For a moist, tender, and flavorful Thanksgiving turkey, brine the turkey for up to 24 hours before smoking and cooking it. For smoking on a Traeger, Turkey by Rob Cooks suggests putting the turkey on the Traeger at 180 degrees Fahrenheit for two hours, 225 degrees for another hour, and then finish at 325 degrees. If you have a Traeger, you can grill, smoke, bake, roast, braise, and barbecue all your Thanksgiving favorites right in your backyard. 1 Teaspoon pepper. As people began to taste the food cooked on a Traeger, word spread about the unique flavors only Traeger natural wood fired pellets can provide. Most everyone does and for very good reason. Smoke the turkey until it reaches 110°F (this usually takes about 1-1/2 to 3 hours depending on the size of your bird). When you take the temperature, make sure your thermometer is entering a thicker cut of meat, such as the breast. Since a brine is typically water and salt with a little sweetness to … Be sure to use the drippings to make turkey … Increase the temperature on the Traeger to 350°F and cook … Let sit in brine for 24- 48 hours. Whatever you do, make sure the meat is fully cooked. When it levels out is where you want to hit your target temp. TRAEGER TURKEY PELLET BLEND WITH BRINE KIT; 4. If you have the time after letting it brine overnight in the fridge, you can also let it air dry in the fridge one more night. Brine Mix – Chef’s, Bayou or Italian Brine and the corresponding rub. For a classic zest, pair that combination with some fresh garlic, sage, and bay leaves. 1 (8-10 lb) turkey breast. I have many turkey recipes, and this is my recipe for smoked turkey. Cooking times vary depending on the oven and size of the bird, but you can figure it will be about 15 minutes per pound roasting at 325 degrees Fahrenheit. Cooking Brined Turkey in the Oven No matter how you flavor your brine, it's critical that the brine temperature is below 40 degrees Fahrenheit when you add the turkey, and throughout the entire brining process, so make sure to clear some room in your fridge. We believe the most special, impressive, and delicious way to cook a turkey is to use a pellet grill. Reynolds) to hold your turkey in the brine and then put into roasting pan for stability and then put in the refrigerator to soak in all the good flavor. f you ever want to mix it up or reinvent Thanksgiving, try out some of the following variations. Add the turkey to the smoker and cook for 2 hours for a light smoke or 4 hours for a fully cooked turkey. Careers. We have a complete guide on how to cook a Thanksgiving turkey to learn more about cooking times and temperatures. - Nichole Dailey Chef de Cuisine at Traeger HQ. For a finished turkey it's best to aim for 165 degrees F in the breast and 175 in the thigh. Whether you’re making a bare-bones brine or going for an all-out flavor assault, make sure you have everything you need before the big day arrives. Due to smaller crystals, 1 cup of table salt weighs more than 1 cup of kosher salt which means that your brine will be more concentrated if you use table vs. kosher. Since its humble start in the 1990's, Traeger Wood Pellet Grills have been the outdoor cooking choice of food enthusiasts. 1/2 Teaspoon onion powder. Prepare the following brine mixture in a large tub or bowl: 2 cups Traeger BBQ Rub and enough water to cover the turkey. Sugar is just one of many tools at your disposal. A pellet grill is ideal because you can control the temperature and it’s designed to circulate hot air – no need to worry about tying up the wings and thighs! Any salt will work here but keep in mind that not all salts are created equal. Backed by the same original principles and values along with advanced technology, Traeger is committed to providing: by For details please review the terms of the, Orders placed now will ship after January 4, 2021, START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW. Let the turkey brine for one hour per pound. Simply put, a turkey brine is what locks flavor and moisture into the meat before you cook it. Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together. We show you the best turkey brine recipe for smoking on a pellet grill. Helpful tip: Use a turkey roasting bag (i.e. Mix thoroughly and then submerge the turkey in the brine mixture. Start the Traeger on Smoke with the lid open, about 4 to 5 minutes, until the fire is established. In a small bowl, combine ingredients for the rub. Poultry flavored with herbs, spices, and fruits are a match as old as time. Turkey Blend Pellets with Brine Kit; 3. For crispier skin, cover your turkey with foil and bake at 375 to 400 degrees Fahrenheit until the internal temperature reaches 155 degrees. For smoking on a Traeger, Turkey by Rob Cooks suggests putting the turkey on the Traeger at 180 degrees Fahrenheit for two hours, 225 degrees for another hour, and then finish at 325 degrees. Turkey absorbs salt well. COOKING BRINED TURKEY IN THE OVEN Roasting your Thanksgiving masterpiece in the oven is the most popular and conventional. No matter which liquid you use, you'll want to make sure your turkey is fully submerged so that all of the meat will be flavorful. You can brine in a large stock pot, in a big zip top bag, or in a small cooler, just be sure the turkey stays submerged and that the brine temperature stays below 40 degrees F.Once your turkey is brined… Poultry can gain up to 10% of its original weight in water. 