Wood-Fired Buttery Herb Thanksgiving Turkey

1. Start by spatchcocking your turkey bird.
2. Brine your bird for 1 hour per pound below 41F in the fridge or an icy cold cooler. For the brine, mix 1 cup Morton’s Kosher salt, 1/2 cup brown sugar, 2 tbsp all spice berries, 2 tbsp black peppercorns, and 2 gallons water or sodium free vegetable stock.
3. Once your bird has brined, pat it very dry with paper towels.
4. Take 1 lb of unsalted softened butter and mix it with 3-4 tbsp dried chives, 2 tsp poultry seasoning, 2 tbsp fresh thyme, and 2 tbsp fresh oregano. Set aside 2 tbsp of this butter mixture.
5. Using your hand, separate the skin from the breast meat to create a pocket for a quarter cup of butter under the skin of each breast. Arrange fresh sage leaves under the skin as well to create even more aromatics.
6. Use the rest of the butter mixture to coat the entire bird.
7. Sprinkle the turkey generously with @traegergrills chicken rub.
8. Place your turkey directly on the grates, breast side up. Tuck the wings behind the breasts.
9. Grill at 450F for 45 minutes or until the bird starts to take on a golden color.
10. Then, reduce the heat to 300F and continue grilling until a meat thermometer registers 165F in the thickest part of the thigh and breast.
11. Remove from grill and let it rest.
12. Right before serving, brush on the reserved herb butter for a glossy shine. Serve and enjoy your delicious turkey!