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Smoked Bourbon & Orange Brined Turkey

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




Number of people serving


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Units of measurement:
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


  • 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


    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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