Remove the giblet and gravy package from inside the cavity of the turkey. Remove or discard any plastic or metal cages or pop-up thermometers. Tie the drumsticks together with kitchen twine.

Get a container that is large enough to hold the turkey and enough water to cover the turkey.

Bring 4 cups of water to a boil. Toss in the cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Remove from heat, add the bourbon and stir until the sugar and salt dissolve.

Add the ice to cool the brine down. Make sure the brine cools down to room temperature before the next step. Add more ice if necessary.

Place the turkey in the container and add the brining liquid. Toss in the orange and lemon slices.

Top off the container with cold water. Make sure the turkey is completely submerged. Cover and refrigerate overnight.

Add the bourbon, brown sugar, butter, and soy sauce to a saucepan and bring to a simmer over medium heat. Simmer for 4 to 5 minutes stirring frequently. Set aside for later.

Preheat the Traeger grill to 300°F.

Rinse the turkey and pat it dry. Place the turkey in a roasting pan and baste it with the bourbon glaze. Loosen the skin and brush the glaze underneath the skin. Tuck the wings under the back of the turkey (see video).

Stuff the cavity of the turkey with the orange slices and spices that were used in the brine.

Stick a leave-in thermometer into the thickest part of the breast. Place on the Traeger grill and close the lid.

After the turkey cooks for 1 hour, turn the heat up to 350°F. brush it with more of the glaze. Rotate the turkey so it browns evenly. Make sure you close the lid quickly so the Traeger stays hot.

Continue to baste the turkey every 30 minutes until the temperature on the meat thermometer reaches 160°F to 165°F (This usually takes 2-½ to 3-½ hours for a 14 to 16 pound bird) (see notes).

Remove the turkey from the grill, cover with foil, and let rest for 20 minutes.