Indulge in a tantalizing feast with our Bourbon Brined Smoked Turkey. This succulent bird is marinated in a rich blend of bourbon and spices, creating an irresistible combination of flavors. Slowly smoked to perfection, each juicy bite is infused with a smoky essence that will leave your taste buds craving more. Elevate your holiday celebrations or any special occasion with this exquisite centerpiece that promises to impress even the most discerning palates.

Brown Sugar Bourbon Brined Traeger Smoked Turkey

Brown Sugar Bourbon Brined Traeger Smoked Turkey

Elevate your turkey game with this delicious and flavorful Brown Sugar Bourbon Brined Traeger Smoked Turkey. The turkey is soaked in a brine made of water, salt, brown sugar, and bourbon, which helps to make it tender and moist. The addition of spices and aromatics in the brine adds extra flavor to the turkey.

To prepare the turkey, remove it from its packaging and take out the giblets and other unnecessary parts. Thaw the turkey in the brine for about 30 minutes per pound of turkey. Once fully thawed, let it soak in the brine for up to 24 hours to absorb all the flavors.

After brining, make a brown sugar bourbon glaze by simmering bourbon, brown sugar, butter, and soy sauce in a saucepan. Let it cool down before using it on the turkey. Coat the turkey with the glaze, both on top of the skin and underneath it for maximum flavor.

Smoke the turkey on a Traeger grill at 300°F for one hour before increasing the temperature to 350°F until it reaches an internal temperature of 160°F – 165°F. Baste the turkey with more glaze every 30 minutes during smoking. Once cooked, let it rest for 20 minutes before slicing and serving.

What is brining?

Brining is a process of soaking meat in a solution of salt and water, along with other flavorings and aromatics. The purpose of brining is to enhance the juiciness, tenderness, and flavor of the meat. When meat is brined, the salt and water mixture penetrates into the meat through osmosis, making it more moist and tender. Additionally, if any additional flavors or aromatics are added to the brine, they will also infuse into the meat, adding deliciousness.

Yes, you can still brine a turkey that has been pre-injected with a salt solution. The pre-injected salt solution helps the turkey freeze better and preserve its freshness. Some people may worry that brining a pre-injected turkey will make it too salty. However, as long as your homemade brine is properly balanced in terms of saltiness, there should not be an issue with over-salting the turkey. The salt in the turkey and in the brine will want to reach equilibrium while it is soaking, ensuring that it does not become overly salty.

If you prefer to avoid using a pre-injected turkey for brining purposes, you can opt for purchasing a fresh turkey from the store instead. This way, you won’t have to worry about thawing the turkey or potentially adding excess salt from the brine.

How to thaw a turkey

Thawing a turkey is simple and there are a few options you can choose from. One option is to place the turkey in its original packaging in the refrigerator. Allow 1 day of thawing for every 4 pounds that the turkey weighs. Another option is to thaw and brine the turkey at the same time, which can save time. By placing the frozen turkey in the brine, it will help it thaw faster. It will take approximately 30 minutes per pound for the turkey to thaw in the fridge. Once fully thawed, you can continue brining for up to an additional 24 hours.

If you are skeptical about brining a pre-injected salt solution turkey, you have the option of buying a fresh turkey instead. This way, you won’t have to worry about thawing or potentially adding more salt through brining. However, brining does enhance the flavor and tenderness of the turkey, so it is recommended to do so.

Can you brine a turkey that is pre-injected with a salt solution?

Yes, you can brine a turkey that is pre-injected with a salt solution. The salt solution in the turkey and the brine will want to reach equilibrium while it is soaking, so as long as your brine is not excessively salty, it should not make the turkey too salty. In fact, many people find that brining a pre-injected turkey enhances its flavor and makes it more tender and moist.

If you are unsure about brining a pre-injected turkey, you always have the option of buying a fresh turkey instead. This way, you won’t have to worry about thawing the turkey or potentially adding more salt from the brine. However, keep in mind that brining can greatly improve the taste and texture of the turkey, so it might be worth giving it a try.

