Smoked Turkey

 Western Beef and Seafood

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Western Beef and Seafood
370 N. Palm Street
Brea, CA 92821
800-371-2283

www.westernbeefandseafood.com

 
Smoked Turkey

Patti had been asking me for a few weeks now to smoke a turkey. Not only for our dinner, but for sandwiches the next day served cold with Ken’s garlic mayo. So this weekend we did a nice one from Andy over at Western Beef and Seafood. Andy sent us a 12 pounder that was just perfect for us. We are equal opportunity turkey eaters. Patti likes the dark meat and Ken likes the white. It came off the Traeger with tons smoky flavor.  Bursting with juices and oh so tender.

Prep Time: 10 minutes

Cook Time: 5 Hours

Grill: Traeger

Pellets: Pecan

Ingredients: Turkey

1 Turkey

Traeger Pork and Poultry Rub

Olive oil

Stuffing (recipe to follow)

Juicy with the Nutty Flavor of the Pecan Wood

A Plump 12 pounder from Western Beef & Seafood

Ingredients: Easy Spicy Dressing

1 lb. bulk hot sausage

1 cup onion, chopped

1 cup celery, chopped

12 cups seasoned stuffing cubes (we like Mrs. Cubbison’s)

½ cup cilantro, chopped

4 Tablespoons garlic, minced

2 cups chicken broth

Directions: Easy Spicy Dressing

In skillet, brown sausage with onion and celery. Do not drain.

In a large bowl combine remaining ingredients. Mix well.

Add sausage mixture, mix well.

Spoon your stuffing into the turkey, packing it so that does not fall out.

Directions: Turkey

Remove giblets and rinse out the turkey. Pat dry with paper towels, rub with olive oil and sprinkle with the Traeger rub. Full the bird with your stuffing and place it in the center of the grill.

In the Smoke

Let the turkey rest for 10 minutes.

Cooking Directions: Traeger

Open the lid and set the dial to “High”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Then turn it down to “Smoke”

Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your bird directly onto the center grill and just let it hang out in the smoke and get happy for 4 hours.

After 4 hours, check your internal temperature, you are looking for a finished temp of around 180 taken from the thigh.

Turn the digital control up to 300 degrees for an hour or until you reach 180 degrees.

Pull and let rest for 10 minutes then serve.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Directions: Gas Grill
Prep Time: 10 minutes
Cook Time: 5 Hours
Grill: Low Indirect Heat

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat (180 - 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Smoker

Get the smoker ready, you will want your temperature of around 180-225 degrees. Remember, you are going low and slow here. This will take all day (4-6 hours); make sure you have plenty of cold beer.

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Traeger is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temp. Is what it is all about? The Traeger is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Diestel Turkey Ranch
Free-Range Whole Turkey
Range Grown & Broad Breasted

Diestel Free-Range Turkeys are grain fed for six months in the clean, open environment of the Sierra-Foothills. Natural growing conditions result in premium, tender, juicy birds without the need for hormones, growth stimulants, animal fats or other feed additives.

The Diestel family has been raising turkeys in a sustainable manner on their ranch since 1949.
 
The turkeys are shipped deep-chilled, frozen to protect their wholesomeness.
A 20 pound Diestel Turkey yields 40% more breast meat than a commodity turkey of the same size. 

 Western Beef and Seafood

370 N. Palm Street
Brea, CA 92821
800-371-2283

www.westernbeefandseafood.com