Ingrediants:
1 whole Turkey 14-16lbs, 1 bottle brine(can use any in the market), 2 gallons water, 1/4 cup vegetable oil, 1 Tablespoon poultry seasoning, 2 sticks butter, 1 onion quartered, 3 stalks celery, 6-8 cloves of garlic, 1 bunch of fresh poultry herbs sage, rosemary, thyme, 3 Table Spoon Seasoning(or any seasoning you like).
Marination:
Completely thaw the turkey in the refrigerator for 3-4 days, remove the turkey from packaging discarding the neck and giblets. Place the turkey in a large container. Pour in the brine and remove as much air as possible. Place the brine container in the refrigerate or into a cooler with ice for 48 hours. Make sure the turkey stays submerged and cold the entire time.
Cooking:
Remove the turkey from the brine solution and rinse gently. Place the turkey on a raised cooling rack over a sheet pan and pat the outside dry with paper towel. Place the turkey back in the refrigerator for 1 hours minimum to dry the skin. Stuff the cavity with the celery, garlic cloves, onion, and herbs. Tie the legs together with butcher twine and apply vegetable oil the the skin with a basting brush. Mix the seasoning and poultry seasoning together in a dredge shaker and apply a good coat to the outer surface of the turkey.
BBQ Somking/Grilling:
Prepare Traeger Pellet Grill or other smoker/grill for indirect cooking at 325 using a mild pellet such as Apple or Maple for light smoke flavor. Place the turkey on the smoker and baste with melted butter every 45 minutes. Insert a probe thermometer into the breast to monitor internal temperature. Remove the turkey from the pit once it hits 165°F in the thickest part of the breast
Rest the turkey for 15-20 minutes before carving.
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