Big Turkey, Small Traeger: Pan Size Matters

The Traeger Drip Tray Liner 5-Pack is a set of disposable aluminium liners designed for easy grill cleanup. The product dimensions are 32.25 x 15.75 inches, and they fit the Pro 34, Elite 34, and Eastwood 34 models. The Traeger Drip Tray: 34 Series is also compatible with the Pro 34 grill and measures 32.25 x 15.75 inches.

Traeger 34 drip tray dimensions and price

The Traeger Drip Tray for the Pro Series 34 grill measures 15.42 inches wide by 0.79 inches high by 31.87 inches long. It is designed to catch grease and keep your grill clean. The drip tray is available for $57.50.

Additionally, disposable drip tray liners are also available for the Traeger Pro 34 grill. These liners are made of heat-proof aluminum and come in packs of 5. The liners measure 32.25 inches by 15.75 inches and fit the Pro 34, Elite 34, and Eastwood 34 models. They are designed for easy cleanup and can be purchased for $16.99.

Traeger 34 drip tray liners

The Traeger Pro 34 drip tray liners come in packs of five and are made from heat-proof aluminium. They are disposable and designed to make cleaning your grill easier.

The Traeger website sells these liners for $17.99, while Amazon sells them for $8.97 (a 47% saving). The Home Depot also sells them for $17.99.

The product dimensions are 32.25 inches by 15.75 inches, and they fit the Traeger Pro 34, Elite 34, and Eastwood 34.

Reviews for the product are generally positive, with an average rating of 4.7 out of 5 stars on Amazon. Customers praise the ease of installation and cleanup, as well as the quality and performance of the liners. However, some customers have mixed opinions on the fit and value of the product.

Turkey size for a Traeger 34

The Traeger 34 is a sizeable grill, with a grilling area of 292 square inches (15 x 20). This means that you can fit a turkey of up to 18 pounds in size. If you spatchcock the turkey, you will have even more space.

When choosing a turkey, it is important to consider how many people you will be serving. A 12-14 pound turkey will serve 12 people, a 16-18 pound turkey will serve 16 people, and a 20-22 pound turkey will serve 20 people. It is recommended to avoid buying a turkey over 16 pounds, as male turkeys tend to be less tender and lead to a tougher final product.

If you need more than 16 pounds of meat, it is better to buy multiple smaller turkeys rather than one large one. This is because larger turkeys can be difficult to fit in the grill and may result in uneven cooking.

When smoking a turkey, it is recommended to keep it unstuffed. You can add an apple or onion to the cavity, but avoid adding dressing. Smoking a stuffed turkey can result in dry meat, as the internal temperature of the stuffing must reach 165 degrees Fahrenheit, which can overcook the breast and thigh meat.

To collect drippings for gravy, you can place a foil pan under the grill or use a drip tray liner. The Traeger Drip Tray Liner is made of disposable aluminum and fits the Pro 34, Elite 34, and Eastwood 34 models. It measures 32.25 inches by 15.75 inches and comes in a pack of five.

Turkey preparation methods

Choosing the Right Turkey

Firstly, you'll want to choose the right size of turkey for the number of people you're serving. A good rule of thumb is to buy 1 to 1.5 pounds of turkey per guest. So, for 6 people, you'd want at least a 10-pound turkey. If you're serving a large group, it's better to buy multiple smaller turkeys than one big one, as female turkeys tend to be more tender than males.

Thawing Your Turkey

If you're starting with a frozen turkey, you'll need to give it plenty of time to thaw completely before cooking. The safest method is to thaw it in the refrigerator, which takes about 24 hours for every 5 pounds of meat. If you're short on time, you can speed up the process by using cold water, making sure to change the water frequently.