To make the perfect brined smoked turkey on your Traeger grill, start by thawing the turkey in the refrigerator or in a brine solution. Once thawed, remove any giblets or other unwanted parts from the cavity of the turkey. Prepare a bourbon brine by boiling water with cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Let this mixture steep before adding bourbon and cooling it down.

Place the fully thawed turkey in a large container or food-safe brining bucket and pour the cooled bourbon brine over it. Add slices of lemon and oranges for additional flavor if desired. If the brine doesn’t completely cover the turkey, add cold water to ensure full submersion. Refrigerate overnight to allow the flavors to infuse into the meat.

Before smoking the turkey on your Traeger grill, prepare a brown sugar bourbon glaze by simmering bourbon, brown sugar, butter, and soy sauce in a saucepan until dissolved. Cool this glaze down and warm it up briefly before using.

When ready to smoke the turkey, remove it from the brine and pat it dry. Coat the turkey with the brown sugar bourbon glaze, making sure to get under the skin as well. Smoke the turkey on your Traeger grill at 300°F for one hour, then increase the temperature to 350°F until the internal temperature reaches 160°F -165°F.

Baste the turkey with the glaze every 30 minutes and close the lid of the grill quickly to regulate temperatures. Once cooked, remove the turkey from the grill and let it rest for 20 minutes before slicing and serving. Enjoy your delicious brined smoked turkey!

Fresh or frozen?

If you’re contemplating whether to brine a turkey that is pre-injected with a salt solution, the answer is yes, you can! The packaging on the frozen turkey you purchased may indicate that it already contains a salt solution. While some may worry that brining such a turkey will make it too salty, the salt in the turkey and in the brine will naturally reach equilibrium while it soaks. As long as your brine is properly balanced, there should be no issues with additional saltiness.

However, if you’re still unsure about brining a pre-injected turkey, you can always opt for a fresh turkey from the store. This way, you won’t have to worry about thawing or potentially adding more salt through the brine. Keep in mind that brining significantly enhances the flavor and tenderness of the turkey, so it’s highly recommended for a delicious outcome.

Ingredients for an always moist and tender turkey

Ingredients for an always moist and tender turkey

For the brine:

  • Salt
  • Water
  • Brown sugar
  • Bourbon
  • Cinnamon sticks
  • Cloves
  • Bay leaves
  • Lemon slices
  • Orange slices

For the glaze:

  • Bourbon
  • Brown sugar
  • Butter
  • Soy sauce

For smoking:

    • Frozen or fresh turkey (thawed if frozen)

Note: If it takes more than 4 quarts of water to cover the turkey, you may need to adjust the quantities of salt and other ingredients accordingly.

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For the brown sugar bourbon turkey brine

The brown sugar bourbon turkey brine is a simple and flavorful mixture that will enhance the taste of your smoked turkey. To make the brine, you will need salt, water, brown sugar, cinnamon sticks, cloves, bay leaves, and of course, bourbon. The salt and water will tenderize and moisten the turkey through osmosis, while the brown sugar and spices add delicious flavors. The bourbon adds a smoky touch that complements the turkey perfectly.

To make the brine, bring water to a boil and add in cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Let these flavors steep in the hot water. Remove from heat and stir in the bourbon until all the sugar and salt are dissolved. Cool down the brine with ice cubes to ensure it’s not too hot for bacteria growth.

Place your thawed turkey in a large container or food-safe brining bucket. Pour the cooled brine over the turkey until it is fully submerged. Add slices of lemon and oranges for extra flavor if desired. If needed, add cold water to cover the turkey completely with brine. Cover the container and refrigerate overnight to allow the turkey to soak up all those delicious flavors.

For the turkey

For the turkey, you will need a frozen turkey that has been thawed and brined. You can thaw the turkey in the brine to save time. Make sure the brine is cool before adding the turkey. The brine should consist of water, salt, brown sugar, bourbon, cinnamon sticks, cloves, bay leaves, and slices of lemon and oranges for flavor. Place the turkey in a large container and pour the brine over it, making sure it is fully submerged. Refrigerate overnight to allow the flavors to penetrate the meat.

