Étapes

• Step 1

  For the Brine: In a large glass bowl, combine brown sugar, salt, pepper and water. Add turkey and weigh down to completely submerge if necessary. Transfer to the refrigerator and brine for 12 to 24 hours.

  Ingrédients

  • 1 Cup cassonade

  • 1/4 Cup Sel

  • 2 Tablespoon poivre noir concassé

  • 4 Cup cold water

  • 2 Pound turkey breast and deboned thigh, tied with skin on

• Step 2

  Remove turkey from the brine and discard the brine.

• Step 3

  When ready to cook, set Traeger temperature 180℉ and preheat lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Combine ingredients for the BBQ rub. Season turkey with rub and place directly on the grill grate skin side up.

  Ingrédients

  • 2 Tablespoon poudre d’ail

  • 2 Tablespoon dried onions

  • 2 Tablespoon poivre noir

  • 2 Tablespoon cassonade

  • 1 Tablespoon cayenne pepper

  • 2 Tablespoon poudre de chili

  • 1/4 Cup paprika

  • 1 Tablespoon Sel

  • 2 Tablespoon sucre

  • 2 Tablespoon Cumin Moulu

• Step 5

  Smoke for 5 to 8 hours or until the internal temperature reaches 160℉ degrees when an instant-read thermometer is inserted into the center.

  180 ˚F / 82 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 6

  Remove from the smoker and let rest for 10 minutes. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.

• Step 7

  Slice and serve with your favorite sides. Enjoy!