11/21/2021
for the win again! I’ve never had a juicier or more tender bird. Started with the Traeger brine (with a little bourbon addition) for 24 hours. Traeger turkey rub plus the addition of some granulated garlic, salt and pepper. Chicken stock with minced garlic in the pan for hydration and basting. 225 degrees super smoke for 5 hours, finished for another hour or so on 350 to an internal temp of 170. 30 minute rest, slice and devoured.