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Prepare Marinade & Inject Turkey. Reserve 2 tablespoons of butter and 2 tablespoons of oil for the wet rub. Add the rest of the butter to a small bowl, cover it with a paper towel, and microwave for 30 seconds. Pour oil, and the remaining marinade injection ingredients into the bowl and whisk until combined.
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Close lid and let the turkey smoke on the Smoke setting (between 150°F and 180°F) for 1 ½ to 2 hours. Combine the melted butter and rosemary in a small bowl. After the initial Smoke, leave the turkey on the smoker and brush all over with the rosemary butter, then turn the smoker heat up to 350°F.
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Preheat your Traeger smoker to 225 degrees F. In a large bowl, combine the apple cider vinegar, water, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the turkey in a large roasting pan and pour the brine over it. Cover the pan with foil and refrigerate for at least 4 hours, or overnight.
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Add turkey to brine. Do your best to completely submerge the turkey. 5. Store in your refrigerator for 24 hours, turning the turkey 180 degrees after the first 12 hours. 6. After the 24 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towels and store in the fridge for 1 hour.
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Smoke the turkey at a low temperature, 175F-200F for about 4 hours, checking the internal temperature with a meat thermometer after 2.5 hours and then every 45 minutes after that. At this low temperature, plan for about 20 minutes per pound of smoking time.
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Preheat Traeger grill to 250 degrees. Rinse turkey inside and out in cool water, pat dry. Place turkey on a rack in a roasting pan. Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together. Rub the turkey all over with the butter mix, inside and out, and get it under the skin, too.
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How to Smoke a Turkey That's Juicy and Tender. STEP 1. Dry the turkey. This is super important for not only the dry brining, but also the seasoning afterwards. STEP 2. Dry brine the turkey. To determine how much salt to use, a general rule of thumb is to use 1 tablespoon of kosher salt for every 4 lbs.
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Absolutely! Smoking a bone-in turkey breast can add extra flavor and juiciness to the meat. Follow the same steps outlined above, adjusting the cooking time as necessary based on the size of the turkey breast. In Conclusion. Smoking a turkey breast without brine is a convenient and flavorful alternative to traditional brining methods.
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Once the turkey is good to go, set it to the side. Now grab a medium sized mixing bowl and add in all the ingredients for the turkey butter. Once the butter, onions, garlic, salt, pepper, red pepper flakes, lemon zest, and olive oil are in the mixing bowl, mix everything until well combined. Set the turkey butter aside.
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How to Smoke a Turkey Without Brining. To smoke a turkey without brining, start by preparing your smoker and preheating it to the desired temperature. Season the turkey with salt and spices, and place it on the smoker rack. Use wood chips or chunks to create a flavorful smoke, and monitor the temperature closely.
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Refrigerate the turkey in the brine for 12-24 hours. Seasoning the Turkey. After brining, remove the turkey from the brine and pat it dry with paper towels. Season the turkey with your favorite dry rub or a mixture of salt, pepper, garlic powder, and paprika. Make sure to season both the outside and the cavity of the turkey.
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Turn the smoker up to 325F. Melt 2 tablespoons of butter and baste the breast. No need to baste the part of the breast that is resting on the grill. Cook for 1 hour at 325F. Baste the breast with the last 2 tablespoons of butter and cook for approximately 30 minutes or until internal temperature reaches 165F.
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Preheat your smoker to 275 degrees F. Spatchcock the turkey. Remove the giblets and turkey neck from inside the turkey. Place the turkey breast side down on a large cutting board. Using kitchen shears or a sharp knife, remove the backbone by cutting along the sides of the backbone, then remove it entirely.
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Step 5. Place your turkey breast on the smoker grill grate and cook for 40 - 45 minutes per pound, until the internal temp reaches 160°F. You may find that some smoked turkey recipes say 30 minutes a pound will work, but I have found that is not enough time at 225°F. See how to cook smoked turkey thighs..
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Smoking a Turkey Without Brine. Smoking a turkey without brine is a delicious and flavorful alternative to traditional methods. This process involves using a smoker to slowly cook the turkey, infusing it with a rich, smoky flavor that is sure to impress your guests. By following a few simple steps, you can achieve a perfectly smoked turkey.
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Place in the refrigerator for 24 hours or up to 48 hours. Remove the turkey and rinse very well with cold water on all sides. Transfer the turkey to a roasting pan and pat it dry using paper towels. Preheat the smoker to 250°. Add the turkey to the smoker and cook for 4 hours to 4 ½ hours.
