Elevate your holiday turkey with this Traeger smoked turkey, brined in a brown sugar bourbon solution for a smoky-sweet flavor and extra juiciness. The bourbon-brined bird develops deep, balanced notes from the aromatics and bourbon, and a brown sugar bourbon butter glaze creates a glossy, savory-sweet finish that makes the turkey a memorable centerpiece for any holiday table. Pour yourself a small glass of bourbon while you prepare the brine and glaze — it pairs perfectly with the process.
What is brining?
Brining is a simple technique that keeps poultry tender and moist. At its core it’s just salt dissolved in water; when a turkey soaks in that solution, osmosis helps the salt and moisture penetrate the meat, improving texture and juiciness. Adding aromatics, sugar, or spirits to the brine carries additional flavor into the bird so the final result is both more flavorful and more forgiving during cooking.
How to thaw a turkey
There are a few safe ways to thaw a turkey. The refrigerator method is the most reliable: keep the turkey in its original packaging in the fridge and allow about one day of thawing for every 4 pounds.
A convenient alternative is to thaw the turkey in the brine. Once your brine is fully cooled, submerge the frozen turkey and refrigerate; thawing in the brine often speeds the process. Expect roughly 30 minutes of thaw time per pound in the brine, and once thawed allow the bird additional time in the brine—up to 24 hours total—to absorb flavor. Avoid trying to brine a partially frozen bird for long periods, since the brine won’t penetrate frozen meat well.
Can you brine a pre-injected turkey?
Yes. Many store-bought turkeys contain a pre-injected saline solution intended to preserve texture through freezing and storage. Brining a pre-injected turkey won’t necessarily make it too salty if you use a balanced brine. Salt will move toward equilibrium between the bird and the brine, so avoid an overly salty brine and you should be fine. If you prefer, choose a fresh, never-frozen bird to skip any concerns about injections altogether.
Fresh or frozen?
If you want to eliminate worries about thaw time and pre-injections, buy a fresh turkey. Fresh birds are ready to brine immediately without the extra thawing step.
Ingredients for a moist, flavorful turkey
Brining makes a noticeable difference. I’ve smoked many turkeys both brined and unbrined—the brined results are consistently juicier and more flavorful. This recipe builds a brown sugar bourbon brine with warm spices and citrus to complement the smoke from a Traeger pellet grill. Bourbon brings a subtle smoky depth that plays well with hours of low-and-slow cooking.
For the brown sugar bourbon turkey brine
- Water
- Cinnamon sticks
- Whole cloves
- Bay leaves
- Kosher salt (or regular table salt)
- Brown sugar
- Bourbon
- Orange
- Lemon
For the turkey
- Fresh or frozen turkey, thawed
For the brown sugar bourbon glaze
- Brown sugar
- Bourbon
- Butter
- Soy sauce
How to make the perfect brined smoked turkey on your Traeger
Smoking a turkey can be broken into a few clear steps. Brining lets you spread work across a couple of days, reducing stress on the day of the meal. Below is a concise timeline and practical tips to guide you from brine to platter.
Day before the feast
Make sure the turkey is mostly thawed the day before. If thawing in the brine, estimate about 30 minutes per pound to thaw in the refrigerator-brine mixture. A 15-pound bird will often thaw in roughly 7–8 hours in the brine; allow it additional time in the brine up to a full 24 hours for best flavor penetration.
Step 1: prepare the turkey
Remove the turkey from packaging and discard any pop-up thermometers, metal cages, and non-edible packaging. Save giblets if you plan to make gravy or stock. Tie the drumsticks together and pat the turkey dry before brining or smoking.
Step 2: make the brine
Bring a portion of the water to a boil and add cinnamon sticks, cloves, bay leaves, kosher salt, and brown sugar. Let the aromatics steep, then remove from heat and stir in the bourbon until sugar and salt dissolve. Allow the brine to cool completely before adding the turkey.
Step 3: cool the brine
Use ice or cold water to bring the brine down to refrigerator temperature. Never add a turkey to a warm brine; cool brine slows bacterial growth and keeps the turkey safe.
Step 4: get a bucket or container
Use a large, food-safe container that will fully submerge the turkey. A clean brining bucket, lined five-gallon bucket, or a large refrigerator crisper drawer all work. The turkey must be completely covered by the brine.
Step 5: brine the turkey
Place the turkey in the container and pour in the cooled brine. Add sliced oranges and lemons and any remaining aromatics. Top off with cold water if necessary so the turkey is submerged. Cover and refrigerate overnight or up to 24 hours total for full flavor absorption.
Step 6: make the glaze
Simmer the brown sugar, bourbon, butter, and soy sauce in a saucepan over medium heat, stirring until the sugar dissolves and the mixture thickens slightly, about 4–5 minutes. Cool and refrigerate if making ahead. Rewarm gently before basting so the glaze spreads easily—avoid overheating to prevent burning the sugar.
Day of the feast
Plan ample time for cooking and resting. Smoke the turkey approximately 13–15 minutes per pound as a guideline, but always rely on internal temperature rather than time alone.
Step 1: glaze the turkey
Remove the turkey from the brine, rinse briefly, and pat dry. Place it on a roasting pan and brush the brown sugar bourbon glaze over the exterior. Gently loosen the skin and spread some glaze under the skin on the breasts, wings, and thighs for extra flavor.
