Smoked Turkey
Recipe Overview
If Traeger were my kid, it would be in deep trouble for the complete lack of effort put into this recipe. I mean, I’d grade it a D at best. The written recipe is woefully inadequate, with the video expanding tenfold the steps needed to complete a Traditional Smoked Turkey. Luckily, I figured this out before I turned my Smoked Turkey into a hockey puck. Annoyingly, actually smoking the Turkey correctly yielded a deliciously moist dinner. But the sins of Traeger’s written recipe shall not be forgiven because I’m sure they’ve ruined someone’s Thanksgiving.
Ingredients List
Ingredients:
-
- Turkey – size is up to you. Think 1lb per person.
- For the Brine
- ½ cup salt
- ½ cup sugar (white or brown)
- You may add anything else such as garlic, leeks, apple cider, bay leaves, orange peel, sage, rosemary….the list is endless. Or you can just use salt and sugar, which is what I do.
- For the Turkey Butter
- ½-1 Pound butter
- 6 Cloves garlic, minced
- 8 Sprigs fresh thyme
- 1 Sprig fresh rosemary
- 1 Tbsp cracked black pepper
- 1/2 Tbsp kosher salt
- Olive Oil, plus salt and pepper to taste
- Chicken Stock
Step 1: Brine the Turkey
Boil sugar and salt in 2 cups of water until both dissolve. Transfer brine to a pot big enough to submerge your turkey in water. Do not put the turkey in hot water. Put cold water in the pot and wait until the water is cold if you have to. Submerge turkey in brine for 6-24 hours (think day before) in the refrigerator.
NOTE: I can a lot of jelly – your water bath canner works great for brining your turkey.
Step 2: Prep the Turkey
In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt. Depending on the size of your turkey you may increase or decrease the amounts in this step – more butter makes things taste better.
Prep the turkey by separating the skin from the breast creating a pocket to stuff the butter-herb mixture in. Spread the butter mixture between the breast meat and the skin. If you’re not sure how to do this, watch the video.
Paint the entire turkey with olive oil and salt & pepper. NOTE: there is no basting in this recipe so the salt & pepper will stay in place and you’ll get a mouthful of it with the skin. This made me use less than I would on a baked turkey.
Place the turkey in a roasting pan on a rack with chicken stock and the neck in the bottom of the pan. I used about 2 cups of stock, but this is your preference and dependent on the size of your pan and bird.
Step 3: Prep the Smoker
Set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.
Step 4: Cook the Turkey
Place turkey on the grill and smoke 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.
NOTE: a 17lb turkey took more than 4 hours. While Traeger seems to think that cooking time doesn’t increase with bird size, experience tells me that it does. A 12lb turkey took 3:45. A 17lb turkey took 4:15 but we pulled at 160. A friend’s 20lb turkey was raw at 4 hours and had to go in the oven.
Conclusion
Smoked Turkey is great, just don’t follow Traeger’s instructions. Which is super irritating to be honest. My oven was free all day, allowing me space to make all of my other concoctions. That is significant upside value. The turkey is moist, crispy, and delicious with a delectable smokey flavor that transmits to your gravy too!
Salted Caramel Apple Pie Bars
Recipe Overview
Anyone who says that food is the way to a man’s heart clearly hasn’t gotten between a woman and her Salted Caramel Apple Pie Bars from Sally’s Baking Addiction. That shortbread is a-ma-zing and contrasts with the softer texture of the apples and streusel. And that salted caramel (make this one)……I’ll take a tub full, please. Yes and yes, that’s all you need to know about how this recipe worked in real life.
Ingredients List
SHORTBREAD CRUST
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour (spoon & leveled)
APPLE FILLING
- 2 large apples, peeled and thinly sliced (1/4 inch thick)*
- 2 Tablespoons all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
STREUSEL
- 1/2 cup (40g) old-fashioned oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (31g) all-purpose flour (spoon & leveled)
- 1/4 cup (60g) unsalted butter, cold and cubed
SALTED CARAMEL SAUCE
- Homemade (see recipe here), or store-bought
Step 1: Prep the Pan
Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
Step 2: Make the Crust
Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.)
Step 3: Make the Apple Filling
Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
Step 4: Make the Streusel
Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
Step 5: Turn the Oven Up to 350°F (177°C)
Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
NOTES:
Larger Batch: Recipe can easily be doubled and baked in a 9×13 pan. Pre-bake the crust for 18 minutes, then extend the bake time in step 5 to about 45-55 minutes.
Make Ahead & Freezing Instructions: The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and drizzling with caramel.
Conclusion
Do yourself a favor and whip up this “Autumn in a bite” dessert. It’s all things Fall and delicious. If you’re making a double batch like I did, don’t mess it up like I did, and write your baking time changes directly on the recipe. Or you’ll end up making OMG faces like I did when I realized I hadn’t baked my shortbread correctly. Thankfully, this recipe is forgiving.
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