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Cajun Brined Maple Smoked Turkey Breast

Posted by sbulloch on November 14, 2014

Cajun Brined Maple Smoked Turkey Breast

There is nothing quite like a smoked turkey. Brine that turkey for a day or two before smoking and you will take your turkey game to an entirely new (and juicy) level. Turkey breasts are easily available year round these days, not just at Thanksgiving, and they make an absolutely delicious main dish. They are easy to prepare and cook, are fairly inexpensive, and can feed a crowd with very little manual labor involved.

This particular brine calls for canning & pickling salt. You can use regular table salt, but cut the amount down to 1/2 cup or your brine will be too salty.

Got a meat slicer? Double the recipe, chill the smoked breast for a day, and then slice thinly for the most amazing smoked turkey sandwiches you'll ever have.

 

Cajun Brined and Smoked Turkey Breast

 

Prep Time: 10 minutes, plus 1-2 days for brining
Cook Time: 1 1/2-2 hours
Serves: 5-6 people
Recommended Pellets: Apple, Cherry, Oak

INGREDIENTS:
1 5-6 lb bone-in turkey breast
3 tablespoons extra virgin olive oil
2 tablespoons Traeger Cajun Shake
For the Brine:
1 gallon water
3/4 cups canning & pickling salt
3 tablespoons garlic, minced
3 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons Traeger Cajun Shake

PREPARATION:

In a large food safe container or bucket, combine all of the ingredients for the brine. Cover and allow the turkey to brine in a refrigerated place for 1-2 days.

Remove the turkey breast from the brine and pat dry.

Drizzle with the olive oil and use your hands to cover all areas of the bird.

Season liberally with the Cajun Shake.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place the turkey breast directly on the grill grate, close the lid, and smoke for 1 1/2-2 hours or until the internal temperature reads 165 degrees F when a thermometer is inserted into the thickest part of the breast.

Cajun Brined Maple Smoked Turkey Breast

Remove the turkey breast from the grill, tent with foil, and allow to rest for at least 15 minutes before slicing. Slice directly off of the breast and serve, or remo the breasts completely by sliding your knife along the breast bone then slicing.

Cajun Brined Maple Smoked Turkey Breast

Cajun Brined Maple Smoked Turkey Breast

Printable recipe:

Cajun Brined and Smoked Turkey Breast.docx (14.50 kb)

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Everything You Need To Kno

Posted by sbulloch on November 13, 2014

Everything You Need To Know About Cooking A Turkey On The Traeger Grill

Thanksgiving approaches and with that, we here at Team Traeger wanted to bring you the most comprehensive gathering of information available when it comes to turkey and your Traeger. The most important aspects of a killer turkey are flavor and texture. You want a turkey that tastes like turkey layered with subtle flavors and a kiss of Traeger's signature smoke. For texture, you want meat that is melt in your mouth juicy without turning to mush or taking an hour to chew. We can walk you through the entire process from brining to basting to get you the turkey you will dream of until next Thanskgiving (or next week). Read on to get the answers to the most common turkey-related questions we get every year.

 

Picking your Turkey:

 

How big of a turkey do I need? Typically we plan 1 lb of turkey per person. Yes, there will be leftovers but that never makes us sad.

Should I buy a kosher turkey or not? Kosher turkeys are injected with a salt solution to make them more flavorful and juicy. If you purchase a kosher turkey, you do not need to do an additional brine as this will make your turkey too salty and can adversely affect the texture. We recommend purchasing a turkey that hasn't been injected with anything so you can add your own flavor with a brine. If you have a kosher turkey and still wish to brine it, soak the turkey in cold water overnight to draw out some of the salt and then brine. In addition to being pre-salted, kosher turkeys are raised on a vegetarian diet and are hormone and anti-biotic free.

