Meet the ULTIMATE Traeger Turkey 2.0 — Hot Honey Glaze + Homemade Gravy Perfection

Remove the temperature indicator and plastic piece from the turkey.

Set aside the turkey neck and gizzards for later use.

Check if the turkey is pre-brined by looking at the packaging; if not, proceed to brine.

Prepare brine using turkey pellets, salt, and sugar mixed with hot water until dissolved.

Add ice water to the brine to cool it down below 40°F before adding the turkey.

Submerge the turkey breast side down in the brine, using plates to weigh it down if necessary.

Refrigerate the turkey in the brine for a minimum of 12 hours, ideally 1 hour per pound.

Prepare a roasting pan with mirepoix (carrots, onions, celery) and a halved garlic bulb.

Nestle a roasting rack on top of the mirepoix and tuck the reserved turkey neck into the pan.

Make an herb butter by mixing softened butter with chopped thyme, rosemary, and minced garlic.

Rub the herb butter all over the turkey before roasting.

Equipment Needed

Spice Level:

Allergens