Artwo what is your modified recipe consist of? Can you let us know the measurements of the ingredients please. Would like to try this for Thanksgiving. Thanks!
I pretty much follow the Traeger Citrus Herb Turkey recipe.........
http://www.traegergrills.com/recipes/poultry/spatchcock-citrus-turkey
My modifications are...
Brining turkey:
- To measure how much brine you need, I put the wrapped turkey in my food safe container (purchased at Cash & Carry) then add water to cover the entire bird. Remove the turkey and that will give you the measurement of how much brine you'll need to make. Amounts will vary depending on the size of the bird. I brine my bird in the container in my gaage refrigerator over night by just removing a shelf or two.
- I make my brine up the night before and put it in the refrigerator over night so it's cold when I add the turkey the next day. Make brine on Tuesday night and put in refrigerator, put bird in brine Wednesday night, rinse/prep/cook bird on Thursday.........
Cooking turkey:
- I put a few orange and lemon slices in the base that the turkey cooks on in the pan. It adds a nice citrus element to the gravy made from the drippings. The gravy was a huge hit last Thanksgiving, I'll make more quantity this year.
- I don't brush the outside with olive oil. I lightly coat the outside with some of the herb butter and sprinkle with Traegers pork/poultry rub. I don't use any salt or pepper as the pork/poultry rub has enough flavor.
- I run my Traeger on smoke for the first hour or so of cooking time, then I turn it up to the 350 deg. temp to finish cooking. This adds a bit more smokey flavor to the meat.
Herb butter:
- I don't use their seasoning recipe. I just mix the butter with some herb de provence seasoning from the store and the garlic.
A couple tips:
- Don't let it overcook, check regularly so you don't go over the 170 deg. breast meat temp. I did a 22# turkey last year and it was done in about 3-3 1/2 hours, this style cooks fairly quickly.
-If the turkey starts to get over brown just cover it with some foil.
- I let mine rest under foil on a cutting board for about 15-20 minutes before I carve.
That's all I got, it's a really easy recipe to follow, and it puts out a really nice tasting turkey (and gravy).............
Enjoy