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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.
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