Mayo Coated Turkey by Timothy Hollingsworth | Traeger Grills

[@jeffpenrod1521]

Juiciest Turkey we ever ate! Cooked perfectly not dry at all and it was done.

[@MCVintageBauble]

Great recipe. Mine took a littles longer to cook due to cold weather. But it was wonderful!! Thanks for sharing this recipe. The WhistlePig PiggyBack was a little pricey but Wow what a smooth rye. The turkey was moist and the skin crisp.

[@mikelovaglio4963]

Does the spritzing with whiskey leave a strong taste? Is it necessary, or can you use something else?

[@tonydecoste6710]

This recipe looks really interesting. But I am also skeptical of 225 for that long. Seems like 300-375 for a shorter time might work better. Would be good to be more specific about the timing, especially for a Thanksgiving recipe. Dinner needs to be ready on time! 🦃

[@Ericb1980]

Start earlier

[@MCVintageBauble]

What pellets do you recommend to smoke the turkey with?

[@timflenderson6686]

Looks raw to me

[@gregsaum1701]

You might need to get your eyes checked. The juices are running perfectly clear. That turkey is done!

[@soumayah75]

It’s raw to me also

[@Kana7782]

Great job!

[@tonydecoste6710]

Also, love Whistlepig! But that’s a little pricey to be spraying on something that’s on the grill!

[@cripptonite1]

Where did you put the Turkey while brining it???

[@romuloromero2268]

Why is there no smoke when you open the lid??

[@learningpeace9788]

Oh my stomach bubblin'...

[@rebeccadelarosa-chapman426]

What meat thermometer do you use?

[@LuisDiaz-tg2pg]

Traeger just came out with a turkey blend and it also comes with a brine kit, got at ACE hardware for $30

[@saskgreen13thman]

I would have gave it a bit more time on smoker. All your joints looking raw meat. Not a smoked look but raw. But I’ll try this but longer cooking time. Cheers from Here’s

[@mistersomeone4961]

Agreed!

[@mz8393]

225 the entire time? Super smoke setting or nah?

[@robocop581]

His temp is in Fahrenheit

[@jaredservin2392]

I would do 220 super smoke on

[@campbellray9841]

What was total cook time?

[@aaronrichardson357]

I'm just wondering on how many hours it will take to smoke a 13 pound Turkey on my Trager 34 Pro series. Does anyone know cause I was thinking about smoking it at 225 as well.

[@andrewjackson9417]

Skin like that at 225? I'm skeptical.

[@garykennedy5263]

I will be bumping mine up to 375 after an hour or so at 225.

[@Thomas-ss5jz]

It doesn’t even look done…

[@Ericb1980]

@@Thomas-ss5jzit’s done

[@Thomas-ss5jz]

@@Ericb1980 Ok Eric thank you for you’re video

[@hulkhuggett]

If you do the breasts first before taking off the the thighs and wings the bird will be more stable while you're cutting the off the breasts. It gives it kickstands. Hope that helps.

[@Ericb1980]

I’m sure the trained chef with multiple restaurants appreciates the advice

[@hulkhuggett]

@@Ericb1980 Well, my tip wasn't aimed at anyone in particular. But, next couple times you carve a bird, I highly recommend trying it both ways. The way I described stops the bird from rocking around and makes it a lot easier (for me) when I have a sharp knife in my hands. It's especially safer for people who don't have a lot experience with a knife and/or carving brirds.