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Thanksgiving Turkey
  • 1 10-16 lb. Fresh turkey
  • 1 bag The Dunk
  • 1 gallon Water
  • Mayonnaise
  • The Bird seasoning


Remove turkey from packaging and spatchcock by removing the backbone.

In your brining container/cooler, build your brine of 1 bag of The Dunk and a gallon of water and mix very well with a whisk.

Add bird to the brine container and place in the fridge and allow to brine 1 hour per pound of Turkey.

Once the brine is done, remove the Turkey from the brine container and rinse very well and dry.

Preheat Traeger (or oven) to 275.

Dry the Turkey throughly with paper towels.

Once completely dry, apply a thin layer of mayonnaise to the skin of the Turkey. (Apply under the skin over breast if desired)

Season the Turkey liberally with The Bird

Place the Turkey on the Traeger or in the oven at 275 degrees for one hour.

After one hour, move the temperature to 325 and cook until the Turkey reaches 160 in the breast.

Pull the Turkey from the cooking device and let rest for 20-30 minutes before carving.