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Holiday Appetizers: Smoked Beef Tenderloin Crostini

Posted by Susie B. on December 16, 2013

Holiday Appetizers: Smoked Beef Tenderloin Crostini

In the gear-up for all of your holiday festivities, sometimes it is really nice to have an appetizer that will wow the crowd and appease some of your hungriest guests until the main course is served. These smoked beef tenderloin crostinis fit the bill perfectly! The best part is the beef tenderloin can be cooked and sliced the day before, then served chilled straight from your fridge. No extra dishes or hassle while you're finishing up your main course, and plenty of happy bellies.

 

SMOKED BEEF TENDERLOIN CROSTINI

 

Difficulty: 2/5
Prep time: 20 minutes plus several hours to chill the meat
Cook time: 50 to 60 minutes
Serves: 16 to 20
Pellet recommendation: Hickory or Oak

INGREDIENTS:
1-1/2 cups mayonnaise, preferably Hellmann’s
1/2 cup green peppercorn mustard, or coarse-grained mustard
1 piece of trimmed beef tenderloin, preferably center-cut, about 2 pounds
1/3 cup Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme or rosemary leaves
Traeger Prime Rib Rub, or coarse salt (kosher or sea) and freshly ground black pepper
Two 15-inch baguettes (French bread), thinly sliced on a diagonal
Extra virgin olive oil
Fresh flat-leaf parsley, arugula, or watercress, for garnish


PREPARATION:
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Whisk the mayonnaise and green peppercorn mustard in a small bowl; cover and refrigerate until serving time.

In a small mixing bowl, combine the Dijon-style mustard, horseradish, Worcestershire, and thyme leaves. Coat the outside of the tenderloin with the mixture, including the ends.

Season on all sides with Traeger Prime Rib Rub or salt and pepper.

Lay the meat directly on the grill grate and smoke for 1 hour.

Transfer to a cutting board and wrap tightly with foil.

Increase the temperature of the Traeger to 350 degrees F. In the meantime, pour a thin film of olive oil on a rimmed baking sheet and arrange the bread slices on it in a single layer. Press down on each piece to make sure it gets coated with the oil. Toast until lightly browned, about 15 minutes, then turn over with a spatula to brown the other side, about 10 minutes more. Transfer to a cooling rack.

Increase the temperature of the Traeger to High (400 to 450 degrees F). Allow 15 minutes for the grill to come up to temperature. Remove the foil from the beef tenderloin and return the meat to the grill grate. Grill, turning as needed with tongs, until the tenderloin is done to your liking—135 degrees F for medium-rare, about 20 minutes. (Insert an instant-read meat thermometer in the thickest part of the meat.)

Transfer the tenderloin to a cutting board and let it rest for 5 minutes. Carve against the grain into very thin slices. (If desired, you can chill the tenderloin, tightly wrapped in plastic wrap, for up to 24 hours before slicing.)

Holiday Appetizers: Smoked Beef Tenderloin Crostini

To assemble the crostini, lay a slice or two of tenderloin on a piece of toasted bread. Top with a dollop of the mayonnaise-mustard sauce and a piece of parsley.

Holiday Appetizers: Smoked Beef Tenderloin Crostini

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Holiday Ham with Apple and Bourbon Glaze

Posted by Susie B. on December 11, 2013

Holiday Ham with Apple and Bourbon Glaze

Conveniently pre-cured, pre-smoked, and pre-cooked, hams are the no-fuss way to serve a crowd which is why they typically make an appearance on most holiday tables. Here at Traeger we like to do a little more than just feed our crowd, we like to feed our crowd with that signature smoky flavor you can only get cooking over a wood fire. This recipe for a delicious Holiday Ham with an Apple and Bourbon Glaze knocks the socks off that sugary-sweet flavor pouch that came in the package while still maintaining the ease of serving a pre-cooked, pre-sliced ham. Put this Traeger'ed ham on your holiday table and you'll be the most popular person at the party!

 

Holiday Ham with Apple and Bourbon Glaze

 

Prep Time: 15 minutes
Cook Time: 15-18 minutes per pound of ham
Recommended Pellets: Apple, Cherry, Hickory, Oak

INGREDIENTS
1 fully cooked ham or half-ham
1 to 2 cups apple juice or cider
1 cup apple jelly
2 tablespoons Dijon mustard
1 to 2 tablespoons bourbon
2 teaspoons fresh lemon juice
1/2 teaspoon ground clove

PREPARATION

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the ham on a rack in a roasting pan. Pour the apple juice or in the bottom of the pan. Place on the Traeger and close the lid.