 

Thawing:

 

What's the best way to thaw my turkey?  There are two safe ways to thaw a turkey The  easiest way is to put a roasting pan under it and thaw in the refrigerator. Allow about 1 day for every 4 pounds. In other words, a 20-pounder will take 5 days. The second way to safely defrost a turkey is to make sure there are no tears in the wrapping, then submerge it in a sink, food-safe pail, or large basin filled with cold water (40 degrees F or less). It’s a good idea to put the turkey in a large resealable plastic bag so water and turkey juices don’t mingle. Allow about 45 minutes per pound. Be sure to drain and change the water every 30 minutes.

 

Brines:

 

Why would I brine a turkey? Brining a turkey adds more flavor and juiciness than any other method we have tried. Brining allows you to season your turkey from the inside out before cooking, and who doesn't want yummy flavor in every single bite? A simple brine is 1 gallon cold water, 1 cup kosher salt, 1/2 cup brown sugar and any additional seasonings you'd like. We recommend peppercorns, thyme, bay leaves, rosemary, or garlic. We have an awesome infographic post ALL about brining turkeys. If you are thinking about brining a bird, consult that post first.

How long should I brine my turkey? Opinion on this varies, but we recommend no less than 16 and no more than 32 hours. We find 24 hours is the perfect amount of time to add the right amount of flavor without the turkey getting too salty.

 

Rubs:

 

What do I season my turkey with? We like to keep this one simple and classic. We mix 8 tablespoons of softened butter with 2 tablespoons of finely chopped mixed herbs such as parsley, sage, rosemary and marjoram and use our fingers to press the butter mixture up under the skin of the turkey. Spread it evenly across all areas of the bird. Drizzle the outside of the bird with a couple tablespoons of olive oil and season liberally with salt and pepper or Traeger's Pork & Poultry Rub.

Everything You Need To Know About Cooking A Turkey On The Traeger Grill

Stuffing:

 

Do I stuff the cavity of my turkey? This one is completely personal preference, but we personally prefer not to. When you stuff a turkey, the internal temperature of the stuffing must reach 165 degrees F and that typically means the breast and thigh meat of your turkey is much higher and the meat will be dry. We like to stuff the cavity of our turkeys with aromatics like onion, garlic, rosemary, thyme and citrus quarters that can infuse the meat with more flavor from the inside out.

 

Cooking the bird:

 

Directly on the grill or in a roasting pan? Again, personal preference. We will always choose to put a whole turkey in a roasting pan so we can collect the drippings for gravy. When using a roasting pan, we also like to add a few cups of broth to the bottom of the pan to steam the bird with extra flavor and moisture while cooking. No roasting pan? Layer the bottom of a large pan with carrot and celery sticks and place the bird on top. This will elevate the bird enough so it isn't stewing in its' own juices and will also add great flavor to the drippings.

How long and and what temperature do I cook my turkey? A small bird (8 to 12 pounds) requires 2-1/2 to 3 hours at 325 degrees F; a medium (12 – 18 pounds) will need 3-1/2 to 4-1/2 hours; and a large bird (over 18 pounds) could take up to 6 hours. 

How do I add more smoke flavor to my turkey? Cook your turkey on the Smoke setting for 1 to 3 hours, then finish cooking on higher heat (325 degrees F or higher) to reach an internal temperature of 165 degrees F and crisp the skin. We do not recommend cooking a turkey – especially a large one – entirely on the Smoke setting as it adds hours to the cooking time. The skin also tends to be rubbery as the heat on the Smoke setting isn’t high enough to render the fat. Check out our turkey guide below for more information.

Everything You Need To Know About Cooking A Turkey On The Traeger

What flavor of pellets should I use on a turkey? Our favorite is a 50/50 mix of apple and hickory. Of course, you can always refer to our pellet guide and pick your own or create a personal blend.

Everything You Need To Know About Cooking A Turkey On The Traeger

 

Basting:

 

Should I baste my turkey, or leave it alone? Basting is entirely optional. If you've already brined, seasoned, and smoked we don't think basting is completely necessary but it is a good way to add extra flavor to the skin specifically. Just keep in mind that every time you open the lid, you lose up to 20% of the heat in your grill.

