- 1 fresh or frozen thawed turkey (15 lbs.)
- 3-4 tbsp. Traeger Chicken Rub
- 2 tbsp. Olive Oil
Wipe turkey surface and cavity with wet paper towels, discard towels. Lightly rub oil over the surface and cavity of the turkey. Sprinkle a light coating of Traeger Chicken Rub on the surface and in the cavity of turkey. Start grill on smoke with lid open until fire is established (about 5 minutes). Switch to “medium” or 300 degrees on the digital thermostat. Place turkey on the center of the grill, close lid and cook for 3 ½ to 4 hours or until internal meat temperature is 160 to 165 degrees in the thickest part of the breast. Allow to rest for 20-30 minutes before carving.
Optional: Place turkey in a foil roasting pan to collect the juice to make great gravy.