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[CubsNut]

I plan to do two 13# turkeys on my Traeger again this Thanksgiving.  Unfortunately, my notes of past cooks were posted on Pelletheads and that site seems to be gone for good.

My recollection is that the turkeys cook relatively fast on a Traeger.  Traeger's own website isn't all that helpful IMHO.  I have found that following their suggested times/temps usually results in overcooked meat.

I'm thinking maybe ballpark 2.5 hours plus rest at 325.

Does that sound reasonable for whole turkeys?

[Canadian John]

 
 Your cook time seems a bit short*. The only way I know of to cook your birds properly is to use a thermometer, preferably one like the Thermoworks Dot.

 Traegers tend to run hotter on the right/chimney side so you should probe the turkey on the left of the pit unless you have two thermometers..Double check the temperature using a an instant read

thermometer such as a Thermopen, in several places...Pull the bird a good 5º under the done temp as there will be carryover, and give it a good rest under cover.

 * ~ 15 Min/LB - thawed and unstuffed. 

[pmillen]

I don't know anything about Traeger temperatures but +1 on the rest.

[Bobitis]

I'd think it depends on yer controller. Is it the old 'low/medium/high' or a newer more precise unit?

Are you doing whole or spatch cocked? It makes a big difference in temp needed and time allotted.

Either way, use probes. If ya don't have probes, get some.

[okie smokie]

Be sure and use instant read temp probe.  165* breast and 175* deep thigh.  If your temp control is accurate, then it should be done in 3 hrs or less.  I would let it rest for  at least a half hour also before cutting. Hope you have a great Thanksgiving.