THANKSGIVING TURKEY AT THE CLASEN'S SMOKED ON THE TRAEGER PELLET GRILL ENJOY DAN:

THANKSGIVING TURKEY AT THE CLASEN’S SMOKED ON THE TRAEGER GRILL

                                                                                                    By CHEF DAN:

Serves 10

BRINE:

1-1/2-cups salt

1 cup sugar

1 teaspoon EACH garlic powder, curry powder, and Tandoori powder

2 tablespoons seasoned pepper medley

2 gallons water in a bucket

In a stock pot put all ingredients in and bring to a boil.

Boil until salt and sugar dissolve, when let cool to room temperature.

INGREDIENTS:

1.   1 10-12 pound turkey

2.   Remove the giblets from the body and neck cavities

3.   Wash the whole turkey inside and out with cold water and pat dry with paper towels

4.   Submerge the turkey in the brine mixture.

5.   Soak for 6-8 hours

6.   Remove from brine, pat dry and rub all over with chicken rub.

7.   Start Traeger grill with lid open with setting on smoke.

8.   Once the fire is established, close lid and pre heat at 450 F.

9.   Pre heat for 20 minutes, and then switch back to smoke.

10.                Place the turkey breast side up, smoke for 4-6 hours.

11.                Check grill every hour to make sure the smoker is smoking.

12.                After smoking is complete, switch to 300 F and bake 2-4 hours.

13.                Bake until internal temperature is 170 F, thigh meat 180 F.

FOODIST DAN:                                           BON-APPETITE!!