Prep Time: 5 Min
– 2 liters warm filtered water – 2 cups kosher salt – 2 cups granulated sugar – 10 cloves garlic, coarsely sliced – 5 bay leaves – Zest of 2 navel oranges – 6 liters cold filtered water – 2 tablespoons peppercorns – 1 ~10lb turkey – 1/2 cup butter
Cook Time: 5-6 hours
BUILD THE BRINE. Combine warm water, salt and sugar. Then add the garlic, bay leaves, peppercorns and the orange zest. And finally the cold water.
BRINE IT. Submerge the turkey in the brine and store in the fridge for 48 hours. Use a 3-5 gallon food safe bucket.
PREHEAT IT. Fire up the Traeger or whatever you've got to 185f, and allow it to preheat while you're preparing the bird.
RINSE IT! Lift the bird out of the brine, and rinse it well under cold running water, ensuring to rinse the cavity as well. Untruss your turkey if it is trussed.
BASTE IT! Blot the rinsed turkey until mostly dry, then brush a layer of softened butter on the surface of the whole turkey.
SMOKE IT. Breast side up, directly on the middle rack of your smoker. Smoke the turkey at 185f for 2 hours before increasing the temperature to 325f. The turkey is done when the internal temperature of the breast and thighs reach 165f.
REST IT. rest the turkey uncovered either on a v-rack inside a roaster or on a wire rack on a rimmed baking sheet.
DEVOUR IT. After resting, place a large cutting board inside a rimmed baking sheet when carving your turkey, this will capture all the juices for gravy and save a huge mess.