After brining, remove the turkey from the brine and rinse it off. Pat it dry with paper towels. Prepare a brown sugar bourbon glaze by simmering brown sugar, butter, soy sauce, and bourbon in a saucepan. Let it cool and refrigerate overnight if desired.

To smoke the turkey on your Traeger grill, preheat it to 300°F and place the turkey on a roasting pan. Coat it with the brown sugar bourbon glaze, making sure to get under the skin as well. Smoke for about 13-15 minutes per pound or until the internal temperature reaches 160°F – 165°F.

Baste the turkey with more glaze every 30 minutes during smoking. Once cooked, remove from the grill and let it rest for 20 minutes before slicing and serving.

Note: Cooking times may vary depending on your specific grill temperature and size of your turkey. Use a meat thermometer to ensure proper doneness.

For the brown sugar bourbon glaze

For the brown sugar bourbon glaze, you will need to gather the following ingredients: bourbon, brown sugar, butter, and soy sauce. In a saucepan, combine these ingredients and bring them to a simmer over medium heat. Stir frequently for 4 to 5 minutes. Once the glaze is ready, you can store it in the fridge overnight and warm it up briefly before using it on the turkey. Be careful not to overheat the glaze as it can burn the sugars.

To make the glaze, start by adding bourbon, brown sugar, butter, and soy sauce to a saucepan. Bring this mixture to a simmer over medium heat and stir frequently for about 4 to 5 minutes. Once the glaze is ready, you can store it in the fridge overnight and warm it up briefly before using it on the turkey. Just be cautious not to overheat the glaze as this can cause the sugars to burn.

In order to prepare the brown sugar bourbon glaze for your smoked turkey, combine bourbon, brown sugar, butter, and soy sauce in a saucepan. Heat this mixture over medium heat until it reaches a simmer. Stir frequently for approximately 4 to 5 minutes. Afterward, you can refrigerate the glaze overnight and warm it up before use. Be sure not to overheat it during warming as this could result in burning the sugars.

For your brown sugar bourbon glaze recipe, take a saucepan and add bourbon, brown sugar,
butter,
and soy sauce into it. Place this mixture on medium heat until it starts simmering.
Stir frequently during this process which should take around 4-5 minutes.
After making this delicious glaze,
you may refrigerate it overnight and reheat slightly when required.
Make sure that overheating is avoided because excessive heating may lead
to caramelization of sugars present in your mixture.

To create your brown sugar bourbon glaze, gather the ingredients of bourbon, brown sugar, butter, and soy sauce. Place them all in a saucepan and heat over medium heat until the mixture begins to simmer. Stir frequently for about 4 to 5 minutes. Once ready, you can refrigerate the glaze overnight and then warm it up slightly when needed. It’s important not to overheat the glaze as this can cause the sugars to burn.

How to make the perfect brined smoked turkey on your Traeger

How to make the perfect brined smoked turkey on your Traeger

To make the perfect brined smoked turkey on your Traeger, you will need to follow a few simple steps. First, ensure that your turkey is mostly thawed before beginning the brining process. If it is not fully thawed, you can thaw it while it is in the brine.

Next, prepare the bourbon brine by boiling water and adding cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Allow these flavors to steep in the hot water before removing from heat and adding bourbon. Stir until the sugar and salt are dissolved, then cool the brine with ice cubes.

Place the turkey in a large container or brining bucket and pour the cool brine over it. Add slices of lemon and oranges for added flavor. If the brine does not fully cover the turkey, add cold water to fill the container. Cover the turkey and refrigerate overnight.

The next day, prepare the brown sugar bourbon glaze by simmering bourbon, brown sugar, butter, and soy sauce in a saucepan. Allow it to cool before using.

Remove the turkey from the brine, rinse it off, and pat it dry. Place it on a roasting pan and coat it with the brown sugar bourbon glaze. Use your hands to lift the skin and coat underneath as well. Stuff leftover spices and citrus from the brine into the cavity of the turkey.

