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Thanksgiving BBQ Turkey

Prep Time

30 Minutes

Cook Time

4 Hours

Effort

Pellets

Turkey Blend

Show your true BBQ colors and slather your bird with a little texas spicy this Thanksgiving. Brined, seasoned and glazed, this bird is BBQ through and through.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 1 (18-20 lb) whole turkey

  • 1 Traeger Orange Brine and Turkey Rub Kit

  • 1 1/2 Cup Texas Spicy BBQ Sauce, divided

  • 1/2 Cup butter, room temperature

Steps

  • 1

    The day before you plan to cook the turkey, brine it according to the directions on the Traeger Orange Brine and Turkey Rub Kit.

    Ingredients

    • 1 (18-20 lb) whole turkey

    • 1 Traeger Orange Brine and Turkey Rub Kit

  • 2

    The morning of your cook, remove the turkey from the brine, rinse and pat dry.
  • 3

    Combine the room temperature butter and 1/2 cup Traeger Texas Spicy BBQ sauce.

    Ingredients

    • 1 1/2 Cup Texas Spicy BBQ Sauce, divided

    • 1/2 Cup butter, room temperature

  • 4

    Using your hands, gently separate the skin from the breast and legs making sure to keep it attached and in one piece.
  • 5

    Slip the BBQ butter mixture underneath the skin and spread in an even layer. Season the exterior of the turkey liberally with the Turkey Rub from the Traeger Orange Brine and Turkey Rub Kit.
  • 6

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed, for 15 minutes.

    Grill400 ˚F

  • 7

    Place the turkey directly on the grill grate and roast for 30 minutes, then reduce the temperature on the grill to 300 degrees F.

    Grill400 ˚F

  • 8

    Continue to cook for 3-4 hours or until the internal temperature reaches 160° F in the breast (the finished temperature should be 165° F but the temperature will continue to rise after the bird is removed from the grill).

    Grill300 ˚F

    Probe160 ˚F

  • 9

    In the last 20 minutes of cooking, glaze the bird with the remaining Texas Spicy BBQ sauce and cook until the glaze sets.
  • 10

    Let the bird rest 20-25 minutes before carving. Enjoy!

Cooking Notes

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