Well, Ace sent me on a trip this season and I decided to head on down to Texas for some time at Church. Meat Church that is. Matt and I cooked together for the day and his turkey flavor tips were oh so tasty.
Traeger Maple Bourbon Turkey with Matt Pittman of Meat Church
We both hope you enjoy these recipes and find ways to take your ThanksGrilling to the next level.
Yield: 1 Whole Turkey
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Cook Temp: 350˚ F
Ingredients
Measure Ingredient Prep Notes
1 pkg Meat Church Bird Bath Prepared and cooled
1 ea Turkey, Whole, Injection/solution free 16-18 lb Turkey
Basting Instructions
½ cup Orange Juice
½ cup BBQ Sauce, Traeger Sugar Lips
1/3 cup Bourbon
¼ cup Maple Syrup, Real
3 tbsp Brown Sugar, Light
2 tbsp Soy Sauce
1 tbsp Mustard, Dijon
1 ea Orange, Small Zested
As Needed Meat Church Honey Hog
Preparation Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, or any cooking tools
Follow package instructions and prepare the Meat Church Bird Bath brine
Clean and Prep Turkey
Brine Turkey for 24 hours in and Ace Bucket with brine Bag
Remove turkey from the brine, do not rinse. Discard the brine
Place Turkey on a cooking sheet while grill heats up, season to taste with Honey Hog Rub
Clean out Traeger as needed and change drip tray liner
Fill pellet hopper with Meat Church Blend Pellets
Set Traeger to 350˚ F, hit enter and hit ignite
Once Traeger has reached temp -
Load the turkey in and add the WiFire probe into the thickest part of the breast
Close the lid
Set WiFire probe alert to 165˚ F
In a small mixing bowl, mix together all of the basting ingredients
During the last 30 Minutes of cooking or when temp reaches 145˚ F, baste the turkey as light or as heavy as you prefer
When turkey has reached final temp of 165˚ F, carefully remove from the Traeger and place onto a serving platter or cutting board. Baste one final time if desired
Allow turkey to rest, uncovered for 10-15 minutes, slice and serve
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