Step

• 1

  For the Brine: Dissolve the salt and sugar in 2 gallons of cold water in a large 5 gallon bucket or clean cooler. Add the oranges, lemons, thyme and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

• 2

  Remove the neck, giblets and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

• 3

  Place the turkey in the brine, cover, and refrigerate for at least 4 hours, and up to 24 hours.

• 4

  Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.

• 5

  For the Herb Butter: Combine ingredients and mix thoroughly. Set aside until ready to use.

• 6

  To spatchcock the turkey, begin by cutting out the backbone. Open the turkey by breaking the breastbone. Flatten the turkey, breast side up, then tuck the wings under the spatchcock.

• 7

  Next, gently stick your hand under the skin, releasing it from the breast and creating a pocket. Stuff the herb butter evenly under the skin of each breast, creating a thick even layer.

• 8

  In a roasting pan, place turkey on top of celery, carrot, onion, herbs, stock, salt and pepper. Brush with oil, then season with salt and pepper.

• 9

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 10

  Roast the turkey for 2 to 3 hours or until the breast reaches an internal temperature of 160℉. The skin should be golden and crispy.

  350 ˚F / 177 ˚C

  160 ˚F / 71 ˚C

• 11

  Let rest 20 minutes before carving. Enjoy!