Sweet Coated Smoked Turkey

Sweet Coated Smoked Turkey

  • 1/2 gallon water, divided 
  • 1 cup salt
  • 1 cup maple syrup
  • 1/2 gallon apple cider
  • 5 bay leaves
  • 2 tablespoons whole peppercorns 
  • 1/2 gallon ice
  • 1 (12-14 pound) turkey, thawed and gizzards removed
  • 1/3 cup brown sugar
  • 3 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  1. To a large saucepan add 1 quart of water, salt and maple syrup. Bring to a boil, stirring to dissolve the salt. Pour the salt and maple syrup concentrate into a bucket or a @yeti cooler. Add the remaining water, apple cider, bay leaves, peppercorn and 1/2 gallon ice. Stir to cool.
  2. Once the brine has completely cooled, place the turkey in the cooler to submerge. Add more ice if needed, close the cooler and brine for 24 hours.
  3. Remove the turkey from the brine. Rinse under cold water. Pat dry and place on a dry large baking sheet. 
  4. In a small bowl mix the brown sugar, salt, garlic powder and smoked paprika. Work the rub into the surface of the turkey.
  5. When ready to cook, set the Traeger Grill to 180°F. Place the turkey directly on the grill grates of the preheated grill. Smoke at 180°F for 2 hours. Increase the temperature to 275°F, continue to cooke until the internal temperature reaches 165°F, or the red button has popped. 
  6. Remove the turkey from the grill, rest on a sheet pan wrapped in foil or in a (clean) yeti cooler for 20-30 minutes before carving. 

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