Ingredients
Equipment
Method
- Remove the turkey from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat your Traeger grill to 225°F using apple or cherry wood pellets for a mild, sweet smoke flavor.
- In a small bowl, mix the kosher salt, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme to create the dry rub. Pat the turkey dry with paper towels and generously apply the dry rub all over the turkey, including under the skin and inside the cavity.
- Stuff the cavity of the turkey with the lemon halves, onion quarters, rosemary, and thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Place the turkey breast-side up on the Traeger grill grate. Insert a meat probe into the thickest part of the thigh, avoiding the bone. Smoke the turkey at 225°F until the internal temperature reaches 165°F, about 6 hours.
- During the last hour of cooking, brush the turkey with melted butter every 20 minutes to promote a golden, crispy skin. If the skin is browning too quickly, tent the turkey with foil.
- Once the turkey reaches 165°F, remove it from the grill and let it rest for 30 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender turkey.
Notes
Chef's Tips:
• For extra flavor, inject the turkey with a mixture of melted butter and herbs before applying the dry rub.
• Avoid opening the grill too often, as this can cause temperature fluctuations and extend cooking time.
• Serve with a side of cranberry sauce to complement the smoky flavor.
Food Safety:
• Ensure the turkey reaches an internal temperature of 165°F to kill harmful bacteria.
• Refrigerate leftovers within 2 hours of cooking.