Ingredients

  • 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)

Grill & Cooking Supplies

Preparation Directions

  1. Wash all tools prior to use
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using grills, or any cooking tools
  4. Follow package instructions and prepare the Traeger Turkey brine
  5. Clean and Prep Turkey
  6. Brine Turkey for 24 hours in and Ace Bucket with brine Bag
  7. Remove turkey from the brine, do not rinse.  Discard the brine
  8. 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
  9. Place Turkey on a cooking sheet while grill heats up, season to taste with Holy Voodoo
  10. Clean out Traeger as needed and change drip tray liner
  11. Fill pellet hopper with Traeger Turkey Pellets
  12. Set Traeger to 350˚ F, hit enter and hit ignite

Once Traeger has reached temp:

  1. Load the turkey in and add the WiFire probe into the thickest part of the breast
  2. Close the lid
  3. Set WiFire probe alert to 165˚ F
  4. Melt the 2 sticks of butter over low heat, then hold at room temp
  5. 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
  6. 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
  7. Allow turkey to rest, uncovered for 10-15 minutes, slice and serve

Always follow manufacturer's instructions before using any product.

For more helpful tips and advice, visit a neighborhood Ace or visit us online at acehardware.com

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