Dry Brine Traeger Turkey

By Booper-2

Ingredients

• Difficulty
• 3/5 3/5 3/5
• Prep time
• 4 4 4 days
• Cook time
• 6 6 6 hrs
• Serves
• 6 8 6 8 6 - 8
• Hardwood
• Hickory
• 2015 Potts gave his winning 2015 Meat Madness turkey the royal treatment by dry brining it overnight so that it will cook up super tender and have a flavorful, toasted shell.
• Farm Fresh Turkey desired size
• Kosher Salt 1 Tbsp. per pound of turkey
• Thyme as needed
• Rosemary as needed
• Sage as needed
• Parsley as needed
• Recommended Hardwood Pellets: Hickory

Details

Servings 1
Adapted from traegergrills.com

Preparation

Step 1

Preparation

Plan ahead! This recipe requires overnight time. Combine desired amounts of thyme, rosemary, sage, and/or parsley with kosher salt.

Rub kosher salt and spice mixture over entire surface of the turkey, including the cavity. Place turkey in the bag or plastic wrap and seal tight. Place turkey in the fridge for 2 days.

On day 3, take the turkey out of the bag or unwrap plastic wrap. Place the turkey back in the fridge, uncovered for 24 hours.

On day 4, start your Traeger grill on Smoke with lid open until fire is established (4-5 minutes). Place the turkey on Traeger grill, breast up.

Smoke the turkey for 3 to 4 hours.

After 3-4 hours, set the temperature to 325°F and preheat, lid closed (10-15 minutes). Cook turkey until it reaches an internal temperature of 165°F. Enjoy!

Post-Smoke Cooking Time:

10-13 lbs. | 1-1/2 to 2 ¼ hours

14-23 lbs. | 2 to 3 hours

24-27 lbs. | 3 to 3 ¼ hours

28-30 lbs. | 3 ½ to 4 ½ hours