Smoke the turkey on your Traeger at 300°F for one hour before increasing to 350°F until it reaches an internal temperature of 160°F – 165°F (use a thermometer to check). Baste with glaze every 30 minutes while smoking.

Once cooked, remove from heat and cover with aluminum foil for 20 minutes to allow juices to reabsorb into meat during resting. Slice and serve!

Note: Cooking times may vary based on the size of your turkey and temperature settings. Use a meat thermometer to ensure proper cooking and adjust timing as needed.

Day before the feast

Thaw your turkey by placing it in the original packaging in the refrigerator. Allow 1 day for every 4 pounds of turkey.

If you prefer to save time, you can thaw and brine your turkey at the same time. Place your frozen turkey in the brine solution and refrigerate overnight. It will take approximately 30 minutes per pound to thaw in the fridge.

After the turkey is fully thawed, continue to brine it for up to an additional 24 hours for optimal flavor absorption.

Step 1: prepare the turkey

Step 1: Prepare the Turkey

To prepare the turkey, start by removing it from the packaging and taking out the giblets, gravy packet, metal cages, and pop-up thermometer. Save the giblets to make a gravy or stock, and discard everything else.

Next, it’s time to brine the turkey. Bring water to a boil and add cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Let these flavors steep in the hot water. Remove from heat and add bourbon, stirring until sugar and salt are dissolved. Cool the brine with ice cubes.

Place the turkey in a large container that can fully submerge it in the brine. Pour the cool brine over the turkey and add slices of lemon and oranges for added flavor. If needed, add cold water to ensure the turkey is fully covered by the brine. Cover the container and refrigerate overnight.

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That’s it for step 1! The next steps will involve smoking and glazing the turkey to perfection.

Step 2: make the brine

Step 2: Make the Brine

Making the brine for your Traeger smoked turkey is quite simple. In its most basic form, you only need salt and water, plus a bit of time for the bird to soak. Brining works its magic through osmosis. The salt and water will creep their way into the turkey, making it tender and moist.

To make the brine, start by boiling water and adding cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Allow these flavors to steep in the hot water. Then remove the brine from heat and add bourbon, stirring until the sugar and salt are completely dissolved.

Cool the brine down with ice cubes to ensure it isn’t too hot since this can promote bacteria growth. Place the fully thawed turkey in a large container or food-safe brining bucket, making sure it can be fully submerged in the brine. Pour the cool brine over the turkey and add slices of lemon, oranges, or other aromatics if desired.

If necessary, add cold water to fully cover the turkey with brine. Cover the container and refrigerate overnight to allow the turkey to soak up all those delicious flavors.

Note: If it takes more than 4 quarts of water to cover your turkey in brine, you may need to adjust your measurements accordingly.

Step 3: cool the brine

Step 3: Cool the Brine

After preparing the brining solution for your turkey, it’s important to cool it down before adding the turkey. Start by bringing the water to a boil and adding in the cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Allow these flavors to steep in the hot water.

Once the brine has simmered for a few minutes, remove it from heat and add the bourbon. Stir until the sugar and salt are completely dissolved. To cool down the brine quickly, you can add ice cubes to it. It’s crucial to ensure that the brine is cooled before adding your turkey as hot temperatures can promote bacteria growth.

Next, prepare a large container for brining your turkey. You can use a food-safe brining bucket or even your fridge’s crisper drawer if it’s large enough. The container should be able to fully submerge the turkey in the brine.

Pour the cooled brine over the turkey in the container, ensuring that it is fully covered. If necessary, add some cold water to top off the brine and mix well. For added flavor, you can also include slices of lemon and oranges or any other aromatics you desire.

Cover the container with a lid or plastic wrap and place it in the fridge overnight. This allows ample time for the turkey to soak up all those delicious flavors from the brine.

By following these steps, you’ll have a perfectly cooled and flavorful brine ready for your turkey smoking adventure!

