I love using a brining bag! YouTube "The Perfect TURKEY on a Traeger Pettet Grill" by Ryan Turley. https://bit.ly/49HcXXs

Thaw: 24 hours for every 4 pounds. 13 Lb turkey (& 13-lb ham) = 3-4 days (Friday--->Tuesday evening) Brine: Brine 1 hour per pound. 13 Lb turkey = 13 hours (Tues PM ---> Wed AM) Chill/Dry: 24 hours (Wed AM ---> Thurs AM) Cook: 13 minutes per pound. 13*13.5= approx 3 hours (Thurs 8AM ---> 11ish) For the Brine: 1 QT Water 1 cup Brown Sugar 1 cup Kosher Salt 1 1/2 cup Apple Cider or Apple Juice a few sprigs Rosemary + Thyme a few Bay Leaves 1 whole head garlic, peeled + smashed 1 orange, sliced 1 lemon, sliced 1 tbsp Peppercorn 1 tsp cloves Stuff for Flavor: 1 Onion, cut in large wedges. 1 Apple, cut in large wedges. 2-3 Celery Sticks 2-3 Carrots Rosemary sprigs Thyme sprigs For the Injection: 8 oz melted, unsalted butter, 8 oz Maple Syrup 2-3 tbsp Traeger Pork & Poultry Rub.

BRINE: Put all brine ingredients in a pot & let it come to a boil.
Remove from heat then add additional 3 QTs water and 2-3 cups ice.
You need the brine to be at or below room temperature before adding the turkey.
Store in fridge with a brine bag -completely submerged- for 13-14 hours (1 hour per pound)
DRY/CHILL: After 12 hours, blot the turkey DRY & chill uncovered in fridge for 24 hours.
THANKSGIVING MORNING:
STUFF FOR FLAVOR: Stuff turkey with above ingredients.
INJECT: Inject all over then coat with the rub.
SMOKE: 350 degrees until temp reaches 160 degrees in the breast. The carryover heat will bring your bird to 165 degrees after a 30-minute rest.