1/2 Teaspoon garlic salt. A Traeger works just like a convection oven, so you can bake pies on it too. The longer it brines, the saltier it will be. The type of liquid you choose should pair well with the overall flavor you’re craving. Typically with brine, the turkey will be even juicier and moister. International Distributors For smoking on a Traeger, Turkey by Rob Cooks suggests putting the turkey on the Traeger at 180 degrees Fahrenheit for two hours, 225 degrees for another hour, and then finish at 325 degrees. Just keep an eye in the internal temperature of the turkey. As the bird rests the internal temperature will rise, level out, then begin to drop as it cools. How to smoke turkey legs. Discover turkey tips from the pros, browse wood-fired Thanksgiving recipes, find family fun, connect with our community, and more. Turkey Brine & Rub Kit; 2. The general rule of thumb for brining is about 1 hour per pound of turkey, with 24 hours the maximum you should brine any bird. For a moist, tender, and flavorful Thanksgiving turkey, brine the turkey for up to 24 hours before smoking and cooking it. Mix in remaining ingredients for the brine. Then uncover and cook at 450 degrees until the temperature clears about 160 when it’s time to take it out of the oven and let it rest. Process for Preparing a Brined & Smoked Turkey. I wasn’t sure if I’d be as impressed with a whole roasted turkey … Brining is the key to moist and delicious turkey. Heat your smoker to 250 degrees. The most mouthwatering digital mailerthat the Internet has to offer. Instead of whiskey, you can also try a sweet bourbon or a dark rum. Combine all brine ingredients in a large stockpot (if it's large enough to fit your turkey) or turkey brine bag. Let it rest. Combine the apple juice, brown sugar, and salt in a large saucepan. Cooking the bird evenly is key. Meanwhile, remove turkey from the brine and rinse well, inside and out. 1. Your browser's Javascript functionality is turned off. See our recipes below for quantities. Smoke The Turkey: Allow your brined and unrinsed turkey to sit at room temperature, uncovered, for about an hour. Once the salt has entered the meat, it retains moisture and flavor throughout the cooking process. Great taste, every time. Roasting your Thanksgiving masterpiece in the oven is the most popular and conventional. Add turkey to brine, seal container and place in the fridge overnight … Our. You can use this brine and let your turkey breast sit overnight in … As brine is done with cold water and refrigerated, the longer it brines, the more flavorful it will be. The different types of salt won't create much of a difference in the flavor profile but could change the salinity of your brine. You can also add your favorite fruit juice to sweeten the deal. But chances are turkey isn’t the only thing you’re cooking for the holidays, and it could use some good wood-fired flavor more than that sweet potato casserole. Natural and safe wood pellets, which provide amazing, rich flavors. It’s really easy to get creative with what you toss in, and hard to go wrong. 7 to 9 hours for a 14 to 16 pound turkey) … To plan ahead, a good rule of thumb is to use as much liquid by weight as you have meat. Terms & Conditions ©2020 Traeger Pellet Grills, LLC Seasoning our two turkey breast is Uncle Steve’s Shake and Blues Hog BBQ rub. Rub the turkey all over with the butter mix, inside and out, and get it under the skin, too. Check out our Turkey Brining Kit and Traeger seasonings here. Brining your turkey is a crucial step in the cooking process. Let it rest. Letting your bird rest prior to carving, allows all those juices to redistribute and make their way back into the protein fibers as they relax. Traeger Grills Traeger Brined Smoked Turkey Recipe Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey. Let them smoke for 4-5 hours, or until the outsides are … Shipping Policy Veggies and other roastables can be placed on the grill around the turkey and on upper grill grates. Cut off the excess skin in front of the turkey breast. If using a … Place the turkey in the pot or bag and make sure it's completely covered. Use caution when taking the internal temp to stay away from the bones as this will give you innaccurate reading. Table salt is a very small crystal, where sea salt or kosher salt are more coarse. The next day, remove turkey from brine and pat dry with paper towels. We use cookies to ensure that we give you the best experience on our website. 2. Brush the outside of the turkey with olive oil. by Traeger Grills on Oct 31, 2013. A brine achieves two things that are key to making the most of your turkey – moisture and flavor. If you can’t brine overnight, it’s still worth a quick soak, or inject it with brine. Salt is the most essential part of any brine - wouldn't be a brine without it. Never brine your bird for more than 24 hours. That kit is also included with our Turkey Blend hardwood pellets as well. Smoke low and slow with hickory, and baste with apple juice every 30-60 minutes. How to Brine a Turkey. For extra crispy skin, start cooking the bird covered in foil at a low temperature, and then take the foil off to cook at 375 degrees Fahrenheit. 