Roasted Wild Turkey with Herb Butter
By Traeger Kitchen
Take your bird from field-to-table. The flavor of wild turkey is enhanced with a thyme, rosemary and sage butter and roasted over oak.
Prep Time
20 Min
Cook Time
3 Hr
Pellets
Hickory
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Cup | butter, softened |
| 1 Tablespoon | chopped thyme |
| 1 Tablespoon | rosemary, chopped |
| 1 Tablespoon | chopped sage |
| 5 Clove | garlic, minced |
| 1 Teaspoon | kosher salt |
| 1 Teaspoon | coarse ground black pepper, divided |
| 1 | 14- to 16-lb (6- to 7-kg) turkey, preferably wild, giblets removed |
Steps
1
When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Combine butter, herbs, garlic and 1 tsp salt and 1 tsp pepper.
3
Spread the herbed butter under the skin of the breast and other places on the turkey you can get under the skin.
4
Season the outside of the turkey and cavity liberally with more salt and pepper.
5
Place turkey on grill and cook for 3 hours; check the internal temperature. The desired temperature is 175˚F in the thigh next to the bone, and 160˚F in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165˚F in the breast.
350 ˚F / 177 ˚C
175 ˚F / 79 ˚C
03:00
6
If the desired temperature is not reached, continue cooking for an additional 20 minutes until done.
350 ˚F / 177 ˚C
00:20
7
Remove from grill and let rest for 15 minutes before slicing. Enjoy!
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