Cook time: 2-3 Hours depending on level of smoke desired
Ingredients
Measure Ingredient
1 Pkg Traeger Turkey Brine Prepared
1 Pkg Traeger Turkey Rub
1 Ea Turkey, Whole, Fresh 18-20 Lb Turkey
1 ½ lbs Bacon, Applewood, Thick Sliced
4 Tbsp Oil, Olive, Blend
Cooking Directions
Prepare turkey by removing cavity contents and giblets package under front flap
Rinse turkey inside and out and set aside
Prepare the Traeger Turkey Brine according to package directions and cool completely
Line a bucket with a brine bag and carefully place the turkey into the brine bag
Add the brine solution and brine the turkey (under refrigeration) for 45 minutes per pound
Load pellet hopper with Turkey blend pellets, set temp. at 190˚ and ignite Traeger
While Traeger is heating up, carefully remove turkey from the brine. DO NOT RINSE
Place the turkey onto a stable cutting board
With heavy duty poultry shears or large chefs knife, cut along both side of the backbone and remove the backbone
*** Watch for any shards of bone and remove
Using poultry shears or the heel of your knife, split the breastbone/sternum and lay the turkey flat
Rub turkey with olive oil blend and season to taste with Traeger Turkey seasoning
Place the turkey cavity/bones side down into the Traeger and smoke at 190˚ for 1 hour
While turkey is smoking, make your bacon blanket on a sheet of butcher paper or foil, keep cold
After 1 hour of smoke, adjust Traeger to 400˚ and allow to come to temp
Open the lid and carefully turn the bacon blanket over onto the turkey
*** If you want to save drippings for gravy, add turkey to a pan, then cover with bacon blanket
Add the wifire probe to the thickest part of the breast and set probe alarm for 160˚, carry over cooking will take turkey past 165˚ for final internal temperature
Close the lid and let turkey cook for 1.5 – 2 hours
Carefully remove the turkey from the Trager using heat proof gloves
Remove the bacon blanket and save for snacking or chopped bacon needs
