Smoked Orange & Bourbon Brined Turkey

In a large pot, combine the Orange Brine Seasoning (from the Traeger Orange Brine & Turkey Rub Kit) with 1 quart of water. Bring to a boil over high heat and cook for 5 minutes. Remove the pot from the heat and add the remaining 3 quarts of water and the bourbon. Refrigerate until completely chilled.

Place the turkey, breast-side down, in a large container. Pour the cooled brine over the bird, adding more cold water if needed to fully cover. Place a few plates on top to weigh the turkey down and completely submerge in the brine. Refrigerate for 24 hours.

Remove the bourbon brined turkey from the brine and pat dry with paper towels. Discard the brine.

In a small bowl, mix together the melted butter and orange-flavored liqueur, then evenly rub all over the outside of the turkey. Season the outside of the turkey with the Traeger Turkey Rub (from the Orange Brine & Turkey Rub Kit).

When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

Insert the probe into the thickest part of a turkey thigh. Place the turkey directly on the grill grates, breast-side up. Close the lid and smoke for 2 hours.

Increase the Traeger temperature to 350˚F and roast the turkey until the internal temperature reaches 165°F, 2-3 hours more, depending on the size of the turkey.

Remove the turkey from the grill and let rest for 20-30 minutes before carving. Enjoy!