By Traeger Kitchen
Show your true BBQ colors and slather your bird with a little Texas spicy sauce this Thanksgiving. Brined, seasoned, and glazed, this bird is BBQ through and through.
|1||(18-20 lb) whole turkey, thawed if frozen|
|1||Traeger Orange Brine and Turkey Rub Kit|
|1 1/2 Cup||Texas Spicy BBQ Sauce, divided|
|1/2 Cup||(1 stick) unsalted butter, room temperature|
The day before you plan to cook the turkey, brine it according to the directions on the Traeger Orange Brine and Turkey Rub Kit.
1 (18-20 lb) whole turkey, thawed if frozen
1 Traeger Orange Brine and Turkey Rub Kit
The morning of your cook, remove the turkey from the brine, rinse, and pat dry. Discard the brine.
In a small bowl, combine the butter and 1/2 cup Traeger Texas Spicy BBQ sauce.
1 1/2 Cup Texas Spicy BBQ Sauce, divided
1/2 Cup (1 stick) unsalted butter, room temperature
Using your hands, gently separate the turkey skin from the breasts and legs, making sure to keep the skin intact.
Spread the BBQ butter mixture underneath the skin in an even layer. Season the exterior of the turkey liberally with the Turkey Rub from the Traeger Orange Brine and Turkey Rub Kit.
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Insert the probe into the thickest part of a turkey breast. Place the turkey directly on the grill grates, close the lid, and roast for 30 minutes.
400 ˚F / 204 ˚C
Reduce the Traeger temperature to 300°F. Continue cooking until the internal temperature reaches 160°F, 3-4 hours (the temperature will continue to rise to 165°F as the bird rests). During the last 20 minutes of cooking, glaze the bird with the remaining cup of Texas Spicy BBQ Sauce.
300 ˚F / 149 ˚C
160 ˚F / 71 ˚C
Remove the turkey from the grill and let rest for 20-25 minutes before carving. Enjoy!
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