BRINE RECIPE FOR SMOKED TURKEY RECIPES

Steps:

• 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.
• Place the turkey in the roaster, UNCOVERED on the grill and close the lid. Set a timer for 2 hours. Do NOT open the lid during this time.
• When the timer goes off, add the second stick of butter to the bottom of the roaster, and cover the turkey.
• Turn the temperature up to 325 degrees, and roast for another 90 minutes. Check the internal temperature in the thickest part of the breast, it will reach 165 degrees when it's done. If it hasn't reached that after 90 minutes, cover and continue roasting, checking every 20-30 minutes until it does.

Steps:

• Bring cider, cooking wine, and next 8 ingredients to a boil in a large stockpot over medium-high heat. Reduce heat and simmer for 5 minutes until salt and sorghum are dissolved. Remove pot from heat, stir in ice. Cover and place in the refrigerator for 1 hour.
• Place turkey in the brine. (Brine should mostly cover turkey. If it doesn’t, find a smaller pot. If the turkey still isn’t fully covered, you’ll need to turn it over in the brine about halfway through the process.) Cover and chill in the refrigerator for 5 to 12 hours. (Do not over brine your turkey or you’ll end up with salty meat!)
• Prepare your smoker according to the manufacturer's directions, bringing the internal temperature to 225 degrees F using your favorite type of wood chips.
• Remove the turkey breast from the brine. Pat dry with paper towels. Place turkey low in the smoker and cook for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 165 to 170 degrees F.
• Remove cooked turkey breast, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.