Dry Brine Traeger Turkey
By Traeger Kitchen
Jeffrey Potts gave his winning 2015 Meat Madness turkey the royal treatment by dry brining it overnight for a super tender interior with a flavorful, toasted shell on the outside.
Prep Time
5 Min
Cook Time
6 Hr
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | farm fresh turkey, any size |
| 1 Teaspoon | kosher salt per pound of turkey |
| As Needed | thyme |
| As Needed | rosemary |
| As Needed | sage |
| As Needed | parsley |
Steps
1
Make sure to plan ahead, this recipe requires multiple days of brine time.
2
Combine desired amounts of thyme, rosemary, sage, and/or parsley with kosher salt. Rub kosher salt and spice mixture over the entire surface of the turkey, including the cavity.
3
Place turkey in a bag or plastic wrap and seal tight. Place turkey in the fridge for 2 days. On day 3, take the turkey out of the bag or unwrap the plastic wrap. Place the turkey back in the fridge, uncovered for 24 hours.
4
When ready to cook, set Traeger temperature to 180˚F and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
Super Smoke
5
Place the turkey on the grill, breast up. Smoke the turkey for 3 to 4 hours.
180 ˚F / 82 ˚C
04:00
Super Smoke
6
After 3 to 4 hours, increase the grill temperature to 325°F and continue to cook the turkey until it reaches an internal temperature of 165°F. Enjoy! Post-Smoke Cooking Time: 10 to 13 pounds | 1-1/2 to 2-1/4 hours 14 to 23 pounds | 2 to 3 hours 24-27 pounds | 3 to 3-1/4 hours 28-30 pounds | 3-1/2 to 4-1/2 hours
325 ˚F / 163 ˚C
165 ˚F / 74 ˚C
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