Butter and Herb Smoked Turkey

Place Whole Turkey (1) in a large meat bag inside a brine bucket or large container (stockpot will work). Pour Poultry Brine Mix (1 bottle) into Water (32 cups) and whisk. Pour the mixture over the turkey and add the additional water to cover the bird. Close the bag to keep the bird submerged and refrigerate for 48 hours.

Remove the turkey from the brine and allow it to drain. Use a paper towel to absorb moisture from the cavity and skin. Place the turkey on a wire rack over a sheet pan and air dry in the refrigerator for 2 hours.

Prepare the Traeger pellet grill for smoking at 300 degrees F (150 degrees C) using the Turkey Blend pellets for flavor.

Stuff the cavity with Celery (1 stalk), Onion (1), Lemon (1), Garlic (8 cloves), Fresh Thyme (1 bunch), and Unsalted Butter (1 stick). Tie the legs together using butcher twine.

Melt Unsalted Butter (1 stick) and brush over the skin. Comb the Kosher Salt (1/2 cup), Granulated Garlic (1/2 cup), and Poultry Seasoning (1 Tbsp) in a shaker. Season the outside of the bird generously with the seasoning mix.

Place the bird on the smoker. Keep it on the wire cooling rack to make rotating and move the bird on/off the grill. Smoke the turkey for 1 hour.

Meanwhile, make the Butter Herb Baste. Melt Butter (2 sticks) and mix in Dried Rosemary (1 Tbsp), Dried Thyme (1 Tbsp), and Dried Parsley (1 Tbsp). Baste the chicken with the butter herb mixture every hour.

Insert a probe thermometer at the 2-hour mark to monitor the internal temperature. Shield with aluminum foil once the skin gets a golden brown color.

When the turkey reaches 165 degrees F (70 degrees C) in the breast remove it from the pit and rest for 10-15 minutes before carving.