In this video, I am going to show you how to prepare the Perfect Turkey on a Traeger Grill or any pellet smoker. You can also do this in the oven as well.

The Turkey in this recipe was 13 lbs.

Here are links to some of the items I used:
Meater+ Temp Probe:
[ Ссылка ]
Meat Injector:
[ Ссылка ]
Brine Bag:
[ Ссылка ]
Traeger Pork & Poultry Rub:
[ Ссылка ]
Knotty Wood Almond Pellets:
[ Ссылка ]

0:00 Intro
0:33 The Breakdown
1:15 The Brine
4:01 24 Hour Chill
5:30 Inject / Rub
8:10 Smoke / Cook
11:03 Devour

If you are interested in buying a Traeger or any accessories, use this link:
[ Ссылка ]
note: there are affiliate links above, so if you purchase something through any of them I will receive a small commission, but you will not pay more for the product(s)*
It just helps me out!

Here is the Breakdown and 4 Simple Steps:
1. 12 Hour Brine
2. 24 Chill / Dry
3. Inject / Rub
4. Smoke / Cook

For the brine, here are the ingredients I used, and you can easily just go with a simple water/salt combo to keep it simple:
1 QT Water
1 cup Brown Sugar
1 cup Kosher Salt
1 1/2 cup Apple Cider or Apple Juice
a few sprigs Rosemary + Thyme
a few Bay Leaves
1 whole head garlic, peeled + smashed
1 orange, sliced
1 lemon, sliced
1 tbsp Peppercorn
1 tsp cloves
Once all the above ingredients come to a boil, add an additional 3 QTs water, and 2-3 cups ice. You need the brine to be at or below room temperature before adding the turkey. Store in the fridge, or a cooler with a brine bag, and plenty of ice for 12 hours.

For the Injection, I used 8 oz melted, unsalted butter, an equal portion of Maple Syrup, and 2-3 tbsp Traeger Pork & Poultry Rub.

I smoked / cooked this bird at 350°f/ 176°c until the Internal Temp (IT) reached 160°f/71°c in the breast. The carryover heat will bring your bird to finishing IT to 165°f/74°c after a 30 minute rest.

While your Turkey is roasting, be sure to make this amazing Turkey Gravy from the neck and giblets: [ Ссылка ]

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#turkey #thanksgiving #traegergrills

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