Dry Brine Smoked Turkey

Our Traeger smoked turkey is flavored with a dry brine and injected with a savory turkey injection. The result is a juicy, flavorful, and perfectly seasoned bird that is sure to be the star of your holiday feast!

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Whole turkey BBQ seasoning dry rub Kosher salt Brown sugar Apple cider vinegar Butter Olive oil Honey or maple syrup Worcestershire sauce Tabasco Kosher salt

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Combine 4 tablespoons of BBQ seasoning and the Kosher salt in a small bowl. Sprinkle the dry brine into the cavity of the turkey, under the skin of the breast and legs, and all over the outside of the turkey.

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Mix the injection marinade and reserve some of the mixture for basting the turkey while it smokes. Draw the rest of the liquid into a turkey injector and inject the bird into the breast, thighs, and legs.

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Place the turkey directly on the grill grates and place a leave-in meat thermometer in the thickest part of the breast meat.

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After the turkey smokes for an hour, use the basting sauce to baste the bird every 45 minutes.

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Swipe Up for the Full Recipe

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More Turkey Recipes to Try!

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Dry Brine Smoked Turkey

Our Traeger smoked turkey is flavored with a dry brine and injected with a savory turkey injection. The result is a juicy, flavorful, and perfectly seasoned bird that is sure to be the star of your holiday feast!

Whole turkey BBQ seasoning dry rub Kosher salt Brown sugar Apple cider vinegar Butter Olive oil Honey or maple syrup Worcestershire sauce Tabasco Kosher salt

Ingredients

Combine 4 tablespoons of BBQ seasoning and the Kosher salt in a small bowl. Sprinkle the dry brine into the cavity of the turkey, under the skin of the breast and legs, and all over the outside of the turkey.

Step One

Mix the injection marinade and reserve some of the mixture for basting the turkey while it smokes. Draw the rest of the liquid into a turkey injector and inject the bird into the breast, thighs, and legs.

Step Two

Place the turkey directly on the grill grates and place a leave-in meat thermometer in the thickest part of the breast meat.

Step Three

After the turkey smokes for an hour, use the basting sauce to baste the bird every 45 minutes.

Step Four

Swipe Up for the Full Recipe

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