Smoked Turkey

Smoked Turkey

Sign up for our recipe of the week

Ingredients

  • 1 fresh or frozen thawed turkey 12-16 lbs. (all giblets removed)
  • 2 gallons of water (add to 5 gallon non metal bucket)
  • 2 3/4 cups of Traeger BBQ rub (mix until completely dissolved)
  • 1 ½ tablespoons of minced garlic
  • 1/2 cup of Worchester sauce
  • 2 tablespoons of canola oil

Preparation

The turkey should be completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. Make sure you check the ingredients on the turkey before you decide to brine. A fresh, "natural" turkey (minimally processed) works best, but a completely thawed, previously frozen turkey will work fine too.

Brine
2 gallons of water (add to 5 gallon non metal bucket)
2 3/4 cups of Traeger BBQ rub (mix until completely dissolved)
1 ½ tablespoons of minced garlic
1/2 cup of Worchester sauce
2 tablespoons of canola oil

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

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 ½ to 3 hours. Switch setting to medium (or 350 degrees for digital thermostat) for 3 ½ to 4 hours or until internal meat temperature reaches approximately 200 degrees. An external temperature probe comes in very handy to monitor the meat temperature. Remove from grill and allow to rest for 15 minutes before slicing. Serves 6-8.