Make your holiday turkey memorable with this brown sugar bourbon brined Traeger smoked turkey. The brine helps keep the meat juicy and tender, while bourbon, brown sugar, citrus, and warm spices add a smoky-sweet flavor that works beautifully with turkey. A brown sugar bourbon butter glaze adds a glossy finish and another layer of rich flavor, making this smoked turkey a standout centerpiece for Thanksgiving, Christmas, or any special dinner.
What is brining?
Brining is a simple method that uses salt, water, and time to improve the texture and flavor of meat. At its most basic, a brine can be made with only water and salt. As the turkey soaks, the salty liquid moves into the meat through osmosis, helping it stay moist during cooking.
You can also add aromatics and seasonings to the brine. In this recipe, cinnamon sticks, cloves, bay leaves, brown sugar, bourbon, orange, and lemon bring extra flavor to the turkey before it ever reaches the smoker. The result is a Traeger smoked turkey that is flavorful all the way through, not just on the surface.
How to thaw a turkey
The easiest way to thaw a turkey is in the refrigerator while it is still in its original packaging. Plan on about 1 day of thawing time for every 4 pounds of turkey. This slow method keeps the turkey at a safe temperature while it thaws.
You can also thaw and brine the turkey at the same time. Prepare the brine, make sure it is completely cooled, then place the frozen turkey into the brining container. A turkey will thaw in the brine at about 30 minutes per pound in the refrigerator. Once the turkey is thawed, allow it to continue soaking so the brine can season the meat properly. Brine does not absorb as well into frozen meat, so extra time after thawing is important.
Can you brine a turkey that is pre-injected with a salt solution?
Yes, you can brine a turkey that has already been injected with a salt solution. Many frozen turkeys are packaged this way to help preserve moisture and improve quality during freezing.
The main concern is saltiness. If the brine is too strong, the finished turkey can taste overly salty. This recipe uses a balanced brine, so it should season the turkey without overwhelming it. If you are especially sensitive to salt, choose a fresh turkey or reduce the brining time slightly.
Fresh or frozen?
Both fresh and frozen turkey can work well for this brown sugar bourbon brined smoked turkey. A fresh turkey saves thawing time and may make the process feel simpler. A frozen turkey is convenient and widely available, but it must be fully thawed before smoking. Choose the option that fits your schedule best.
Ingredients for an always moist and tender turkey
The brine is the key to a juicy smoked turkey. While salt and water alone can improve moisture, this version adds warm spices, citrus, brown sugar, and bourbon for a deeper holiday flavor. Bourbon brings a subtle smoky sweetness that pairs naturally with a turkey cooked on a Traeger grill.
For the brown sugar bourbon turkey brine
- Water
- Cinnamon sticks
- Whole cloves
- Bay leaves
- Kosher salt or regular table salt
- Brown sugar
- Bourbon
- Orange
- Lemon
For the turkey
- Fresh or frozen turkey, thawed
For the brown sugar bourbon glaze
- Brown sugar
- Bourbon
- Butter
- Soy sauce
How to make the perfect brined smoked turkey on your Traeger
Smoking a whole turkey may seem like a big project, but it is easier when you divide the process into two days. Prepare and brine the turkey the day before your meal, then smoke, glaze, rest, and slice it on the day you plan to serve.
Day before the feast
Make sure your turkey is mostly thawed before brining. If it is still frozen, you can thaw it in the cooled brine. Allow about 30 minutes per pound for thawing in the refrigerator, then give the bird additional time in the brine so the flavor can absorb.
Step 1: prepare the turkey
Remove the turkey from its packaging. Take out the giblets, gravy packet, metal cages, and pop-up thermometer if included. Save the giblets for gravy or stock if desired, and discard anything you do not plan to use.
Step 2: make the brine
Bring the water to a boil. Add the cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Remove the pot from the heat, add the bourbon, and stir until the salt and sugar are fully dissolved.
Step 3: cool the brine
Cool the brine with ice cubes before adding it to the turkey. Never pour hot brine over raw poultry, because warm liquid can encourage bacteria growth.
Step 4: get a bucket or container
Place the turkey in a large food-safe container, brining bucket, or another container that fits in your refrigerator. The container must be large enough for the turkey to be fully submerged in the brine.
Step 5: brine the turkey
Pour the cooled brine over the turkey. Add the sliced orange and lemon, along with any aromatics from the brine. If the turkey is not completely covered, add cold water and mix well. Cover and refrigerate overnight.
Step 6: make the glaze
Add the bourbon, brown sugar, butter, and soy sauce to a saucepan. Bring to a gentle simmer over medium heat and cook for 4 to 5 minutes, stirring often. Refrigerate the glaze overnight if making it ahead. Warm it gently before using, but do not overheat it because the sugar can burn.
Day of the feast
Plan enough time for the turkey to cook and rest before serving. A Traeger smoked turkey usually takes about 13 to 15 minutes per pound, but the internal temperature is more important than the clock.
Step 1: glaze the turkey
Remove the turkey from the brine, rinse it, and pat it dry. Place it in a roasting pan. Brush the outside with the brown sugar bourbon glaze. Carefully loosen the skin over the breast, thighs, and wings, then brush glaze under the skin so the meat gets extra flavor.
Step 2: stuff the turkey
Use the citrus slices and spices from the brine to fill the turkey cavity. This adds aroma while the turkey smokes.
Step 3: smoke turkey on the Traeger
Insert a leave-in thermometer into the thickest part of the breast. Smoke the turkey on the Traeger at 300°F for 1 hour. Increase the grill temperature to 350°F and continue cooking until the internal temperature reaches 160°F to 165°F.
