- 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
- 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.
- 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.
- Remove the turkey from the brine. Rinse under cold water. Pat dry and place on a dry large baking sheet.
- In a small bowl mix the brown sugar, salt, garlic powder and smoked paprika. Work the rub into the surface of the turkey.
- 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, about 20-25 minutes per pound.
- 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.