Best Smoked Turkey

• temps actif: 20 minutes
• temps total: 6 hours 20 minutes

Ingrédients

1 Whole (18-20 lb) turkey, thawed if frozen, giblets removed

Turkey Brine

• 2 gallons water

• 1 C canning salt

• 5 cloves of garlic

• 3 T peppercorns

• 1/4 cup Worcestershire sauce

• 5 Bay leaves

• 3 Oranges

• 2 Lemons

1/2 Pound Unsalted butter, softened

Instructions

Step 1 BRINE

• Combine 4 cups of water + other ingredients in a large pot and bring to a boil, stirring until the salt dissolve.

• Add 12 cups of cold water.

• Refrigerate until completely cooled.

• Brine 24 hours

Step 2 REST/DRAIN

• Drain/rest in the fridge 24 hours

Step 3 SEASON

• Spatchcock the turkey

• Season the inside cavity with 2 tablespoons of Poultry Rub.

• Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket. Spread the softened butter under the skin and over the breasts in an even layer about 1/4 inch thick. Season the outside of the turkey with the remaining Poultry Rub to create the best smoked turkey.

Step 4 SMOKE

• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.

• Insert the probe into the thickest part of the turkey breast. Place the roasting pan on the grill grates. Close the lid and cook until the internal temperature reaches 100-110℉.

• Increase the grill temperature to 325° and continue cooking until the internal temperature reaches 160℉, about 4 hours more. The time will vary depending on the size of your turkey, your grill, and the weather.

At 325 to 350 degrees, a spatchcocked turkey takes 10 to 12 minutes per pound to smoke.

• Remove the bird from the grill and let rest for at least 30 minutes before carving. (The internal temperature will continue to rise to reach a finished temperature of 165°F.)