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The day before brine the turkey according to the package directions.
Remove from brine in the morning, rinse and pat dry. Season the inside cavity with Traeger Pork & Poultry rub.
Prep the turkey by separating the skin from the breast creating a pocket to stuff the softened butter in. Cover the entire breast with 1/4 inch thickness of butter.
Transfer to the fridge and let chill for at least 1 hour.
Remove from the fridge and truss the legs and tuck the wing tips back around the bird.
When ready to cook, start the Traeger grill on Smoke (with super smoke setting if it allows) with the lid open until the fire is established (4 to 5 minutes).
Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal temperature reaches 100-110 degrees F.
Increase the temperature on the grill to 350 degrees F and continue to cook until an instant read thermometer registers 160 degrees F when inserted in the thickest part of the breast.
Remove the bird from the grill and let rest for at least 15 minutes or until it reaches 165 degrees F before carving. Enjoy!
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