Smoked-Fried Turkey on the Traeger
This is the ultimate turkey recipe-- turkey is dry brined and coated in butter before smoking in the Traeger for a couple of hours. The finish comes in the form of a quick deep fry which locks in flavor and juices, creates crispy skin and the best turkey you'll ever have.
Equipment
- Bucket or tub (for quick defrosting)
- Wire rack and cookie sheet
- Bowl and pastry brush
- Turkey Fryer
- Cutting board and carving knife
- Aluminum foil
- Meater thermometer and/or instant read thermometer
Ingredients
- 1 Frozen whole turkey ours was 14 pounds
- Signature Select Vegetable Oil we needed 2.5 gallons total
- 1 stick Lucerne Unsalted Butter
- 2 cups Poultry dry brine seasoning
Instructions
- Defrost your turkey either in the fridge for several days or submerged in cold water for about 8 hours.
- Unwrap the turkey and remove the stuff inside.
- Place the unwrapped turkey on a metal rack set over a cookie sheet.
- Season the turkey all over (and a bit in the carcass) with the dry brine.
- Put the turkey, uncovered, in the fridge for at least 3 hours.
- Preheat your Traeger grill to 225* with the super smoke feature.
- Remove the turkey from the fridge and brush all over with a blend of melted butter and more dry brine seasoning.
- Place the turkey on the grill, with the cookie sheet beneath it to catch drips.
- Insert a Meater thermometer if desired, and set it to a desired temp of 140*.
- Cook the turkey for about 2 hours at 225*, until the internal temperature reaches 140*.
- Meanwhile, set up your turkey fryer and heat the oil.
- When the turkey has reached 140*, carefully remove it from the grill and pour off any accumulated liquid from the cavity. Remove the thermometer probe, if using.
- Place the turkey in the fryer basket and lower the turkey into the hot oil.
- Fry the turkey in the hot oil for about 8-10 minutes, until the thickest part of the breast reads 160*. A finish temperature of 165* will be achieved through carry-over cooking.
- Remove the turkey from the fryer and place on a wire rack over paper towels to absorb any extra oil. Tent loosely with foil and allow to rest at least 20 minutes.