Step 1

Prepare the turkey brine according to your chosen recipe instructions.

Step 2

For a liquid brine, rinse and pat the turkey dry after the brine time. For a dry brine, there is no need to rinse (unless your recipe specifically tells you to). Simply pat it dry afterwards.

Step 3

Prepare your smoker to a low heat setting. On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, Pecan or a blend of pellets for our wood.

Step 4

Transfer the turkey to the smoker, insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the breast, and smoke on 150-160 degrees F for 3 - 4 hours.

Step 5

After 3 - 4 hours, Increase the temperature to 225 degrees F and continue to cook until the the meat thermometer registers 150 degrees F in the thickest portion of the breast.

Step 6

When the turkey reaches 150 degrees F, preheat your oven to 425 degrees F.

Step 7

At the turkey temperature of 155 degrees F, transfer your turkey to an oven safe roasting pan and transfer it to the oven.

Step 8

Roast at 425 on the lower rack to crisp and brown the skin until the temperature probe inserted turkey breast reaches 165 degrees F.

Step 9

Remove the turkey from the smoker and let rest, loosely tented with foil, on a platter for 20-30 minutes before slicing.