Prep Time: 12-24 hours (brining), 20 minutes (seasoning and prep)

Cook Time: 4-5 hours

Total Time: 16-29 hours, including brining and resting

Ingredients:

• Turkey: 12-15 lbs whole turkey, thawed
• Brine:
  • 1 bag of Uncle Dibbz Top of the Line Brine
  • 8 quarts cold water
  • Ice (for brining container)
• Seasoning and Aromatics:
  • Uncle Dibbz Durtty Bird Rub
  • 1 onion, quartered (optional, for inside the turkey)
  • 1 head of garlic, halved crosswise (optional)
  • 1 lemon, halved (optional)
• Basting Butter:
  • 1 cup unsalted butter
  • Fresh herbs: parsley, garlic, thyme, sage, and rosemary

Instructions:

1. Brine the Turkey (12-24 hours):

1. In a large, food-safe container, pour 8 quarts of cold water and add Uncle Dibbz Top of the Line Brine, stirring to dissolve.
2. Place the turkey breast-side first into the brine, ensuring it’s fully submerged. Add ice on top, cover with a lid, and refrigerate for 12-24 hours.

2. Prepare the Turkey:

1. After brining, remove the turkey and rinse well under cold water to wash off excess brine. Pat the turkey completely dry with paper towels.
2. Season both the inside and outside of the turkey with a light coating of Uncle Dibbz Durtty Bird Rub.
3. Optional: Place aromatics (onion, garlic, and lemon) inside the turkey cavity for extra flavor.
4. Truss the turkey legs with cooking twine and tuck the wings under the body to promote even cooking.

3. Smoke the Turkey:

1. Preheat your Traeger Ironwood XL smoker to 225°F.
2. Place the turkey directly on the grill, breast side up, and smoke for 2 hours at 225°F to allow the turkey to absorb a deep, smoky flavor.

4. Increase the Heat and Begin Basting:

1. After 2 hours, increase the smoker’s temperature to 325°F to continue cooking.
2. In the final hour of smoking, place a heat-safe bowl with unsalted butter and herbs (parsley, garlic, thyme, sage, and rosemary) in the smoker to melt.
3. Baste the turkey every 15 minutes with the melted herb butter, using a food-safe brush for a golden, crispy skin.

5. Finish Cooking and Rest:

1. Continue smoking until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.
2. Once the turkey reaches temperature, remove it from the smoker and let it rest for 30 minutes to 1 hour. This resting period ensures the juices redistribute.

6. Garnish and Serve:

Place the turkey on a serving platter and garnish with fresh orange slices and herbs like rosemary or thyme for a festive look.

Note for Guests:

Smoking creates a natural “smoke ring” around the meat, which appears pink but is entirely safe. This pinkish ring is a result of the smoke’s interaction with proteins in the meat and doesn’t indicate undercooked poultry. As long as the turkey’s internal temperature reaches 165°F in the breast and 175°F in the thigh, it’s perfectly cooked and ready to enjoy!