Step 1

Remove the giblet and gravy package from inside the cavity of the turkey. Remove or discard any plastic or metal cages or pop-up thermometers.

Step 2

Get a container that is large enough to hold the turkey and enough water to cover the turkey. Mix the salt, sugar, and hot water until dissolved. Add cold water or ice to cool the brine down.

Step 3

Place the turkey in the container and add the brining liquid. If you want to add additional aromatics like peppercorns, sliced onions, lemons, and bay leaves, do that as well.

Step 4

Top the container with the cold water. Make sure the turkey is completely submerged. Cover and refrigerate overnight.

Step 5

Open the grill lid. Turn the power switch on and set the dial to smoke. Wait 4 to 5 minutes until the fire starts.

Step 6

When the fire starts, set the temperature to 225°F and close the lid. Let the Traeger pre-heat for 15 minutes.

Step 7

Rinse the turkey and pat it dry. Place the turkey in a roasting pan and cover it with the softened butter. Make sure you get some of the butter underneath the skin.

Step 8

Stuff the cavity of the bird with onion, lemon, garlic cloves, and fresh herbs. Put the turkey in a roasting pan.

Step 9

When the Traeger is hot, place it on the grill and stick a leave-in thermometer into the thickest part of the breast. Close the lid.

Step 10

Smoke the turkey until it reaches 110°F (this usually takes about 1-1/2 to 3 hours depending on the size of your bird).

Step 11

Increase the temperature on the Traeger to 350°F and cook until the temperature reaches 165°F (This usually takes 2-1/2 to 3-1/2 hours for an 18-20 pound bird) (see notes).

Step 12

Remove the turkey from the grill, cover with foil and let rest for 20 minutes.