Timewise, allow 15 to 18 minutes per pound for a half-ham, and 10 to 15 minutes per pound for a whole ham.

Meanwhile, in a small saucepan over medium-low heat, melt the apple jelly. Whisk in the mustard, bourbon, lemon juice, and ground clove and remove from the heat. Brush over the outside of the ham 40 to 50 minutes before you expect the ham to be done.

Holiday Ham with Apple and Bourbon Glaze

Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining sauce and pass it separately at the table.

Holiday Ham with Apple and Bourbon Glaze

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Roasted Rosemary Cashews

Posted by Susie B. on December 7, 2013

Roasted Rosemary Cashews

The perfect snack to have on hand for the holidays, these Rosemary Cashews are as tasty as they are easy! Just a few minutes toasting on your Traeger and you have a deliciously flavorful munchies to fill up those candy dishes or give out as gifts to neighbors and family.

 

Rosemary Cashews

 

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4-6 people as a snack
Recommended Pellets: any

INGREDIENTS

2-1/2 tablespoons unsalted butter, melted
1/4 cup fresh rosemary needles, chopped
1 teaspoon Traeger Cajun Rub, or substitute salt
1/2 teaspoon cayenne pepper
2 cups cashews

PREPARATION
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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a baking pan large enough to hold the nuts in one layer, combine the butter, rosemary, Cajun Rub (or salt), and cayenne. Toss the cashews in the mixture until combined.

Roasted Rosemary Cashews

Bake for 10 to 12 minutes, or until the cashews begin to toast. Serve warm.

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Traeger's Christmas Spice Cake

Posted by Susie B. on December 6, 2013

Traeger's Christmas Spice Cake

Traeger's classic spice cake is perfect for your holiday celebrations this year. The warm cinnamon and nutmeg in this recipe is perfectly accented by cooking over a wood burning fire and made deliciously moist from the added bit of white wine. Topped with a decadent cream cheese frosting and toasted nuts, this cake will be the star of your holiday dessert spread.

 

Christmas Spice Cake

 

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Serves: 8-10 people
Recommended pellets: Apple, Pecan, Maple

INGREDIENTS
2-1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1-1/2 cups granulated sugar
3/4 cup white wine, such as Riesling, or substitute apple juice
1/2 cup solid shortening, such as Crisco
1 tablespoon molasses
1-1/2 teaspoons vanilla
1/4 cup milk
2 eggs
Cream cheese icing, store-bought, or from the recipe below
1/2 cup toasted walnuts or pecans, chopped (optional)

PREPARATION

Grease and flour two 9-inch round cake pans. Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Sift the flour, baking powder, salt, and spices into the bowl of a stand mixer. Stir in the sugar.

Put the wine in a 2-cup glass measure. Add enough shortening to bring the liquid up to the 1-1/4 cup mark.

Add to the dry ingredients along with the molasses and vanilla. Beat on medium speed for 2 minutes. Add the milk and the eggs and beat 2 minutes more.

Divide the batter equally between the prepared pans.

Bake for about 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool for 10 minutes, then carefully remove the cakes from the pans, transfer to a wire rack, and cool completely. Assemble the cake: Put one cake rounded side down on a plate. Ice the flat side, then stack the second cake on top of it, flat side down.

Traeger's Christmas Spice Cake

Ice the top and sides of the cake. Sprinkle with the nuts, if desired.

Traeger's Christmas Spice Cake

For the cream cheese icing:

Beat together 1/2 cup of room temperature butter and one 8-ounce package of cream cheese. Gradually beat in 4 cups of powdered sugar, 1 teaspoon of vanilla, and enough milk to achieve spreading consistency, 1 to 2 tablespoons, or as needed.

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Awesome Marinated London Broil

Posted by Susie B. on December 5, 2013

Awesome Marinated London Broil

London Broil is a dish best served rare. Interestingly enough, it is also a dish not served in London. The origins are obscure but traditionally in America, London Broil is a cut of steak that has been marinated for a few hours then seared or broiled over high heat and sliced on the diagonal. The actual cut of meat can vary from flank steak or chuck roast to top round and even beef tenderloin. Whatever cut you use, make sure your Traeger is hot and your marinade is flavorful. You'll end up with a sensational meal every time.

