Looks like we may be staying home for Thanksgiving this year, so it’s about time to figure out how I want to cook the Center Attraction this time.
I’ve faithfully cooked my Bird using the “Mad Max” technique on a BGE when we’ve stayed home, but many times we’ve gone to the Relatives for the feast. Went through the trouble of dragging my BGE there one year, but probably never again.
Thought I might try to change things up a bit and try it out on the MAK. Looked up the recipe they have on the MAK Website and a few other PP websites as well. Most are variations on the same theme. Start low until a temp of 110-120 is achieved, then bump it up til finished at 170 in the breast (which seems too high to me).
MAK mentions a Vertical Roast, others do not. Brine & Dry rub are pretty common suggestions, type of Pellets is pretty much all over the place.
****Side note: Hit a local Ace Hardware yesterday and saw that Traeger has a “Kit” that includes brine, rub, and a “Special Blend” of pellets specifically for Turkey, but pretty expensive - $39.99 for the bag, and it was not a lot of pellets.
Anyway, wondering if it would be a better option to just smoke it at a lower temperature of say 250-275 the whole time til the breast is closer to 160-165 range. I figure carry over will easily take it up another 5-10 degrees during the rest.
Not sure I want to get a vertical roaster for a Turkey and don’t want to trust my Chicken Vert to hold up a Turkey.
Think setting it on a traditional Turkey Roasting pan rack on top of a deflector of some sort is my starting plan.
Any thoughts or experiences or words of wisdom appreciated.
I’ve faithfully cooked my Bird using the “Mad Max” technique on a BGE when we’ve stayed home, but many times we’ve gone to the Relatives for the feast. Went through the trouble of dragging my BGE there one year, but probably never again.
Thought I might try to change things up a bit and try it out on the MAK. Looked up the recipe they have on the MAK Website and a few other PP websites as well. Most are variations on the same theme. Start low until a temp of 110-120 is achieved, then bump it up til finished at 170 in the breast (which seems too high to me).
MAK mentions a Vertical Roast, others do not. Brine & Dry rub are pretty common suggestions, type of Pellets is pretty much all over the place.
****Side note: Hit a local Ace Hardware yesterday and saw that Traeger has a “Kit” that includes brine, rub, and a “Special Blend” of pellets specifically for Turkey, but pretty expensive - $39.99 for the bag, and it was not a lot of pellets.
Anyway, wondering if it would be a better option to just smoke it at a lower temperature of say 250-275 the whole time til the breast is closer to 160-165 range. I figure carry over will easily take it up another 5-10 degrees during the rest.
Not sure I want to get a vertical roaster for a Turkey and don’t want to trust my Chicken Vert to hold up a Turkey.
Think setting it on a traditional Turkey Roasting pan rack on top of a deflector of some sort is my starting plan.
Any thoughts or experiences or words of wisdom appreciated.