Smoked Jalapeno Turkey
12 lb. Turkey (Thawed)
2 gallon(s) Water
8 ounce(s) Jar of sliced Jalapeno peppers
2 tablespoon(s) Red pepper flakes
1 cup(s) white sugar
2 cup(s) Kosher salt
1 Rinsed 12 lb. Turkey (thawed)
Plenty of your favorite poultry seasoning
Find a clean 5 gallon plastic bucket and place one kitchen-sized garbage bag inside another garbaage bag and place into bucket. Pour in the water, sliced jalapenos, salt, sugar, and pepper flakes. Stir to mix ingredients. Loosen the skin on the turkey, (especially on the breast), so the brine can better penetrate the meat. Place turkey in the brine (neck end first)for about 8 hours in a cool environment. Occasionally, jiggle the bucket.
Remove the turkey from the brine and rinse it off under the kitchen faucet. Rub a light coating of olive oil on the bird & plenty of your favorite poultry seasoning. Do not forget to lift the skin to get some underneath. Stitch the skin back in place wit a couple of toothpicks, if necessary.
Warm up your Traeger grill to between 225 & 250 degrees and place turkey on the grill breast side up. Smoke the 12 lb. turkey for about 8 hours between 225 & 250 degrees, or about 40 minute per pound, if your turkey is larger.
When the thigh temperature reaches 170 degrees, remove the turkey from the grill and wrap in foil and let it sit for about 30-45 minutes, before slicing and serving.
Enjoy a little something special and different with about 6 of your friends!
© 2015 TRAEGER WOOD PELLET GRILLS. ALL RIGHTS RESERVED.