Smoked Turkey Recipe | Holiday Grilling Recipes |BBQGuys.com | Traeger Timberline Pellet Grill

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 Traeger
Timberline, 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 your
favorite 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 seed
powder.. Some thyme leaves… and white pepper. Now we’ll finish it off with a splash of
brandy.. and finally we’ll let these complex flavors steep and meld together with some
hot water. You’ll want to let this infuse for at least
an hour……..but if you have the time…… I like to let the flavors meld overnight. Once the marinade is ready, I like to strain
it 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 marinade
in several spots. This will act as an internal brine for the
turkey, so you’ll want to inject it the day before you plan on smoking it, so that
the bird gets a chance to marinate overnight in the fridge. I’ll go ahead and fill my Timberline with
some pellets so it’s ready to go when the time comes. You can find pellets in pretty much any wood
you prefer, I like cherry best for Turkey. Inside the grill, I have a drip pan set on
a wire baking rack. This will allow it to sit underneath the cooking
grids so the vegetables we will be roasting can collect some flavorful drippings from
the 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 poultry
seasoning, if you want to make the one i’m using today i’ll have the recipe in the
description. Next up, add some Worcestershire sauce…
a drizzle of olive oil.. Some Chicken stock… and a generous pour
of your favorite red wine. Now to finish getting the turkey ready for
the grill, let’s mix up some compound butter to coat it with. To a bowl of softened butter, add a couple
tablespoons of poultry seasoning… half a bunch of fresh chopped parsley.. Some fresh sage.. and rosemary. Mix this together well, and finish it off
with a little olive oil & some fresh squeezed lemon juice. Now we’ll rub the turkey with some olive
oil and poultry seasoning. And I’ll add the compound butter under the
skin of the turkey and inside the cavity, this will allow it to self baste while roasting…..keeping
it juicy while providing tons of flavor. Set the bottom rack in your Traeger & it’s
time to get this bird on the grill! I’ll put the temperature probe in the thickest
part of the breast so that we can keep an eye on the progress. Now for the easiest part, we just need to
ignite the pellets with the push of a button & set our target temperature… the grill
will handle the rest! The Traeger Timberline can even be controlled
remotely from their app. I’ll set the target temperature to 325 for
today’s cook. You can also set your target probe temperature
from right here in the app..I’ll set it to 165°F. The great thing about using a pellet grill
for a cook like this is.. the auger will keep the right amount of wood pellets burning in
the 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 with
a little melted butter, because why not! The internal temp is reading 160, so it won’t
be long now! This was about a 15lb. Turkey… What’s nice about using a drip pan with
wine & broth like we have today is.. the steam rising not only keeps the turkey juicy, it
also makes for a quicker roasting process. This bird is getting some beautiful color
from 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 rest
about 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, with
the 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, at
BBQGuys.com.. we smoke the competition!

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