This bird is brined in our signature citrus brine kit, rubbed down with turkey rub, and smoked over none other than our turkey blend hardwood for flavor inside and out.

Smoked turkey on traeger. Close the cooler, and store until ready to serve (within a reasonable amount of time). For optimal flavor, use super smoke if available. Web get ready for turkey day with this epic traeger brined smoked turkey recipe.

Change the temperature to 350 degrees and cook for 3 1/2 to 4 hours. Drain the brine solution from the turkey cavity and pat the turkey dry with paper towels. Cook for another 1 to 2 hours, or until the internal temperature of the breast reaches 150 degrees f and the internal temperature of the thighs and legs reach 165 degrees f.

Brush the outside of the turkey with olive oil. Gently lift the turkey skin and spread the rub under the skin. Feel free to use a thawed or fresh turkey.

We also placed lemon quarters (left over from zesting) and onion pieces inside the cavity. I love the savory, smoky flavor of this turkey. Ensure turkey is completely thawed.

We pop them in the fridge to let the flavors of the seasoning adhere to the thighs. In a small bowl, combine ingredients for the rub. Web 14 comments please share:

Web enjoy the best smoked turkey recipe this holiday season. Remove from the fridge and truss the legs and tuck the wing tips back around the bird. This bird is brined in our signature.