Step 4: get a bucket or container

Step 4: Get a bucket or container

To brine your turkey, you will need a large bucket or container that is big enough to fully submerge the turkey in the brine. A food-safe brining bucket or the crisper drawer in your fridge are good options. If you have 5-gallon buckets available, you can use them with liners.

Dump the cool brine over the turkey and add slices of lemon, oranges, and any other aromatics you desire. Make sure that the turkey is fully covered by the brine. If it isn’t, add some cold water to the brine and mix well.

Cover the turkey and place it in the fridge overnight to allow it to soak up all those delicious flavors.

Step 5: brine the turkey

Step 5: Brine the Turkey

Brining is a crucial step in preparing the perfect smoked turkey. It helps to tenderize and moisten the meat, while also infusing it with delicious flavors. In this recipe, we will be using a brown sugar bourbon brine to take our turkey to the next level.

To begin, you will need a large container that can fully submerge the turkey in the brine. A food-safe brining bucket or the crisper drawer in your fridge are good options. If using a 5-gallon bucket, be sure to use a food-safe liner.

Next, prepare your brine by bringing water to a boil and adding cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Let these flavors steep in the hot water for some time.

Remove the brine from heat and add bourbon, stirring until all sugar and salt are dissolved. It’s important to let the brine cool down before using it on the turkey. You can speed up this process by adding ice cubes.

Place the thawed turkey in your chosen container and pour the cooled brine over it. If necessary, add cold water to ensure that the turkey is fully submerged. You can also add slices of lemon and oranges for additional flavor.

Cover the container and refrigerate overnight. The turkey should stay in the brine for at least 24 hours to allow it to soak up all those delicious flavors.

Note: If it takes more than 4 quarts of water to cover the turkey, you may need to adjust your brine recipe accordingly.

By following these steps and giving your turkey ample time to soak in the brown sugar bourbon brine, you’ll be well on your way to creating a truly unforgettable centerpiece for your holiday feast!

Step 6: make the glaze

Step 6: Make the Glaze

To make the brown sugar bourbon glaze for your Traeger smoked turkey, gather the following ingredients: bourbon, brown sugar, butter, and soy sauce. In a saucepan, combine these ingredients and bring them to a simmer over medium heat. Stir frequently and let it simmer for about 4 to 5 minutes.

Once the glaze is ready, you can store it in the fridge overnight if desired. When you’re ready to prepare the turkey the next day, simply warm up the glaze briefly before using it. Be careful not to heat it too much as it can easily burn and ruin the flavors.

The brown sugar bourbon glaze adds a delicious sweetness and smokiness to complement the turkey after it spends hours in the smoke on your Traeger grill. It’s an essential step in creating a flavorful and memorable smoked turkey experience.

Day of the feast

Day of the feast:

On the day of your turkey feast, start by removing the turkey from the brine and rinsing it under cold water. Pat it dry with paper towels.

Preheat your Traeger grill to 300°F. Place the turkey on a roasting pan and use a basting mop or brush to coat it with the brown sugar bourbon glaze. Make sure to lift the skin and coat the meat underneath as well.

If you have any leftover spices or citrus from the brine, stuff them into the cavity of the turkey.

Insert a thermometer into the thickest part of the breast and place the turkey on the Traeger. Smoke it at 300°F for one hour.

After one hour, increase the temperature to 350°F. Baste the turkey with more glaze every 30 minutes, making sure to quickly close the lid each time to maintain temperature.

Continue smoking until the internal temperature reaches 160°F – 165°F. This can be monitored using a meat thermometer. Remove the turkey from the grill and cover it with aluminum foil. Allow it to rest for 20 minutes.

Slice and serve your perfectly smoked turkey, arranging white meat from the breast and dark meat from the legs and wings separately on a platter. You can also use any drippings in your roasting pan to make a delicious gravy.

Enjoy your delicious Traeger smoked turkey, infused with smoky-sweet flavors and complemented by a brown sugar bourbon brine!

