ed]

It came out of the freezer on Tuesday at 5pm when we got home from shopping. Joyce took it out of the refrigerator at 9am on Saturday and put it in the sink with the bag still shut.
At noon she cut off the bag and there was still some ice in the body of the turkey. No brine was used on this bird this trip, just rinsed, patted dry and seasoning added to the outside.
Nothing shoved inside or under the skin. I did notice a lot of moisture inside the turkey when I went to remove it from the smoker, which was a good sign.

Some say a brine helps but it sure looks like a lot of work......
plus you NEED to keep the meat cold to be on the safe side.

This first try was a keeper.

PS;
I do make stuffing the old fashioned way.
There is something about celery, onions, fresh sage and other spices added to nice Large bread sections
that bring out the best, when my taste buds tell me it is "Just right".

Thanks Mom.

 

[misswired]

I kinda like the smoked color’ of dead bird, the taste ain’t bad either.

 

[Bugkiller99]

A meat thermometer can be your best friend. It doesn't lie

Truer statements have not been spoken.

When you invest in a quality grill, like a Traeger, spend the relatively few cents more for a quality instant read thermometer.

Meat is done when it reaches temperature, NOT when it has been cooking at “X degrees for Y minutes”.

 

[kmyers]

Looks tasty. The only turkey here is Wild and 101 proof.

 

[Rule3]

Stove Top Stuffing? Yuch! Just ask and youd get a dozen good recipes!

Ivan

Is nothing scared anymore?

 

[Rule3]

Looks good.

The title sounds like a Louden Wainwright flip-side.

Easy to change the words around a little.

Dead Turkey in the Middle of the Grill..............


Sing along now!

 

[Rustyt1953]

Sing along now!

Follow the bouncing giblet.

 

[bearman49709]

Stove Top Stuffing? Yuch! Just ask and youd get a dozen good recipes!

Ivan

I refused to eat stuffing until Stove Top Stuffing came out in 1972, 48 years latter its still the best stuffing.