Steps

• 1

  Make the brine: In a large stockpot or container, combine the hot water, salt, bourbon, maple syrup, brown sugar, onion, orange peel, bay leaves, black peppercorns, and cloves, and stir until well combined and the salt and sugar have dissolved. Add the ice.

• 2

  Remove the giblets and gravy packet from the turkey, if applicable, and discard or save for another use. Add the turkey to the brine, making sure it is fully submerged and weighing down with a bag of ice if needed. Refrigerate for at least 8 hours, or overnight.

• 3

  Remove the turkey from the brine and pat dry with paper towels. Discard the brine.

• 4

  Spatchcock the turkey: With a large knife or kitchen shears, cut along both sides of the backbone through the ribs and remove the backbone. Flip the turkey over and press down on the breastbone until it cracks to spread the bird flat; this will allow it to roast evenly.

• 5

  In a medium bowl or liquid measuring cup, stir together the melted butter and maple syrup. Pour half into a separate container.

• 6

  Brush half of the butter-maple mixture over the turkey and season with Traeger Pork & Poultry Rub or salt and black pepper. Set aside the remaining butter-maple mixture.

• 7

  When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 8

  Insert the probe into the thickest part of a turkey breast. Place the turkey directly on the grill grates and close the lid. Roast the turkey until the internal temperature reaches 165℉, 2-3 hours. Brush with the remaining butter-maple syrup glaze when there are about 30 minutes of cook time left.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

  03:00

• 9

  Remove the turkey from the grill and let rest for 15-20 minutes before carving. Transfer to a platter and garnish with fresh sage and thyme and orange wedges. Enjoy!