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Big Poppa Smokers Presents


Recipes for:

  • Beef
  • Pork
  • Chicken
  • Fish
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Easter Smoked Turkey

Cooking Grill: Traeger
Pit Temperature: Varied
Desired Internal Temperature: Breast 165, Thigh 182
Cooking Time: 8 hours
Pallets Used: Pellets
I was in charge of cooking the turkey this year for Easter. A perfect opportunity to smoke my first turkey with tips from BP! I used a 21lb bird. Had it out till almost room temp, then coated it with EVOO and dusted the inside and out with garlic salt and pepper making sure to pull back the skin of the breast and getting some directly on the breast. Placed celery stalks, halved medium sized sweet onion and carrots in the bottom of an aluminum tray. I also loosely tossed some of the veggies inside the turkey. Then I poured in a little apple juice and chicken stock and rested a cooking rack on top of the veggies. With the smoker already being on high for 20 minutes, I put the turkey in the smoker and set into smoke mode for 2 hours. After the 2 hour smoking session, I cranked the heat up to 275. A few hours later I noticed that the turkey was cooking much faster than I expected, so I lowered the temp to 225. I believe this was due to the fact that the turkey was at almost room temp when I started cooking it. I pulled the bird out with a breast internal temp of 165 and the thigh at 182. It was about an hour and a half before dinner was to be served, so I immediately took it to the stove top and tented it with aluminum foil. It`s really a great feeling when you first cut into the thigh and see that everything is going to be alright! It was an instant relief. Hence the shaky camera pic due to the excitement. It was so juicy and moist and I believe it was all due to letting it rest. Even after 1.5 hours it was still hot! It was better than awesome and there were no leftovers! THANKS BP!!!

Posted on: 2016-03-13 01:15:17 Forum URL:: NO URL