Cooking a turkey on a Traeger wood pellet grill results in incredibly moist, tender and flavorful meat with a crispy, smoky skin. While cooking a turkey in a traditional oven can dry out the meat the indirect heat and wood smoke flavor from the Traeger seals in the juices. Follow this step-by-step guide for turkey smoking success.
Why Cook a Turkey on a Traeger?
There are several benefits to cooking your turkey on a Traeger grill rather than roasting in the oven
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Wood-fired flavor – The Traeger uses premium hardwood pellets to infuse the turkey with delicious smoky flavor you can’t get from an oven. Apple, cherry, pecan and hickory pellets pair especially well with poultry.
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Moist and tender meat – The indirect smoke roasting cooks the turkey gently and evenly, sealing in juices so the meat stays succulent and tender. No more dried out turkey!
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Crispy skin – The Traeger imparts just enough heat to crisp up the skin beautifully without overcooking the meat.
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Hands-off cooking – Once the turkey is loaded onto the grill, you can sit back and relax instead of babysitting it in the oven. The Traeger maintains perfect temperature control.
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Frees up oven space – You can cook your side dishes in the oven while the Traeger smokes the turkey outside.
Traeger Turkey Cook Time
Cooking times will vary depending on the size of your turkey, but you can expect approximately 15-20 minutes per pound at 225°F after an initial high heat sear. For example, a 15 lb turkey will take 4-5 hours to cook through. Use a meat thermometer to determine doneness instead of relying solely on cook times.
Here are estimated cook times based on turkey weight:
- 12 lb turkey: 3-4 hours
- 15 lb turkey: 4-5 hours
- 18 lb turkey: 5-6 hours
- 20+ lb turkey: 6+ hours
The Traeger turkey will also need to rest for 20-30 minutes before carving.
How to Smoke a Turkey on a Traeger Grill
Follow these simple steps for perfect results:
1. Thaw the Turkey
Make sure frozen turkeys are fully thawed in the refrigerator before smoking. This can take 24 hours per 4-5 lbs.
2. Dry Brine the Turkey
Dry brining enhances flavor and retains moisture. Pat the turkey dry and rub it all over with 2 tbsp salt per lb. Place on a rack set in a rimmed sheet pan and refrigerate 12-24 hours.
3. Prepare the Traeger
Assemble, ignite and preheat the Traeger grill to 350°F using apple, cherry or pecan wood pellets. Make sure the grill is hot before placing the turkey inside.
4. Sear the Turkey
Rub the turkey with olive oil and generously season the cavities and outside with salt, pepper and poultry seasoning. Place it breast side up directly on the grill grates and sear for 15-20 minutes until golden brown.
5. Lower the Temperature
Turn the Traeger down to 225°F for low and slow roasting. Insert a meat thermometer into the thickest part of the breast, avoiding bone.
6. Smoke the Turkey
Smoke the turkey at 225°F until the breast reaches 160°F and the thigh reaches 175°F, about 4-6 hours depending on weight. Spritz with chicken stock every 1-2 hours if desired.
7. Finish and Rest
Once done, transfer the turkey to a cutting board and tent loosely with foil. Let rest 20-30 minutes before carving. The temperature will rise 5-10°F as it rests.
8. Carve and Serve
Using a sharp knife, carefully slice the turkey. Arrange on a platter and serve warm. Enjoy your perfectly smoked Traeger turkey!
Turkey Smoking Tips
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Allow 1.5 lbs of turkey per person when estimating how big of a bird to buy.
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Brining helps keep the turkey moist but dry brining is best for smoked turkey. Wet brining can make the skin mushy.
-Cook to an internal temperature of 160°F in the breast and 175°F in the thigh. Don’t rely on pop-up timers.
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Use a drip pan under the turkey to catch drippings for gravy. Add broth, wine or cider to the pan.
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Resting is crucial; never skip this step. It allows juices to redistribute for moist meat.
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Carve across the breast before slicing the thighs and legs to make carving easier.
Best Wood for Smoking Turkey
Milder fruit woods like apple, cherry and pecan allow the delicate turkey flavor to shine. Stay away from heavy smoke like hickory or mesquite which can overpower the meat. Try adding a touch of maple or bourbon barrel wood pellets for a twist.
