While warmer days and the prospect of dining alfresco are fading, Traeger, the BBQ brand that is passionate about grilling, is shaking things up and bringing families together to create an appetising and unique Smoked Turkey just in time for Christmas.
COOKING IS MORE DELICIOUS WITH A WOOD PELLET GRILL
You can really taste the difference with wood-fired cooking and create an amazing wood-fired flavour for a variety of foods. The six differently flavoured wood pellets, are each made from 100% natural, virgin hardwood. Hickory, Signature, and Cherry hardwood flavours combine to create a blend that can take on just about anything you cook.
GRILL SMARTER NOT HARDER
If you’re a tech fan you may like Traeger’s patented WiFIRE® technology. This means selected grills can be controlled via Traeger’s smart phone app that maintains precise temperatures. You can simply view and adjust the grill anytime, anywhere, from low and slow to hot and fast, cooking everything with ease.
We have got together with Traeger to celebrate the festivities with this incredible Smoked Turkey recipe – ideal with your roast potatoes and trimmings and packed full of Christmas flavour.
Ingredients
1 (12-16lb) fresh or frozen turkey
200g Traeger Rub
1 1/2 Tablespoon minced garlic
200g sugar
120ml Worcestershire sauce
2 Tablespoon vegetable oil
Method
1. It all starts with the brine. The turkey should be fully thawed and have any giblets removed. Pour 3 gallons of water in a 5-gallon non-metal bucket.
2. To your liking, you can add Traeger rub, garlic, sugar, and Worcestershire sauce. Mix so that sugars are completely dissolving.
3. Place the turkey, breast side down, into the bucket with the brine. Try to completely submerge the whole turkey. Add extra water if necessary to ensure the whole turkey is covered.
4. Cover bucket and place in refrigerator overnight.
5. Remove turkey from brine and pat dry. Rub vegetable oil over entire outside of turkey and place breast side up into aluminium roasting pan.
6. When ready to cook, set temperature to 105˚C and preheat, lid closed for 15 minutes. For optimal flavour, use Super Smoke mode if available.
7. Place the turkey on the grill and smoke for 2 1/2 to 3 hours
8. Increase grill temperature to 175˚C and cook for 3-1/2 to 4 hours, or until the internal temperature reaches 74˚C in the thickest part of the breast.
9. Remove from grill and allow to rest for 30 minutes before carving. Enjoy!
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