 

Serving:

 

How long does my turkey need to rest? We recommend letting a 12-15  lb turkey rest for at least 20 minutes. Anything over 15 lbs needs at least 30 minutes to rest before carving. DO NOT tent your turkey with foil. Unless you enjoy soggy skin. The steam from the hot turkey will collect on the foil and drip onto your perfect turkey skin and make it anything but crispy.

There you have it, Traeger Nation. Our tried and true method for the perfect turkey. Got any tips to add?? Be sure to add your voice to our discussions on Facebook and Instagram @traegergrills. Also, tag us in your Thanksgiving food pictures using #traegerthanksgiving. We'd love to see what you make!

Everything You Need To Know About Cooking A Turkey On The Traeger

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Spicy and Sweet Sticky Ribs AKA Damn Good Ribs

Posted by Traeger Service on November 13, 2014

 

We love the euphoric combination of sweet/spicy/smoky on all things coming off of our Traeger. This recipe for Spicy and Sweet Sticky Ribs hits all three of those flavor notes perfectly with the added bonus of being sticky. Stick to your fingers, stick to your ribs, stick to your guns when it's down to the last rib and you called dibs. Your generous heart might be inclined to share, but your animal instinct is likely going to take over and leave you guarding your pile of bones with your teeth bared. You might lose friends over these ribs. They are worth it. No regrets here.

 

Spicy and Sweet Sticky Ribs

 

Prep Time: 10 minutes
Cook Time: 6 hours
Serves: 4-6
Recommended Pellets: 50/50 blend of Apple/Hickory

INGREDIENTS:
2 racks baby back ribs
2 tablespoons classic yellow mustard
1/4 cup Traeger Cajun Shake (or your favorite cajun shake, like Old Bay)
2 tablespoons brown sugar
2 teaspoons cayenne pepper
For the braising liquid:
2 cups apple juice
1/2 cup Buffalo wing hot sauce (we recommend Frank's RedHot)
For the sticky sauce:
2 cups dark brown sugar
1/2 cup Frank's RedHot Buffalo Sauce
5 Tablespoons water

PREPARATION:

Prepare the ribs for cooking by removing the membrane on the back of the ribs and trimming the excess fat. In a small bowl, combine the Cajun Shake, brown sugar and cayenne pepper.

Cover the ribs with the yellow mustard, using your hands to thoroughly coat every side.

Sprinkle the ribs all over with the spicy/sweet Cajun rub.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place the ribs directly on the grill grate and smoke for 3 hours.

After the long smoke, prepare two large pieces of foil on a flat area. Transfer each rack of ribs to a piece of foil, close the lid of the Traeger and turn the temperature setting up to 225 degrees F. 

Pour 1/4 cup of the buffalo wing sauce on each rack of ribs. Fold up the four edges of the foil to help contain the liquid then pour 1 cup of apple juice over each rack of ribs.

Tightly crimp the foil to create a seal around the ribs and return to the grill. Close the lid and cook for 2 hours.

While the ribs cook in the foil, make the sticky sauce. In a medium saucepan, combine the brown sugar, buffalo sauce, and water over medium-high heat. Bring to a rolling boil, stirring frequently, for about 5 minutes then remove from the heat.

Transfer the sauce to a pitcher or measuring glass with a pourable spout.

When the ribs have been cooking in the foil for two hours, remove them from the grill. Carefully move the ribs from the foil back to the grill grate and coat with the sticky sauce using a basting brush. Discard the foil and excess liquid.

Cook the ribs for an additional 30 minutes to an hour or until the ribs are tender and the sauce has set. 

Serve immediately with any extra sticky sauce on the side for drizzling and enjoy!

Printable Recipe:

Spicy and Sweet Sticky Ribs.docx (14.84 kb)

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Roasted Serrano Hot Wings

Posted by Traeger Service on November 13, 2014

Sometime you just need a kick-butt hot wing in your repetoir to please the palates of the spice lovers in your life. We enjoy the classic buffalo wing, don't get me wrong, but every once in a while you've got to expand those horizons and make something different. It doesn't hurt when different turns out to be better, either. Ohhhh different tastes good.

