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. Watch and see how the Traeger mastered this meal.
Traeger Nashville “Hot” 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. It's time to kick that turkey up a notch. Adding the wood fired flavor from your pellet grill and the Meat Church rub will be the star of your feast this season.
Yield: 1 Whole Turkey
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Cook Temp: 350˚ F
Ingredients
Measure Ingredient Prep Notes
1 pkg Traeger Turkey brine, Orange Prepared and cooled
1 ea Turkey, Whole, Injection/solution free 16-18 lb Turkey
As Needed Meat Church Holy Voodoo
2 sticks Butter, salted melted to room temp
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 Traeger Turkey 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
Using heavy duty shears or a large chef’s knife, carefully spatchcock the turkey by removing the backbone and the splitting the sternum and laying the bird flat, cavity side down
Place Turkey on a cooking sheet while grill heats up, season to taste with Holy Voodoo
Clean out Traeger as needed and change drip tray liner
Fill pellet hopper with Traeger Turkey 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
Melt the 2 sticks of butter over low heat, then hold at room temp
During the last 30 Minutes of cooking or when temp reaches 145˚ F, baste the turkey as light or as heavy as you prefer with melted butter
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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