Step 2: stuff the turkey
Use citrus slices and any leftover brine aromatics to fill the cavity for added fragrance and moisture during smoking.
Step 3: smoke the turkey on the Traeger
Insert a reliable leave-in thermometer into the thickest part of the breast. Preheat the Traeger to 300°F and smoke the turkey for one hour. Increase the temperature to 350°F and continue smoking until the breast reaches 160°F–165°F. Expect a 14–16 pound bird to take about 2½–3½ hours total after the initial hour, but always follow the thermometer.
Step 4: keep glazing
Baste the turkey with glaze every 30 minutes, closing the Traeger lid quickly each time to keep the temperature steady. Rotate the pan as needed for even browning.
Step 5: cover and rest
When the turkey reaches the target temperature, remove it from the grill and tent loosely with foil. Let it rest for 20 minutes so the juices redistribute. Carryover cooking typically raises the internal temperature several degrees, so removing at about 160°F for the breast is common to reach 165°F during rest.
Tip: carryover cooking raises the internal temperature after the turkey is removed from the heat—expect about a 5°F increase for large cuts.
Step 6: slice and serve
Carve the turkey, arranging the breast slices separately from the dark meat from legs and wings so guests can choose. Use the pan drippings to make gravy or spoon warm glaze over sliced portions for an attractive finish.
Timetable for a Traeger smoked turkey
Use this guideline to plan your cooking schedule while relying on internal temperature for doneness. These estimates assume an initial 300°F for one hour, then 350°F until finished. Different temperatures or frequent lid opening will affect total time.
- 8 to 10 pounds = 1¾ to 2½ hours
- 10 to 12 pounds = 2½ to 3 hours
- 12 to 14 pounds = 3 to 3½ hours
- 14 to 16 pounds = 3½ to 4 hours
- 16 to 18 pounds = 4 to 4½ hours
- 18 to 20 pounds = 4½ to 5 hours
Tip: for other sizes, estimate about 13–15 minutes per pound as a starting point and verify with a thermometer.
What else is cooking?
Variations include a smoked turkey breast wrapped in bacon or a more traditional wet-brined smoked turkey. Both methods deliver tender, flavorful results—choose the one that best fits your menu and timeline.
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Brown Sugar Bourbon Brined Turkey
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Equipment
- Traeger pellet grill (or equivalent pellet smoker)
- Leave-in meat thermometer
- Large food-safe bucket or roasting pan
- Basting pot and brush
Ingredients
For the brown sugar bourbon brine
- 4 cups water (plus additional water as needed)
- 2 cinnamon sticks
- 1 tsp whole cloves
- 3 bay leaves
- 1 cup kosher salt (or ¾ cup table salt)
- ⅔ cup brown sugar
- ½ cup bourbon
- 1 orange, sliced
- 1 lemon or lime, sliced
- 3 cups ice to cool the brine
For the turkey
- 14 lb whole turkey, fresh or frozen and thawed (adjust recipe for size)
For the brown sugar bourbon glaze
- 1 cup brown sugar
- ½ cup bourbon
- 8 tbsp butter
- 3 tbsp soy sauce
Instructions
Brown sugar bourbon brine
- Remove the giblet and gravy packages from the turkey cavity and discard any non-edible packaging. Tie the drumsticks together.
- Bring 4 cups of water to a boil and add cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Remove from heat and stir in the bourbon until dissolved.
- Add ice to cool the brine to room temperature. Ensure the brine is fully cooled before proceeding.
- Place the turkey in a suitable container and pour the cooled brine over it. Add orange and lemon slices, then top off with cold water if needed so the turkey is fully submerged. Cover and refrigerate overnight (or up to 24 hours).
Make the brown sugar bourbon glaze
- Combine bourbon, brown sugar, butter, and soy sauce in a saucepan and simmer over medium heat, stirring frequently for 4–5 minutes. Set aside and cool. Rewarm gently before basting if chilled.
Smoke the turkey
- Preheat your pellet grill to 300°F.
- Rinse the turkey, pat it dry, and place it in a roasting pan. Baste with glaze and loosen the skin to brush glaze under it. Tuck wings and secure as needed.
- Stuff the cavity with orange slices and any remaining brine aromatics.
- Insert a leave-in thermometer into the thickest part of the breast and place the turkey on the grill. Smoke at 300°F for one hour, then increase to 350°F.
- Brush with more glaze and rotate as needed. Continue to baste every 30 minutes until the breast reaches 160°F–165°F.
- Remove the turkey from the grill, tent with foil, and rest for 20 minutes before carving.
Notes
Make the glaze ahead
The glaze can be made in advance and refrigerated. It will thicken when cold; gently warm and stir before using.
Make more brine if needed
If you need more than 4 quarts of brine to cover the turkey, use the ratio of ¼ cup kosher salt (or 3 tbsp table salt) per quart of water.
Food safety
Wash sinks and surfaces thoroughly after handling brined turkey to prevent cross-contamination.
Cook by temperature
Follow safe cooking guidelines: the FDA recommends an internal temperature of 165°F for turkey. Many cooks remove the breast at about 160°F, allowing carryover heat to reach 165°F during resting.
Larger turkeys
Adjust cooking time for larger birds. Use a thermometer rather than time alone to determine doneness.
Nutrition
Approximate per-serving nutrition (use as an estimate): Calories 655 kcal; Carbs 25 g; Protein 65 g; Fat 28 g; Sodium varies by brine and glaze.