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How to Smoke a Turkey on a Pellet Grill | Thanksgiving Recipe on a Traeger
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How to Smoke a Turkey on a Pellet Grill | Thanksgiving Recipe on a Traeger

Introduction and Marinade Preparation

In this section, Chef Tony Matassa introduces the recipe for smoked turkey on the Traeger Timberline. He demonstrates how to prepare the marinade and inject it into the turkey.

Mixing the Marinade

  • Prepare a marinade by mixing together various ingredients such as seasoning blend, black pepper, oregano, orange zest, lemon zest, honey, Worcestershire sauce, kosher salt, sugar, garlic powder, onion powder, dried rosemary, paprika, cayenne pepper, dried sage, ground coriander, fennel seed powder, thyme leaves, and white pepper.
  • Add a splash of brandy and hot water to allow the flavors to meld together.
  • Strain the marinade through a coffee filter to remove any dry spices that may clog the injection needle.
  • Blend in olive oil and melted butter to complete the marinade.

Injecting the Turkey

In this section, Chef Tony Matassa demonstrates how to inject the turkey with the prepared marinade.

  • Use an injection needle to work your way around the turkey and inject the marinade in several spots.
  • The injected marinade acts as an internal brine for the turkey.
  • Let the turkey marinate overnight in the fridge after injecting it.

Preparing Vegetables and Drip Pan

In this section, Chef Tony Matassa prepares vegetables and sets up a drip pan for collecting flavorful drippings from the turkey while roasting.

Vegetable Preparation

  • Chop white potatoes, sweet potatoes, bell peppers,

celery yellow onions carrots shallots,

and add them along with a head of garlic into a drip pan.

  • Season the vegetables with homemade poultry seasoning, Worcestershire sauce, olive oil, chicken stock, and red wine.

Drip Pan Setup

  • Place a wire baking rack on top of the drip pan to elevate it.
  • Set the drip pan underneath the cooking grids in the grill to collect drippings from the turkey.

Compound Butter and Turkey Preparation

In this section, Chef Tony Matassa prepares compound butter and coats the turkey with it. He also rubs olive oil and poultry seasoning on the turkey.

Compound Butter Preparation

  • Mix softened butter with poultry seasoning, fresh chopped parsley, sage, rosemary, olive oil, and fresh squeezed lemon juice to create compound butter.

Turkey Preparation

  • Rub olive oil and poultry seasoning on the turkey.
  • Apply compound butter under the skin of the turkey and inside its cavity for self-basting while roasting.

Cooking on Traeger Timberline

In this section, Chef Tony Matassa sets up Traeger Timberline for cooking smoked turkey.

  • Place a temperature probe in the thickest part of the breast to monitor progress.
  • Fill Traeger Timberline with cherry wood pellets for smoking.
  • Ignite pellets with a push of a button and set target temperature to 325°F using Traeger app or control panel.
  • The auger will maintain proper pellet burning in firepot while convection fan evenly distributes smoke over the turkey.

Basting and Finalizing Cooking

In this section, Chef Tony Matassa bastes the turkey during cooking process and checks its internal temperature for doneness.

  • After approximately 2 hours of cooking time, baste the turkey with melted butter.
  • Check the internal temperature of the turkey, aiming for 165°F.
  • Allow the turkey to rest for about 20 minutes with the grill turned off and lid closed.
  • The cooked turkey is tender and ready to be served.

The transcript does not provide information on how to carve or serve the smoked turkey.

