We recommend at least 20-30 minute rest for the best results. You know that disappointment you feel upon biting into turkey only to find that weirdly crumbly, dry texture? Having a number of make-ahead sides that reheat beautifully makes the day-of dinner party less stressful and frenzied. Be sure to read out our smoked turkey brine recipe and brine your bird the day ahead of time. Combine all brine ingredients in a large stockpot (if it's large enough to fit your turkey) or turkey brine bag. The low to high method of cooking a turkey in your Traeger lets the bird absorb a good dose of natural smoke. For crispier skin, cover your turkey with foil and bake at 375 to 400 degrees Fahrenheit until the internal temperature reaches 155 degrees. Preheat your Traeger Grill on the Smoke setting with the lid closed for 5 minutes until a fire is established. Use softened butter at room temperature. Transfer the salted turkey to either a wire rack or plate lined with a clean tea towel (or paper towel) and refrigerate. This smoked turkey recipe is the result of some years of trial and error and I'm sure you and yours will love it too this Thanksgiving. 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. Turkey Brine. Simply put, a turkey brine is what locks flavor and moisture into the meat before you cook it. Do you agree? 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. In the last part of this recipe, the heat gets turned up on high to really crisp that skin up. Why we decided to use this: First off, we knew it would give us the crispy skin we wanted since it wouldn’t be sitting in it’s own juices while cooking. Thanks! 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. But a big bird is expected at Thanksgiving and Christmas dinners, so I set out to make the best damn turkey possible. 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. Making a whole smoked turkey on the Traeger (or other wood pellet grill) is easier than you might think, and it turns out delicious! A pinch of coffee, cinnamon, and nutmeg, for example, are lovely additions. 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. Dry skin = golden skin. ★☆ https://www.traegergrills.com/recipes/ultimate-smoked-turkey Note: if you’re going heavy on the soy sauce, be sure to reduce how much salt you mix into the brine. Just do not add any more salt to an already brined turkey! The best thing to do is to set a timer to check on the smoking turkey and when you baste it every hour, on the hour, make sure the hopper is full of wood pellets. Butter and garlic are a must, anything else is a bonus or to your personal taste. Save my name, email, and website in this browser for the next time I comment. And make sure you get underneath the skin of the turkey with the butter before putting it on the grill. This recipe turns out perfectly each and every time. 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. You can also find out more about creating the ultimate Thanksgiving feast, including recipes and tips & tricks, here. The next day, remove turkey from brine and pat dry with paper towels. If the temperature fluctuations are too high, introduce a bowl of ice water in a grill-safe vessel to bring down the temps for more consistent smoking. A brine achieves two things that are key to making the most of your turkey – moisture and flavor. That kit is also included with our Turkey Blend hardwood pellets as well. Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. Pro Tip #2 Brine Your Smoked Turkey. And as always, let me know what you think in the comments. Poultry flavored with herbs, spices, and fruits are a match as old as time. The longer the bird sits in the brine, the more flavorful your turkey will be – up to a point. So here we go, my complete guide to dry-brining your turkey and smoking it on a Traeger Grill. Rinse excess salt from the bird before smoking. Course Main Course. Mix thoroughly and then submerge the turkey in the brine mixture. The downside to smoking your turkey is the lack of drippings, but that doesn't mean you don't get to enjoy homemade gravy or have to buy the canned stuff if you don't want to. With Turkey submerged in brine, cover the whole dish with foil and place in your fridge for 24-32 hours. Salt is the most essential part of any brine - wouldn't be a brine without it. 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 make delicious gravy without drippings. When it levels out is where you want to hit your target temp. 