Steps

• Step 1

  The day before smoking, brine the turkey according to the Traeger Turkey Brine Kit package instructions. Remove from the brine, rinse, and pat dry.

  Ingredients

  • 1 Whole (18-20 lb) turkey, thawed if frozen, giblets removed

  • 1  Traeger Orange Brine and Turkey Rub Kit

  Pro Tip

  Brining from frozen or fresh is a game-changer when it comes to juicy, flavorful turkey. If you're learning how to brine a turkey for smoking, this step helps lock in moisture and infuse the bird with seasoning from the inside out, so that every bite is tender, smoky perfection.

  Learn More

• Step 2

  Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub.

  Ingredients

  • 1/2 Cup Traeger Pork & Poultry Rub, divided

• Step 3

  Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket. Spread the softened butter under the skin and over the breasts in an even layer about 1/4 inch thick. Season the outside of the turkey with the remaining Traeger Pork & Poultry Rub to create an epic [smoked turkey].(https://www.traeger.com/learn/how-to-smoke-turkey)

  Ingredients

  • 1/2 Pound Unsalted butter, softened

• Step 4

  Transfer the turkey to the refrigerator to chill for at least 1 hour.

• Step 5

  Remove the turkey from the refrigerator. Truss the legs and tuck the wing tips underneath the bird. Place the turkey in a roasting pan.

• Step 6

  When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 7

  Insert the meat thermometer into the thickest part of the turkey breast. Place the roasting pan on the grill grates. Close the lid and cook until the internal temperature reaches 100-110℉.

  225 ˚F / 107 ˚C

  110 ˚F / 43 ˚C

• Step 8

  Increase the grill temperature to 350℉ and continue cooking until the internal temperature reaches 160℉, about 4 hours more. The time will vary depending on the size of your turkey, your grill, and the weather.

  350 ˚F / 177 ˚C

  160 ˚F / 71 ˚C

• Step 9

  Remove the bird from the grill and let rest for at least 30 minutes before carving. (The internal temperature will continue to rise to reach a finished temperature of 165°F.) Enjoy!