Prepare your smoked turkey outside on the Traeger to free up oven space. Let that bird smoke its way to deliciousness while catching up with relatives on Thanksgiving. The smoked flavor will be worth getting scrappy over.
How many people are you serving?
Ensure the turkey is fully thawed and remove any giblets. Pour 3 gallons of water in a 5 gallon non-metal bucket.
Add Traeger rub, garlic, sugar, and Worcestershire sauce and mix until sugars are completely dissolved.
Place the turkey, breast side down, into the bucket with the brine. Make sure the turkey is completely submerged.
Cover bucket and place in refrigerator overnight.
Remove turkey from brine and pat dry. Rub canola oil over entire outside of turkey and place breast side up into disposable aluminum roasting pan.
When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Place the turkey on the grill and smoke for 2 1/2 to 3 hours
Increase grill temperature to 350℉ and cook for 3-1/2 to 4 hours, or until the internal temperature reaches 165℉ in the thickest part of the breast.
Remove from grill and allow to rest for 30 minutes before carving. Enjoy!