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Tuesday, November 19, 2013

Kelly's Korner - Brad's Perfect Traeger Turkey

Hey, All,

A few years ago, I was invited to my co-worker, mentor and honorary big brother's, Brad, for a get-together and he cooked a turkey on his Traeger that was THE best I'd ever had!  The white meat was so juicy and tender it melted in your mouth.  So he is sharing his recipe with me and you.

Brine: In a large, clean bucket (Home Depot 5-gallon plastic bucket works great) that will completely submerge turkey, mix: 2 cups of the Traeger BBQ rub (or you can substitute 1-1/2 cups of salt,1 cup brown sugar, 1 teaspoon garlic powder, 2 tablespoons of black pepper) and mix with some water.

Add equal amounts of quartered oranges, lemons and limes (half the amount in bottom of bucket) squeezed so the juice gets into the brine.  Put in turkey bottom end up and add enough water to completely cover.  With long handle spoon stir mixture around turkey so all the spices get all in and around turkey and then add rest of citrus.

Now this needs to be in a cool place for 8-12 hours.  I know I don't have a refrigerator big enough to hold it so you can put it in a cool garage or outside.  Make sure it's covered to avoid being spilled or anything getting into it.  When you are ready to cook take it out of the brine and rinse well under running water.  Discard the brine and fruit.  Pat turkey dry and continue with rest of recipe.

Fill Traeger hopper with Apple pellets and turn on High to warm up.

Coat turkey with olive oil inside and out.  Cut up equal amounts of oranges, lemons and limes and stuff inside turkey both body cavity and neck area.   Sprinkle a light coat of Traeger's Pork and Poultry Shake or your own favorite rub over the turkey.

Cook turkey on High for about 10 minutes then turn to Smoke setting.  Cook for about 4 hours, misting the inside and outside of turkey with apple juice very frequently (Brad just used a squirter bottle) - every 20-30 minutes (to me this is what made it so juicy!).  Then turn Traeger to 325 degrees and cook until internal temp of turkey breast is 165-170 degrees.  Pull turkey off Traeger and let rest 20-30 minutes before carving.

Man, I am making myself HUNGRY!!!!  I have GOT to get me a Traeger!  And if you don't have one you can make yourself an early Christmas present of one.  Come see our selection.

Bon appetit, mes amis!  And Thank You, Brad, for sharing your great recipe!

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