 

London Broil

 

Prep Time: 4-8 hours marinating time
Cook Time: 12-14 minutes
Serves: 4-6
Recommended Pellets: Hickory, Mesquite, Oak

Ingredients:
• 1 2-1/2 to 3-pound beef top round shoulder
• Traeger Carne Asada Marinade, or your favorite beef marinade (below is an ingredient list for one of our favorites)
Marinade (combine all):
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/4 cup olive oil
2 garlic cloves, minced
1 sprig fresh rosemary
1/4 teaspoon fresh ground black pepper

Preparation:
Put the beef and the Traeger Carne Asada Marinade in a large resealable plastic bag or container. Turn to coat. Refrigerate for several hours, or overnight. 􀂄

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 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

Remove the meat from the marinade. If desired, pour the marinade in a small saucepan and bring to a boil over high heat. Boil for two minutes, then remove from the heat. Strain, and let cool. Now you can use the marinade as a sauce. Keep warm. 􀂄

Pat the meat dry with paper towels. Put the meat on the grill grate and grill 8 to 10 minutes per side, turning once with tongs, or until an instant-read meat thermometer inserted into the thickest part reads 135 degrees F for rare. (Grill a few minutes longer if you prefer your London Broil medium-rare.)

Awesome Marinated London Broil

Let the meat rest for 3 minutes before slicing thinly on a diagonal against the grain. Serve the warmed marinade as a sauce, if desired.

Awesome Marinated London Broil

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Smoked Philly Cheese Steak Subs

Posted by Susie B. on December 2, 2013

Smoked Philly Cheese Steak Subs

The Philly Cheese Steak Sub is a classic staple of American cuisine (and for good reason)! The flavor combination of sizzling beef, caramelized onions and peppers, plus the bonus of melted cheese make this delicious sandwich a family favorite. Add the bonus flavor of smoking your roast beef on the Traeger before grilling and you've found sandwich heaven.

 

Smoked Philly Cheese Steak Subs

 

Prep Time: 7 minutes
Cook Time: 20 minutes on smoke, 10 minutes on high
Recommended Pellets: Mesquite, Hickory, Oak
Serves: 2 people

Ingredients:
1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub roll
1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer)
1 white onion (sliced into rings)
1 green bell pepper (thinly sliced) (optional)
2 teaspoons garlic (minced)
1/4 lb provolone cheese (thinly sliced)
extra virgin olive oil (for grilling)
salt and pepper
marinara sauce or ketchup (optional)

Preparation:  

Start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Using either a Grilling Basket or a FrogMat, smoke the roast beef for 20 minutes.

Remove the roast beef and place a cast iron skillet on the grill grate. Close the lid and turn the temperature setting up to High. Allow the skillet to preheat for 10-15 minutes. While waiting for your griddle to preheat, slice and butter your hoagie rolls.

Drizzle the skillet with olive oil. Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.

Add the garlic, salt and pepper, and cook for about 30 seconds.

Place your rolls, buttered side down on the grill grate. Push the vegetable mixture off to one side of the griddle. Add the meat to the hot part of the griddle. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.

Mix the meat and the carmelized onions and bell pepper together. Divide into 2 portions, and top both portions with the cheese to melt.

When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

Smoked Philly Cheese Steak Subs

Smoked Philly Cheese Steak Subs

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Traeger Thanksgiving: Simple Candied Yams with Caramel Sauce

Posted by Susie B. on November 20, 2013

Traeger Thanksgiving: Simple Candied Yams with Caramel Sauce

Thanksgiving just wouldn't be Thanksgiving without a side of candied yams. Funny story though, most people actually use sweet potatoes opposed to yams for this dish (yes they are in fact, two different root vegetables). Vegetable nuances aside, this recipe for candied yams with caramel sauce is easy enough to throw together with just a few ingredients and comes out looking picture perfect with that classic toasted marshmallow layer you love. Give it a try at your Traeger'ed Thanksgiving this year.

 

Simple Candied Yams with Caramel Sauce

 

Prep Time: 10-15 minutes
Cook Time: 35-40 minutes
Serves: 6-8 people
Recommended Pellets: Apple, Pecan, Hickory, Oak

INGREDIENTS:
4 cups chopped sweet potato
1 (12 ounce) jar caramel topping
1/8 cup brown sugar
1/2 cup butter
1 cup miniature marshmallows

PREPARATION:
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.

Place sweet potatoes in an 8x8 inch square baking dish. Pour caramel over potatoes. Sprinkle with sugar and dot with butter.

Bake on the preheated grill for 30 minutes, until potatoes are tender and mixture is bubbly.

Remove from oven and sprinkle marshmallows evenly over potatoes.

Traeger Thanksgiving: Simple Candied Yams with Caramel Sauce

Return to oven until marshmallows are melted and browned, 5 to 10 minutes more.

