Sunday Dinner and Sandwich Meat.
Smoke Roasted Turkey on a Stand does not fit in my Traeger but it sure fits in the upright.
Brined for 24 hours, air dried for 24 hours, injected the 16 lb. turkey, seasoned and pre-warmed the Pit to 160 for smoking.
Placed the turkey in the upright side of the Pit with the Traeger providing a hickory and cherry flavor smoke.
Two hours later increased pit temp using propane to 350 while keeping the Traeger on about 160 providing additional smoke. IE, Smoke/Roasting
Pit is finished with this Turkey
On the board for a rest and then some carving
Crispy skin, very moist with lots of juice and one can see the pink from smoke.
Dinner for Four and the rest makes lunch meat.