The sauce on these wings is fan-freaking-tastic. Roasted serrano chilis, fresh herbs, and tangy vinegar kick combine with the smoky roasted goodness of crispy Traeger'ed chicken wings to make to most tantalizing taste duo since peanut butter and jelly. We like to prepare a large batch of the hot sauce for use on everything from eggs to tacos. Stored in an air tight bottle in your fridge, the sauce will last about a month. A tip for sauce preparation: use gloves. The compound that makes peppers spicy (capsaicin) can act as a skin irritant. It also hurts like crazy if you get it in your eyes.

 

Roasted Serrano Hot Wings

 

Prep Time: 5 minutes, plus 12-24 hours to brine
Cook Time: 35-40 minutes
Serves: 8-10 people as an appetizer
Recommended Pellets: Oak, Alder, Hickory

INGREDIENTS:
4 lbs chicken wings
Traeger Cajun Shake (or your favorite Cajun seasoning, like Old Bay)
For the brine:
1 large can beer
2 teaspoons red pepper flakes (optional)
For the sauce:
1 lb fresh serrano chili peppers
4 cloves garlic
1 teaspoon fresh oregano
1 teaspoon fresh basil
1/2 teaspoon celery salt
1/4 teaspoon freshly cracked black pepper
1 cup distilled white vinegar

PREPARATION:

Place the wings in a large bowl and cover with the beer and red pepper flakes (if desired). Refrigerate for 12-24 hours before grilling.

Remove the wings from the brine and pat dry. Trim the wings down into flats and drummettes. Discard the wing tips. Season liberally with Traeger's Cajun Shake.

Start the Traeger grill on Smoke for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 325 degrees F. Allow the grill to preheat for 10-15 minutes. Place the wings and the serrano peppers directly on the grill grate and close the lid.

After 10 minutes, flip the peppers and grill for an additional 5-10 minutes or until the skin is roasted and the peppers have softened. Remove the peppers from the grill and turn your chicken wings. Allow the  wings to cook for an additional 20-25 minutes while you make the hot sauce.

Cut the stems off of the chili peppers and put them into a food processor with the garlic, oregano, basil, celery salt, and black pepper. Turn on the food processor and slowly pour in the vinegar until the entire mixture is processed and smooth.

Pour the pureed sauce through a fine sieve or cheese cloth to remove any large pieces the processor missed. Pour approximately 1/2 cup of the sauce into a bowl and refrigerate the rest for later use.

Take the bowl of hot sauce out to the grill and dunk each wing in the sauce and return to the grill for a final 5 minutes to heat the sauce on the wings. If desired, drizzle any additional sauce over the wings before serving. Enjoy!

Printable Recipe:

Roasted Serrano Hot Wings.docx (14.77 kb)

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Wood Fire Cheater Sweet Kernel Cornbread

Posted by mmillet on November 12, 2014

Wood Fire Cheater Sweet Kernel Cornbread

In the South everyone's mama has her own secret, patented recipe for cornbread that has been handed down through the generations. It's been made so many times that they've committed the recipe to memory and stashed the original away in a safety deposit box somewhere.

Ya just can't compete with that!

But sometimes you want to be able to whip up that buttery bite of cornbread without having to dig through the vaults or brush the dust off that cookbook.

Well, we have got you covered! We've Traeger'ed up something that is so ridiculously easy while not losing that rustic sweet cornbread taste that we love so much.

CHEATER'S SWEET KERNEL CORNBREAD

PREP TIME: 10 minutes
COOK TIME: 30 to 45 minutes, plus 30 minutes if you grill the corn
RECOMMENDED PELLETS: Cherry, Apple or Alder
SERVES: 8 to 10

INGREDIENTS

1 box cornbread mix (plus ingredients required on box instructions)
1 box yellow cake mix (plus ingredients required on box instructions)
4 ears corn, shucked (you could use leftover, frozen or canned corn)
Olive oil
Salt & pepper
2 tablespoons butter to grease cast iron pan

PREPARATIONS

Start your Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for about 15 minutes.

