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Dry Brine Traeger Turkey

Prep Time

5 Minutes

Cook Time

6 Hours




Jeffrey Potts gave his winning 2015 Meat Madness turkey the royal treatment by dry brining it overnight for a super tender interior with a flavorful, toasted shell on the outside.


How many people are you serving?


Units of Measurement:


  • 1 farm fresh turkey, any size

  • 1 Teaspoon kosher salt per pound of turkey

  • fresh thyme

  • fresh rosemary

  • fresh sage

  • fresh parsley


  • 1

    Make sure to plan ahead, this recipe requires multiple days of brine time.
  • 2

    Combine desired amounts of thyme, rosemary, sage and/or parsley with kosher salt. Rub kosher salt and spice mixture over entire surface of the turkey, including the cavity.


    • 1 farm fresh turkey, any size

    • 1 Teaspoon kosher salt per pound of turkey

    • As Needed fresh thyme

    • As Needed fresh rosemary

    • As Needed fresh sage

    • As Needed fresh parsley

  • 3

    Place turkey in a bag or plastic wrap and seal tight. Place turkey in the fridge for 2 days. On day 3, take the turkey out of the bag or unwrap plastic wrap. Place the turkey back in the fridge, uncovered for 24 hours.
  • 4

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

    Grill180 ˚F

  • 5

    Place the turkey on grill, breast up. Smoke the turkey for 3 to 4 hours.

    Grill180 ˚F

  • 6

    After 3 to 4 hours, increase the grill temperature to 325°F and continue to cook turkey until it reaches an internal temperature of 165°F. Enjoy! Post-Smoke Cooking Time: 10 to 13 pounds | 1-1/2 to 2-1/4 hours 14 to 23 pounds | 2 to 3 hours 24-27 pounds | 3 to 3-1/4 hours 28-30 pounds | 3-1/2 to 4-1/2 hours

    Grill325 ˚F

    Probe165 ˚F

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