We smoke in our Big Green Egg turkeys butchered and dry brined this way. It's important to push the coals to one side so that the breast cooks on indirect heat. If you are not interested in having it cook really quickly, as it would in a hot oven in your kitchen, do this:
Take the turkey out of the fridge about 30 minutes before you start your fire. Once the coals are good and hot, push them to one side. Cover, and bring the internal temperature of the grill to 300°-325°F. Keep it there for 15 to 20 minutes. If you're smoking the bird, put a couple of handfuls of soaked chips on the coals. Put the grate on, and place the bird, breast side up, over the area where there are no coals, with the legs pointing toward the coals. Smoke the turkey in the closed grill, keeping the inside temperature at 300-325°F. Check the temperature after 45 minutes, and then more frequently as necessary, until a thermometer inserted into the thickest part of breast reaches 155°F. Let the turkey rest for at least 30 minutes. We figure on 12 to 15 minutes per pound.
Outsourcing the temperature maintenance function is a great way to get non-cooks who want to help both involved and (gasp!) out of your kitchen. Happy Thanksgiving! ;o)
I don't have a definitive answer but given how a Traeger works (based on what I've read), the cooking method should be similar. I'm not sure if you'll have the same temp control that you have with an oven, so you many need to adjust as you go. Hope you'll give it a try and report back!
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Take the turkey out of the fridge about 30 minutes before you start your fire. Once the coals are good and hot, push them to one side. Cover, and bring the internal temperature of the grill to 300°-325°F. Keep it there for 15 to 20 minutes. If you're smoking the bird, put a couple of handfuls of soaked chips on the coals. Put the grate on, and place the bird, breast side up, over the area where there are no coals, with the legs pointing toward the coals. Smoke the turkey in the closed grill, keeping the inside temperature at 300-325°F. Check the temperature after 45 minutes, and then more frequently as necessary, until a thermometer inserted into the thickest part of breast reaches 155°F. Let the turkey rest for at least 30 minutes. We figure on 12 to 15 minutes per pound.
Outsourcing the temperature maintenance function is a great way to get non-cooks who want to help both involved and (gasp!) out of your kitchen. Happy Thanksgiving! ;o)