ULTIMATE SMOKED TURKEY
Give your turkey the smoke it deserves. This bird is brined in Williams Sonoma Autumn Fruit & Spice blend smoked over none other than our Apple hardwood for flavor inside and out.
Ingredients
Turkey
- 1 18-23 LB TURKEY
Brine
- 1 Jar Wiliamas Sonoma Autumn Fruit & Spice Brine
- 1 Gallon Water
- 1 Gallon Apple Juice
- 1 Brining Bag
Softened Herb Butter
- 2 tbsp Herbes De Provence
- 1 tbsp Olive Oil
- 1 1/2 tsp Salt
- 1 1/2 tsp Pepper
Stuffing
- 1 Orange cut into wedges
- 1 Lemon cut into wedges
- 1 Yellow Onion cut into wedges
- 1 pkg Fresh Poultry Spice Mix OR 6 fresh rosemary Sprigs, 6 fresh oregano sprigs, and 6 fresh sage sprigs tied together.
Instructions
Brine (Two Days Before)
- Mix the brine with 1 gallon of water and heat until disolved. Refrigerate overnight.
Herb Butter (This can be prepared up to 1 day in advance, cover and refrigerate)
- Stir 7 softened tablespoons of unsalted butter, Herbs De Provence, olive oil, salt, and pepper until mixed.
Turkey
- Remove neck, gibets and rinse turkey. Pat turkey dry.
- Place turkey into brining bag. Add brining mixture into bag and add 1 gallon of apple juice then seal bag.
- Refrigerate for 12 to 36 hours turning halfway through brining time.
- Remove from brine in the morning, rinse and pat dry.
- Place turkey on rack and set inside large roasting pan.
- Prep the turkey by separating the skin from the breast creating a pocket to stuff the softened herb butter in with about 1/4 inch thickness of butter. Use any remaining butter to coat the outside skin of the turkey.
- Stuff cavities with Orange, Lemon, and Onion wedges plus fresh poultry spices OR tied up Herb sprigs.
- Truss teh legs and tuxk the wing tips back around the bird. Let Turkey stand at room temperature for 30 minutes. Add 3 cups of chicken broth to roasting pan to add moisture during cooking.
- When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.
- Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal temperature reaches 100-110 degrees F.
- Increase the temperature on the grill to 350 degrees F and continue to cook until an instant read thermometer registers 165-170 degrees F when inserted in the thickest part of the breast.
- Remove the bird from the grill and let rest for at least 30 minutes or until it reaches 170 degrees F before carving. Enjoy!
Notes
Use Apple Wood for roasting the turkey.
