Anyone with Turkey Traeger tips?

[Hog's nurse]

I'm going to cook a turkey on the Traeger.

Has anyone ever done it? Can you give me some good instructions?

It is a 12 lb. bird.

[Iwish]

There are many different ways you can do it. One of my favorite ways is to make a brine using a Traeger rub and let it soak in the refrigerator for a few hours of even overnight. Smoke it the day before you want to eat it for as long as you feel the need and then take it off. We usually do ours for at least 6 hours or more. I wrap it in saran wrap and then tinfoil and into the fridge it goes. When you are ready to actually eat it, heat the oven to 250-300 and finish cooking the turkey with a little water in a pan to keep it moist. We have done it this way about 3 times and it is excellent. Placing the bird in the fridge really sets in the smoke flavor. I'm sure there are much better ways to do it but this is one that we have found to be good. I would also suggest you ask this question in the LIG forum and you should get a much greater response. Best of luck to you...

[esoj]

There are many different ways you can do it. One of my favorite ways is to make a brine using a Traeger rub and let it soak in the refrigerator for a few hours of even overnight. Smoke it the day before you want to eat it for as long as you feel the need and then take it off. We usually do ours for at least 6 hours or more. I wrap it in saran wrap and then tinfoil and into the fridge it goes. When you are ready to actually eat it, heat the oven to 250-300 and finish cooking the turkey with a little water in a pan to keep it moist. We have done it this way about 3 times and it is excellent. Placing the bird in the fridge really sets in the smoke flavor. I'm sure there are much better ways to do it but this is one that we have found to be good. I would also suggest you ask this question in the LIG forum and you should get a much greater response. Best of luck to you...

[esoj]

I have smoked probably 50 turkeys on a Traeger, here is my recepie,


2 cups teriaky sause
2 lbs brown sugar
3/4 cup salt
2tbl sp pepper
2tbl sp garlic salt
enough water to submerg

Soak for 24hrs
Smoke on Trager for 10 1/2 hrs

[Hog's nurse]

Thanks for the advice!

I will add this topic to LIG. I have a roast to cook also.

I just used the Trager for the first time last night, so I have a lot to learn.

[NoFire]

I also cook quite a few on our Traeger...

We sometimes brine them, but either way they come out great. Our favorite is to lightly coat the skin with olive oil and then salt. I then lift the skin and insert several whole garlic cloves and rosemary sprigs. I also place more garlic and rosemary in the cavity.

Cook slow for 4 to 6 hours, or until done using thermometer.

[Bad Wood 75]

I put the salmon rub on it and then a little garlic pepper. After about an hour I with brush it with a mixuture of melted butter and crushed garlic. Very good way to cook this