- Feb 15, 2017
- 14
- 10
I have a Green mountain Grill (basicly same as a traeger pellet grill). This thanksgiving I am going to do a 12-14 lb. turkey on it. Im going to brine it the night before. Then I was going to try this recipe
http://blog.greenmountaingrills.com/smoked-holiday-turkey/
To sum up the question, I just want to make sure I dont wind up with rubbery skin and or over smoke flavored turkey. That recipe is calling for 1.5 hours at 335, then lower to 195 for 6-7 hours, while basting it every hour. This seemed like a little bit too low of a temp to me, but I have never done a turkey on a pellet grill before.
Do these temps sound good to get it done correctly and not have rubbery skin and way too much smoke flavor?
http://blog.greenmountaingrills.com/smoked-holiday-turkey/
To sum up the question, I just want to make sure I dont wind up with rubbery skin and or over smoke flavored turkey. That recipe is calling for 1.5 hours at 335, then lower to 195 for 6-7 hours, while basting it every hour. This seemed like a little bit too low of a temp to me, but I have never done a turkey on a pellet grill before.
Do these temps sound good to get it done correctly and not have rubbery skin and way too much smoke flavor?