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Traeger Brined Smoked Turkey

20

2

Hickory

Get ready for turkey day with this epic Traeger turkey recipe. Brine your bird to lock in juices and flavor, then slow smoke and roast for a memorable meal that's flavorfully rewarding. Plan ahead! This recipe requires an overnight brine.

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Brine

  • 8 Quart water

  • 1 Cup kosher salt, plus 1 teaspoon

  • 1/3 Cup Brown sugar

  • 1/2 Cup molasses

  • 1/2 Teaspoon garlic salt

  • 1/2 Teaspoon onion powder

  • 1 Teaspoon freshly ground black pepper

  • 7 fresh sage leaves

  • Ice

main

  • 1 (8-10 lb) turkey breast

Rub

  • 2 Tablespoon unsalted butter, room temperature

  • Traeger Pork & Poultry Rub

  • 1

    Make the brine: In a large pot, combine the water, 1 cup salt, the brown sugar, molasses, garlic salt, onion powder, pepper, and sage leaves. Bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Remove the pot from the heat and add the ice. Stir until melted, then let the brine cool completely.

    • 8 Quart water

    • 1 Cup kosher salt, plus 1 teaspoon

    • 1/3 Cup Brown sugar

    • 1/2 Cup molasses

    • 1/2 Teaspoon garlic salt

    • 1/2 Teaspoon onion powder

    • 1 Teaspoon freshly ground black pepper

    • 7 fresh sage leaves

    • Ice

  • 2

    Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. Cover with a lid, plastic wrap, or foil and place in the refrigerator for at least 24 hours.

    • 1 (8-10 lb) turkey breast

  • 3

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    : 375 ˚F

  • 4

    Meanwhile, remove turkey from the brine and rinse well. Pat dry with paper towels. Spread the butter evenly over the skin, then season with Traeger Pork & Poultry Rub.

    • 2 Tablespoon unsalted butter, room temperature

    • To Taste Traeger Pork & Poultry Rub

  • 5

    Insert the probe into the thickest part of the breast. Place the turkey directly on the grill grates, close the lid, and cook until the internal temperature reaches 165℉, 2-2 1/2 hours.

    : 165 ˚F

  • 6

    Remove the turkey from the grill and let rest for 15 minutes so the juices can redistribute before slicing and serving. Enjoy!

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