Roasted Turkey In The Traeger Grill, For The Holidays Recipe | Homemade Turkey Gravy
Channel: RangerRob Country Living
Date: 14/11/2020

Today we will be Roasting a 14 lb. Turkey in the Traeger Grill.
We will also be reviewing the Inkbird IBT-4XS Bluetooth Wireless Grill BBQ Thermometer
This Turkey recipe came out great and the Gravy was wonderful and flavorful.
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#turkey #grill #gravy #slowcooking #roasting #cookingwithrangerrob #rangerrob #recipes #traeger #traegergrill #dinner #easy #recipes  #robandsherry #grilling #meat #healthy #cookingideas 

Inkbird IBT-4XS Bluetooth Wireless Grill BBQ Thermometer:
https://amzn.to/2P1wRE6

Recipe From Traeger Grill:
https://youtu.be/WX2t7690SOA 

The Turkey Recipe:

In a small bowl, combine butter with the minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt.

Prepare the turkey by separating the skin from the breast creating a pocket to stuff the butter-herb mixture in.

Cover the entire breast with 1/4" thickness of butter mixture. 

Season the whole turkey with kosher salt and black pepper. As an option, you can also stuff the turkey cavity with Traditional Stuffing.

When ready to cook, set the temperature to 300℉ and preheat, lid closed for 15 minutes.  

Place turkey on the grill and roast for 3-4 hours. Check the internal temperature, the desired temperature is 175℉ in the thigh next to the bone, and 160℉ in the breast.

Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.

Let rest for 10-15 minutes before carving. Enjoy!

*Cook times will vary depending on set and ambient temperatures.
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Gravy Recipe:

4 CUPS HOMEMADE CHICKEN STOCK
2 LARGE ONIONS CUT INTO 8TH
4 CARROTS, ROUGH CHOP
4 CELERY STALKS
8 SPRIGS THYME
8 CLOVES GARLIC, PEELED AND SMASHED
1 TURKEY NECK
1 CUP FLOUR
1 STICK BUTTER, CUT INTO ABOUT 8 PIECES
1 TSP KOSHER SALT
1 TSP CRACKED BLACK PEPPER
PREPARATION
When ready to cook, set the temperature to 350℉ and preheat with the lid closed, for 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℉. Once taken off the grill, the turkey will continue to cook and will reach a finished internal temperature of 165℉. 

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!

*Cook times will vary depending on set and ambient temperatures.

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