14-16 lb. turkey
5 gallons of brine
2 T olive oil
Dry meat rub
Brine:
5 gallons of water
5 cups of salt
2 1/2 cups brown sugar
Soak the turkey in the brine for about 8 hours. Make sure it stays under 40°. Rinse it off and dry it with paper towels. Rub olive oil and herbs of choice on the turkey. (We used garlic powder, parsley and pepper.) Smoke for 1/2 hour then roast on the Traeger grill breast side up for about 2 hours. Measure the the temperature in the breast. Cook until 165°. When you take it off the grill, wrap in foil and let it set for about 20 minutes.
