I know, I know. Turkey is typical Thanksgiving fare. Just take a leap of faith on this one. Turkey is usually cheaper than a spiral sliced ham per pound this time of year, feeds a crowd, makes a beautiful presentation, and (when cooked on your Traeger) tastes divine. Trust us. Make this turkey and be the superstar of your family gathering.
Moist and flavorful, this turkey is out of this world scrumptious. Thanks to a simple, yet delicious injection sauce and a smattering of herbed butter, your Easter turkey will have everybody wondering what they ever saw in ham. If you have never injected a Turkey before, don't worry. We are going to show you just how it is done! Did you know Traeger sells this handy little Meat Injection Kit to make the injection process simple?
A few tips to get you started: 1) Do not inject a turkey that has already been brined or koshered. 2) If you use spices in your injection sauce, make sure they are very finely ground or they will clog your injection needle. 3) If your injection sauce contains butter--and we recommend that it does--keep the sauce warm so the butter doesn't coagulate. We are providing you with a basic injection recipe, but feel free to make it your own by adding your favorite Cajun seasoning, hot sauce, beer, etc.
Injected Herb Roasted Turkey
Prep Time: 30 minutes
Cook Time: 3 hours
Pellet Recommendation: Maple, Apple, Pecan
For the Injection:
1 cup good-quality chicken stock, preferably low-sodium
3 tablespoons butter
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 sprig each of rosemary, thyme, marjoram, and parsley, or substitute 1/2 teaspoon of finely ground poultry seasoning
1 clove garlic, peeled and smashed
1 teaspoon salt
1/2 teaspoon finely ground black pepper
For the Turkey:
8 tablespoons (1 stick) 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
In a medium saucepan, combine chicken stock, butter, lemon juice, Worcestershire Sauce, herbs, garlic, salt, and black pepper. Bring to a boil and reduce heat. Allow the injection marinade to simmer for 10 minutes while you prepare your herb butter and turkey.
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.
Pour your injection sauce through a fine strainer and reserve the liquid. Using your Meat Injection Kit, inject your turkey with the sauce. Following the picture guide below, inject one full chamber of your injection sauce into each designated spot. Three into each side of the breast and one into each thigh and one more into each leg.
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.