Ultimate Smoked Turkey

Steps

• 1

  The day before smoking, brine the turkey according to the Traeger Turkey Brine Kit package instructions. Remove from the brine, rinse. and pat dry.

  Ingredients

  • 1 Whole (18-20 lb) turkey, thawed if frozen, giblets removed

  • 1  Traeger Orange Brine and Turkey Rub Kit

• 2

  Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub.

  Ingredients

  • 1/2 Cup Traeger Pork & Poultry Rub, divided

• 3

  Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket. Spread the softened butter under the skin and over the breasts in an even layer about 1/4 inch thick. Season the outside of the turkey with the remaining Traeger Pork & Poultry Rub.

  Ingredients

  • 1/2 Pound Unsalted butter, softened

• 4

  Transfer the turkey to the refrigerator to chill for at least 1 hour.

• 5

  Remove the turkey from the refrigerator. Truss the legs and tuck the wing tips underneath the bird. Place the turkey in a roasting pan.

• 6

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

  225 ˚F / 107 ˚C

  Super Smoke

• 7

  Insert the probe into the thickest part of the turkey breast. Place the roasting pan on the grill grates. Close the lid and cook until the internal temperature reaches 100-110℉.

  225 ˚F / 107 ˚C

  110 ˚F / 43 ˚C

• 8

  Increase the grill temperature to 350℉ and continue cooking until the internal temperature reaches 160℉, 3-4 hours more (check every 30 minutes after the grill temperature is increased).

  350 ˚F / 177 ˚C

  160 ˚F / 71 ˚C

• 9

  Remove the bird from the grill and let rest for at least 30 minutes before carving. (The internal temperature will continue to rise to reach a finished temperature of 165°F.) Enjoy!