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Crowd Pleasing Turkey Recipe

Course Main Course


For the Brine

  • 8 Cups Water
  • 1.5 Cups Kosher Salt
  • 4 Garlic Cloves Roughly Chopped
  • 1 tbsp Black Pepper
  • 1/4 Cup Worcestershire
  • 1/2 Cup Brown Sugar

Butter Compound

  • 1/2 Cup Butter, 1 stick at room temperature
  • 1 tsp Kosher Salt
  • 1 tbsp Fresh Rosemary
  • 1 tbsp Fresh Thyme

Other Ingredients

  • 1 Large Yellow Onion Diced in larger pieces
  • 4 Garlic Cloves Roughly Chopped
  • 4 Large Carrots Peeled and Quartered
  • 5-6 Celery Ribs Quartered
  • 1 14.5oz Can of Chicken Broth



  • Make sure you give your turkey plenty of time to thaw before putting in the brine.
  • The day before you want to cook (or 2 depending on size of bird), Prepare the brine mixture.
  • Bring all the brine ingredients to a boil until the salt and sugar has dissolved. Let it cool.
  • While it is cooling prepare your turkey according to package directions. 
  • Once brine is cooled down add to a food safe bucket along with 1 gallon of cold water. The water will help finish cooling the brine. 
  • Carefully add in the turkey legs facing up to the bucket and fill with more water until it is completely covered. 
  • Carefully add in the turkey legs facing up to the bucket and fill with more water until it is completely covered. 

Preparing to Cook

  • On the day you want to cook your turkey  prepare all veggies, butter compound and roasting pan prior to taking the turkey out of the fridge.
  • Place half the chopped veggies in the roasting pan and add 1 can of chicken stock.

Butter Spread

  • Make sure the butter is at room temp
  • Crush Garlic
  • Make a pile of garlic, rosemary, thyme and salt and chop everything as fine as you can.
  • Combine spice mix with the butter

Prepping the Turkey

  • Carefully remove turkey from fridge and drain all the juices
  • Place turkey on top of the veggies in the roasting pan
  • Then stuff the inside of the turkey with more of the veggies and tuck the rest around it.
  • Spread half the butter mix around the outside of the turkey covering the breasts and legs.
  • Then carefully separate the skin from the breast and stuff with the remaining butter. 
  • Tie the legs with baking twine

Cooking on Pellet Smoker

  • Place roaster in the smoker
  • Smoke at 180 degrees for the first 2 hours
  • Increase temp to 350 and cook for another 3 hours (this was for a 16lb turkey so you may have to adjust)
  • Watch the temperature of your turkey to make sure you don't over cook
  • When finished remove turkey from the grill and cover with a damp towel for about 20 min. 
  • Carve 
  • Serve

Cooking in Oven

  • Follow directions on turkey package for temp and cook times. 
Keyword Smoked Turkey, Traeger Turkey, Turkey
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