Around here we like to think that Turkey is a protein we can enjoy all year long. And when you simplify the whole process by cooking just a turkey breast, it takes all the pain and effort away from a whole turkey, and you’ll end up with a perfectly moist, tender, delicious piece of meat.
Recipe from Traeger.com
We’ve brined our turkey a few times for the big Thanksgiving feast, and loved it every time. So much flavor incorporated with little effort. It makes the meat salty, but also full of flavor. A few tips to make your brining work great every time:
- It seems ludicrous to use equal parts salt and sugar. Trust us, the salt helps to penetrate the turkey with all that briney flavor.
- Just make sure to add the extra water to help dilute the brine.
- We like to brine our turkey in a large bag, and then stick it in a bucket. It helps to cover the entire turkey in the brine.
- Give the turkey a really good rinse before seasoning and smoking.
We set the turkey directly on the grate of the smoker for the first 20 minutes, and then placed it in a disposable roasting pan. That’s when we covered it with the cider glaze, then we let it cook in that delicious cider glaze.
Our turkey was about 4 1/2 pounds and it cooked in about 40 minutes! Which was much faster than anticipated. If we had known it would cook for such a short time, then we probably would have smoked the turkey for 30-45 minutes on the smoke setting before raising the temperature to 325 degrees. Just to give it a little more of that smokey flavor.