Smoked Thanksgiving Turkey

Thanksgiving Turkey | AlcheMeats' Philosopher's Potion

🧙 Introduction

Thanksgiving isn’t just a holiday — it’s a transformation. With a pre-brined thanksgiving turkey, a rich compound butter, and the bright, savory magic of Philosopher’s Potion, this recipe delivers a golden-brown bird that’s tender, juicy, and bursting with flavor. Roasted over a bed of aromatic mirepoix and cooked on the Traeger for wood-fired depth, this turkey becomes the centerpiece worthy of a holiday feast. Let Philosopher’s Potion guide your culinary alchemy this Thanksgiving.

Step Approx. Time Summary
Thawing (if needed) 24–72 hrs Ensure turkey is fully thawed in refrigerator.
Turkey Prep 20–30 min Dry bird, remove neck/organs, apply compound butter.
Mirepoix & Pan Setup 10 min Add vegetables, turkey neck, and rack to pan.
Smoking 3–5 hrs Traeger at 300°F until 165°F in the breast.
Resting 30 min Let turkey rest before carving.
Gravy 15–20 min Deglaze, strain, separate fat, make roux, whisk gravy.
Total Time (Excluding Thawing) ~4–6 hrs Hands-on + smoking + rest.

🧂 Ingredients

  • 1 whole 12-16 lb pre-brined turkey (fully thawed)
  • 1 stick unsalted butter, room temperature
  • 3–4 tbsp AlcheMeats' Philosopher’s Potion
  • Mirepoix:
    • 2–3 onions, chopped
    • 4–6 carrots, chopped
    • 4–6 celery stalks, chopped
    • 1 whole garlic bulb, halved
  • Turkey neck & organs (optional for gravy)
  • 4 cups chicken stock
  • Butter & flour in equal parts for gravy roux (approx. 4 tbsp each)

🔥 Directions

1. Prep the Thanksgiving Turkey

  1. Ensure the turkey is fully thawed.
  2. Remove the neck and organ meat from the cavity (optional: save them for gravy).
  3. Pat the turkey dry thoroughly using paper towels to remove surface moisture.
  4. Make a compound butter by mixing one stick of room-temperature butter with 3–4 tbsp Philosopher’s Potion.
  5. Carefully lift the skin on the turkey breast and spread generous portions of compound butter underneath.
  6. Rub the remaining compound butter all over the outside skin of the turkey.

2. Prepare the Roasting Pan

  1. Create a mirepoix inside a large roasting pan: onions, celery, carrots, and garlic.
  2. Add the turkey neck to the pan.
  3. Place the roasting rack over the vegetables and position the turkey on top.

3. Smoke the Turkey

  1. Preheat the Traeger to 300°F.
  2. Place the roasting pan directly on the grill grates.
  3. Cook at 300°F until the turkey breast reaches 165°F internal temperature.
  4. Expect a cook time of 3–5 hours depending on turkey size.

4. Rest

  1. Remove the turkey once it reaches temp.
  2. Let it rest for 30 minutes (no need to tent—it holds heat well).

5. Make the Gravy

  1. Remove the turkey and roasting rack from the roasting pan.
  2. Place the roasting pan directly on the stovetop over low heat.
  3. Add 4 cups chicken stock.
  4. Use a spatula to deglaze the pan, scraping up all the turkey drippings and browned bits.
  5. Pour the liquid through a fine-mesh strainer into another saucepan.
  6. Use a fat separator (or ladle) to remove excess fat from the top of the liquid.
  7. In a separate pan, melt one part butter over low heat.
  8. Add one equal part flour to create a roux, stirring until smooth and lightly golden.
  9. Slowly whisk in the strained turkey drippings, adding gradually until you reach your desired gravy consistency and volume.
  10. If you need it thicker, whisk in a bit more flour.
  11. Taste and adjust seasoning as needed.

💡AlcheMeats Tip

Roast the vegetables and turkey neck in the drippings while the bird cooks — then blend or simmer them into an herbaceous, smoky gravy.

🎥 Watch the Recipe Video

Watch on YouTube →
See how this Traeger-roasted Thanksgiving turkey becomes a golden, herb-infused showstopper.

🧪 Featured AlcheMeats Seasonings

Philosopher’s Potion — Herbaceous, citrus-kissed seasoning perfect for poultry

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