Step 4: keep on glazing
Baste the turkey with the brown sugar bourbon glaze every 30 minutes. Open and close the Traeger lid quickly so the grill temperature stays steady.
Step 5: cover and rest
When the turkey reaches the desired internal temperature, remove it from the grill and cover it loosely with aluminum foil. Rest for 20 minutes before slicing. Resting helps the juices settle back into the meat.
Tip: Carryover cooking happens after meat is removed from the smoker. Large cuts can rise about 5°F while resting.
Step 6: slice and serve
Slice the turkey and arrange the white meat and dark meat on a serving platter. The breast provides the white meat, while the legs and wings provide the dark meat. Use the drippings from the roasting pan for gravy if desired.
Timetable for a Traeger smoked turkey
Use this timetable as a planning guide, but always cook turkey according to internal temperature. These estimates are based on smoking at 300°F for 1 hour, then increasing the Traeger to 350°F until the turkey is finished. Opening the lid often or using a different grill temperature will change the total cooking time.
- 8 to 10 pounds = 1 3/4 to 2 1/2 hours
- 10 to 12 pounds = 2 1/2 to 3 hours
- 12 to 14 pounds = 3 to 3 1/2 hours
- 14 to 16 pounds = 3 1/2 to 4 hours
- 16 to 18 pounds = 4 to 4 1/2 hours
- 18 to 20 pounds = 4 1/2 to 5 hours
Tip: For a different size turkey, estimate 13 to 15 minutes of cooking time per pound.
What else is cooking?
If you prefer a smaller holiday main dish, a smoked turkey breast is a great option. For a more traditional flavor, you can use a classic wet brine and smoke the turkey on the Traeger until tender and juicy.
Brown Sugar Bourbon Brined Turkey
One 14-16 pound turkey
15 minutes
4 hours
4 hours 15 minutes
This Traeger smoked turkey is soaked in a brown sugar bourbon brine for juicy meat and finished with a buttery bourbon glaze for a smoky, sweet holiday main dish.
Ingredients
For the brown sugar bourbon brine
- 4 cups water, plus additional cold water as needed
- 2 cinnamon sticks
- 1 teaspoon whole cloves
- 3 bay leaves
- 1 cup kosher salt, or 3/4 cup regular table salt
- 2/3 cup brown sugar
- 1/2 cup bourbon
- 1 orange, sliced
- 1 lemon or lime, sliced
- 3 cups ice cubes, for cooling the brine
For the turkey
- 1 whole fresh or frozen turkey, about 14 pounds, thawed
For the brown sugar bourbon glaze
- 1 cup brown sugar
- 1/2 cup bourbon
- 8 tablespoons butter
- 3 tablespoons soy sauce
Instructions
Brown sugar bourbon brine:
- Remove the giblet and gravy packet from the turkey cavity. Remove any plastic or metal cages and pop-up thermometers. Tie the drumsticks together with kitchen twine if desired.
- Choose a food-safe container large enough to hold the turkey and enough brine to fully cover it.
- Bring 4 cups of water to a boil. Add the cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Remove from the heat, add the bourbon, and stir until the salt and sugar dissolve.
- Add the ice cubes to cool the brine. Make sure the brine reaches room temperature or colder before adding it to the turkey.
- Place the turkey in the container and pour in the brine. Add the orange and lemon or lime slices.
- Add enough cold water to fully submerge the turkey. Cover and refrigerate overnight.
Make the brown sugar bourbon glaze:
- Add the bourbon, brown sugar, butter, and soy sauce to a saucepan. Simmer over medium heat for 4 to 5 minutes, stirring frequently. Set aside until ready to use.
Smoke the turkey:
- Preheat the Traeger grill to 300°F.
- Rinse the turkey and pat it dry. Place it in a roasting pan and brush it with the bourbon glaze. Loosen the skin and brush glaze under the skin as well.
- Stuff the cavity with the citrus slices and spices from the brine.
- Insert a leave-in thermometer into the thickest part of the breast. Place the turkey on the Traeger and close the lid.
- Smoke for 1 hour, then increase the temperature to 350°F. Brush with more glaze and rotate the turkey if needed for even browning.
- Continue basting every 30 minutes until the internal temperature reaches 160°F to 165°F. A 14-16 pound turkey usually takes about 2 1/2 to 3 1/2 hours after the first hour, but temperature should guide the cook.
- Remove the turkey from the grill, cover loosely with foil, and rest for 20 minutes before slicing.
Notes
- Use a reliable meat thermometer to monitor the internal temperature throughout the cook.
- The glaze can be made ahead of time. It thickens as it cools, so warm it gently before brushing it on the turkey.
- If more liquid is needed to cover the turkey, make additional brine using 1/4 cup kosher salt, or 3 tablespoons table salt, per 1 quart of water.
- Wash the sink and work surfaces thoroughly after rinsing raw turkey to help prevent cross-contamination.
- The FDA recommends cooking turkey to an internal temperature of 165°F.
- Larger turkeys will take longer. Always cook by temperature rather than time alone.
Useful Equipment
-
Traeger pellet grill -
Leave-in meat thermometer
-
Wood pellets
-
Food-safe brining container or bucket liner
-
BBQ basting mop or brush
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 128
Total Fat: 5g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 19mg
Sodium: 7231mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 12g
Protein: 2g
Nutrition information is an estimate only and may vary based on ingredients, turkey size, and serving portions.