Perfect turkey last night (Christmas Eve). I recently got my new Traeger & looked at several recipes on how to cook our turkey. I chose yours because it's sooooo simple. I made it even simpler by just not adding all the other ingredients to the brine. Just brine it the day before. put in the temperature probe on the breast, place it on the grill & wait until the temperature of the turkey breast reaches 160 degrees. It's very simple & it turned out PERFECT!!!
Hi Jeff, totally up to you. I like to brine and rub mine for some added flavor. I season the outside a bit lighter to make sure I don't get too salty. Happy Cooking, Chef Jason
you can use it if you want for sure, we tend to brine ours and let the brine stand on its own, that's the beauty of a good brine. they are packed with flavor and tend to finish the turkey just right. Adding rub is great when you want that final punch of seasoning or flavor. No answer is wrong, at the end we all get to eat turkey. Happy Cooking, CJ
Hi Robert, I don't rinse my brine due to the fact we cook the brine and dissolve all the salt and sugar. this helps prevent any salt clumps from sticking to the outside. This method also keeps the fat on the skin ready to brown and get crispy. Happy Cooking, Chef Jason
Perfect turkey last night (Christmas Eve). I recently got my new Traeger & looked at several recipes on how to cook our turkey. I chose yours because it's sooooo simple. I made it even simpler by just not adding all the other ingredients to the brine. Just brine it the day before. put in the temperature probe on the breast, place it on the grill & wait until the temperature of the turkey breast reaches 160 degrees. It's very simple & it turned out PERFECT!!!
Way to go Richard! It's now shocking when people cook a turkey in an oven. :)
This is great to hear. congrats on rocking the turkey. Chef Jason
Perfect timing! I'm going to do my test turkey tomorrow🦃 Starting my Treager brine tonight and then smoke all day tomorrow
Best thanksgiving video I’ve seen yet, keep up the great work!
I'm doing this exact method on Christmas. Question. It comes with a rub kit. Do you recommend the rub or just go straight brine?
Hi Jeff, totally up to you. I like to brine and rub mine for some added flavor. I season the outside a bit lighter to make sure I don't get too salty. Happy Cooking, Chef Jason
Why did you not use the dry rub that came with the Treager poultry pack?
you can use it if you want for sure, we tend to brine ours and let the brine stand on its own, that's the beauty of a good brine. they are packed with flavor and tend to finish the turkey just right. Adding rub is great when you want that final punch of seasoning or flavor. No answer is wrong, at the end we all get to eat turkey. Happy Cooking, CJ
Can you brine and then use rub after the brine?
I noticed you didn't rinse the turkey. I was under the impression you rinse anything you brine to prevent salty outside.
Hi Robert, I don't rinse my brine due to the fact we cook the brine and dissolve all the salt and sugar. this helps prevent any salt clumps from sticking to the outside. This method also keeps the fat on the skin ready to brown and get crispy. Happy Cooking, Chef Jason
I may try this on my Traeger 780
Did the first turkey of my life on my 780 last year for Christmas - best turkey ever! Go for it! Followed this video, what a HUGE help!
@@josephmurray5809 I like that they made it simple. Just have to get a brine bag. I got everything else.
😆😆😆Skin Hoarding😆😆 Great video!!
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