Steps

• Step 1

  In a large glass bowl, combine the brown sugar, salt, pepper and water. Add the turkey and weigh down to completely submerge if necessary. Transfer to the refrigerator to brine for 12-24 hours.

  Ingredients

  • 1 Cup brown sugar

  • 1/4 Cup kosher salt

  • 2 Tablespoon cracked black pepper

  • 4 Cup cold water

  • 1  turkey breast and deboned thigh, tied with skin-on

• Step 2

  Remove the turkey from the brine and discard the brine.

• Step 3

  When ready to cook, set the Traeger temperature 180℉ and preheat with the lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Make the rub: In a medium bowl, whisk together the paprika, garlic powder, dried onion, black pepper, brown sugar, granulated sugar, chili powder, cumin, cayenne, and salt.

  Ingredients

  • 1/4 Cup paprika

  • 2 Tablespoon garlic powder

  • 2 Tablespoon dried onion

  • 2 Tablespoon freshly ground black pepper

  • 2 Tablespoon brown sugar

  • 2 Tablespoon granulated sugar

  • 2 Tablespoon chili powder

  • 2 Tablespoon ground cumin

  • 1 Tablespoon cayenne pepper

  • 1 Tablespoon kosher salt

• Step 5

  Season the turkey all over with the rub.

• Step 6

  Insert the probe into the thickest part of the turkey breast. Place the turkey directly on the grill grates, skin-side up. Smoke until the internal temperature reaches 160℉, 5-8 hours.

  05:00

  180 ˚F / 82 ˚C

  160 ˚F / 71 ˚C

• Step 7

  Remove the turkey from the grill and let rest for 10 minutes. The turkey will continue to cook once removed from the grill to reach a final temperature of 165℉.

• Step 8

  Slice and serve with your favorite sides. Enjoy!