Step

• Step 1

  Make sure to plan ahead, this recipe requires multiple days of brine time.

• Step 2

  Combine desired amounts of thyme, rosemary, sage and/or parsley with kosher salt. Rub kosher salt and spice mixture over entire surface of the turkey, including the cavity.

  Ingredients

  • 1  farm fresh turkey, any size

  • 1 Teaspoon kosher salt per pound of turkey

  • As Needed fresh thyme

  • As Needed fresh rosemary

  • As Needed fresh sage

  • As Needed fresh parsley

• Step 3

  Place turkey in a bag or plastic wrap and seal tight. Place turkey in the fridge for 2 days. On day 3, take the turkey out of the bag or unwrap plastic wrap. Place the turkey back in the fridge, uncovered for 24 hours.

• Step 4

  When ready to cook, set Traeger temperature to 180˚F and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 5

  Place the turkey on grill, breast up. Smoke the turkey for 3 to 4 hours.

  04:00

  180 ˚F / 82 ˚C

• Step 6

  After 3 to 4 hours, increase the grill temperature to 325°F and continue to cook turkey until it reaches an internal temperature of 165°F. Enjoy!

  Post-Smoke Cooking Time: 10 to 13 pounds | 1-1/2 to 2-1/4 hours 14 to 23 pounds | 2 to 3 hours 24-27 pounds | 3 to 3-1/4 hours 28-30 pounds | 3-1/2 to 4-1/2 hours

  325 ˚F / 163 ˚C

  165 ˚F / 74 ˚C