Brine your bird to lock in juices and flavor, then slow smoke and roast that chick for a memorable meal.

Brine for smoked turkey traeger. 110 ˚f / 43 ˚c. Remove the bird from the fridge and pat it dry with paper towels at least one hour before smoking. This is a great way to help the turkey absorb moisture while also soaking in any seasonings that are in your brining liquid, and the salt helps break down muscle proteins, which prevents the meat from losing moisture as it cooks.

Web for a smaller or larger turkey, see the chart in the post above. Add 1 quart of water to a large pot. Brining the turkey pulls in moisture and flavor that just isn't possible otherwise.

Web table of contents do i need a smoker for smoked turkey? For optimal flavor, use super smoke if available. Tie legs together with twine like the sip bite go recipe video demonstrates if desired.

Web smoke the turkey. Web rice wine vinegar apple cider vinegar chicken stock 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. When ready to cook, set the traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.

Web brine the turkey the key to making turkey, no matter how you plan on cooking it, is to brine it. Let the liquid steep for 15 to 20 minutes while it cools, then add it to the remaining water. Web traeger brined smoked turkey.

Web brine the turkey in the refrigerator for 1 hour per pound. Web fire up the traeger according to factory instructions, and preheat to 250. After two hours have passed, increase the temp to 325 and cover the turkey.