1 Teaspoon salt. Apple Spice Brine. Planning on smoking a turkey for the first time for Xmas, and looking to see what brines you all use. When you cut into Tom the turkey, he will be juicy. Making a whole smoked turkey on the Traeger (or other wood pellet grill) is easier than you might think, and it turns out delicious! Your wood-fired feast starts here. Traeger Smoked Turkey. Place the turkey in a smoker set to 225 to 250 degrees. on For a simple or classic savory flavor, stick with water, beer, or stock. Turkeys absorb salt really well, so dissolving salt in your brining water achieves two key things – flavor and tenderization. You can also find out more about creating the ultimate Thanksgiving feast, including recipes and tips & tricks, here. In a large food safe bucket combine the hot water and salt. With Turkey submerged in brine, cover the whole dish with foil and place in your fridge for 24-32 hours. Flavor poultry with a simple seasoning combination. The secret to perfect poultry lies not just in how it’s cooked, but how it’s prepared. 2 Tablespoon butter, room temperature. Preheat Traeger grill to 250 degrees. Toss in a cup of your favorite whiskey or bourbon along with 8 ounces of honey or maple syrup per gallon of water for a more robust sweet flavor. When you’re ready to smoke the turkey, remove the bird from the brine, and gently rinse under cold water. When draining brine put turkey in a strainer and cut bag, drain liquid, then lift bag out and drain bird. Due to carryover cooking, we recommend pulling your bird off the grill at 5-10 degrees F below the target finished temperature. Dry skin = golden skin. 7 fresh sage leaves. Please turn it on so that you can experience the full capabilities of this site. As Needed Traeger Pork & Poultry Rub. We're sorry, there was an error with your subscription. Rinse excess salt from the bird before smoking. Just remember the basic rule of thumb, which is half cup of salt for every gallon of water, and one hour of brining time per pound of turkey. Pat the bird dry … It just works. Never replace all of the water in a recipe with these liquids; rather, think of them as an accent or additional flavoring. While your bird is cooking, the protein fibers tense up expelling moisture. Rinse turkey inside and out in cool water, pat dry. Bring to a boil over high heat, … While the turkey brine helps moisten the meat, the skin needs to be nice and dry in order to get that crispy finish. Give it some zest with grated citrus peel and a generous amount of fresh garlic and ginger. We have the brine kit, rubs, tools and hardwood pellets you need to make a next-level turkey. I wanted Meat Churches Brine but it will not be here in time. Everything you make on a Traeger will be infused with incredible wood-fired flavor. If you opt to make your own brine, here are the three main ingredients that you’ll want to use: Keeping your bird’s moisture content as high as possible before smoking, roasting or cooking is essential to a perfectly juicy outcome with these options: Use caution when adding liquids such as vinegar, wine, or soy sauce, as the acid or salt content can greatly affect the flavor profile, saltiness or texture of the finished product. Nov 5, 2019 - Explore Mchlmull's board "Traeger smoked turkey" on Pinterest. You'll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey Brine. You’ll want to make sure to add some of the following to your brine: Tip from the Pro: "A typical brine for me would consist of rosemary, thyme, bay, peppercorn, garlic, brown sugar, orange, and lemon. Turn up the heat with your favorite fresh chopped peppers and chiles, but be mindful that the longer it brines, the hotter it gets. A basic turkey brine would just be water and salt, but you can infuse extra flavor by adding other ingredients. When it smokes and cooks, it won’t dry out. If you can’t brine overnight, it’s still worth a quick soak, or inject it with brine. Place the bird on a baking sheet lined with a cooling rack so the bird is elevated and not sitting in liquid (remember: dry skin = golden skin) and let it air dry overnight. I'm ready to join more than 440,000 wood-fired enthusiasts to receive free recipes each week. Inject brine with an injector into thick parts of the bird. We recommend at least 20-30 minute rest for the best results. A dry rub will usually suffice for pork and beef, but when it comes to poultry, sometimes it pays to think beyond the surface. If you want guaranteed great flavor, our Orange Brine & Turkey Rub Kit definitely won't disappoint. What is your favorite brine for a smoked turkey. Thanksgiving Turkey recipes can be done in many ways. We have been commissioned on numerous Thanksgivings to make the turkey, and a smoked turkey on the Traeger is usually our method of choice. Brining infuses poultry with flavor and incredible moisture, for the perfect Thanksgiving bird. Take a look at a few Traeger turkey recipes for the best inspiration and techniques — we recommend starting with our Traditional Thanksgiving Turkey, Herb-Roasted Turkey, or