Smoked Turkey Rub Recipes

SMOKED TURKEY RUB RECIPE

Steps:

• Mix all dry ingredients in a bowl well.
• Spray your turkey with olive oil after it has been rinsed and patted dry with paper towels.
• Apply your turkey rub liberally to the top and bottom of your bird.
• Cook, smoke, or bake however you'd like at this point.

ULTIMATE SMOKED TURKEY RECIPE - TRAEGER GRILLS

Steps:

• The day before smoking, brine the turkey according to the Traeger Turkey Brine Kit package instructions. Remove from the brine, rinse. and pat dry.
• Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub.
• Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket. Spread the softened butter under the skin and over the breasts in an even layer about 1/4 inch thick. Season the outside of the turkey with the remaining Traeger Pork & Poultry Rub.
• Transfer the turkey to the refrigerator to chill for at least 1 hour.
• Remove the turkey from the refrigerator. Truss the legs and tuck the wing tips underneath the bird. Place the turkey in a roasting pan.
• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Insert the probe into the thickest part of the turkey breast. Place the roasting pan on the grill grates. Close the lid and cook until the internal temperature reaches 100-110℉.
• Increase the grill temperature to 350℉ and continue cooking until the internal temperature reaches 160℉, 3-4 hours more (check every 30 minutes after the grill temperature is increased).
• Remove the bird from the grill and let rest for at least 30 minutes before carving. (The internal temperature will continue to rise to reach a finished temperature of 165°F.) Enjoy!

TRAEGER SMOKED TURKEY RECIPE | TRAEGER GRILLS

Steps:

• Make the brine: Pour the water into a 5 gallon non-metal bucket. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved.
• Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Cover the bucket and refrigerate overnight.
• Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.
• When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Insert the probe into the thickest part of the turkey breast. Place the pan with the turkey on the grill grates. Close the lid and smoke for 2 1/2-3 hours.
• Increase the grill temperature to 350℉ and continue cooking until the internal temperature of the turkey reaches 165°F, 3 1/2-4 hours more.
• Remove the turkey from the grill and let rest for 30 minutes before carving. Enjoy!

SMOKED TURKEY RUB RECIPE

Steps:

• Stir together salt, brown sugar, thyme, rosemary, sage, black pepper, and garlic powder in a small bowl. Set aside until ready to use.

SMOKED TURKEY WITH BRINE RECIPE

Steps:

• Skin the garlic cloves and use a knife to crush each clove.
• In the clean 5-gallon pail, add all the brine ingredients together and mix well with a large wooden spoon.
• Clean your turkey and make sure the giblets are removed.
• Submerge the turkey in the pail of brine. Do your best to make sure the turkey is completely submerged.
• Store in your refrigerator for 48 hours, turning the turkey 180 degrees after the first 24 hours.
• After the 48 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towel and store in the fridge for 1 hour. The brine process is complete.
• Mix all the rub ingredients together and set aside for later.
• Fire up your smoker to 300F.
• Take your brined turkey out of the fridge and prep it for the smoker. Move the wings behind the body of the Turkey as shown.
• Tie the legs together with butcher twine.
• Apply the turkey rub liberally to the entire turkey. Then lightly brush some of the peanut oil over the entire turkey.
• Once the smoker hits 300F, place your turkey in the smoker and attach your meat probe into the breast of the turkey.
• After the first 1.5hrs, I'll check in on the turkey and see how it looks. I'll baste it with melted butter now and then. I'll sometimes spritz the turkey with a 50/50 mixture of apple cider vinegar as well. It helps attract the smoke to the skin.
• Once the Turkey reaches about 160F, I will remove it and quickly wrap in foil. The Turkey will keep climbing in temperature and reach the 165F while it is covered in foil. Let the turkey rest a minimum of 20 minutes under the foil. The longer it rests, the better.
• You are done and ready to carve the turkey. Enjoy.