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Posted on 11/24/16 at 11:50 am to Lambdatiger1989
My bird goes on in an hour.
My first time, just bought a Traeger a few months ago.
Bird is on...
My first time, just bought a Traeger a few months ago.
Bird is on...
This post was edited on 11/24/16 at 1:33 pm
Posted on 11/24/16 at 12:07 pm to Lambdatiger1989
Update, temp floating around 315 and don't want to open up the airflow anymore and take a chance. Smells great! Have not opened the lid since I put the turkey on.
Posted on 11/24/16 at 12:45 pm to t00f
just took mine off the vision
i went 300F the whole time and it's perfect
I like overcooked dark meat so I'm going to pull those quarters off and go some more but the breast is succulent
i went 300F the whole time and it's perfect
I like overcooked dark meat so I'm going to pull those quarters off and go some more but the breast is succulent
Posted on 11/24/16 at 12:57 pm to t00f
quote:
Update, temp floating around 315 and don't want to open up the airflow anymore and take a chance. Smells great! Have not opened the lid since I put the turkey on.
The way God intended it
Posted on 11/24/16 at 1:01 pm to CE Tiger
She's off now and rested for 30 min. Do y'all think it will be okay if it sits an hour more (late relatives) or do yall think some low heat in the oven would be okay?
This post was edited on 11/24/16 at 1:01 pm
Posted on 11/24/16 at 1:03 pm to USEyourCURDS
I'd probably throw in the oven. Are you serving with a warm gravy if so maybe keep it resting
Posted on 11/24/16 at 1:04 pm to USEyourCURDS
Gordon ramsay says to rest the turkey for as long as you cooked it.
Posted on 11/24/16 at 1:05 pm to CE Tiger
Have a Kentucky style sauce I made to go with it that will be warmed before serving.
Posted on 11/24/16 at 1:12 pm to USEyourCURDS
quote:
She's off now and rested for 30 min. Do y'all think it will be okay if it sits an hour more (late relatives) or do yall think some low heat in the oven would be okay?
I am probably an hour out too and have it wrapped in aluminum and will be leaving it out, no oven.
Posted on 11/24/16 at 1:15 pm to t00f
Ten 4. I will follow suit.
Posted on 11/24/16 at 1:27 pm to CE Tiger
quote:
The way God intended it
Posted on 11/24/16 at 2:05 pm to Lambdatiger1989
Both breasts are intact and brined, as are the legs and wings. The wing tips, back bone and other pieces are now simmering in a stock with carrots, onion, celery, garlic, peppercorns and bay leaf. Will be making gravy from this after hickory smoking the turkey.
Oyster dressing and roasted sweet potato round out the meal.
Oyster dressing and roasted sweet potato round out the meal.
Posted on 11/24/16 at 2:24 pm to Degas
I did the same plus the neck and gibbles for my gravy
whisked in a little light brown roux and some vermouth
first turkey gravy I've ever made that was worth a shite so I'm happy
whisked in a little light brown roux and some vermouth
first turkey gravy I've ever made that was worth a shite so I'm happy
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