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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.
Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 30 minutes

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.