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Smoked Bourbon & Orange Brined Turkey

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Apple

Take your turkey hunt 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.

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  • 1 Traeger Orange Brine and Turkey Rub Kit

  • 4 Quart cold water, divided, plus more as needed

  • 1 Cup bourbon

  • 1 (12-14 lb) turkey, thawed if frozen

  • 1 Tablespoon unsalted butter, melted

  • 1 Tablespoon orange-flavored liquor, such as Grand Marnier

  • 1

    In a large pot, combine the Orange Brine Seasoning (from the Traeger Orange Brine & Turkey Rub Kit) with 1 quart of water. Bring to a boil over high heat and cook for 5 minutes. Remove the pot from the heat and add the remaining 3 quarts of water and the bourbon. Refrigerate until completely chilled.
    • 1 Traeger Orange Brine and Turkey Rub Kit

    • 4 Quart cold water, divided, plus more as needed

    • 1 Cup bourbon

  • 2

    Place the turkey, breast-side down, in a large container. Pour the cooled brine over the bird, adding more cold water if needed to fully cover. Place a few plates on top to weigh the turkey down and completely submerge in the brine. Refrigerate for 24 hours.
    • 1 (12-14 lb) turkey, thawed if frozen

  • 3

    Remove the turkey from the brine and pat dry with paper towels. Discard the brine.
  • 4

    In a small bowl, mix together the melted butter and orange-flavored liqueur, then evenly rub all over the outside of the turkey. Season the outside of the turkey with the Traeger Turkey Rub (from the Orange Brine & Turkey Rub Kit).
    • 1 Tablespoon unsalted butter, melted

    • 1 Tablespoon orange-flavored liquor, such as Grand Marnier

  • 5

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

    225 ˚F

  • 6

    Insert the probe into the thickest part of a turkey thigh. Place the turkey directly on the grill grates, breast-side up. Close the lid and smoke for 2 hours.

    225 ˚F

  • 7

    Increase the Traeger temperature to 350˚F and roast the turkey until the internal temperature reaches 165°F, 2-3 hours more, depending on the size of the turkey.

    350 ˚F

    165 ˚F

  • 8

    Remove the turkey from the grill and let rest for 20-30 minutes before carving. Enjoy!

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