Traeger Thanksgiving: Simple Candied Yams with Caramel Sauce

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Traeger Thanksgiving: Do-Ahead Creamy Mashed Potatoes

Posted by Susie B. on November 15, 2013

Traeger Thanksgiving: Do-Ahead Creamy Mashed Potatoes

The last minute rush on Thanksgiving to get everything on the table, while making sure it is all hot enough to actually consume can be hectic to say the least. This recipe for Do-Ahead Mashed Potatoes can be made up to a day in advance and then thrown on the grill to reheat while your bird is in it's final roasting phase. Of course, just the ease of making the mashed potatoes ahead of time is not enough when it comes to your Thanksgiving meal, they have to be delicious also. Oh, are these potatoes delicious. Perfectly creamy and savory, with just a hint of wood smoke this side dish is guaranteed to be a star of the show.

 

Do-Ahead Mashed Potatoes

 

Prep Time: 20 minutes
Cook Time: 30 minutes then 45-40 minutes to reheat.

Serves: 15-20 people
Recommended Pellets: Any


INGREDIENTS
5 pounds russet or Yukon gold potatoes
8 tablespoons (1 stick) butter, cut into 8 chunks, plus 1 tablespoon for buttering the casserole dish
1 8-ounce package cream cheese, at room temperature
1/2 cup milk, plus more if needed
Salt and freshly ground black pepper

PREPARATION
1. Peel the potatoes (if desired) and cut into chunks that are roughly the same size. Cover with cold water and add a teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are tender. Drain the potatoes and return them to the pot. Stir over low heat for 2 to 3 minutes to evaporate any excess moisture.

2. Mash the potatoes with a hand-held potato masher. (Alternative, rice the potatoes using a ricer or using a hand-held mixer) Incorporate the butter and cream cheese. Add milk until the potatoes are of a good consistency. Stir in salt and pepper to taste.

Traeger Thanksgiving: Do-Ahead Creamy Mashed Potatoes

3. Butter the inside of a casserole dish. Spread the potatoes out in an even layer in the casserole dish, smoothing the top with a spatula. Cool, cover, and refrigerate if not cooking right away.

4. Before cooking, let the potatoes warm to room temperature (about an hour). 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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

5. Bake the potatoes for 45 to 50 minutes, or until hot through and through.

Traeger Thanksgiving: Do-Ahead Creamy Mashed Potatoes

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Traeger Thanksgiving: Pumpkin Pie with Bourbon Whipped Cream

Posted by Susie B. on November 14, 2013

Traeger Thanksgiving: Pumpkin Pie with Bourbon Whipped Cream

When it comes to Thanksgiving, few things are as highly anticipated as the post-dinner pie consumption. We hope you'll take the delicious opportunity to prepare this classic pumpkin pie on your Traeger this year and impress your family and friends with the subtle smokiness that comes with cooking over a wood fire. The sweet pie is tasty enough on its' own, but pair it with our light and airy bourbon whipped cream and you'll enter into the Hall of Thanksgiving Fame.

 

Pumpkin Pie with Bourbon Whipped Cream

Prep Time: 10 minutes
Cook Time: 50-55 minutes
Serves: 6-8 (depending on how you slice it)
Recommended Pellets: Apple, Pecan


INGREDIENTS
1 9-inch prepared refrigerated pie crust
1 15-ounce can pumpkin (not pumpkin pie filling)
1 14-ounce can sweetened condensed milk
1-1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
Pinch of salt 
2 large eggs
1 cup heavy (whipping) cream
2 tablespoons powdered sugar
1-1/2 tablespoons good-quality bourbon
1/2 teaspoon vanilla

PREPARATION

Keep the pie crust refrigerated until ready to use. In a mixing bowl, preferably with a hand-mixer, combine the pumpkin, milk, pumpkin pie spice, vanilla, and salt. Add the eggs and whip until combined.

Pour into the prepared pie shell. 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 425 degrees F and preheat, lid closed, for 10 to 15 minutes. Bake the pie for 15 minutes.

To prevent the crust from browning too much, you can now cover the edges of the crust with thin strips of tin foil. Reduce the temperature to 350 degrees F and continue to bake for 35 to 40 minutes longer, or until a slender knife inserted in the center of the custard comes out clean.

Traeger Thanksgiving: Pumpkin Pie with Bourbon Whipped Cream

Whip the cream with a hand-mixer or egg beater until soft peaks form. Add the sugar, bourbon, and 1/2 teaspoon vanilla and continue to whip until incorporated. (Do not overwhip or you will have boubon-flavored butter.)

