I tried the brining and smoking our turkey breasts this year. Wow! I don't know if I'll ever prepare turkey any other way again. It was so juicy and delicious!
3 Turkey Breasts (3 - 6 lbs each)
1 packet Traeger Brine
Water - about 1 - 2 gallons
Poultry rub (or rub or your choice)
Follow directions on brine packet to get water ready to submerge turkey.
Put turkey(s) in brine bag and pour brine over. Put in vegetable drawer in the fridge to submerge the turkey. If you have a big stock pot with room, you can use that. Just make sure you have room in the fridge to keep the turkey at least 24 hours. If turkey is not completely submerged, just turn it halfway through brining to make sure all parts get completely soaked.
3. When ready to cook, rinse off turkey and pat dry. Season generously with rub.
4. Heat smoker to 225*.
5. Put turkey directly on grill grate and cook approximately 3 - 5 hours, until internal temperature reaches 165*.
*Cook about 30 minutes per pound.
6. Wrap in aluminum foil and let rest 15 - 30 minutes before serving.