Smoked Turkey

Step

• 1

  Ensure the turkey is fully thawed and remove any giblets. Pour 3 gallons of water in a 5 gallon non-metal bucket.

  Ingredients

  • 1  (12-16 lb) fresh or frozen turkey, thawed, giblets removed

• 2

  Add Traeger rub, garlic, sugar, and Worcestershire sauce and mix until sugars are completely dissolved.

  Ingredients

  • 1 Cup Traeger Rub

  • 1 1/2 Tablespoon minced garlic

  • 1 Cup sugar

  • 1/2 Cup Worcestershire sauce

• 3

  Place the turkey, breast side down, into the bucket with the brine. Make sure the turkey is completely submerged.

• 4

  Cover bucket and place in refrigerator overnight.

• 5

  Remove turkey from brine and pat dry. Rub canola oil over entire outside of turkey and place breast side up into disposable aluminum roasting pan.

  Ingredients

  • 2 Tablespoon canola oil

• 6

  When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

• 7

  Place the turkey on the grill and smoke for 2 1/2 to 3 hours

  180 ˚F / 82 ˚C

• 8

  Increase grill temperature to 350℉ and cook for 3-1/2 to 4 hours, or until the internal temperature reaches 165℉ in the thickest part of the breast.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• 9

  Remove from grill and allow to rest for 30 minutes before carving. Enjoy!