Turkey

Traeger Stuffing

Traeger Smoked Turkey Breast

Smoked Turkey Rub - Hey Grill, Hey

Smoked Boneless Turkey Breast Recipe

118K views · 14K reactions | Holiday series part 1: Garlic herb roasted turkey. Bookmaker this recipe 👇🏽 Ingredients: 10 lb turkey Tony Chachere’s Creole Cajun butter Reynolds oven bag One cup of salted butter 1/2 cup chopped parsley 2 tbsp Italian seasoning 1 tbsp garlic paste Salt and pepper to taste* 1 tbsp adobo seasoning 2 tbsp Montreal chicken seasoning 1 tbsp smoked paprika 2 tbsp onion powder 2 tbsp garlic powder 2 tsp black pepper 2 tsp rubbed sage 4 sprigs of Thyme 4 sprigs of Rosemary 4 sprigs of Sage 2 lemons cut into wedges 1 orange but into wedges 1 onion cut into wedges 1 whole Garlic Vegetables that go on the bottom: 2 stalks of celery 1 large carrot 1 Onion DIRECTIONS 1. In a bowl, mix together the softened butter, chopped parsley, Italian seasoning, garlic paste, salt, and pepper. Set aside. 2. In another bowl, combine adobo seasoning, Montreal chicken seasoning smoked paprika, onion powder, garlic powder, black pepper, and rubbed sage. Set aside. 3. Remove the giblets from the turkey cavity wash and pat the turkey dry. 4. Rub the dry rub mixture and garlic herb butter all over the turkey. including under the skin. 5. Inject breast thighs and legs with Tony Chacheres Creole Cajun butter and place in the refrigerator covered to marinate overnight. 6. Stuff the cavity of the turkey with thyme, rosemary, sage, lemon wedges, orange wedges, onion and a whole garlic. 7. Add flour to the roasting bag and make slits at the top. 8. Place celery, carrot, onion, at the bottom of the roasting bag. 9. Truss the turkey and place it on top of the vegetables in the roasting bag. 10. Tie the bag and place it in a roasting pan. 11. Bake at 350°F (175°C) for 3 hours for a 10-pound turkey. Adjust cooking time for larger or smaller turkeys (15-20 minutes per pound). #turkey #roastedturkey #thanksgiving #thanksgivingdinner | Kiana Gray

Juicy Smoked Turkey Breast – Perfect for Holidays!

Traeger Smoked Spatchcock Turkey Recipe (No Brine)

Applewood Smoked Turkey with Cider Bourbon Gravy.

120K views · 2K reactions | Comment the word ✨recipe✨and I’ll send it straight to your inbox! 📨     ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀        What’s the most underrated dish on every holiday table? I’ll give you a hint – its ruby-red color and burst of tart and sweet flavor help elevate your savory main dishes. Its citrusy, warm smell travels through your home 🏡 reminding everyone of joy and togetherness. You got it: cranberry sauce!  ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀   ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀         Recipe Link 🔗   https://themodernnonna.com/cranberry-sauce-recipe/       ✨You can find the full printable recipe with all tips and directions on my website which is linked in my bio. You can also search for the recipe in the search bar of my website by typing “CRANBERRY SAUCE” and it will pop right up! If all else fails please come to www.themodernnonna.com          ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀         ⚠️ I do not authorize other food accounts to download and use my videos for their own channels without written consent. | The Modern Nonna

Smoked Boneless Turkey Breast Recipe

Smoked Turkey Rub

Smoked Turkey Rub

Smoked turkey breast recipe (tender and juicy)

Smoked Turkey Breast

14K views · 2.9K reactions | Crockpot Turkey Breast Ingredients: * 3-5 lb bone-in or boneless turkey breast * 1/4 cup butter, softened * 1 teaspoon garlic powder * 1 teaspoon Italian seasoning * 1 teaspoon seasoning salt (such as Lawry’s) * 1/4 teaspoon black pepper Instructions: 1. Prep the Turkey: Pat the turkey breast dry with paper towels. Season with black pepper, rubbing it all over the turkey breast. 2. Prepare Butter Mixture: In a small bowl, combine softened butter, garlic powder, Italian seasoning, seasoning salt, and any remaining black pepper. Mix until fully blended. 3. Spread Butter Mixture: Carefully loosen the skin of the turkey breast. Spread the butter mixture generously over the top of the turkey and under the skin, ensuring it’s evenly distributed for maximum flavor. 4. Cook: Place the turkey breast in the Crockpot. Cover and cook on low for 5 hours or until the internal temperature reaches 165°F (74°C). 5. Rest the Turkey: Once cooked, remove the turkey from the Crockpot and let it rest for 10-15 minutes before slicing. This helps retain the juices and keep the meat tender. #crockpotturkey #turkeyrecipe #turkeytime #thanksgivingdinner #thanksgivingturkey #easyrecipe | Leslie Weiser | Decorating, Recipes & More