Prepare a turkey the best and most flavorful way possible by following this recipe for Brined Smoked Turkey.
I mean I’m cool with eating turkey on Thanksgiving and all, just as long as it’s this.
Generally, I suggest straying from the conventional Thanksgiving meal and preparing something different in place of the turkey, such as a large prime rib roast or tenderloin. Well, if you are making this, I will give you a pass because it is that delicious.
It’s the only method, really, to prepare and consume turkey if you’re cooking a bird for the holidays. A few years ago, I decided to help out my mother-in-law by making these. My father-in-law asked for a show of hands after I made this recipe to see if he thought I should make it every year.
No Need to Brine! This Smoked Turkey Recipe Is Perfect for Any Occasion
Any time of year is a great time to smoke a turkey on a Traeger grill for a succulent and flavorful meal. This recipe comes in particularly handy over the holidays when oven space is limited.
The Best Part?
This recipe doesn’t require brining saving you time and effort. Plus, it only takes about 3-4 hours to cook, making it a quick and easy option for a busy weeknight meal.
Here’s what you’ll need:
- A 12-15 pound turkey (we used a 15-pounder)
- 1 stick (1/2 cup) of salted butter, melted
- 1 teaspoon each of basil, oregano, rosemary, celery seed, Italian seasoning, and nutmeg
- 1/2 teaspoon each of black pepper and salt
- 3 teaspoons of Traeger Chicken Rub
- 1 additional stick (1/2 cup) of butter
Let’s Get Cooking!
- Preheat your Traeger grill to 250 degrees.
- Rinse the turkey inside and out with cool water, then pat it dry.
- Place the turkey on a rack in a roasting pan.
- In a bowl, whisk together the melted butter, spices, and seasonings.
- Rub the butter mixture all over the turkey, making sure to get it under the skin as well.
- Place the turkey, 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 should reach 165 degrees when it’s done. If it hasn’t reached that temperature after 90 minutes, continue roasting, checking every 20-30 minutes until it does.
Tips and Tricks:
- We used Hickory Pellets when we smoked this turkey, but you can use any type of pellets you like.
- The cook time can vary depending on the size of the bird, so take that into account.
- If you stuff the turkey before cooking, the cook time will vary even more.
- For a crispy skin, place the turkey under the broiler for 5-10 minutes after it’s done cooking.
- Let the turkey rest for 20 minutes before slicing it to ensure juicy, moist meat.
Do I Need to Brine a Turkey Before Smoking It?
No, you don’t have to brine a turkey before smoking it. Brining helps to keep the turkey moist, but the long, slow cooking process of smoking a turkey already does a great job of keeping the bird moist. In fact, brining can sometimes make the turkey a bit too salty.
What to Do with Leftover Smoked Turkey
Leftover smoked turkey can be reheated or eaten cold. It’s also great in sandwiches, salads, and soups. Here are a few ideas for using leftover smoked turkey:
- Turkey and Havarti Sandwiches
- Turkey Salad Sliders
- Homemade Turkey Noodle Soup
- Fancy Turkey a la Oscar
- Creamy Leftover Turkey & Wild Rice Soup
- Turkey Ranch Baguettes
- White Bean Chili with Turkey
Enjoy Your Delicious Smoked Turkey!
This recipe is sure to become a family favorite. The smoked turkey is juicy, flavorful, and perfect for any occasion. So fire up your Traeger grill and give this recipe a try!
How to Brine It
1. Make sure the giblets are removed before adding your trussed turkey and fully submerging it in the brine after the brine has cooled and the other ingredients have been added. To make sure it stays really cold, you can add a little ice. I then place a few of my plates on top to keep the turkey submerged.
2. Place it in the refrigerator, but you’ll probably need to make room for it because the pot or bucket is quite big.
3. Brine for 24 hours. This should be sufficient to bring out some really nice flavor, but you can certainly extend it to 36 or 48 hours if you’d like. It’s not necessary, in my opinion.
One of the most important steps to this recipe is rinsing off the turkey once it’s done brining. After removing it from the brine, thoroughly rinse it in your sink, being sure to reach into the cavity on all sides.
You want to make sure it’s seasoned, not a salt lick so take the time to do this. Next, pat it dry and let it sit for 45 minutes at room temperature before smoking it. Placing an extremely cold bird inside your smoker will cause the temperature to drop and the cooking process to take longer.
Why do You Brine a Turkey
The main reason to brine is for flavor and juiciness. The acid in the brine will tenderize the meat, and the herbs, sugar, and salt will give it the ideal flavor. If you’re asking me, this is the only way it.
Brined Smoked Turkey Recipe – How To Brine and Smoke A Whole Turkey
FAQ
Should you brine turkey before smoking?
What happens if you don’t brine a turkey?
How long to dry brine turkey before smoking?