Step 1: glaze the turkey

Step 1: Glaze the Turkey

To begin, remove the turkey from the brine and rinse it off. Pat it dry with paper towels.

Next, place the turkey on a roasting pan and use a basting mop or brush to coat the entire turkey with the brown sugar bourbon glaze. Make sure to get under the skin as well, lifting it up and coating the meat underneath.

If there are any spices or citrus leftover from the brine, you can stuff them into the cavity of the turkey for added flavor.

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Step 2: Smoke the Turkey

Preheat your Traeger grill to 300°F. Once it reaches temperature, place the turkey on the grill and close the lid.

Smoke the turkey at this temperature for one hour. After that, increase the temperature to 350°F and continue smoking until the internal temperature of the turkey reaches 160°F – 165°F. This will take approximately 13-15 minutes per pound of turkey.

Throughout the smoking process, baste the turkey with more of the brown sugar bourbon glaze every 30 minutes. Be sure to close the lid quickly after each basting to maintain consistent temperatures.

Step 3: Rest and Serve

Once your turkey has reached its desired internal temperature, remove it from the Traeger and tent it loosely with aluminum foil. Allow it to rest for at least 20 minutes before carving.

During this resting period, carryover cooking will occur and bring your turkey up to a safe internal temperature of 165°F.

After resting, slice your turkey and arrange on a platter with white meat from the breast and dark meat from the legs and wings separated. Serve with any remaining brown sugar bourbon glaze or use pan drippings to make a delicious gravy.

Enjoy your perfectly brined smoked turkey!

Step 2: stuff the turkey

Step 2: Stuff the Turkey

After removing the turkey from the brine and rinsing it, it’s time to stuff the turkey. This step adds extra flavor and aromatics to the bird. You can use some of the leftover spices and citrus slices from the brine to stuff in the cavity of the turkey. This will enhance the flavors and create a more delicious end result.

To stuff the turkey, simply place your hand under the skin of the turkey and slide it all the way up to reach the upper breast meat, wings, and thighs. Be sure to coat these areas with the brown sugar bourbon glaze as well. Additionally, you can add any other aromatics or spices that you prefer into the cavity of the turkey.

By stuffing the turkey, you are infusing it with even more flavor and creating a more aromatic and delicious dish. This step is optional but highly recommended for an unforgettable smoked turkey experience.

Step 3: smoke turkey on the Traeger

To smoke the turkey on the Traeger, you will first need to remove the turkey from the brine and rinse it off. Pat it dry with paper towels. Place the turkey on a roasting pan.

Using a basting mop or brush, coat the turkey with the brown sugar bourbon glaze. Make sure to lift the skin and coat the meat underneath as well. You can also stuff the cavity of the turkey with leftover spices and citrus from the brine.

Next, preheat your Traeger grill to 300°F. Once it reaches temperature, place the turkey on the grill and close the lid. Smoke the turkey for one hour at 300°F.

After one hour, increase the temperature of your Traeger to 350°F. Continue smoking until the internal temperature of the turkey reaches 160°F – 165°F. This can be monitored using a meat thermometer inserted into the thickest part of the breast.

While smoking, baste the turkey with more brown sugar bourbon glaze every 30 minutes. Be sure to close the lid quickly after each basting to maintain temperature control.

Once the turkey reaches its desired internal temperature, remove it from the Traeger and cover it with aluminum foil. Allow it to rest for 20 minutes before slicing and serving.

Note: The cooking time will vary depending on your specific Traeger model and size of your turkey. Use a guideline of 13-15 minutes per pound to determine overall cooking time.

Step 4: keep on glazing

Step 4: keep on glazing

Once the turkey is on the Traeger and smoking away, it’s time to keep it moist and flavorful by continuously glazing it with the brown sugar bourbon glaze. Every 30 minutes, open the lid of the Traeger and use a basting mop or brush to coat the turkey with the glaze. Be sure to close the lid quickly to maintain temperature control.

Basting helps to enhance the flavors of the turkey and keeps it moist throughout the smoking process. The brown sugar bourbon glaze adds a sweet and smoky touch that complements the natural flavors of the turkey. It also gives a beautiful caramelized finish to the skin.

