Thaw the turkey in the fridge, 24 hours for every 4 lbs. A 13 lb turkey takes about 4 days.

Take it out of the packaging and remove the neck and giblets. Pat it completely dry with paper towels.

Place the turkey spine side up on a large cutting board. Use heavy-duty kitchen scissors to cut down both sides of the backbone and remove it.

Flip the turkey over and press down hard on the breast until it cracks and lies flat. Tuck the wing tips behind the breast.

Mix the softened butter with the garlic, rosemary, thyme and 1 tbsp poultry seasoning.

Loosen the skin on the breast and thighs and spread the butter underneath.

Rub the outside with oil and cover both sides with poultry seasoning.

Preheat the Traeger to 275°F. Place the turkey on the grates skin side up and put a probe in the thickest part of the breast.

Smoke for about 3 hours. Cook by temperature, not time. Pull it when the breast reads 160°F and the thigh reads at least 175°F.

Tent the turkey with foil and rest it for 20 to 30 minutes. The carryover cooking takes the breast up to 165°F. Check that it has reached 165°F, then carve.