Step

• 1

  When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

  425 ˚F / 218 ˚C

  00:15

• 2

  In a small bowl, combine mayo and fresh herbs. Add a pinch of sugar or drizzle of honey and whisk until well combined.

• 3

  Remove giblets from turkey cavity and save to make stock or for another use. Pat dry with a paper towel.

• 4

  Rub turkey evenly with the herbed mayo mixture making sure to cover all areas including the wings, legs and breasts. Generously season with salt and pepper including in the cavity.

• 5

  Place the butter, fresh thyme, bay leaf and fresh sage in the bird cavity if desired. Truss the wings and legs using kitchen twine.

• 6

  When ready to roast, place the onion, carrots, and celery on a large sheet pan or in a roasting pan. Place the bird on top and pour the stock into the pan. Place turkey on grill and roast for 30 to 45 minutes or until the skin is a nice golden color.

  425 ˚F / 218 ˚C

  00:30

• 7

  With the turkey still on the grill, turn grill temperature down to 350°F. Roast until internal temperature reaches 160°F in the breast and 175℉ in the thickest part of the thigh. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.

  350 ˚F / 177 ˚C

  02:45

• 8

  Remove from grill and let rest for 10 to 15 minutes before serving. Carve and enjoy!