Mayo Coated Turkey by Timothy Hollingsworth | Traeger Grills
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- čas přidán 13. 11. 2022
- Get the recipe here: traeger.app.link/hollingswort...
Chef Tim Hollingsworth's secret to the most tender turkey? Mayonnaise. Unlike oil and butter, the high-fat coating stays put when he slathers his turkey with it, basting the bird as it cooks and keeping it moist and tender. It also encourages the Maillard reaction, which is a fancy way of saying it turns the turkey a gorgeous deep brown color. (For the best results you will want to start ahead, coat the turkey, and then let it chill in the fridge for at least 12 hours.) Does the coating make the turkey taste like mayonnaise? Nope. All you taste is delicious turkey goodness.
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Juiciest Turkey we ever ate! Cooked perfectly not dry at all and it was done.
Great job!
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.
What pellets do you recommend to smoke the turkey with?
Does the spritzing with whiskey leave a strong taste? Is it necessary, or can you use something else?
Where did you put the Turkey while brining it???
Yes Yes Yes
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! 🦃
Start earlier
Why is there no smoke when you open the lid??
Looks raw to me
You might need to get your eyes checked. The juices are running perfectly clear. That turkey is done!
It’s raw to me also
What meat thermometer do you use?
Traeger just came out with a turkey blend and it also comes with a brine kit, got at ACE hardware for $30
Also, love Whistlepig! But that’s a little pricey to be spraying on something that’s on the grill!
Oh my stomach bubblin'...
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
Agreed!
225 the entire time? Super smoke setting or nah?
His temp is in Fahrenheit
I would do 220 super smoke on
What was total cook time?
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.
Skin like that at 225? I'm skeptical.
I will be bumping mine up to 375 after an hour or so at 225.
It doesn’t even look done…
@@Thomas-ss5jzit’s done
@@Ericb1980
Ok Eric thank you for you’re video
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.
I’m sure the trained chef with multiple restaurants appreciates the advice
@@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.