Remove Turkey from Brine Bag. Pat and dry down the turkey.
Separate Turkey Breast from the skin and put a cup of garlic butter spread on top of the breast beneath the skin.
Smother the entire turkey in the Traeger Rub.
Cut sweet onion and tangerines into small pieces and place them in the cavity.
Tie the legs together and put the turkey in the metal sin in prepartions for smoking.
Pre-heat smoker to 225° and put on the super smoke option if your smoker has it available.
Once the turkey reaches 110° in the breast increase the temperature of the smoker to 350°.
Once the 160° is reached from the breast, the turkey will be done cooking. Pull out and wrap in tin foil. The turkey will continue to cook and reach a temperature of 165°. (This could take 3-4 hours to accomplish.)
Leave the turkey out for 30 minutes for the meat and juices to settle. Once that has completed, start carving!