• Smoked Turkey
 
  • Smoked Turkey
 

Smoked Turkey

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  • Difficulty3/5
  • Prep time30 mins
  • Cook time7 hrs
  • Serves6 - 8
  • HardwoodPecan

Smoke Thanksgiving turkey outside on the Traeger to free up oven space. Let that bird smoke its way to deliciousness while catching up with relatives and guz-zling cold one. The golden spicy turkey skin will be worth gettin' scrappy over.

Ingredients

12-16 lb. fresh or frozen Turkey, thawed (all giblets removed)1
Water3 gallons
Traeger BBQ Rub1 cup
Sugar1 cup
Garlic, minced1 1/2 Tbsp.
Worcestershire sauce1/2 cup
Canola Oil2 Tbsp.
Recommended Hardwood Pellets

Pecan

Preparation

Plan ahead! This recipe requires brining overnight.

Ensure the turkey is fully thawed and remove any giblets.

Pour 3 gallons of water in a 5 gallon non-metal bucket. Add Traeger BBQ rub and mix until completely dissolved. Next add garlic, sugar, and Worcestershire sauce.

Place turkey in bucket, breast side down into brine. Make sure that turkey is completely submerged in liquid. Cover bucket and place in refrigerator overnight.

Remove and pat dry. Rub canola oil over entire outside of turkey and place breast side up into disposable aluminum roasting pan.

When ready to cook, start Traeger grill on Smoke and open lid until fire is established (about 5 minutes).

Leave grill on Smoke and place turkey on the grill and smoke for 2 1/2 to 3 hours.

Switch setting to 350 and cook for 3 1/2 to 4 hours, or until internal meat temperature reaches approximately 170 degrees.

Remove from grill and allow to rest for 15 minutes before slicing.

  • Difficulty3/5
  • Prep time30 mins
  • Cook time7 hrs
  • Serves6 - 8
  • HardwoodPecan