• Select a fresh or thawed turkey. If your turkey is frozen it's recommended to allow 24 hours of thawing for every 5lbs of turkey. Experts suggest 1 pound of turkey for each guest.
• You can place the turkey in a bag in the refrigerator. Or you can leave the turkey in its bag and place it in a sink with cold water to cover. The water needs to be changed every 60 minutes and the turkey needs 30 minutes for every pound to thaw.
• After your turkey is thawed, remove the neck and giblets. Rinse with cold water. Dry off the skin and inside the turkey cavity. If needed cut off the excess skin in front of the turkey breast.
• In large bucket or container combine all brine ingredients. Place turkey in brine bucket and fill with water to cover the turkey. Place in the refrigerator overnight or up to 24 hours.

Smoking Instructions

• Start with your Traeger Grill lid open and on smoke. It will take about 3-5 minutes for the grill to start smoking. Then, close the lid and turn to high at 450F for 20 minutes. Return the grill back to smoke and place the turkey directly onto the grill breast side up. Smoke for 2 ½ to 3 hours with the lid closed. You can smoke longer if you'd like more smoke flavor.
• When smoking is complete, switch the grill to medium (275-300F) to finish cooking the turkey. You may want to place the turkey in a pan to catch the drippings. This will take 1-3 hours depending on the size of the turkey and the outside temperature.
• Always test for doneness with a meat thermometer. Insert the meat thermometer into the thickest part of the thigh alongside the breast. Take your turkey off the grill when the internal temperature is 165F. Take a towel and wipe off the turkey smoke soot.