Traeger Brined Smoked Turkey

Steps

• 1

  Make the brine: In a large pot, combine the water, 1 cup of salt, brown sugar, molasses, garlic salt, onion powder, pepper, and sage leaves. Bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Remove the pot from the heat and add the ice. Stir until melted, then let the brine cool completely.

  Ingredients

  • 8 Quart water

  • 1 Cup plus 1 teaspoon kosher salt

  • 1/3 Cup brown sugar

  • 1/2 Cup molasses

  • 1/2 Teaspoon garlic salt

  • 1/2 Teaspoon onion powder

  • 1 Teaspoon freshly ground black pepper

  • 7  fresh sage leaves

  •  Ice

• 2

  Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. Cover with a lid, plastic wrap, or foil and place in the refrigerator for at least 24 hours.

  Ingredients

  • 1  (8-10 lb) turkey breast

• 3

  When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 4

  Meanwhile, remove the turkey from the brine and rinse well. Pat dry with paper towels. Spread the butter evenly over the skin, then season with Traeger Pork & Poultry Rub.

  Ingredients

  • 2 Tablespoon unsalted butter, room temperature

  • To Taste Traeger Pork & Poultry Rub

• 5

  Insert the probe into the thickest part of the breast. Place the turkey directly on the grill grates, close the lid, and cook until the internal temperature reaches 165℉, 2-2 1/2 hours.

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

• 6

  Remove the turkey from the grill and let rest for 15 minutes so the juices can redistribute before slicing and serving. Enjoy!