Video description

Chef Tony cooks his favorite smoked Thanksgiving turkey recipe on the Traeger Timberline wood fired pellet grill. We use a homemade marinade injection as an internal brine and coat the bird with flavorful compound butter. An incredibly juicy & flavorful turkey is just a cookout away! 0:00 Intro 0:18 Turkey Injection Recipe 1:38 Injecting the Turkey 1:55 Pellet Selection 2:05 Drip Pan Roasted Veggies 2:50 Herb Compound Butter for Turkey 3:15 Turkey Seasoning 3:35 Turkey Goes on the Smoker 3:49 Cooking Temperature & Internal Temp for Turkey 4:21 2 Hour Mark 5:02 Resting the Turkey 5:12 Slicing 5:33 Taste Test Printable Recipe: https://www.bbqguys.com/bbq-learning-center/recipes/smoked-turkey-traeger-timberline?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_content=traeger-timberline-pellet-turkey-holiday Shop for Traeger Timberline Pellet Grills: https://www.bbqguys.com/brands/traeger-pellet-grills/?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_content=traeger-timberline-pellet-turkey-holiday Wusthof Carving Set: https://www.bbqguys.com/wusthof/classic-2-piece-hollow-edge-carving-knife-set-9740-1?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_content=traeger-timberline-pellet-turkey-holiday Full Recipe: Turkey (12 to 15 Lbs) 1/2 Cup Poultry Seasoning Blend For Injection: 1 tsp Ground Coriander 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tbsp Paprika 2 tsp Granulated Sugar 1 Orange Zest ½ Each Lemon Zest ½ tsp Dry Thyme 2 tsp Dry Rosemary 1 tsp Dry Oregano 1 tbsp Coarse Salt 2 tsp Black Pepper ½ tsp White Pepper ½ tsp Cayenne Pepper 2 tsp Fennel Seed Powder 1 tbsp Honey 1 tbsp Worcestershire ¼ Cup Olive Oil ¼ Cup Unsalted Butter ¼ Cup Brandy Butter Paste: 1 Cup Unsalted Butter ½ Bunch Fresh Chopped Parsley 2 tsp Fresh Chopped Rosemary 2 tbsp Fresh Chopped Sage 1 Each Minced Shallot 1 tbsp Poultry Seasoning Blend ½ Each Lemon Juice Roasting Pan: 4 Ribs Celery 2 each Yellow Onions 1 ½ Lbs New Potatoes 2 each Sweet Potatoes 1 ½ Lbs Baby Dutch Yellow Potatoes 5 Each Carrots 2 Each Red/Orange Bell Peppers 1 tbsp Worcestershire Sauce 2 tbsp Poultry Seasoning Blend 32 Oz Chicken Stock ½ Bottle Red Wine (Cabernet) 1 tbsp Extra Virgin Olive Oil Poultry Seasoning Blend: (yields 1.5 cups) 1 tbsp + 2 tsp kosher salt 1 tbsp + 2 tsp black pepper 2 tbsp garlic powder 3 tbsp oregano 1 tbsp granulated sugar 2 tbsp onion powder 1 tbsp thyme 2 tbsp basil 2 tbsp marjoram 2 tbsp rosemary 3/4 tsp cinnamon 2 tsp ground cardamom (measure before grinding) 2 tsp ground fennel seeds (measure before grinding) 2 tbsp corn starch DIRECTIONS In a 16 oz. mason jar, add black pepper, oregano, orange zest, lemon zest, honey, Worcestershire sauce, kosher salt, granulated sugar, garlic powder, onion powder, dried rosemary, paprika, cayenne pepper, dried sage, ground coriander, fennel seed powder, dried thyme, white pepper & brandy. Pour hot water over spices until the jar is ¾ full. Seal mason jar, shake well & allow mixture to steep at least 1 hour, preferably overnight. After steeping, strain mixture through a coffee filter sitting in a strainer to make sure nothing clogs the injection needle. Pour the strained marinade back into the mason jar, blend in butter & olive oil with an immersion blender or whisk. Inject turkey in several spots of breast, leg & back to ensure the marinade is well dispersed. Allow the turkey to absorb the marinade injection overnight in the fridge. Fill your Traeger Timberline with Cherry pellets & remove the lower cooking grids. Place a wire cooling rack on the heat deflector of the grill & set a drip pan on top of that. This will allow the vegetable mixture to collect flavorful drippings from the Turkey while it roasts. In the roasting pan, add vegetables, poultry seasoning, olive oil, Worcestershire sauce, chicken stock & red wine. Set bottom grid in lower position so that it sits above the roasting pan. In a mixing bowl, mix together butter paste for the turkey. Coat turkey in a little olive oil & season outside with poultry seasoning blend. Put butter paste in multiple places under the turkey’s skin. This will allow the turkey to self baste while roasting. Rub remaining butter paste on the outside of the turkey & it’s time to get the turkey on the grill. Set the turkey on the cooking grids above the roasting pan & put temperature probe in the thickest part of the breast. Close the grill lid & set the target grill temperature to 325. Set the target probe temperature to 165F. Let the Turkey smoke for about 2 hours, or until the internal temperature is 160F. Baste with melted butter & allow it to roast until it reaches 165F. Internal. Turn grill off & let turkey rest with the lid closed for about 20 minutes. Slice, serve & enjoy! Featuring: Tony Matassa Filmed & Produced by Paris Frederick