Smoked Turkey with Bourbon Au Poivre Sauce
Directions
- 1Spatchcock the turkey by removing the backbone and flattening it.
- 2Season the underside of the turkey with Traeger Rub.
- 3Loosen skin over breasts to create pockets. Coat each 1/2 stick of softened butter in Traeger Rub, stuff into each breast pocket, and massage evenly.
- 4Rub skin with olive oil and season generously.
- 5Preheat Traeger grill to 275°F. Place turkey backbone, neck, and giblets in a drip pan. Add 1 cup of beer or chicken stock to the drip pan and place it on the grill rack underneath the turkey.
- 6Smoke turkey at 275°F until the breast reaches an internal temperature of 165°F.
- 7Rest the smoked turkey for 20-30 minutes.
- 8Strain drippings and skim the fat.
- 9Sauté shallot and crushed black peppercorns in 3 tablespoons of butter.
- 10Remove pan from heat and add bourbon. Return to heat and simmer.
- 11Add drippings, stock, Dijon mustard, and Worcestershire sauce. Simmer the sauce.
- 12Stir in heavy cream and reduce until the sauce is thickened.
- 13Remove sauce from heat and whisk in 1 tablespoon of cold butter.
- 14Carve the turkey, pour sauce into a serving platter, arrange turkey on top, and add extra sauce.
Ingredients
- 1 whole whole turkey
- 1 stick softened butter
- Traeger Rub seasoning
- olive oil
- 1 cup beer (optional)
- 1 cup chicken stock (optional)
- turkey backbone, removed
- turkey neck
- giblets
- 3 tbsp butter
- 1 large shallot, minced
- 2 1/2 tbsp crushed black peppercorns
- 1/3 cup bourbon
- 3/4 cup strained turkey drippings
- 1 3/4 cups chicken stock (optional)
- 1 3/4 cups turkey stock (optional)
- 2 cups heavy cream
- 1 tbsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tbsp cold butter
- salt (optional)