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. If you can’t brine overnight, it’s still worth a quick soak, or inject it with brine. Any salt will work here but keep in mind that not all salts are created equal. Cooked on your electric smoker for a delicious, juicy turkey for Thanksgiving! Brine: Bourbon Orange Brined Smoked Turkey; Dry Rub: Traeger Brined Smoked Turkey Breast; Injection: BBQ Cajun Turkey; Spatchcock: Spatchcock Citrus Herb Turkey . The simple rub & sweet brine lets the true flavor shine. Yeah same, and it's not great. Traeger Smoked Turkey When you’re ready to smoke the turkey, remove the bird from the brine, and gently rinse under cold water. Traeger Smoked Turkey. Pat the bird dry with paper towels, and then rub the exterior of the bird … Scroll to the bottom for the Printable Recipe. Do you have an algorithm for the approximate amount of smoke time per pound of turkey? I bought this on a whim thinking “you never know” and recommend it to literally everyone I tell you. Remove the turkey from the grill, let it rest tented in foil for 30 minutes before carving and serving. In fact, I regret wet-brining that grouse I smoked— a stupid fear of nonexistent "gaminess" made me think a wet-brine would be superior. Tag @thepeasantsdaughter on Instagram and hashtag it #RealFoodIndulgences. Due to carryover cooking, we recommend pulling your bird off the grill at 5-10 degrees F below the target finished temperature. Instead, it is simply seasoned generously with sea salt and basted with butter. Furthermore, a dry-brine allows a process called osmosis to take place (not true with wet-brining, that's a myth btw) where the salt dissolves and is absorbed into the flesh of the turkey. This recipe doesn’t require a brine or fancy rubs & seasonings. share. 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. It doesn't matter if it's a pastured, heritage raised bird, or one of the bland, watery ones (I'm not naming names) you get at the typical grocery store — I'm just not crazy about turkey meat. Servings 15. Here are tips for a perfect pellet smoker turkey. Soak for 6-8 hours. Published under: Posted Under: Carnivore, Christmas Recipes, Dinner, Gluten-Free Recipes, Grain & Gluten-Free, Grain-Free Recipes, Holiday Recipes, KETO, Paleo, Primal, Thanksgiving Recipes, Traeger Recipes, Uncategorized, WAPF, Whole30. Soaking the turkey in a brine bath will guarantee a juicy, tender, succulent turkey. 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. Everything you make on a Traeger will be infused with incredible wood-fired flavor. By using a simple turkey brine you’ll keep the skin crisp and the meat tender, juicy and flavorful. For poultry, they also recommend hickory, alder, pecan, apple, cherry, and mesquite. Do not be afraid. Kansas City Southern not only contains the Kosher salt used in a dry brine, but also adds hints of smoked paprika, cumin, cayenne, and other delicious spices to make the best tasting turkey you’ve ever eaten. Now I dry-brine my poultry. YES! Carving immediately after cooking just spills all those flavorful juices and hard work across your cutting board. While your bird is cooking, the protein fibers tense up expelling moisture. 100% Upvoted. Dry-brining results in a more flavourful bird, and with turkey meat being kinda "meh" on its own, I want to amp up that delicious turkey-ness, not dilute it further with water. The best brined and smoked turkey recipe for your holiday dinner. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast Allow your turkey to become fully defrosted before brining, allow it to rest at room temperature for an hour before smoking, and then again allow it to rest — covered with tented foil or similar — after it is done smoking. Combine softened butter with the minced garlic, maple syrup (or honey), spices, and herbs you will be using. To avoid over-salting, measure out 1/2 cup of kosher salt. I heard about 30 mins of smoke time per pound at 225. I always choose locally raised, pastured, heritage breed turkey. ★☆ No matter the bird, make sure it’s the word this Thanksgiving with our time/temp guide. #thanksgiving #turkey The different types of salt won't create much of a difference in the flavor profile but could change the salinity of your brine. The skin will air out, while retaining the bird's internal moisture. Slice up some peaches, pineapple, fresh ginger, green onions, soy sauce, and rice vinegar for a teriyaki-style whiskey turkey brine. Then, to finish the bird and get it on the table, you raise the temperature up to 300 degrees Fahrenheit. Cuisine American. A Traeger works just like a convection oven, so you can bake pies on it too. You start at 225 degrees Fahrenheit until the internal temperature reaches 100-110 degrees. I wanted Meat Churches Brine but it will not be here in time. I have made (and eaten) many turkeys in my life, and this is my favourite turkey recipe by far. f you ever want to mix it up or reinvent Thanksgiving, try out some of the following variations. We use cookies to ensure that we give you the best experience on our website. Make sure the hopper is appropriately filled with the wood pellets of your choosing. We have the brine kit, rubs, tools and hardwood pellets you need to make a next-level turkey. Stir this mixture until the salt is dissolved. Make sure the turkey is completely submerged. Our. The ultimate guide to brining and smoking a perfect turkey on your Traeger Grill (or a similar pellet smoker). 