What to Serve with Smoked Turkey
A smoked turkey deserves all the classic Thanksgiving fixings:
- Fluffy mashed potatoes
- Savory stuffing or dressing
- Tangy cranberry sauce
- Roasted autumn vegetables like Brussels sprouts, carrots and squash
- Warm rolls with butter
- Sweet potato casserole
- Corn bread or corn pudding
- Fresh green salad
- Pumpkin or pecan pie for dessert
Leftover turkey is amazing in sandwiches, salads, soups, enchiladas, pot pie and more. Get creative with the leftovers!
Troubleshooting Traeger Turkey
Turkey taking too long to cook: Check that the Traeger is maintaining proper temperature. Open the lid as little as possible. Tent with foil if needed.
Turkey skin not crisping: Crank up the temperature at the end to 400°F+ and monitor closely to crisp the skin without burning.
Turkey drying out: Let rest longer before carving. Make sure it wasn’t overcooked. Check for thermometer accuracy.
Smoky flavor is too strong: Opt for lighter fruit woods like apple or cherry rather than hickory or mesquite pellets.
Skin is mushy: Do a dry brine instead of wet brining. Don’t spritz too close to the skin.
Get Creative with Turkey on the Traeger
Beyond traditional whole smoked turkey, get creative with turkey parts and recipes:
- Smoke just turkey legs or wings for smaller meals
- Make smoked turkey jerky for high protein snacks
- Grill turkey tenderloins for sandwiches and salads
- Smoke turkey breasts to slice for appetizers
- Cook boneless turkey thighs for weeknight dinners
- Make turkey sausage patties or kielbasa on the flat top
- Grill turkey burgers topped with all the fixings
The possibilities are endless with turkey on the Traeger grill! Follow this guide for success smoking your first turkey. The juicy meat with crispy skin and incredible flavor will have everyone begging for leftovers.
Do I stuff the cavity of my turkey?
This one is completely personal preference, but we prefer not to. When you stuff a turkey, the internal temperature of the stuffing must reach 165 degrees F and that typically means the breast and thigh meat of your turkey is much higher and the meat will be dry. We like to stuff the cavity of our turkeys with aromatics like onion, garlic, rosemary, thyme and citrus quarters that can infuse the meat with more flavor from the inside out.
However, if you would like to see some of our favorite stuffing recipes, take some inspiration below:
(If you want more Thanksgiving sides check out our guide)
What flavor of pellets should I use on a turkey?
Our favorite pellet recommendations for smoking a turkey are sweeter, milder pellets. Our Traeger Turkey Blend Wood Pellets are specially made for this type of meat, but a 50/50 mix of apple and hickory is also a good choice.
The PERFECT TURKEY on a Traeger Pellet Grill | Holiday Recipes
FAQ
How long does it take to cook a turkey on a Traeger?
Traeger Smoked Turkey
Garlic, butter, thyme, rosemary, salt, and pepper combine to create an herbal rub to maximize flavor while you smoke the meat for 3-4 hours. Make sure to get an early start to begin smoking your Thanksgiving Turkey.
Is it better to smoke a turkey at 225 or 350?
A smoker temp of 225 degrees will give you a nice smokey turkey with skin just like rubber. Any type poultry needs to be smoked at around 300 degrees to give you crisp skin. If you smoke at 225 you would need to either throw it onto a hot grill or into a hot oven meaning temps of 350 or higher to crisp the skin.
Should I use a roasting pan for turkey in the Traeger?
Remember if you plan to baste the turkey, you’d want to put it on an aluminum roasting pan and then on the smoker, not directly on the grates. You do not have to baste it, this is completely optional, it just helps keep it nice and juicy. I typically do not baste mine and they come out well.
How long does it take to smoke a 15 pound turkey on a pellet grill?
My 15 pound turkey trials consistently came to temp in 5-6 hours on my Rec Teq Bullseye, but depending on your type of smoker I would give yourself a buffer …
How do you cook a Turkey on a Traeger?
Next, season the entire bird with salt and black pepper, and stuff your turkey cavity with our Traditional Stuffing (if that’s the route you want to go). Preheat your Traeger to 300 degrees Fahrenheit with the lid closed for 15 minutes, place your turkey on the grill, and let that bird roast for 3 to 4 hours.
How do you smoke a turkey breast on a Traeger Grill?
When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. Insert the probe into the thickest part of the turkey breast. Place the pan with the pellet grill turkey on the grill grates. Close the lid and smoke for 2 1/2-3 hours.
How long do you smoke a Traeger smoked turkey?
Place turkey on the grill and smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175°F in the thigh next to the bone, and 160°F in the breast. Traeger smoked turkey will continue to cook once taken off grill to reach a final temperature of 165°F in the breast. Let rest for 10-15 minutes before serving.