[youtube https://www.youtube.com/watch?v=RSafaRHpGz0&w=580&h=385]
Cooking a turkey(s) has never been so easy when it comes to using a Traeger grill. The prep time is very minimal and the cooking part is quite simple. The key once it is on the grill is to check the temperature when the bird(s) is done. That is really all there is to it.
– Brine turkeys overnight. There are tons of brine recipes on the web. I used: 1 cup of sea salt, apple cider vinegar, brown sugar, black pepper and organic vegetable broth.
– For stuffing the birds, I used fresh: garlic, onions, mixed herbs, ground pepper and rosemary. (Kept it simple)
– After I stuffed the inside of the birds, I began to separate the skin from the breast. This allows me to put some butter in between the breast and the skin. It keeps the bird moist and adds some good flavors once the bird are completed. Separating the skin is a little challenging, because you want to avoid puncturing the skin. Just go nice and slow!
– Before turning on your grill, I recommend that you first vacuum out the grill to make sure there is no collective ash.
– Top off your pellets
– Open the lid and turn on the grill to the SMOKE setting
– Allow the grill to run for 5-7 min (at most 10 min). During this time, go ahead and put the birds onto the grill. I recommend using a pan to keep the birds in. This allows you to catch all the juices of the birds. You can use that later for gravy. You do not have to use pans…and I’m sure the birds will taste great. I also think, without the pans, the cook time will be faster.
– Once the lid is cooked, now you just wait! I would check the unit 1x an hour just to make sure the pellets are still feeding the machine and the flame is still going. I also recommend installing a thermometer onto one or both birds to keep tabs on the internal temperature. This will help you not have to take peeks as often!
– Once the birds reach 165+ you can pull them off the grill.
– Wait 15-20 minutes before carving. Serve and enjoy!
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