TURKEY BRINE AND SMOKED ON THE TRAEGER PELLET GRILL ENJOY DAN:

TURKEY BRINE AND SMOKED ON THE TRAEGER PELLET GRILL by CHEF DAN:

Serves 10

INGREDIENTS:

2 gallons water

1-1/4-cup coarse salt

1/2-cup brown sugar

1/4-cup Worcestershire sauce

1 tablespoon garlic powder

2 tablespoons EACH African Peri Peri rub and (traders Joes) Ras El Hanout spice blend

4 spring’s fresh thyme

2 spring’s fresh rosemary

1 tablespoon peppercorns

2 teaspoons whole allspice berries

3 bay leaves

DIRECTIONS:

1.   Stir all ingredients into the water in a stock –pot, bring to a boil.

2.   Stir to incorporate and then remove from heat.

3.   Let cool compactly then submerge the turkey in the broth.

4.   Refrigerate overnight.

5.   Remove and pat dry, rub the turkey with chicken rub.

6.   Place breast up into a disposable aluminum roasting pan.

7.   When ready to cook start  Traeger grill on Smoke and open lid until the fire is established (about 5 minutes)

8.   Once the fire is established, close lid and re-heat at 450 F.

9.   Pre-heat for 20 minutes, and then switch back to smoke.

10.                Leave grill on Smoke and place on the grill and smoke for 2-1/2-3 hours.

11.                Switch setting to 350 F and cook 3-1/2-4 hours

12.                 Or until internal temperature reaches 170 F.

FOODIST DAN:                                                                BON-APPETITE!!