Traditional Smoked Turkey
1 fresh or frozen but thawed turkey (15lbs)
3-4 Tbsp Traegar Chicken Rub
2 Tbsp Olive Oil
Wipe turkey surface and cavity with wet paper towels, discard paper towels. Lightly rub oil over the turkey and in the cavity. Sprinkle a light coating of Traeger Chicken Rub on the surface and in the cavity of the turkey. Start the traeger grill on smoke with the lid open until fire is established (about 5 minutes). Switch to "medium" or 300 degrees on the digital thermostat. Place turkey on the center of the grill, close the lid and cook for 3 1/2 to 4 hours or until internal meat temperature is 160 to 165 degrees in the thickest part of the breast. Allow the turkey to rest 20-30 minutes before carving.
optional: Place the turkey in a foil roasting pan to collect the juice to make a gravy.
