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When ready to cook, set Traeger to Smoke with the lid open (about 4 to 5 minutes). Set the temperature to 350 degrees F and preheat with the lid closed for 10 to 15 minutes.
In a large roasting pan, place turkey neck, onion, celery, carrot, garlic and thyme. Add 4 cups of chicken stock and sprinkle with salt and pepper.
Place the prepped turkey on the rack into the roasting pan and place in the Traeger.
Cook for 3-4 hours or until the breast reaches 160 degrees. Once taken off the grill, the turkey will continue to cook and will reach a finished internal temperature of 165 degrees.
Strain the drippings into a saucepan and simmer on low.
In a larger saucepan combine butter and flour with a whisk stirring until golden tan. This takes about 8 minutes, stirring constantly.
Next whisk the drippings into the roux and cook until it comes to a boil. Season with salt and pepper and serve hot. Enjoy!