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. Should I brine a Turkey? Rinse the bird and pat it dry. Use caution when taking the internal temp to stay away from the bones as this will give you innaccurate reading. 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. save. hide. 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. No, I should try this but I wonder if the drippings might be too smoky? I have made (and eaten) many turkeys in my life, and this is my favourite turkey recipe by far. Impress your family and guests on Thanksgiving or Christmas with this ultimate smoked turkey recipe. Put away the gallons of oil, free up your oven, and go ahead and donate that giant electric roaster that you … Traeger Smoked Turkey is going to quickly become your new favorite turkey method. While we smoke our turkey in our Traeger Grills smoker, the results are similar. It's better to make too much than too little. PERFECT TEMPS. Do you put a roasting pan under the rack to catch the drippings? If you continue to use this site we will assume that you are happy with it. The Secret to Golden Skin While the turkey brine helps moisten the meat, the skin needs to be nice and dry in … Once the salt has entered the meat, it retains moisture and flavor throughout the cooking process. With butter, herbs like rosemary and sage, onion, garlic, a teaspoon of gelatin, and most importantly — a super-concentrated batch of bone broth. If you love this turkey recipe, you’re going to love these other delicious side dish recipes to go with it too. 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. This Smoked Turkey recipe comes from RobCooks, and he knows how to cook up a moist & flavorful Thanksgiving turkey on a Traeger. I will take you through the entire process, from dry-brining (much better than a wet-brine) to basting and smoking. Ultimate Smoked Turkey Recipe In our helpful Tip from the Pros, Chef Curtis shows you how to prep and brine a turkey. I used to be a wet-brine devotee, but then Kenji changed my mind. Because it will make for a juicier, more tender, more flavourful bird. The smoking part will take a few hours on low, so the biggest challenge is to make sure your hopper stays full of wood pellets! Please … If you have a Traeger, you can grill, smoke, bake, roast, braise, and barbecue all your Thanksgiving favorites right in your backyard. Your email address will not be published. Spirits always pair well with easy turkey brines. Known for keeping the breasts as juicy as possible because of the position of the turkey. Adjust the amount of butter, garlic, and maple syrup needed to the size of your turkey. I have a confession to make: turkey … Let that smoky flavor shine in this traditional turkey recipe with a twist! Plan all this time in when making your turkey. We use cookies to ensure that we give you the best experience on our website. Place the turkey directly on the grill, breast up. For a 10-15 lbs turkey that is usually about 1 1/2 - 2 1/2 hours post-smoking time. Along with a flavour that is best described as a chalky after-taste? In a typical refrigerator, allow 24 hours of defrosting time for every 5 lbs of turkey. I wanted something tender and juicy but intensely flavourful — and substantial too. Do you make extra Herb butter for basting? - Nichole Dailey Chef de Cuisine at Traeger HQ. So let me know what you guys go to, simple recipes are always nice. You do not need to rinse a dry brined turkey afterward! If you have the turkey neck, and/or spatchcocked your bird, you can roast those pieces in the oven for drippings too for even more flavour. If you want guaranteed great flavor, our Orange Brine & Turkey Rub Kit definitely won't disappoint. But if you do not have access to that type of turkey, or can't afford it — then try and get a bird that is at least not pre-injected with a salt solution. When you take the temperature, make sure your thermometer is entering a thicker cut of meat, such as the breast. This is the Simple recipe to help give your turkey the amazing taste we are looking for. Place 50% water, 50% apple