Drizzle the corn with olive oil and season with salt and pepper. Put the corn on the Traeger and cook for about 30 minutes or until the kernels feel softened and cooked. You could definitely use leftover corn or even frozen or canned corn instead. Grilling the corn gives it that extra layer of caramelization and smokiness.

While the corn is cooking get started on the mixing of the cornbread. It seriously is as simple as combining both of the box mixes along with the ingredients required on the box instructions and mixing those puppies together.

Cut the corn kernels off the cobs and add them into the cornbread mixture. We also like to add in a couple of pinches of salt as well.

Turn the heat on the Traeger down to 325 degrees F.

Use the butter to grease a large cast iron skillet. Pour the cornbread mixture into the pan.

Place the pan on the Traeger and cook for about 30 - 45 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.

Rotate the skillet 180 degrees halfway through the cooking time and keep an eye on the browning. If it looks like it's getting too dark, cover the cornbread with aluminum foil.

Wood Fire Cheater Sweet Kernel Cornbread

Once you remove the cornbread from the Traeger let it cool for about 10 minutes before slicing and serving. Give those pieces a generous pad of butter and let that baby melt in before you take that first bite.

Wood Fire Cheater Sweet Kernel Cornbread

PRINTABLE RECIPE:

Cheater's Sweet Cornbread Recipe.docx (12.11 kb)

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Smoked Beer-Cheese Soup

Posted by mcastaneda on November 11, 2014

Smoked Beer-Cheese Soup

 

Traeger family, while doing a few of the Traeger Tailgate tours, there seemed to be a theme going on constantly with our fans. BBQ, Beer and cheese. Seems like when you're talking about tailgating these are popular go to's, so it hit me. With it getting colder outside why not try to incorporate some of these favorites into a fall classic that has a big dose of Traeger to it?! Traeger family, Smoked Beer-Cheese Soup!

 

Smoked Beer-Cheese Soup

 

Prep Time: 10 minutes
Cook Time: 30 minutes of smoke time: 45 min cook time
Serves: 10-12
Recommended Pellets: Apple

 

INGREDIENTS 
1 block of sharp cheddar cheese
1 bottle pale ale beer 
1 stick of butter
3/4 c flour
1 handful baby carrots and 1 small onion (chopped) 
4 c chicken stock 
1 c heavy cream
3 shakes worcestershire sauce 
5 shakes hot sauce (Franks Red Hot)

PREPARATION:

Start off by turning your Traeger on and to the "Smoke" setting with the lid open for 3-5 minutes until your smoker is warmed up. While your grill is getting ready, place ice in a large pan then cover with a cooling rack and place your block of cheese on top. Then take another large pan and pour your beer into it. Once your grill has a good amount of smoke, place both pans on your Traeger, making sure to avoid any hot spot, and allow to smoke for 30 minutes. The ice will help to keep your cheese cold so it doesn't melt.

 

Once your 30 minutes is up, take your cheese out and immediately cover and place into the freezer. All we're looking to do is firm it up really quickly. While your cheese is cooling, melt your butter in a large pot. Chop your carrots and onion. Once your butter is melted, add your carrots and onion and cook about 15 minutes over medium heat until your veggies have softened and started to caramelize. After the veggies are sauteed add the flour to make a roux to thicken up your soup. 

 

Smoked Beer-Cheese Soup

Next, add your smoked beer, heavy cream, worcestershire and hot sauce. Lower your heat to medium low and simmer your liquid mixture for 15 minutes. While your soup mixture is incorporating, take your cheese out of the freezer and start to shred it. Once your 15 minutes is up, start adding your cheese in by the handful, making sure each handful of cheese mixes into the soup before adding the next. Once all of your cheese is added, salt and pepper your soup to taste. 

We suggest serving your soup with a touch of heavy cream, shredded cheese and bacon of course. Why bacon? Because. Bacon.

