Steps

• 1

  Prepare turkey by removing cavity contents and giblets package under front flap. Rinse turkey inside and out, and set aside.

  Ingredients

  • 1  (18-20 lb) fresh whole turkey

• 2

  Prepare the Traeger Orange Brine according to package directions and cool completely.

  Ingredients

  • 1  Traeger Orange Brine and Turkey Rub Kit

• 3

  Line a bucket with a brine bag and carefully place the turkey into the brine bag. Add the brine solution and brine the turkey (under refrigeration) for 45 minutes per pound.

• 4

  When ready to cook, set Traeger temperature to 190°F and preheat, lid closed for 15 minutes.

  190 ˚F / 88 ˚C

  Super Smoke

• 5

  While Traeger is heating up, carefully remove turkey from the brine. DO NOT RINSE.

• 6

  Place the turkey onto a stable cutting board and with heavy-duty poultry shears or a large chef's knife, cut along both sides of the backbone, and remove the backbone. Be sure to watch for any shards of bone and remove.

• 7

  Using poultry shears or the heel of your knife, split the breastbone/sternum and lay the turkey flat.

• 8

  Rub turkey with olive oil and season to taste with Traeger Turkey Rub from the kit.

  Ingredients

  • 4 Tablespoon Olive oil

• 9

  Place the turkey cavity/bone-side down into the Traeger and smoke at 190°F for 1 hour.

  190 ˚F / 88 ˚C

  Super Smoke

• 10

  While turkey is smoking, make your bacon blanket on a sheet of butcher paper or foil, keep cold.

  Ingredients

  • 1 1/2 Pound thick-cut applewood bacon

• 11

  After 1 hour of smoke, increase the Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 12

  Open the lid and carefully turn the bacon blanket over onto the turkey. NOTE: If you want to save drippings for gravy, add turkey to a pan, then cover with bacon blanket.

• 13

  Add the Traeger WiFIRE probe to the thickest part of the breast and set probe alarm for 160°F, carry over cooking will take turkey past 165°F for final internal temperature.

  400 ˚F / 204 ˚C

  165 ˚F / 74 ˚C

• 14

  Close the lid and let turkey cook for 1-1/2 to 2 hours. Carefully remove the turkey from the Traeger using heatproof gloves.

  400 ˚F / 204 ˚C

• 15

  Remove the bacon blanket and save for snacking or chopped bacon needs. Allow turkey to cool for 5 minutes, slice and enjoy!