Remember to regulate your temperatures appropriately by closing the lid quickly after each basting session. This will ensure that your turkey cooks evenly and retains its juiciness. Continue basting every 30 minutes until the internal temperature of the turkey reaches 160°F – 165°F.

By following this step, you’ll be able to achieve a perfectly glazed and moist smoked turkey that will impress your guests at your holiday feast.

Step 5: cover and rest

Step 5: Cover and Rest

After the turkey reaches the desired internal temperature, it is important to cover it with aluminum foil and let it rest for 20 minutes. This resting period allows the juices to reabsorb into the meat, resulting in a moist and flavorful turkey. During this time, if you took the bird out at 160°F, it will continue to cook and reach the USDA recommended temperature of 165°F during carryover cooking.

Carryover cooking occurs after you remove your meat from the smoker and allow it to rest. It is important to note that large pieces of meat can increase about 5°F during this time. By covering and resting the turkey, you ensure that it is cooked to perfection and ready to be sliced and served.

Once the resting period is over, you can proceed to slice the turkey and arrange it on a platter. The white meat will come from the breast, while the dark meat will come from the legs and wings. Be sure to arrange them accordingly so your guests can choose their preferred cuts. Additionally, you can use any drippings in your roasting pan to make a delicious gravy to accompany the turkey.

Remember, cooking times may vary depending on factors such as grill temperature and turkey size. It is always best to use a reliable meat thermometer to ensure that your turkey is cooked thoroughly. Enjoy your perfectly brined smoked turkey with family and friends!

Note: If you have a different sized turkey than what was used in this recipe, you can calculate the cooking time based on an estimate of 13-15 minutes per pound.

Step 6: slice and serve

Step 6: slice and serve

After allowing the turkey to rest for 20 minutes, it’s time to slice and serve! Using a sharp knife, carefully carve the turkey into slices. The white meat will come from the breast, while the dark meat can be found in the legs and wings. Arrange the slices on a platter, separating the white and dark meat for your guests to choose from.

As you’re slicing, be sure to save any drippings from the roasting pan. These can be used to make a delicious gravy to accompany your turkey. Simply pour the drippings into a saucepan and heat over medium heat. You can thicken the gravy with a bit of flour or cornstarch if desired.

Once everything is sliced and plated, it’s time to dig in! Serve your Traeger smoked turkey alongside all of your favorite Thanksgiving side dishes for a truly memorable meal. Enjoy!

Note: Cooking times may vary depending on the size of your turkey and any deviations from the temperature settings in this recipe. It’s important to use a meat thermometer to ensure that your turkey reaches an internal temperature of 160°F – 165°F for safe consumption.

Timetable for a Traeger smoked turkey

When cooking a Traeger smoked turkey, it is important to plan your time accordingly to ensure that the turkey is cooked to perfection. Here is a general guideline for how long it will take to finish cooking the bourbon brined turkey on the grill:

– The Traeger is initially set at 300°F for 1 hour.

– After the first hour, increase the temperature to 350°F and continue smoking until the internal temperature reaches 160°F – 165°F.

– Baste the turkey with the brown sugar bourbon glaze every 30 minutes during the smoking process.

– Once the turkey reaches the desired internal temperature, remove it from the Traeger and cover it with aluminum foil. Allow it to rest for 20 minutes.

It is important to note that this timetable is based on the temperature settings in the recipe card. If you use a different temperature, the timing will change. Additionally, opening or leaving the grill open for too long can also affect cooking time. If you have a different sized turkey, calculate the cooking time based on 13 to 15 minutes per pound.

In conclusion, bourbon brined smoked turkey is a flavorful and unique twist on the traditional Thanksgiving centerpiece. The combination of smoky, tender meat with the subtle sweetness of bourbon creates a delectable and memorable dining experience. Whether served as the main course or as part of a sandwich or salad, this mouthwatering dish is sure to impress family and friends alike.

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