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Smoked Bourbon & OrangeBrined Turkey

Difficulty 3/5
Prep time 15 mins

Cook time 3 hrs
Serves 4-6

Hardwood Apple

Take your turkey hunt by the tail feathers and turn that gobbler into a warm, citrus and Bourbon-infused feast. This recipe is great for holidays or any freshly fetched trophy.


1.25-2.5 gallons Cold Water

1 cup Bourbon

1 Tbsp. Butter, melted

1 Tbsp. Grand Marnier or other Orange-Flavored Liquor


Mix Traeger Orange Brine seasoning (from Orange Brine & Turkey Rub Kit) with one quart of water. Boil for 5 minutes. Remove from heat, add 1 gallon of cold water and bourbon. Refrigerate until completely cooled.

Place turkey breast side down in a large container. Pour cooled brine mix over bird. Add cold water until bird is submerged. Refrigerate for 24 hours.

Remove turkey and disregard brine. Blot turkey dry with paper towels. Combine butter and Grand Marnier and coat outside of turkey.

Season outside of turkey with Traeger Turkey Rub (from Orange Brine & Turkey Rub Kit).

When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes.

Smoke turkey, breast up, for 2 hours. Increase temperature to 350˚F and roast turkey until the internal temperature of the thickest part of the high reaches 165F, 2 to 3 hours, depending on size of turkey.

Let rest 20 to 30 minutes before serving. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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