We host a couple WHL hockey players and since both are Canadian we figured they needed to celebrate Thanksgiving like they would at home. Turns out neither have had a smoked Turkey before, between the brine and the smoke it was a big hit.
I brined for a couple days in the Traeger Orange Brine & Turkey Rub, I use the old recipe an add bourbon to the brine and add Curacao to the butter/rub mixture. Put it on my Searwood for 3 hours then kicked up to 325, had to speed things up a bit raised up to 360 for the last 45 minutes.
It was hard finding a Turkey in early October though.
by L0GAN_FIVE
Dining and Cooking