Steps

• 1

  Remove the giblets from the turkey and set them aside for making gravy if desired, or discard them.

• 2

  Make the brine: In a 5-gallon bucket, combine the beer, water, salt, and brown sugar and stir with a long-handled wooden spoon until the salt and sugar have dissolved. Add the garlic and peppercorns.

• 3

  Add the turkey to the brine, making sure it is submerged (weigh down with a heavy pot lid or resealable bags of ice, if needed). Refrigerate for at least 8 hours, or overnight.

• 4

  Remove the turkey from the brine and dry thoroughly, inside and out, with paper towels. Discard the brine.

• 5

  Place the onion, rosemary, thyme, parsley, sage, bay leaves, celery, and apple in the turkey cavity and tie the legs together with butcher's twine. Fold the wings behind the bird's back. Rub vegetable oil all over the outside of the turkey. Transfer the turkey to a large roasting pan, breast-side up (if you don't care to save the drippings, the turkey can be roasted directly on the grill grates).

• 6

  When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 7

  Insert the probe into the thickest part of a turkey thigh. Place the roasting pan (or the turkey) on the grill grates, close the lid, and roast until the internal temperature reaches 165˚F, 2 1/2-3 hours.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

  03:00

• 8

  Remove the turkey from the grill and let rest for 20 minutes before carving.