Mayo Coated Turkey by Timothy Hollingsworth | Traeger Grills

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  • Опубликовано: 5 окт 2024
  • Get the recipe here: traeger.app.li...
    Chef Tim Hollingsworth's secret to the most tender turkey? Mayonnaise. Unlike oil and butter, the high-fat coating stays put when he slathers his turkey with it, basting the bird as it cooks and keeping it moist and tender. It also encourages the Maillard reaction, which is a fancy way of saying it turns the turkey a gorgeous deep brown color. (For the best results you will want to start ahead, coat the turkey, and then let it chill in the fridge for at least 12 hours.) Does the coating make the turkey taste like mayonnaise? Nope. All you taste is delicious turkey goodness.
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Комментарии • 32

  • @jeffpenrod1521
    @jeffpenrod1521 10 месяцев назад

    Juiciest Turkey we ever ate! Cooked perfectly not dry at all and it was done.

  • @MCVintageBauble
    @MCVintageBauble Год назад +1

    Great recipe. Mine took a littles longer to cook due to cold weather. But it was wonderful!! Thanks for sharing this recipe. The WhistlePig PiggyBack was a little pricey but Wow what a smooth rye. The turkey was moist and the skin crisp.

  • @tonydecoste6710
    @tonydecoste6710 Год назад +2

    This recipe looks really interesting. But I am also skeptical of 225 for that long. Seems like 300-375 for a shorter time might work better. Would be good to be more specific about the timing, especially for a Thanksgiving recipe. Dinner needs to be ready on time! 🦃

  • @timflenderson6686
    @timflenderson6686 Год назад +2

    Looks raw to me

    • @gregsaum1701
      @gregsaum1701 Год назад +1

      You might need to get your eyes checked. The juices are running perfectly clear. That turkey is done!

    • @soumayah75
      @soumayah75 Год назад +1

      It’s raw to me also

  • @tonydecoste6710
    @tonydecoste6710 Год назад +1

    Also, love Whistlepig! But that’s a little pricey to be spraying on something that’s on the grill!

  • @Kana7782
    @Kana7782 Год назад

    Great job!

  • @learningpeace9788
    @learningpeace9788 Год назад +1

    Oh my stomach bubblin'...

  • @mikelovaglio4963
    @mikelovaglio4963 Год назад

    Does the spritzing with whiskey leave a strong taste? Is it necessary, or can you use something else?

  • @romuloromero2268
    @romuloromero2268 10 месяцев назад

    Why is there no smoke when you open the lid??

  • @MCVintageBauble
    @MCVintageBauble Год назад

    What pellets do you recommend to smoke the turkey with?

  • @cripptonite1
    @cripptonite1 Год назад

    Where did you put the Turkey while brining it???

  • @saskgreen13thman
    @saskgreen13thman Год назад +4

    I would have gave it a bit more time on smoker. All your joints looking raw meat. Not a smoked look but raw. But I’ll try this but longer cooking time. Cheers from Here’s

  • @rebeccadelarosa-chapman426
    @rebeccadelarosa-chapman426 Год назад

    What meat thermometer do you use?

    • @LuisDiaz-tg2pg
      @LuisDiaz-tg2pg Год назад

      Traeger just came out with a turkey blend and it also comes with a brine kit, got at ACE hardware for $30

  • @mz8393
    @mz8393 Год назад

    225 the entire time? Super smoke setting or nah?

    • @robocop581
      @robocop581 Год назад

      His temp is in Fahrenheit

    • @jaredservin2392
      @jaredservin2392 Год назад

      I would do 220 super smoke on

    • @campbellray9841
      @campbellray9841 Год назад +3

      What was total cook time?

    • @aaronrichardson357
      @aaronrichardson357 Год назад

      I'm just wondering on how many hours it will take to smoke a 13 pound Turkey on my Trager 34 Pro series. Does anyone know cause I was thinking about smoking it at 225 as well.

  • @andrewjackson9417
    @andrewjackson9417 Год назад +7

    Skin like that at 225? I'm skeptical.

    • @garykennedy5263
      @garykennedy5263 Год назад +2

      I will be bumping mine up to 375 after an hour or so at 225.

    • @Thomas-ss5jz
      @Thomas-ss5jz Год назад +1

      It doesn’t even look done…

    • @Ericb1980
      @Ericb1980 Год назад +2

      @@Thomas-ss5jzit’s done

    • @Thomas-ss5jz
      @Thomas-ss5jz Год назад

      @@Ericb1980
      Ok Eric thank you for you’re video

  • @hulkhuggett
    @hulkhuggett Год назад

    If you do the breasts first before taking off the the thighs and wings the bird will be more stable while you're cutting the off the breasts. It gives it kickstands. Hope that helps.

    • @Ericb1980
      @Ericb1980 Год назад +1

      I’m sure the trained chef with multiple restaurants appreciates the advice

    • @hulkhuggett
      @hulkhuggett Год назад +2

      @@Ericb1980 Well, my tip wasn't aimed at anyone in particular. But, next couple times you carve a bird, I highly recommend trying it both ways. The way I described stops the bird from rocking around and makes it a lot easier (for me) when I have a sharp knife in my hands. It's especially safer for people who don't have a lot experience with a knife and/or carving brirds.

  • @dickmanly2226
    @dickmanly2226 Год назад

    Yes Yes Yes