Steps

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  Diva Q's Holiday Turkey

  

• 1

  Prepare the brine: In a large pot, combine the Traeger Orange Brine mix with 4 cups water and bring to a boil. Remove from the heat and add 12 cups (3 quarts) cold water. Refrigerate until cold.

• 2

  Spatchcock the turkey: Remove the giblets and neck from the turkey, if necessary. Position the turkey breast side down. Using a knife, score deeply along both sides of the backbone to help show you where you need to cut. Using sharp poultry shears, cut along the score lines to remove the backbone. (Save the backbone for making broth.) Position the shears at the top of the breastbone and snip to crack it (or cut it with a knife); this will help make the bird easier to flatten. Using both hands, press down on the turkey to flatten it. Finally, trim off the excess fat and skin at the bottom of the thighs.

• 3

  If the turkey can fit completely submerged in your pot, add it to the brine. Otherwise, put the turkey in large, sanitized brining container and pour the cold brine over it. If necessary, add additional cold water to cover it completely. Refrigerate for at least 12 hours and up to 24 hours.

• 4

  When ready to cook, preheat the Traeger to 275°F with the lid closed; this will take about 15 minutes.

  275 ˚F / 135 ˚C

• 5

  Meanwhile, transfer the turkey to a large cutting board. (Discard the brine.) Pat the turkey dry with paper towel. Place it breast side down and generously sprinkle the Traeger Rub all over that side of the turkey. Flip the turkey over and season that side generously with more rub. (Reserve the turkey rub that came with the kit for another day; it’s great on chicken and pork, too.)

• 6

  Holding a leave-in meat thermometer parallel to the work surface, insert it into the thickest part of the breast near the neck and avoiding bone. Place the turkey breast side up directly onto the grill grates. Cook, spritzing the bird occasionally with the apple juice, until it reaches an internal temperature of 165°F, about 3 hours. (The time may vary depending on the temperature outside and the size of the turkey.)

  275 ˚F / 135 ˚C

  165 ˚F / 74 ˚C

• 7

  Transfer the turkey to a large cutting board with a trough to catch any juices. Let rest for at least 15 minutes before carving. Enjoy!