There is nothing better than a smoked Traeger turkey. The smoke and heat make the skin nice and crispy and the meat juicy. We brined this turkey in buttermilk and spices to make sure it was the juiciest Thanksgiving turkey you’ve ever had.
Smoking a turkey on a Traeger grill results in a moist, tender, and deliciously flavorful bird that is sure to be the star of your holiday table With the Traeger’s simplicity and precise temperature control, you can easily smoke a show-stopping turkey, even if you’ve never done it before
In this article, I’ll walk you through the entire process of smoking a turkey on the Traeger, from preparing the bird to carving the finished masterpiece. We’ll cover Traeger turkey smoking tips, timing, temperature control, rubs, woods to use, basting, resting, and more Let’s get started!
Picking and Preparing the Turkey
Choosing the right turkey is the first step to smoked turkey success. Go for a 10-15 pound bird; larger turkeys can be tricky on the Traeger. Thaw the turkey completely before smoking. Carefully remove the giblets and neck from the cavities. Rinse the turkey inside and out with cool water and pat it completely dry. Trimming excess skin and fat allows the smoke and rub to better penetrate the meat.
For extra juicy meat, do a brine for 12-24 hours before smoking. Make a brine with 1 cup kosher salt dissolved per gallon of water. Submerge the turkey in the brine, keeping it chilled. Rinse and pat the brined bird dry before moving on.
Getting the Traeger Ready for Turkey Time
Plan on allowing at least 5 hours for your Traeger turkey smoke. Remove the grill’s heat baffle so you have more clearance for the bird. Place a drip pan with water or cider in the middle to catch drippings (more on basting later).
Use apple, cherry, pecan, or maple wood pellets; lighter fruitwoods work best with poultry. Load the hopper and preheat your grill to 225°F. Maintain this low temperature throughout the entire smoke.
Seasoning and Preparing the Turkey for the Traeger
For incredible flavor, rub the outside and inside of the turkey with seasoning. Get up under the skin without tearing it. Try a simple poultry seasoning or get creative with your own spice blends. Herbs like thyme, rosemary, and sage are fantastic turkey rub additions.
Truss up your seasoned turkey with cooking twine to hold its shape. Tuck the wings under and tie the legs together. Place the turkey breast-side up on the grill, over the drip pan. Insert a probe thermometer into the thickest part of the breast, not touching bone. Maintain 225°F, with thin blue smoke coming from the grill.
Monitor and Baste the Turkey While It Smokes
Your Traeger turkey will need about 30 minutes per pound to reach 165°F in the breast and 175°F in the thighs. Baste the turkey every 45-60 minutes with broth, melted butter, olive oil, or cider. Use a bulb baster or large spoon to scoop up drippings from the drip pan and spread them over the turkey.
Basting helps the skin get beautifully browned and crispy. Check the internal temp periodically; don’t rely solely on smoker time estimates. The turkey is done when the probe reads 165°F in the breast and 175°F in the thighs.
Allow the Smoked Turkey to Rest Before Carving
Once your Traeger turkey hits the target internal temperature, remove it from the grill and let it rest for 30-60 minutes. This allows the juices to redistribute through the meat for a moist carved turkey.
Place the whole turkey on a large cutting board. Loosely tent it with foil to keep it warm. The internal temp will rise 5-10° more as it rests. While your smoked masterpiece relaxes, make any sauces or gravy.
Carve and Serve Your Perfectly Smoked Traeger Turkey
Now it’s time to unveil your smoked turkey! Carve it just like a roasted turkey. Sitting or standing, use a sharp knife to carefully slice the breast meat from the bone. Cut the wings, thighs, and legs into pieces for easy serving.
Make sure everyone gets some crispy, smoke-infused skin. Serve your smoked Traeger turkey with favorite holiday sides and sauces. Smoked turkey also shines in sandwiches, salads, and casseroles for delicious leftovers after the big meal.
Key Traeger Turkey Smoking Tips
Follow these tips and techniques for smoking turkey success on your Traeger grill:
- Thaw completely, trim excess fat/skin, brine 12-24 hours for juicy meat
- Use apple, pecan, cherry, or maple wood pellets
- Preheat grill to 225°F
- Rub seasoning inside cavity and under skin
- Truss legs and tuck wings before placing on grill
- Use a drip pan underneath to catch drippings for basting
- Baste every 45-60 minutes with broth, butter, oil
- Smoke for 30 minutes per pound, until 165°F breast/175°F thighs
- Let rest 30-60 minutes before carving
- Store leftovers in fridge within 2 hours
With minimal hands-on time, your Traeger grill delivers a perfectly smoked turkey that looks impressive and tastes amazing. Juicy, tender meat with a smoky flavor in every bite will make this your new go-to turkey smoking method. Try it out and enjoy incredible holiday feasts and everyday meals with Traeger-smoked turkey straight off your grill at home.
