| Smoke Type: | Hickory Maple |
| Grill Date: | Nov 29, 2021 |
| Rubbed: | Yes |
| Wrapped: | Yes |
| Cook Temp 1: | 250°F |
| Cook Time 1: | 12.0 hours |
Made compound butter with butter and parsley, oregano and some other stuff and tucked it underneath the skin everywhere we could.
The brine recipe we used is at:
https://www.delish.com/holiday-recipes/thanksgiving/a29490440/apple-cider-turkey-brine-recipe/
2 qt. apple cider
6 c. water
1 c. kosher salt
1/4 c. packed brown sugar
4 cinnamon sticks
3 sprigs fresh rosemary
1 orange, quartered
1 tsp. whole cloves
1 tsp. whole peppercorns
Cooked at 250 starting at 1am with Traeger Smokehouse blend of Hickory, Cherry, Maple and Oak
I ended up turning the temperature down in the morning because I felt like it was going to be done too soon. That was a mistake. 250 is the right temperature and I should have kept it.
The turkey turned out nice. It was mostly moist. The skin was not bite through.