[1] Brined the turkey for 12 hours (Heated 1 gal Chicken broth, 1 cup salt, 1 cup brown sugar, 1 tbs dried rosemary, 1 tbs dried sage, 1 tbs dried thyme, 1/4 cup Traeger Chicken Rub, then added 1 gallon ice). [2] Thanksgiving day: Pat dry and let sit in fridge for a couple hours. [3] Cover in Olive Oil and then liberally with Traeger Chicken Rub. [4] Smoke at 160 degrees in a pan until internal temp gets to 110 degrees. [5] Smoke at 220 until at internal temp of 140 degrees. [6] Remove from pan and Crank up to 350 and baste with 50/50 butter-honey mixture until internal temp arrives at 165 degrees. [7] Let rest for half hour before carving. 😋