 

Smoked Beer-Cheese Soup

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Beer Braised Brisket with a Bacon BBQ Sauce

Posted by Traeger Service on November 10, 2014

Beer Braised Brisket with a Bacon BBQ Sauce

We have pulled out all the stops with this brisket recipe and combined the most beloved "B" foods ever to create an explosion of delicious beefy goodness. Beer! Brisket! Bacon! BBQ Sauce! We couldn't love it more if we tried. This brisket is enrobed in Traeger's tasty wood smoke, seared for an added layer of yumminess, then slow braised in a beer/bacon/onion/chili sauce that tenderizes the meat and infuses flavor into every bite.

 

Beer Braised Brisket with a Bacon BBQ Sauce

 

Prep Time: 10 minutes, plus overnight in the refrigerator
Cook Time: 5 1/2 hours
Serves: 4-6 people
Recommended Pellets: Mesquite or Hickory

INGREDIENTS:

4-6 lb beef brisket
2 tablespoons Traeger Prime Rib Rub (or your favorite BBQ rub)
1/2 lb country style bacon, diced
2 yellow onions, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 jar (12 oz) chili sauce (or substitute 1 1/2 cups ketchup)
1 cup brown sugar
1 bottle of your favorite beer (we like to use an ale)
1/4 cup apple cider vinegar

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. While waiting, season the brisket on all sides with Prime Rib Rub (reserve 1/2 tablespoon of the seasoning for later use). Place the brisket on the grill grate, close the lid, and leave on Smoke for 2 hours.

After the brisket has smoked for 2 hours, remove to a large sheet of plastic wrap. Tightly wrap the brisket (we used 3 pieces of plastic wrap to esnure a tight seal) and place in the refrigerator overnight. The time spend in the fridge will intensify the smoky flavor.

The next day, open the lid and start the Traeger on Smoke for 4-5 minutes to establish the fire. Close the lid, turn the temperature setting to High and allow the grill to preheat for 10-15 minutes. Unwrap the brisket and place it fat side up on the grill grate. Grill for 8-10 minutes per side, or until the brisket has developed nice grill marks on each side.

Meanwhile, preheat a large skillet or dutch oven over high heat. Cook the bacon until golden brown and crisp.

Add the diced onions to the pan and cook until tender (about 6 minutes) then add the garlic and cook an additional 2 minutes.

Stir in the tomatoes, chili sauce (or ketchup), brown sugar, beef stock, and the remaining 1/2 tablespoon of Prime Rib Rub. Bring to a simmer.

When the brisket has finished searing on both sides, place it fat side up in a large dutch oven or baking dish and pour the hot sauce directly on top. Turn the temperature setting on the grill down to 350 degrees.

Cover the dish with a lid or tin foil and place directly on the grill. Close the lid and cook for 1 1/2 hours. The liquid will have decreased by about half. Pour in the beer to bring the liquid back above the brisket. Put the lid back on and return to the grill for an additional 1 1/2 hours or until the brisket has reached an internal temperature of 205 degrees.

Remove the brisket from the baking dish to a cutting board and allow it to rest for at least 15 minutes. While the brisket rests, add the cider vinegar and pan juices to a pan. Bring the sauce to a boil until it reduced to a thick BBQ Sauce consistency. You may need to separate any excess bacon fat from the top with a spoon.

Beer Braised Brisket with a Bacon BBQ Sauce

Slice the brisket thinly and drizzle with the warm BBQ sauce. Serve immediately and enjoy!

Beer Braised Brisket with a Bacon BBQ Sauce

Click below for a printable version of this recipe:

Beer Braised Brisket with a Bacon BBQ Sauce.docx (15.59 kb)

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2014 Traeger Thanksgiving Recipes

Posted by mmillet on November 8, 2014

 

2014 Traeger Thanksgiving Recipes

If you own a Traeger then Thanksgiving is a breeze. The Traeger makes you look an iron chef and everyone leaves with a full belly and a smile on their face. For your 2014 Traeger Thanksgiving we have put together three awesome recipes that are sure to tickle the tastebuds of your Thanksgiving guests. Enjoy, and happy Thanksgiving from everyone here at Traeger. 

