Roasted Wild Turkey With Herb Butter Recipe Traeger Grills

ROASTED WILD TURKEY WITH HERB BUTTER RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.
• Clean out the cavity of the bird. Combine butter, herbs, garlic and 1 tsp salt and 1 tsp pepper.
• Spread the herbed butter under the skin on the turkey breast and other places on the turkey you can get under the skin.
• Season the outside of the turkey and cavity liberally with salt and pepper.
• 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.
• If the desired temperature is not reached, continue cooking for an additional 20 minutes until done.
• Remove from grill and let rest for 15 minutes before slicing. Enjoy!

ROASTED BUTTER HERB TURKEY

Steps:

• In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
• Preheat the oven to 450 degrees F.
• Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
• Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
• Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.