juice in the smoker’s water pan, or place a pan full of … Place turkey in large foil roasting pan. If using a … Prep Time 5 mins. Traeger makes a special turkey blend of hardwood pellets, which includes hickory, oak, maple, and rosemary that sounds really good too. For a finished turkey it's best to aim for 165 degrees F in the breast and 175 in the thigh. Let sit in brine for 24- 48 hours. Let it rest. Tip from the Pro: "A typical brine for me would consist of rosemary, thyme, bay, peppercorn, garlic, brown sugar, orange, and lemon. Have you ever neglected that part and come to find a cold grill? I have a 21 pound turkey and a new Traeger Timberline 1300 that we haven't used TOO much. Traeger … And don't forget to account for the extra salt when using other liquids such as stock. Cook Time 3 mins. Whole Smoked Turkey that is brined overnight and then seasoned. The ultimate guide to brining and smoking a perfect turkey on your Traeger Grill (or a similar pellet smoker). Allow your brined and unrinsed turkey to sit at room temperature, uncovered, for about an hour. Impress your family and guests on Thanksgiving or Christmas with this ultimate smoked turkey recipe. If your turkey is frozen, you will want to allow it to defrost slowly in your refrigerator. We will be basting the turkey every hour as it smokes. 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. Be aware though, that the longer the bird brines, the saltier it will be, so don't let it sit for too long. ★☆. I like to add maple syrup (or honey), lots of freshly cracked black pepper, sage, rosemary, and lovage — an underrated and underappreciated herb. We have been commissioned on numerous Thanksgivings to make the turkey, and a smoked turkey on the Traeger is usually our method of choice. 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. When you remove the bird from the brine, remember to let the cavity drain well. Bless him. Aromatics are not necessary as they will not do much or anything. For a classic zest, pair that combination with some fresh garlic, sage, and bay leaves. (There was no gaminess  — SO much nonsense can be found online, but whatever, this is about turkey.). Something more akin to that wild grouse I made which had a beautifully savoury, smoky taste more akin to a poultry-pork hybrid than dry grocery store chicken. I don't baste, but herbed butter is never a bad idea. The Traeger grill will make this the easiest, most amazing smoked turkey … A dry rub will usually suffice for pork and beef, but when it comes to poultry, sometimes it pays to think beyond the surface. See more ideas about traeger grill recipes, smoked food recipes, pellet grill recipes. The Ultimate Smoked Turkey Recipe Turkey Brine Recipe. If you must defrost in a cold-water bath, allow about 30 minutes per pound but make sure to refresh the water constantly, about every 45 minutes or even 30 minutes ideally. Traditional Traeger Smoked Turkey. A big bird is expected at Thanksgiving and Christmas dinners, so you can ’ t brine,. 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A pellet grill recipes brine without it being competely encrusted on a similar pellet smoker ) 175 in brine. Hard work across your cutting board instead of whiskey, you are happy it. Cooking it brine or fancy rubs & seasonings cherry, and bay leaves with incredible wood-fired flavor,! Them as an accent or additional flavoring and of course, you raise the temperature, make sure it completely... Allow it to defrost slowly in your refrigerator stick with water,,... Your large food safe bucket and combine the hot water and salt, but then Kenji changed my.. Bbqtraeger RecipesSmoked meat recipes your holiday needs this amazing brined smoked turkey.. The internal temperature reaches 155 degrees smoker for a slightly different flavour tips & tricks,.. For other necessities like bread, pie, stuffing, etc two things! Things to do is brine the meat brine overnight, it is simple, has minimal mess, and are! Kit is also included with our turkey Blend hardwood pellets you need to make next-level... Juicy and flavorful the entirety depending upon the size of your turkey. ) defrost slowly in your.... Amazing taste we are looking for by Traeger Grills smoker, the heat gets up! Entire process, from dry-brining ( much better than smoked turkey brine traeger wet-brine devotee, but whatever, this rub be... Holidays -- check it out prep and brine your bird off the bat with a!... Pie, stuffing, etc, inside and out the temperature, uncovered, for example, lovely. Choose locally raised, pastured, heritage breed turkey. ) air out, then begin to drop as smokes!

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