Seasoning Your Turkey

Once your turkey is thawed, it's time to season it. You can keep it simple with a dry rub of salt and pepper, or you can brine or inject your turkey to enhance the flavour. If you're brining, a simple brine can be made with 1 gallon of cold water, 1 cup of kosher salt, 1/2 cup of brown sugar, and any additional seasonings you like, such as peppercorns, thyme, bay leaves, rosemary, or garlic.

Cooking Your Turkey

There are several methods you can use to cook your turkey:

• Smoking: For a wood-fired flavour, you can smoke your turkey low and slow. This method takes longer but results in juicy meat and crisp skin.
• Spatchcocking: This technique involves removing the backbone and flattening the turkey before cooking. It's a great way to cut down on cooking time while still ensuring juicy meat and crisp skin.
• Traditional Roasting: This tried-and-true method involves roasting your turkey in an oven. You can choose to stuff your turkey or cook the stuffing separately. If you choose to stuff it, be aware that the internal temperature of the stuffing must reach 165°F, which may result in drier meat.

Cooking Temperatures and Times

When cooking your turkey, it's important to monitor both the temperature and the time. The ideal temperature for cooking turkey is 325°F to 350°F. The cooking time will depend on the size of your turkey, but a good rule of thumb is about 13-15 minutes per pound. For a more precise measurement, use a meat thermometer to ensure the thickest part of the thigh reaches an internal temperature of 165°F.

Resting and Carving Your Turkey

Once your turkey is cooked, it's important to let it rest before carving. A turkey should rest for at least 15 minutes for smaller birds and up to 30 minutes for larger ones. This allows the juices to redistribute, resulting in juicier meat. When carving, start by removing the wings and thighs, then slice the breast meat close to the rib cage. Finally, separate the thighs and drumsticks and slice the breast meat into individual portions.

Turkey cooking times and temperatures

The best temperature to cook a turkey is a hotly debated topic. Some sources suggest that 375°F is the "Goldilocks" temperature, while others recommend 350°F, and still, others suggest that a range of temperatures from 325°F to 425°F will all yield good results.

The cooking time will depend on the size of the turkey and the temperature you choose to cook it at. Here is a general guide for cooking an unstuffed turkey:

• For a turkey weighing 8-12 pounds, cook for 2 hours 15 minutes to 3 hours at 325°F.
• For a medium-sized turkey (12-18 pounds), cook for 3 hours to 4 hours 30 minutes at 325°F.
• For a large bird (over 18 pounds), cook for up to 6 hours at 325°F.

If you are cooking a stuffed turkey, it will take longer. Here is a guide for cooking times for stuffed turkeys:

• For a turkey weighing 6-8 pounds (breast only), cook for 2 hours 30 minutes to 3 hours 30 minutes at 350°F.
• For a turkey weighing 8-12 pounds, cook for 3 hours to 3 hours 30 minutes at 350°F.
• For a turkey weighing 12-14 pounds, cook for 3 hours 30 minutes to 4 hours at 350°F.
• For a turkey weighing 14-18 pounds, cook for 4 hours to 4 hours 15 minutes at 350°F.
• For a turkey weighing 18-20 pounds, cook for 4 hours 15 minutes to 4 hours 45 minutes at 350°F.
• For a turkey weighing 20-24 pounds, cook for 4 hours 45 minutes to 5 hours 15 minutes at 350°F.

It's important to note that these are just guidelines, and the actual cooking time may vary depending on your specific oven and the temperature you choose to cook at. The best way to ensure your turkey is cooked properly is to use a meat thermometer to check the internal temperature. The internal temperature of the thickest part of the thigh should reach 165°F, and the juices should be clear, not pink.

Additionally, if you are cooking a frozen turkey, it will take longer to cook, so be sure to plan accordingly. It is recommended to thaw your turkey before cooking, which can take up to a week in the refrigerator, depending on the size of the bird.

Finally, after removing the turkey from the oven, let it rest for at least 25-30 minutes before carving to allow the juices to redistribute and ensure a moist and tender bird.

Frequently asked questions