Traeger Thanksgiving: Pumpkin Pie with Bourbon Whipped Cream

Serve with the pie.

Traeger Thanksgiving: Pumpkin Pie with Bourbon Whipped Cream

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Traeger Thanksgiving: Stuffed Turkey Breast in a Bacon Weave

Posted by Susie B. on November 12, 2013

Traeger Thanksgiving: Stuffed Turkey Breast in a Bacon Weave

We all know that a beautiful, golden turkey will be the star of your Thanksgiving. But what if that turkey was wrapped in bacon? Your turkey would become legend! After several failed attempts at creating a full turkey wrapped in bacon, we discovered the genuis of the turkey breast. You see, if you wrap the turkey in bacon and then cook, the bacon gets burned. If you wait to put the bacon on late in the cooking process, the skin has already crisped and the fatty bacon melts around the skin and makes a rubbery mess (yuck). By using just the turkey breast, we were able to really infuse the lean turkey meat with the extra richness and flavor from the bacon without overcooking anything. The turkey meat is tender and bursting with salty, bacon-ey goodness and the stuffing inside is some of the best we've ever tasted. Give this one a try for your family's holiday feasting, but be warned; they'll ask you to cook the turkey every year for the rest of forever.

Stuffed Turkey Breast in a Bacon Weave

 

Prep Time: at least 6 hours to brine
Cook Time: 2 to 2 1/2 hours
Serves: 8-10 people
Recommended Pellets: Hickory, Oak, Pecan, Alder, Apple

For the Brine:
8 cups apple cider
1-1/2 cups kosher salt 
1-3/4 cups packed dark brown sugar
1 cup apple cider vinegar
3/4 cup honey
1/4 tsp. ground cloves
5 dried bay leaves
For the Turkey:
2 boneless skinless turkey breasts (2-3 lbs each)
20 strips thick cut bacon
Traeger Pork & Poultry Rub
For the Stuffing:
1/2 cup diced celery
1/2 cup diced onion
1 14-ounce package herb-seasoned stuffing (such as Pepperidge Farm)
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or marjoram, minced
1/2 cup dried sweetened cranberries (optional)
2 cups low-sodium chicken broth, plus more as needed to moisten the stuffing
6 tablespoons butter, plus more for greasing the baking dish

Preparation:

Make the turkey brine: Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey: Put the turkey breast in a pot or tub large enough to hold it and the brine. Add the brine and refrigerate for at least 6 hours and up to 20 hours.

Smoke the turkey: Using a long, thin knife butterfly each of the turkey breasts. Season lightly with Trager Pork & Poultry Rub. When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes. Smoke the turkey breasts for 30 minutes, flipping once after 15 minutes.

Prepare the stuffing: Saute the onion and celery in a large frying pan in 1 tablespoon of butter over medium heat and cook until softened. Transfer to a large mixing bowl. Add the stuffing mix and cranberries, if using. Warm the chicken broth over medium-low heat; add butter and cook until melted. Toss with the bread/sausage mixture and mix lightly.

Make the bacon weave: Using the technique in our post about creating a bacon weave, lay out your bacon weave in a 5x5 pattern on a piece of wax paper or tin foil. Repeat for the second breast on a separate piece of paper or foil.

Stuff the turkey: Remove the turkey breasts from the grill, close the grill and preheat to 275 degrees Fahrenheit. Lay the breasts flat on top of your bacon weave. Stuff each breast with approximately 1-1/2 cups of the stuffing mixture. Pick up one side of the breast and roll to the other. Secure with toothpicks or a long skewer. Roll the paper or foil with the bacon weave over the rolled turkey breast. Overlap the bacon on the ends of the turkey breasts and place seam side down on a rimmed baking sheet. Repeat with the second breast.

Traeger Thanksgiving: Stuffed Turkey Breast in a Bacon Weave

Traeger Thanksgiving: Stuffed Turkey Breast in a Bacon Weave

Cook the stuffed turkey breasts: Return the bacon wrapped turkey to the Traeger and cook for approximately 2 to 2 1/2 hours or until an instant read thermometer inserted into the center of the stuffing reaches 165 degrees Fahrenheit. If the bacon appears to be getting too dark for your taste, cover with foil. If you like your bacon extra crispy transfer the turkey breasts directly to the grill grate after 1 1/2 hours on the grill.

Traeger Thanksgiving: Stuffed Turkey Breast in a Bacon Weave

Slice and enjoy!

Traeger Thanksgiving: Stuffed Turkey Breast in a Bacon Weave

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