2 days before you are going to cook the turkey, make sure it is defrosted.  Use about 1 tablespoon of salt per 5lbs of turkey and rub it on the skin, under the skin and inside the cavity of the turkey.

Then wrap the turkey up tight in plastic wrap and store it in the fridge until you are ready to cook and pat it dry.

In a small bowl combine ghee, rosemary, garlic sage and 1 tsp salt.  Take that mixture and  rub it all over the turkey and under the skin.

Stuff the apple and onion inside the turkey.

When you are ready to cook it, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal temperature reaches 100-110℉.

Increase the temperature on the grill to 350℉ and continue to cook until a meat thermometer registers 160℉ when inserted in the thickest part of the turkey breast, about 3 to 4 hours total cook time.

Turkey will continue to cook when you take it off grill to reach a final temperature of 165℉ in the breast.

Remove the bird from the grill and let rest for at least 15 minutes before carving. Enjoy!