First, I always make sure to defrost the turkey completely, which often takes about 24 hours in the fridge for every 4-5 pounds of turkey. I can’t stress this enough—thawing properly avoids a dry turkey. Don’t underestimate the power of preparation!

In a bowl, mix the dark brown sugar and garlic powder with softened butter. The sugar caramelizes during cooking, giving the turkey a slightly sweet crust, while garlic adds a savory punch. I often find myself getting a little messy during this step, but trust me, it’s worth every second. Add the Traeger Pork and Poultry Seasoning and fresh rosemary. This seasoning blend combines spices that perfectly complement the turkey, making it flavorful right down to the bone.

Now, get your hands in there! Gently loosen the skin on the turkey. Spread the buttery mixture both underneath and on top of the skin. Use a generous amount to ensure all areas are covered. This technique keeps the meat juicy and infuses flavor throughout.

While you’re prepping the turkey, it’s time to get the Pit Boss grill ready. I love setting it to about 325°F. Preheating ensures an even cooking temperature, helping you avoid any surprises.

Place the turkey on the grill, breast side up. I usually close the lid and resist the urge to check on it too often. A 10-pound turkey typically takes between 2.5 to 3 hours, so patience is key. Basting occasionally can enhance that beautiful golden color, but don't overdo it.

After a few hours, I begin checking the temperature. The internal temperature should reach 165°F in the thickest part of the breast. A reliable meat thermometer is my go-to at this stage.