Turkey Cannon Recipes
Remember those huge Turkeys of your thanksgiving holiday season? They are heavy and perfect for the dinner table as you want to share your food with others in the community.
On these evenings, big turkeys of 14 to 18 pounds or more need a lot of cooking time especially when you do it in the traditional oven. Besides the lengthy cooking time, the turkey dries out inside sitting in the oven for longer hours.
To keep your turkey juicy and flavor infused, let’s try the Turkey Cannon Recipes in the very innovative and easy to handle oven. This time on thanksgiving dinner or holiday season, your turkey will be cooked properly with perfect flavors of your choice.
How to Smoke a Turkey in a Pellet Grill:
Making a Camp Chef Smoked Turkey is just so easy. Clean the turkey. Take out the giblets and neck. Give the turkey a brine wash first. Submerge the turkey in brine water for overnight or at least 12 hours. Then pat dry the turkey and go for your favorite seasonings.
Isn’t there something really adventurous about the smoked meat! It will be completely enveloped by the smoke created in the pellet. Can’t wait to make my grocery list and run to the store! Let’s check what else we need for our smoked turkey pellet grill!
One Whole Traegar Turkey (12 to 14 Pounds or up to 18 Pounds)
One Stick of Butter, Softened
Two Tablespoon Salt
Two Tablespoon Black Pepper, Crushed
Poultry Rub for Coating or Camp Chef Citrus Rub Seasonings
½ Cup of White Wine or Chicken Broth or Liquid Seasonings
Method of Preparing Smoked Turkey Step by Step:
Start by preheating the grill to 350 degrees. After the grill has preheated, put the temperature control to high smoke.
Place the cannon inside a large roasting pan and fill the infuser tube with the liquid seasonings or chicken broth.
Place the turkey on the cannon and start to season it. Brush the softened butter all over the turkey. Lightly take off the skin and rub pepper or your favorite poultry rub directly on the meat. Sprinkle some seasoning on the top too.
Place the roast pan inside the pellet grill, and insert the meat probe into the densest part of the breast. Be aware that the meat probe doesn’t touch the bone. Cook for about thirty to forty five minutes on high smoke.
Then change the temperature to 375 degrees to 400 degrees. Cook for another one and half hours, or until the temperature probe inside the meat gives a 170 degrees reading. It will ensure the internal temperature of the huge turkey.
Be attentive to the reading on the meat probe rather than the time it’s taking to get cooked. The cooking time will vary according to the size of the turkey, temperature around and the brine recipe and more.
So, to confirm if the meat is done properly, you need to double check the internal meat probe for 165 degrees.
Shift the smoked and grilled turkey on a separate plate for curving. The turkey meat has sufficient moisture and flavors at this final stage.
Tips: You can transform the buttery juices to amazing gravy using some gravy mix and the turkey juice from the roasting pan. Enjoy your thanksgiving and the tremendous smoked turkey!
How to Make Traeger Turkey:
You can also smoke a turkey on a Traeger Pellet Grill. It’s also observed to be very interesting by many cooks. To begin the process you need a probe thermometer, pellet smoker, such as a Traeger and wood pellets.
It’s always advised to have two medium sized turkeys rather than a big one on the Traeger as the big turkeys have a nature of getting dry inside while cooking. Let’s check what ingredients we need in the Traeger Turkey Recipe.
Ingredients Need for Making a Traeger Turkey:
Brine Recipe Ingredients (Such as, Apple Cider, Sage, Rosemary Beer Etc.)
Poultry Rub of Your Choice
Methods of preparing a Traeger Turkey Step by Step:
After the turkey has the brine wash for more than 12 hours, it’s ready for the next step seasoning. Now season the turkey thoroughly. Actually, you can season your turkey as the same you have done in the Smoked Turkey recipe.
Cook on Smoke (150 -160 degrees F) for more than three hours or up to four hours. Concentrate on the temperature rather on time.
Increase the temperature to 225 to 250 degrees F.
Cook until the densest meat/breast meat is identified 165 degrees F.
Keep the turkey on the Traeger grill until it rests for 20 to 30 minutes.
The Turkey Cannon Smoker has an easy to handle infuser stick that can be filled with your favorite beer, sauce, or liquid seasonings. Additionally, it can be filled with herbs and fruits and can spread the flavored smoke inside the turkey.
The moisture will come out from the center tube and get trapped inside the turkey while cooking. This hot smoke will help to cook the turkey from inside to outside. As a whole, if you have a Turkey Cannon you can cut the cooking time to half and increase the taste and moisture of the turkey.
An enormous turkey on the middle of the table is so traditional for the thanksgiving! It takes longer hours and lots of checking and guessing regarding the meat’s tenderness, flavors and tastes. To save time and reduce stress, the use of perfect grilling equipment is always recommended.
Never lose a chance to be called the Procook in your own kitchen! For better results use these.
You can be really successful grilling and smoking your turkey this time! Without further delay let’s give it a try on your Camp Chef Turkey pellet Grill and astound your guests!
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Turkey Cannon Recipes
Check out Turkey Cannon recipes for smoking your turkey on such big holiday parties. Be stress free on the big day and feed your folks with full satisfaction!
Keywords: Turkey Cannon Recipes
Recipe Yield: 15 servings
Calories: 95 calories
Preparation Time: 15M
Cooking Time: 2H30M
Total Time: 2H45M
Recipe Ingredients: Turkey Liquid Seasonings Poultry Rub Pepper
Recipe Instructions: Give an overnight brine wash before you smoke the turkey Rub the whole turkey with butter externally. Rub your favorite poultry seasonings for flavors Turn your Grill into high smoke form Place the turkey on the infuser stick, already carrying liquid seasonings. Cook for 30 to 45 minutes Transfer the turkey to a separate plate and keep it on rest for 15 minutes