Smoked Bourbon & Orange Brined Turkey

Steps

• 1

  In a large pot, combine the Orange Brine Seasoning (from the Traeger Orange Brine & Turkey Rub Kit) with 1 quart of water. Bring to a boil over high heat and cook for 5 minutes. Remove the pot from the heat and add the remaining 3 quarts of water and the bourbon. Refrigerate until completely chilled.

  Ingredients

  • 1  Traeger Orange Brine and Turkey Rub Kit

  • 4 Quart cold water, divided, plus more as needed

  • 1 Cup bourbon

• 2

  Place the turkey, breast-side down, in a large container. Pour the cooled brine over the bird, adding more cold water if needed to fully cover. Place a few plates on top to weigh the turkey down and completely submerge in the brine. Refrigerate for 24 hours.

  Ingredients

  • 1  (12-14 lb) turkey, thawed if frozen

• 3

  Remove the turkey from the brine and pat dry with paper towels. Discard the brine.

• 4

  In a small bowl, mix together the melted butter and orange-flavored liqueur, then evenly rub all over the outside of the turkey. Season the outside of the turkey with the Traeger Turkey Rub (from the Orange Brine & Turkey Rub Kit).

  Ingredients

  • 1 Tablespoon unsalted butter, melted

  • 1 Tablespoon orange-flavored liquor, such as Grand Marnier

• 5

  When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

  Insert the probe into the thickest part of a turkey thigh. Place the turkey directly on the grill grates, breast-side up. Close the lid and smoke for 2 hours.

  225 ˚F / 107 ˚C

  Super Smoke

• 7

  Increase the Traeger temperature to 350˚F and roast the turkey until the internal temperature reaches 165°F, 2-3 hours more, depending on the size of the turkey.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• 8

  Remove the turkey from the grill and let rest for 20-30 minutes before carving. Enjoy!