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Post by Cajunate on Sept 28, 2011 17:48:24 GMT -6
This past Sunday I was supposed to cook a turkey that I took out of the freezer on Friday but, of course it was still frozen. Last night I prepped it and had it ready to put on the Traeger after lunch today and this morning I had filled the pellet box with pecan wood pellets. I came home about 1:00pm and my wife was already home and had turned the Traeger on to heat up. I put the 13 lb turkey on set the grill for 275* and went back to work. All my wife had to do was check the pellet bin about 3 hours later and it was done by the time I got home at 5:30pm.
All I had to do then was make the wild rice with mushrooms and pecans dish and some baby Brussells sprouts, the wife made a nice salad and it was time to eat.
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Post by Cajunate on Sept 28, 2011 20:18:38 GMT -6
A few pictures from tonight's dinner. This was one of the simplest turkeys I've done on my Traeger grill yet it was one of the tastiest and juiciest. I placed it in this shallow aluminum pan with thick sliced onions to raise it off the bottom. This captured the tasty juices that made for a fantastic dipping gravy. Seasoned only with sea salt, black pepper and Frere Jean(salt free)Cajun Seasoning. It looks dry but, that's just the crispy skin. The side dish was wild and brown rice with pecans and baby portabello mushrooms. Toasted the rice then added the pecans and mushrooms. Baby Brussel sprouts in a butter sauce with a lil garlic.
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Post by keymaster on Sept 29, 2011 5:23:11 GMT -6
Looks Killer, I like Brussell Sprouts and yours look awesome!!
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