Ingredients

Turkey

• 1 whole turkey, 12 to 14 lb
• 2 gallons Top of the Line Brine
• 2 to 3 lemons, halved
• Fresh thyme and rosemary sprigs, optional
• 1 stick unsalted butter, room temperature
• 4 tbsp Atlanta Lemon Pepper Mild for the rub
• 1 lemon, halved for the cavity
• 1 onion, quartered
• 1 garlic bulb, halved

Lemon Pepper Wet Sauce

• 1 stick unsalted butter, melted
• 2 tbsp Atlanta Lemon Pepper Hot for the wet sauce
  Mild also works if you want less heat
• Juice and zest of 1 lemon

Directions

1. Brine the turkey

1. Prepare the brine according to package directions.
2. Lightly squeeze the halved lemons into the brine, then drop the halves in. Add thyme and rosemary if using.
3. Submerge the turkey fully. Refrigerate 12 to 18 hours.
4. Remove the turkey. Rinse lightly under cool water and pat completely dry inside and out.

2. Season and prep

1. Rub the turkey all over with room temperature butter, including under the skin where you can.
2. Season generously with Atlanta Lemon Pepper Mild. Cover every surface.
3. Stuff the cavity with the halved lemon, onion, garlic, and herb sprigs.
4. Let the turkey sit at room temperature for about 45 minutes.

3A. Smoke method

1. Preheat the Traeger to 275°F. Use mesquite or apple pellets.
2. Set the turkey breast side up. Cook until 160°F in the breast and 170°F in the thigh. Plan for about 3.5 to 4.5 hours. Rotate once if needed for even browning.

3B. Oven method

1. Preheat the oven to 325°F.
2. Place the turkey breast side up on a rack set in a roasting pan. Add 1 cup water or stock to the pan.
3. Roast until 160°F in the breast and 170°F in the thigh, about 3.5 to 4 hours. Tent loosely with foil if the skin darkens too quickly.

4. Make the lemon pepper wet sauce

1. During the final hour of cooking, melt the butter and whisk in the lemon juice, lemon zest, and Atlanta Lemon Pepper Hot. Keep warm.
   Use Mild instead of Hot if you prefer a softer finish.

5. Baste, rest, and serve

1. Brush the turkey with the wet sauce every 20 to 30 minutes during the final hour of the cook.
2. When it reaches temp, remove the turkey and rest 30 to 40 minutes under a loose foil tent.
3. Brush again with the warm wet sauce before carving. Slice and serve.

Notes

• Brine time builds moisture and seasoning inside the meat. The butter binder helps the rub adhere and supports browning. The wet sauce gives the glossy finish and the signature lemon pepper flavor.
• For stronger citrus, add an extra teaspoon of zest to the wet sauce.
• If you prefer extra heat, add a pinch more of the Hot blend to the wet sauce.