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Traditional Roasted Turkey
A classic, juicy roasted turkey cooked on a Traeger pellet grill. The bird is brined for 12 hours, slathered with herb butter under the skin, trussed, and smoked at 300°F until the internal temperature reaches 160°F. Served with a rich, homemade turkey gravy.
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Cost Breakdown
Critical Success Points
- • Brine the turkey for 12 hours to ensure moisture and flavor
- • Slide herb butter under the skin without tearing it
- • Truss the bird tightly for even cooking
- • Cook to an internal temperature of 160°F and let rest before carving
Safety Warnings
- • Handle raw turkey with separate cutting board to avoid cross‑contamination
- • Use a meat thermometer to ensure safe internal temperature
- • Hot brine can cause burns – pour slowly and wear gloves if needed
- • Rou x is hot and can splatter – whisk away from face
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