Traeger Turkey

RECIPE PREPARATION

Thawing the Turkey

• Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Drain and replace water every 2–3 hours, keeping water temperature below 40°, until turkey has thawed, 8–10 hours.

Brining the Turkey

• Clean cooler with soap and water, then pour in hot tap water, salt, and sugar. Stir thoroughly to dissolve salt and sugar. Then stir in ice and vegetable broth.
• Unwrap thawed turkey and remove any parts (such as neck, organs, etc.) that may be inside cavity. These may be saved for gravy.
• Place turkey in brine breast side up. If turkey floats, fill a 1-gallon resealable plastic bag with water and place it on top of turkey. Set cooler, lid closed, in a cool place, turning turkey over once if possible, 8–12 hours. Check brining liquid periodically with probe thermometer; if temperature is above 40°, add a few freezer packs that have been enclosed in resealable plastic bags.
• Remove turkey from brine, rinse under cold water, and pat dry with paper towels. Do not stuff turkey.

  Brine

  • ½ gallon hot tap water
  • 1 lb. kosher salt
  • ⅔ cup sugar
  • 8 lb. ice (which is a gallon of water)
  • 16 cups (128 oz.) vegetable broth
    
    

  Cooking turkey on traeger

ingredients

1 (18-20LB) TURKEY

1/2 LB BUTTER, SOFTENED

8 SPRIGS THYME

6 CLOVES GARLIC, MINCED

1 SPRIG ROSEMARY, ROUGH CHOP

1 TBSP CRACKED BLACK PEPPER

1/2 TBSP KOSHER SALT

Directions

In a small bowl, combine butter with the minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt.

Prepare the turkey by separating the skin from the breast creating a pocket to stuff the butter-herb mixture in. 

Cover the entire breast with 1/4" thickness of butter mixture. 

Season the whole turkey with kosher salt and black pepper. As an option, you can also stuff the turkey cavity with Traditional Stuffing.

When ready to cook, set the temperature to 300℉ and preheat, lid closed for 15 minutes.  

Place turkey on the grill and roast for 3-4 hours. Check the internal temperature, the desired temperature is 175℉ in the thigh next to the bone, and 160℉ in the breast.

Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.

Let rest for 10-15 minutes before carving. Enjoy!

Gravy

• 1 cup water
• 1 cup low-sodium chicken broth
• Cornstarch