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Backyard Blogging.

Smoked Bourbon and Orange Brined Turkey

Shake up your traditional turkey with this amazingly, flavorful, and unique bird! Turn that gobbler into a warm citrus and bourbon-infused feast. This recipe for Smoked Bourbon and Orange Brined Turkey is great for holidays!


Brine/Rub Kit
4 Quarts cold water, divided, plus more as needed
1 Cup Bourbon
(12-14 lb) turkey, thawed if frozen
1 Tablespoon unsalted butter, melted
1 Tablespoon orange-flavored liquor, such as Grand Marnier


In a large pot, combine the Orange Brine Seasoning (from the Traeger Orange Brine & Turkey Rub Kit) with 1 quart of water. Bring to a boil over high heat and cook for five minutes. Remove the pot from the heat and add the remaining three quarts of water and the bourbon.

Refrigerate until completely chilled.

Place the turkey, breast-side down, in a large container. Pour the cooled brine over the bird, adding more cold water if needed to fully cover. Place a few plates on top to weigh the turkey down and completely submerge in the brine. Refrigerate for 24 hours.

Remove the turkey from the brine and pat dry with paper towels. Discard the brine.

In a small bowl, mix together the melted butter and orange-flavored liqueur, then evenly rub all over the outside of the turkey.

Season the outside of the turkey with the Traeger Turkey Rub.

When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available

Insert the probe into the thickest part of a turkey thigh. Place the turkey directly on the grill grates, breast-side up. Close the lid and smoke for 2 hours.

Increase the Traeger temperature to 350˚F and roast the turkey until the internal temperature reaches 165°F, 2-3 hours more, depending on the size of the turkey.

Remove the turkey from the grill and let rest for 20-30 minutes before carving. Enjoy!

Recipe and photo from Traeger.