Creating the perfect Traeger Smoked Turkey is a rewarding experience when you follow these straightforward steps:

1. Brine the Turkey (Optional): If you choose to brine, mix salt and water in a large container. Submerge the turkey in the brine for 12-24 hours. Rinse and pat dry before seasoning.

2. Prepare the Turkey: Remove the turkey from the brine (if brined) and pat it dry with paper towels. This is crucial for achieving crispy skin.

3. Preheat Traeger Grill: Set your Traeger grill to 225°F (107°C) and allow it to preheat.

4. Season the Turkey: In a bowl, mix the olive oil (or melted butter) with salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage. Rub this mixture all over the turkey, including under the skin for deeper flavor.

5. Add Moisture: Pour the chicken broth into the drip tray of your Traeger grill. This will help keep the turkey moist during the smoking process.

6. Place the Turkey on the Grill: Position the turkey breast-side up on the grill grates. Insert a meat thermometer into the thickest part of the breast without touching the bone.

7. Smoke the Turkey: Close the lid and smoke the turkey until it reaches an internal temperature of 165°F (74°C). This usually takes about 4-6 hours, depending on the size of the turkey.

8. Baste (Optional): Every hour, you can baste the turkey with the juices from the drip tray to enhance flavor and moisture.

9. Rest the Turkey: Once the turkey reaches the desired temperature, remove it from the grill. Tent it loosely with aluminum foil and let it rest for 30 minutes. This allows the juices to redistribute.

10. Carve and Serve: After resting, carve the turkey and serve it with your favorite sides.