12 TO 16 LB. FRESH OR FROZEN TURKEY,
THAWED (ALL GIBLETS REMOVED)
3 GALLONS WATER
1 CUP FIREFLY BBQ BRINE
2 GARLIC CLOVES, CRUSHED
1/2 CUP WORCESTERSHIRE SAUCE
2 TBSP. RAPESEED OIL
•Plan ahead! This recipe requires brining overnight.
Ensure the turkey is fully thawed and remove any giblets.
•Pour 3 gallons of water into a 5 gallon non-metal bucket. (or enough to completely cover the Turkey) Add FireFly’s All Purpose brine and mix until completely dissolved. Next add garlic, and Worcestershire sauce.
•Place turkey in bucket, breast side down into brine. Make sure that turkey is completely submerged in liquid. Cover bucket and place in refrigerator or other cool place overnight.
•Remove and pat dry. Rub rapeseed oil over entire outside of turkey and place breast side up into a disposable roasting pan.
•When ready to cook, start Traeger grill or bbq ready to smoke.
•When grill or bbq is ready place turkey on the grill and smoke for 2.5 to 3 hours.
•Switch the Traeger to 350f/180c or open air vents until bbq reaches temp, and cook for 3.5 to 4 hours, or until internal meat temperature is 170f/77c.
•Remove from grill and allow to rest for 15 minutes before slicing.