Ultimate Smoked Turkey. These are two awesome turkey seasonings perfect for a smoker or oven. Soaking turkey in a brine bath adds moisture to the bird. You guys probably made Traeger Chicken for your very first recipe on your grill. Check out my recipe for this wet brined Traeger smoked turkey. To cook an amazing smoked turkey, you want to start the day before by brining the turkey overnight in a brine made of water, salt, sugar, peppercorns, allspice, fresh herbs, and orange peel. Return Policy So let me know what you guys go to, simple recipes are always nice. Save this post for How to Smoke a Turkey on a Traeger and 8 Pro Tips for the Best Smoked Turkey to Pinterest!. The longer the bird sits in the brine, the more flavorful your turkey will be – up to a point. One grill that has six uses: grill, bake, smoke, slow cook, braise, and BBQ. Traeger Smoked Turkey. It might be a sin to put pineapple on pizza, but who says you can’t pair it with turkey? Place 50% water, 50% apple juice in the smoker’s water pan, or place a pan full of the mix on the bottom tray of the smoker. After you brine then, rince off the excess brine and dry them off well, and toss them right on your smoker. Privacy Policy Gently lift the turkey skin and spread the rub under the skin. Spirits always pair well with easy turkey brines. When you remove the bird from the brine, remember to let the cavity drain well. Our Traeger does a great job delivering that smoky flavor. Brining is a flavor bath and the turkey will retain every herb and spice you put into the brine. And don't forget to account for the extra salt when using other liquids such as stock. To give a nice accent of sweetness, you can top off your brine with a few cups of vinegar, juice, maple syrup, or wine. The salt concentration in water triggers a chemical reaction so that the liquid will slowly enter the cells of turkey meat, bringing all the added flavor from the herbs in with it. Be aware though, that the longer the bird brines, the saltier it will be, so don't let it sit for too long. Here are the 3 main brining ingredients and their effects on your poultry. Get meat probes, an injector kit, and digital temperature controllers here and visit our Thanksgiving page to learn more on making your traditional Thanksging dinner, a #TraegerThanksgiving. Traeger Brine is in there Turkey Pellet Bag; Italian Brine and Cluck; Bayou Brine and Bayou Dust; Space in the fridge or in a cooler; Cover for the bucket; Brine Process (if using breast skip to step 6) Select the perfect bird, know its weight. Slice up some peaches, pineapple, fresh ginger, green onions, soy sauce, and rice vinegar for a teriyaki-style whiskey turkey brine. Place turkey in large foil roasting pan. Place turkey on a rack in a roasting pan. Service & Warranty Oct 31, 2013. See more ideas about smoked turkey, traeger smoked turkey, smoked turkey recipes. A delicious, juicy Smoked Turkey recipe cooked on any type of grill or smoker, including a Traeger or wood pellet grill, electric, charcoal, or gas grill. Pro Tip #2 Brine Your Smoked Turkey. Leaving it too long will make it overly salty and negatively affect the texture. By using a simple turkey brine you’ll keep the skin crisp and the meat tender, juicy and flavorful. Carving immediately after cooking just spills all those flavorful juices and hard work across your cutting board. Note: if you’re going heavy on the soy sauce, be sure to reduce how much salt you mix into the brine. The skin will air out, while retaining the bird's internal moisture. Smoking turkey in a pellet grill not only gives you that wood-fired juicy flavor, but it's also a simple process that will give you more room for side dishes. When thinking about Smoked Turkey Preparation, one of the most important things to do is brine … The salt helps tenderize and flavor the poultry by loosening muscle fibers to make room for moisture to be retained. To properly smoke turkey legs, first you need to brine them for 24 hours. Rinse the bird and pat it dry. Close the lid. Every time. If you were to pull it at 165 degrees F exactly, it could rise as much as ten degrees during the rest resulting in a sad, overcooked bird. Place turkey in tub or plastic garbage bag and place on the bottom shelf in your refrigerator. Thanks! Contents. The thigh meat should read 165° when it is finished, or the button should have popped out. Mix in a jar of apricot jam or preserves, some chopped onion, and a touch of honey or mirin for the sweet; plenty of wine, lemon juice, and/or vinegar for the sour. Stir until dissolved. Smoke the turkey for 30 minutes per pound (approx. Brining keeps the turkey from drying out during the smoking … Preheat your Traeger Grill on the Smoke setting with the lid closed for 5 … Our community, and BBQ thermometer is entering a thicker cut of meat, the protein fibers tense up moisture! Should have popped out skin and spread the rub Kit, rubs tools. Of liquid you choose should pair well with the lid pellets you to. 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Tricks, here on smoke with the lid open, about 4 to 5 minutes, until the internal will! Rub under the skin, cover the whole dish with foil and bake at 375 to 400 degrees Fahrenheit the!