How to Make a Traeger Turkey
Ill show you EVERYTHING you need to know about prepping, brining, and smoking up the perfect bird. Get ready to fire up those smokers and lets get started.
Cut open the bag the turkey came packaged in and drain any water/juices into the sink. Remove the giblets and neck found inside the cavity of the bird. Make sure to check both ends of the turkey to remove everything from inside.
Rinse the turkey under cool freshwater and set aside while preparing the brine.
When buying your ingredients, make sure to buy some turkey roasting or brining bags. This allows us to use a smaller amount of buttermilk than would be possible if simply brining in a 5 gallon bucket.
Add the buttermilk and other brine ingredients into the turkey bag. I like to put the bag in a 5 gallon bucket or a deep roasting pan in case it tears while it’s brining in the fridge.
Using a wooden spoon, mix the ingredients together well before adding the turkey.
Add the turkey into the brine submerging the entire bird. The goal is to have every part of the turkey coated during the brining process. Place in the refrigerator for 8-24 hours before removing to cook.
Once the turkey is finished brining, remove from the brine and pat dry with paper towels. There is no need to rinse the turkey after brining it for this smoked turkey recipe. I want the salt and herb flavor to stay strong after smoking.
Loosen the skin on the chicken breast with a spoon so you can put butter between the skin and the breast. Cut up chunks of butter and, with your hands, press them under the skin of the meat so they melt and cook through.
Now, cover the entire outside skin of the turkey with melted/softened butter. Make sure to get the legs and sides of the bird. No need to butter the bottom/back side of the turkey.
Fire up your smoker to 225°F with your favorite wood. I like to use fruity woods when I smoke turkey. These include apple wood & cherry wood pellets. Hickory wood is also a good choice for Smoked Traeger Chicken and Traeger Smoked Turkey.
There should be a meat thermometer in both the breast and the thigh of the turkey. Place the turkey breast side up on the grill grates. Spray the turkey with a 50/50 mix of apple cider vinegar and water about every 40 minutes while it’s cooking for three hours.
Turn up the Heat
After 3 hours the turkey should be close to 110°-120°F internal temperature. Leaving the bird on the smoker, increase the Traeger smokers temperature to 350°F. Turning up the heat is going to help get that skin nice and crispy!.
Spray the turkey with water every 30 to 45 minutes while it’s cooking at high heat to help keep it moist. Smoke until the the breast reads 165°-170°F and the thigh reads 180°F internal temp.
When these temperatures are reached, the turkey is finished cooking and ready to be removed to a cutting board or serving platter. Use meat gloves to transfer the turkey from the grill to your cutting board/platter.
Let the turkey rest at room temperature for 20 to 30 minutes before cutting it into pieces. This will give the juices a chance to move around inside the meat.
It’s important not to carve the turkey too soon after all the work you’ve put into keeping it moist.
Use an electric carving knife when carving turkey for extreme ease. Its the best way to get consistent slices and super easy to use. I find the perfect thickness to be ⅛ – ¼” thick.
Putting the turkey slices on a serving platter will make it easier for people to choose which ones they want. This smoked turkey recipe brings a buttery and tasty smoky flavor to the table that everyone will love.
Dont expect that many leftovers. The juicy meat and crispy skin will be irresistible, causing overeating and satisfied dinner guests.
How To Smoke A Turkey On A Traeger Pellet Grill – FULL STEP-BY-STEP
FAQ
How long does it take to smoke a turkey on a Traeger grill?
Is it better to smoke a turkey at 225 or 250?
How long to smoke a 14 lb turkey on a pellet grill?
How long to smoke a 10 lb turkey?
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Weight
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Cook Time
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8-12 lbs.
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4-8 hrs.
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12-18 lbs.
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6-10 hrs.
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Can you smoke a Turkey on a Traeger smoker?
Save this recipe for Traeger Turkey to Pinterest! You can certainly keep the turkey on your Traeger Smoker until the breast meat reaches 160 degrees F. I prefer another way. I’ve found that the best way to get a nice, brown, crispy skin on a smoked turkey is to pull it off the Traeger and finish the turkey in the oven.
How long do you cook a Turkey on a Traeger?
When ready to cook, set the Traeger temperature to 350˚F and preheat, lid closed for 15 minutes. Put the roasting pan with the turkey on the grill grate and roast for 2-1/2 to 3 hours, or until a temperature probe inserted in the thickest part of the thigh reads 165˚F.
How do you brine a Turkey a day before smoking?
The day before smoking, brine the turkey according to the Traeger Turkey Brine Kit package instructions. Remove from the brine, rinse. and pat dry. Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub. Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket.