21 lb turkey (Took about 11 hours in the smoker)
Traeger Turkey Blend Wood Pellets + Brine
1/2 cup butter
Roasting Pan
Pellet Smoker
Bread pan with water
Method:
- 24(ish) hours prior to smoking the turkey, make the brine according to the directions and brine the turkey.
- Melt the butter and rub all over the turkey, follow it up with the rub included in the kit
- Set the smoker to 225-230 F and plan for at least 35 minutes per pound. Insert the temperature probes in the thickest part of the breast, and if you have two, put one in the thigh. Start the bird breast down in a roasting pan. This allows for the moisture to be absorbed into the meat, making a juicier bird.
- Once the smoker has come to temperature, put the bird in the smoker, with a bread pan full of water off to the side. This will help keep the bird moist as well.
- At about 6 hours, our bird stalled at 135 degrees. We flipped the bird breast up (to get a nice color) and let it sit for 90 minutes
- After about 90 minutes, we grew impatient and raised the temperature of the grill to 250. At this point we flipped the bird breast down again.
- Around 145 degrees (about 90 minutes to eating time) we cranked the temperature to 350 and flipped the bird breast up again for a clean color.
- Between 155-160 degrees take out the turkey and cover it with a clean towel. Let it sit for 30 minutes before carving. This allows for the moisture to absorb into the meat. The turkey is considered done at 165 degrees. In the sitting time, it will continue cooking an additional 10 degrees.
- Use the drippings to make gravy.
Notes: I started at 1:30am, and it was barely done in time to rest at 12:30pm for the 1pm meal. Without cranking the heat, it would have taken longer.
Comments