Smoked Bourbon & Orange Brined Turkey
By Traeger Kitchen
Take your turkey by the tail feathers and turn that gobbler into a warm, citrus and Bourbon-infused feast. This recipe is great for holidays or any freshly fetched trophy.
Prep Time
20 Minutes
Cook Time
3 Hours
Pellets
Apple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | Traeger Orange Brine and Turkey Rub Kit |
| 4 Quart | water |
| 1 Cup | bourbon |
| 1 | (12-14 lb) turkey, fresh or thawed |
| 1 Tablespoon | butter, melted |
| 1 Tablespoon | Grand Mariner or other orange-flavored liquor |
Step
1
Mix Orange Brine seasoning (from Traeger Orange Brine & Turkey Rub Kit) with one quart of water. Boil for 5 minutes. Remove from heat, add 3 quarts of cold water and bourbon. Refrigerate until completely cooled.
2
Place turkey breast side down in a large container. Pour cooled brine mix over bird. Add cold water until bird is submerged. Refrigerate for 24 hours.
3
Remove turkey and discard brine. Blot turkey dry with paper towels.
4
Combine butter and Grand Marnier and coat outside of turkey. Season outside of turkey with Traeger Turkey Rub (from Orange Brine & Turkey Rub Kit).
5
When ready to cook, set Traeger temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
Super Smoke
6
Smoke turkey, breast up, for 2 hours.
225 ˚F / 107 ˚C
02:00
Super Smoke
7
Increase grill temperature to 350˚F and roast turkey until the internal temperature of the thickest part of the thigh reaches 165F, 2 to 3 hours, depending on size of turkey.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
8
Let rest 20 to 30 minutes before serving. Enjoy!
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