HERB ROASTED TURKEY

INGREDIENTS

8 tablespoons (2 sticks) butter, at room temperature
2 tablespoons chopped mixed herbs such as parsley, sage, rosemary, and marjoram
1/4 teaspoon freshly ground black pepper
1 turkey, 12 to 14 pounds, thawed if previously frozen
3 tablespoons butter, melted
Traeger Pork and Poultry Rub, or salt and pepper
2 cups chicken or turkey broth

PREPARATION

In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with a wooden spoon. (You can make the herbed butter several days ahead: Cover and refrigerate, but bring to room temperature before using.) Remove any giblets from the turkey cavity and save them for gravy making, if desired.

Wash the turkey, inside and out, under cold running water. Dry with paper towels.

Place the turkey on a roasting rack in a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher’s string. Using your fingers or the handle of a wooden spoon, gently push some of the herbed butter underneath the turkey skin onto the breast halves, being careful not to tear the skin. Massage the skin to evenly distribute the herbed butter.

Rub the outside of the turkey with the melted butter and sprinkle with the Traeger Pork and Poultry Rub. Pour the chicken broth in the bottom of the roasting pan.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Put the roasting pan with the turkey directly on the grill grate. Roast the turkey for 3 hours. Insert the probe from the meat thermometer in the thickest part of the thigh, but not touching bone: You’re looking for a temperature of 165 degrees F. The turkey should also be beautifully browned with crisp skin. If the temperature is less than that, or if your turkey is not browned to your liking, let it roast for another 30 minutes, then check the temperature again. Repeat until the turkey is fully cooked.

When the turkey is done, carefully transfer it to a cutting board and let it rest for 20 to 30 minutes. Do not tent it with aluminum foil or the skin will lose its crispness. Use the drippings that have accumulated in the bottom of the roasting pan to make gravy, if desired. Carve the turkey and serve.

APPLE CRUMBLE PIE

INGREDIENTS

7 cooking apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
1/2 to 3/4 cup sugar, depending on the sweetness of the apples
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, homemade or purchased (only need 1 crust), chilled
1/4 cup apple jelly, melted

Crumble Topping:

2 to 3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
1/3 cup all-purpose
5 tablespoons cold unsalted butter
3/4 cup granola

PREPARATION

Combine the apples, lemon juice, sugar, flour, cinnamon, and nutmeg in a large bowl.

Roll the pie crust dough into two 11-inch circles. Fit one circle into a 9-inch pie plate (try not to stretch the dough), preferably glass. Brush with the apple jelly.

Add the apple mixture. in a bowl, mix together the crumble topping ingredients using forks or a pastry cutter to cut in the butter.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High) and preheat, lid closed, for 15 to 20 minutes.

Bake the pie for 50 to 60 minutes, or until the apples are tender and the crust is golden brown. Cool on a wire rack. Serve warm or at room temperature.

Traeger Thanksgiving Apple Pie Crumble

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

INGREDIENTS

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

PREPARATION

Start the Traeger on Smoke, lid open, for about 5 minutes or until the fire is established. Preheat the Traeger to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

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Roasted Pumpkin 'n Chicken Spiced Chowder

Posted by mmillet on November 6, 2014

Yep. Because it's fall, that gives us the license to pumpkin the heck outta more food. Trust us. We don't just bring the pumpkin. We bring the flavor!

The "gotta-have-another-spoonful"-ness of this chowder is really created by the Traeger-roasted peppers and pumpkin. That's what takes this soup and turns it into a rich, hearty chowder that you will proudly place on your holiday table or any day ending in -y table, for that matter.

ROASTED PUMPKIN 'N CHICKEN SPICED CHOWDER

PREP TIME: 20 minutes
COOK TIME: about 1 hour
RECOMMENDED PELLETS: Any
SERVES: 8

INGREDIENTS

1 red bell pepper
1 to 2 jalapeño peppers
1 green bell pepper
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, diced
1 leek, white and light-green parts only finely chopped
1 (about 2 pounds) sugar pumpkin, seeds removed and cut in half
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 sprig fresh sage
1/2 teaspoon chili powder
1/2 teaspoon ancho chile powder
1 teaspoon salt (or more, to taste)
1/2 teaspoon fresh ground pepper
1 ear corn, kernels removed
3 cans (14 1/2 ounces each) low-sodium chicken broth
1/2 cup sour cream (optional)
1 bay leaf
Roasted pepitas or pumpkin seeds, for garnish (optional)

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Close the lid and preheat to High heat for about 15 minutes.

