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Dry Brine Traeger Turkey

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

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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

My Notes

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