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Smoked Turkey with Mulled Cranberry Sauce
Cornbread Cranberry Stuffing
Candied Yams with Marshmallows
Brussels Spouts with Bacon & Balsamic Glaze
Mashed Potatoes with Turkey Gravy
Pumpkin Pie
Cranberry-Sprite Spritzer
Schedule
We like to eat at around 2pm for Thanksgiving. This schedule will have everything ready by then.
Saturday before Thanksgiving
Take the turkey out of the freezer and begin to thaw it out in the fridge.
Wednesday before Thanksgiving
Morning: Make your turkey brine. It should be cooled by noon so you can drop the turkey in for at least 12-18 hours.
Evening: Make the cranberry sauce and any pies.
Thanksgiving Day
6 AM: Remove the turkey from the brine so it can begin to air dry
7 AM: Begin making your rolls. They take about four hours from start to finish, so they'll go in the oven around 10:30 AM and be out by 11 AM if you start now.
8:30 AM: Time to get the smoker going.
9 AM: Put the turkey on the Traeger to begin smoking it at the 'smoke' setting or 225°F. Smoke until it reaches 110°F.
10:30 AM: Rolls should go into the over around now. I like to get them out first to make room for the casseroles that will go in later.
11 AM: Now is a great time to put the casseroles together. They won't go into the oven until later.
12:00 PM: Begin making the stock for the turkey gravy. Have someone come and peel potatoes.
12:30 PM: Increase Traeger temperature to 350°F and continue cooking Turkey until the temperature is 165°F.
1 PM: Start the mashed potatoes
1:15 PM: Sweet Potato Casserole & Stuffing should go into the oven at 350°F - 375°F. Brussel Sprouts should go into the oven at 450°F. Cook the bacon for them on the stove.
1:30 PM: Around this time you should remove the turkey from the smoker and let it rest for at least 20 minutes before carving.
2 PM: Dinner is served!
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