Place all of the peppers directly on the grill grate and roast for about 10 minutes or until they have charred, turning occasionally.

 

Lightly drizzle the pumpkin halves with olive oil and cook the pumpkin at the same time as the peppers are roasting for about 15 to 20 minutes or just until the pumpkin starts to soften but don't let it turn to mush!

While they're still warm, seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.

After the pumpkin is cool enough to handle, remove the skin and cut the flesh into 1-inch chunks.

Heat the olive oil in a large Dutch oven either on the Traeger or over medium-high heat on the stovetop. Add the chicken pieces and cook until browned. Remove the chicken and keep warm.

Add the leeks and sauté for about 5 minutes, or until they have softened. (You may need to add in a little bit more olive oil.)

Add in the flour, cumin, chili powder, ancho chile powder, salt, and pepper and cook for 1 to 2 minutes.

Add the corn, diced roasted peppers, pumpkin, browned chicken, broth, sage, and bay leaf and bring the soup to a boil.

Reduce heat to low and simmer, about 30 minutes.

Remove the sage and bay leaf and garnish with sour cream and a sprinkle of pepitas, if desired, and serve hot.

PRINTABLE RECIPE:

Pumpkin n Chicken Chowder 10.17.docx (766.52 kb)

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Traeger's Smoked Pumpkin Thanksgiving Cheesecake

Posted by mcastaneda on November 6, 2014

Traeger's Smoked Pumpkin Thanksgiving Cheesecake

It's that time of the year again. I could talk about the crisp air, the falling leaves, the wonderful smells, but we all know fall by the annual pumpkin spice wave. There is really nothing they haven't tried to add pumpkin spice to, granted I'm not a big fan, this stuff is huge! So I got to thinking, Traeger is amazing, cheesecake is great, why not join the pumpkin spice crowd and make some waves myself? We'll let you be the judge! 

Traeger's Smoked Pumpkin Cheesecake

PREP TIME: 15 minutes
COOK TIME: 50 minutes
RECOMMENDED PELLETS: Hickory or Pecan
SERVES: 6-8 people

INGREDIENTS

2 packs cream cheese
1 pint sour cream
2 eggs
1 cup sugar
dash of vanilla
1 tub cool whip and 1 large can of pumpkin pie filling


Crust:
1 tbsp butter
1-2 cups of your favorite crushed cookie or graham cracker

PREPARATION

Start off by getting your ingredients together and starting up your Traeger with the lid open and set to the "Smoke" setting for 3-5 minutes to warm up. While it's getting ready, we can prepare our mixture.

 

Let's get our cream cheese nice and smooth by mixing it up until it's nice and smooth, once it's mixed well, add your sugar and continue to mix. Once your sugar is incorporated, add your sour cream. Finally, add 1/2 can of your pumpkin filling, vanilla and your eggs. Once your mixture is all together and smooth, set to the side.

 

Go ahead and set your grill to 325 and close your lid. While your grill is getting to temperature, we can get our crust good and ready. Melt your butter in a large bowl for 15-30 seconds depending on your microwave, until it's all melted. Take your smashed cookies and mix into the butter until all of the crumb mixture is coated and there is no liquid sitting in the bottom of the bowl. Press this into a spring form pan, then pour your cheesecake mix over the pressed cookie crust. Now that it's ready, we can start cooking! 

 

Cook this cheesecake at 325 for 45-50 minutes depending on your grill. Once your cheesecake is finished, place in the fridge for at least 8 hours, difficult, I know. You'll be happy you did though. Once it's nice and chilled, top with your favorite cool whip or whipped cream (I did a chantilly cream) and you're ready to dig in!

 

Traeger's Smoked Pumpkin Thanksgiving Cheesecake

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