Traeger Brined Smoked Turkey Food

SMOKED TURKEY

Steps:

• Combine all brine ingredients in a large stockpot (if it's large enough to fit your turkey) or turkey brine bag. Place the turkey in the pot or bag and make sure it's completely covered.
• If using a stockpot, place the lid on the pot. If using the bag, seal up (by knotting the bag or clipping with a locking clip) and set it in a roasting pan to prevent any accidental leaks. Refrigerate for 8 hours or overnight.
• The morning of, remove the turkey from the brine (over the sink to minimize any mess) and rinse it off completely, including inside the cavity. Pat it dry (a wet turkey is a soggy cooked turkey).
• Very gently separate the breast skin from the meat, being careful not to rip it. If you're wearing rings, take them off so they don't rip the skin either. Stuff the softened 1/2 cup of butter under the skin and press it over the entire breast (pressing from the outside of the skin is the easiest method).
• Salt and pepper the inside of the cavity and place the onions, rosemary, sage, and 3 Tbsp cubed butter/ghee.
• Wrap the prepare turkey in plastic wrap and place in the roasting pan in the fridge for 30 minutes to an hour to allow the butter to firm up. Remove from fridge and discard the plastic wrap and coat the turkey in more salt and pepper, patting dry again beforehand in case condensation has collected under the plastic wrap.
• Turn the smoker on and allow the fire to get started. Turn the heat up to 180°F and place the turkey (still in the roasting pan) directly on the smoker grates for 2 hours. Turn up the heat to 225°F for another hour. Finally, increase the heat to 325°F for approximately 1 more hour, or until a quick-read thermometer reads 160°F in the breast and 180°F in the thigh (test in the thickest parts).
• Remove from the smoker and let rest for 30 minutes before carving.
• Once you've gotten all the meat off the turkey, make a broth out of the carcass (get the recipe here).

BRINED SMOKED TURKEY

Steps:

• Unwrap thawed turkey and remove any parts (neck, giblets etc.) that may be inside cavity.
• In a large food safe bucket combine the hot water and salt. Stir until dissolved. Mix in remaining ingredients for the brine. Add turkey to brine, seal container and place in the fridge overnight (8-12 hours). If the brine mixture does not cover the entire turkey we add more water/apple cider to mixture.
• The next day remove turkey from brine, rinse under cold water, and pat dry with paper towels. Place the turkey in a large foil roasting pan, breast side up.
• Then tie the legs together with baking twine.
• Heat your smoker to 250°F according to manufacturer's instructions. We recommend using cherry wood chips.
• In a small bowl mix together the ingredients for the rub. Gently lift the skin of the turkey up and rub butter mixture under the skin.
• Brush the turkey with olive oil. Season the turkey cavity with salt and pepper, to taste.
• Put the turkey into the smoker and smoke for about 30 minutes per pound, or until an instant read thermometer reads 165 degrees F in the thickest part of the breast meat.
• Remove turkey from smoker. I recommend using silicone mitts to lift the roasting pan off the smoker. Tent the turkey lightly with foil for at least 30 minutes before slicing, giving the juices time to redistribute.

SMOKED TURKEY RECIPE

Steps:

• Preheat Traeger grill to 250 degrees.
• Rinse turkey inside and out in cool water, pat dry.
• Place turkey on a rack in a roasting pan.
• Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together.
• Rub the turkey all over with the butter mix, inside and out, and get it under the skin, too.
• Place the turkey in the roaster, UNCOVERED on the grill and close the lid. Set a timer for 2 hours. Do NOT open the lid during this time.
• When the timer goes off, add the second stick of butter to the bottom of the roaster, and cover the turkey.
• Turn the temperature up to 325 degrees, and roast for another 90 minutes. Check the internal temperature in the thickest part of the breast, it will reach 165 degrees when it's done. If it hasn't reached that after 90 minutes, cover and continue roasting, checking every 20-30 minutes until it does.

HONEY BRINED SMOKED TURKEY

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
• Recipe Summary.
• Difficulty: Easy
• Prep Time: 15 minutes
• Inactive Prep Time: 13 minutes
• Cook Time: 4 hours
• Yield: 10 to 12 servings.

BRINED SMOKED TURKEY

Steps:

• Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
• Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
• Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.

SMOKED TURKEY WITH BRINE RECIPE

Steps:

• Skin the garlic cloves and use a knife to crush each clove.
• In the clean 5-gallon pail, add all the brine ingredients together and mix well with a large wooden spoon.
• Clean your turkey and make sure the giblets are removed.
• Submerge the turkey in the pail of brine. Do your best to make sure the turkey is completely submerged.
• Store in your refrigerator for 48 hours, turning the turkey 180 degrees after the first 24 hours.
• After the 48 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towel and store in the fridge for 1 hour. The brine process is complete.
• Mix all the rub ingredients together and set aside for later.
• Fire up your smoker to 300F.
• Take your brined turkey out of the fridge and prep it for the smoker. Move the wings behind the body of the Turkey as shown.
• Tie the legs together with butcher twine.
• Apply the turkey rub liberally to the entire turkey. Then lightly brush some of the peanut oil over the entire turkey.
• Once the smoker hits 300F, place your turkey in the smoker and attach your meat probe into the breast of the turkey.
• After the first 1.5hrs, I'll check in on the turkey and see how it looks. I'll baste it with melted butter now and then. I'll sometimes spritz the turkey with a 50/50 mixture of apple cider vinegar as well. It helps attract the smoke to the skin.
• Once the Turkey reaches about 160F, I will remove it and quickly wrap in foil. The Turkey will keep climbing in temperature and reach the 165F while it is covered in foil. Let the turkey rest a minimum of 20 minutes under the foil. The longer it rests, the better.
• You are done and ready to carve the turkey. Enjoy.