Smoked Thanksgiving Turkey Ingredients BRINE 1 large onion, quartered 2 heads garlic, halved 2 oranges, quartered 1c salt 1/2c brown sugar 2 tbsp peppercorn 2 tbsp rosemary 2 tbsp thyme 1 tbsp whole cloves 3 cinnamon sticks 4-5 star anise 16c water, divided SEASONING 3 tbsp brown sugar 2 tbsp smoked paprika 2 tbsp salt 1 tbsp pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp rosemary 1 tsp thyme A whole turkey 1 stick of softened butter Start by brining your turkey for 12-24 hours. To a large stockpot add onion, garlic, orange, salt, brown sugar and 8c water and bring to a boil. After 3-5 minutes, remove from heat, add brine spices and 8c of very cold water. To quickly cool your brine down add ice. Once brine is completely cool, add to either a brine bag or a large pot big enough to completely cover the turkey. Add your turkey to the brine and leave in the fridge for 12-24 hours. After brining, remove turkey from the fridge, place on a baking sheet lined with a cookie rack to allow all the water to drip off. Pat the turkey completely dry with paper towels. Separate the skin from the meat and cover the meat with butter. Repeat on top of the skin. Combine all spices together in a bowl and cover every inch of the bird with the spices. Preheat your smoker to 250 degrees. Add your turkey to your smoker and allow it to cook for 1-2 hours or until the internal temp has reached 110 degrees. Turn the heat up to 350 degrees to finish cooking the bird. Depending on the size this could take another 2-4 hours. Ensure the internal temp reaches 165. Allow the turkey to rest before cutting into it. @Traeger Grills

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Smoked Thanksgiving Turkey Ingredients BRINE 1 large onion, quartered 2 heads garlic, halved 2 oranges, quartered 1c salt 1/2c brown sugar 2 tbsp peppercorn 2 tbsp rosemary 2 tbsp thyme 1 tbsp whole cloves 3 cinnamon sticks 4-5 star anise 16c water, divided SEASONING 3 tbsp brown sugar 2 tbsp smoked paprika 2 tbsp salt 1 tbsp pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp rosemary 1 tsp thyme A whole turkey 1 stick of softened butter Start by brining your turkey for 12-24 hours. To a large stockpot add onion, garlic, orange, salt, brown sugar and 8c water and bring to a boil. After 3-5 minutes, remove from heat, add brine spices and 8c of very cold water. To quickly cool your brine down add ice. Once brine is completely cool, add to either a brine bag or a large pot big enough to completely cover the turkey. Add your turkey to the brine and leave in the fridge for 12-24 hours. After brining, remove turkey from the fridge, place on a baking sheet lined with a cookie rack to allow all the water to drip off. Pat the turkey completely dry with paper towels. Separate the skin from the meat and cover the meat with butter. Repeat on top of the skin. Combine all spices together in a bowl and cover every inch of the bird with the spices. Preheat your smoker to 250 degrees. Add your turkey to your smoker and allow it to cook for 1-2 hours or until the internal temp has reached 110 degrees. Turn the heat up to 350 degrees to finish cooking the bird. Depending on the size this could take another 2-4 hours. Ensure the internal temp reaches 165. Allow the turkey to rest before cutting into it. @Traeger Grills

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