Happy Thanksgiving! Its not too late to make this amazing Traeger Turkey.
If desired, loosely stuff the turkey after washing and drying it using your favorite dressing recipe. Add extra roasting time as the internal temperature of the stuffing should be 165 degrees F. By the way, if you do not own a meat roasting rack, improvise one out of whole peeled carrots or celery stalks. INGREDIENTS 8 tablespoons (2 sticks) butter, at room temperature 2 tablespoons chopped mixed herbs such as parsley, sage, rosemary, and marjoram 1/4 teaspoon freshly ground black pepper 1 turkey, 12 to 14 pounds, thawed if previously frozen 3 tablespoons butter, melted Traeger Pork and Poultry Rub, or salt and pepper 2 cups chicken or turkey broth.
PREPARATION
In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with a wooden spoon. (You can make the herbed butter several days ahead: Cover and refrigerate, but bring to room temperature before using.) Remove any giblets from the turkey cavity and save them for gravy making, if desired. Wash the turkey, inside and out, under cold running water. Dry with paper towels. Place the turkey on a roasting rack in a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher’s string. Using your fingers or the handle of a wooden spoon, gently push some of the herbed butter underneath the turkey skin onto the breast halves, being careful not to tear the skin. Massage the skin to evenly distribute the herbed butter. Rub the outside of the turkey with the melted butter and sprinkle with the Traeger Pork and Poultry Rub. Pour the chicken broth in the bottom of the roasting pan. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Put the roasting pan with the turkey directly on the grill grate. Roast the turkey for 3 hours. Insert the probe from the meat thermometer in the thickest part of the thigh, but not touching bone: You’re looking for a temperature of 165 degrees F.
