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The Ultimate Guide to Cooking Turkey in a Traeger Pellet Grill

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A smoked Traeger turkey is cooked to perfection with smoke and heat giving it a nice crispy skin and juicy meat. We brined this turkey in buttermilk and spices to make sure this is the juiciest turkey you have ever served for Thanksgiving.

Cooking turkey in a Traeger pellet grill results in incredibly moist, tender and flavorful meat with a deliciously crispy skin. The smokey woody flavor from the grill penetrates the meat, taking it to new heights.

As someone who owns a Traeger grill and has cooked turkey in it many times, I wanted to share my tips and tricks for the perfect traeger turkey. Whether you’re cooking a whole turkey, turkey breast, legs or wings, following these simple steps will help you nail it every time.

Why Cook Turkey in a Traeger?

There are several reasons why a pellet grill like the Traeger is the best way to cook turkey:

  • Perfectly Smokey Flavor – The wood-fired Traeger grill infuses the turkey meat with a wonderful smokey essence you just can’t replicate in an oven Apple, maple and cherry wood pellets work great

  • Juicy and Tender Meat – The steady, even heat of the Traeger keeps the turkey incredibly moist and tender. The grill’s convection system circulates the heat and smoke throughout the entire cooking chamber.

  • Crispy Skin – While the convection heat keeps the meat juicy, it also crisps up and browns the skin beautifully. Rubbing butter under and on the skin really maximizes this.

  • Hands-off Cooking – Once the turkey is on the grill, you can sit back and relax. The Traeger maintains perfect temperature control so no babysitting required.

  • Safety – Cooking a big turkey in the oven can be risky, as hot oil splatters when basting. The Traeger contains this safely inside while infusing flavor.

Picking the Right Turkey

When selecting a turkey to cook in your Traeger grill, here are some tips:

  • Weight – Plan for 1-1.5 pounds of turkey per person. A 15 lb bird will feed 10-12 people. Going too big can lead to drying out.

  • Fresh vs Frozen – Fresh turkeys tend to have the best flavor and texture. If using frozen, make sure to thaw in the fridge 2-3 days before cooking.

  • Free Range & Organic – Opt for free-range and organic turkeys when possible. They are more natural with a better taste.

  • Brined vs Unbrined – Brined turkeys lock in moisture and flavor. If yours isn’t brined, do it yourself before cooking.

Brining the Turkey

Soaking the turkey in a saltwater brine before cooking infuses it with extra moisture and seasoning. While not 100% necessary, it does make a big difference in juiciness and flavor.

Here’s a simple brine recipe:

Brine Ingredients:

  • 1 gallon water
  • 1 cup Kosher salt
  • 1/2 cup brown sugar
  • Herbs like rosemary, thyme, sage
  • Spices like garlic, peppercorns

Brining Tips:

  • Use a large bucket or cooler to hold turkey and brine
  • Submerge turkey fully in brine
  • Brine 12-24 hours
  • Rinse turkey after brining
  • Pat turkey dry with paper towels

Prepping the Traeger Grill

Before placing the turkey on the grill, follow these steps:

  • Oil the grill grates to prevent sticking
  • Use apple, cherry, maple wood pellets
  • Preheat grill to 225°F
  • Place drip pan underneath turkey
  • Insert meat probes into thickest parts of breast and thigh

Rubbing the Turkey

Coating the turkey in herbs, spices and oil helps add lots of flavor. Here’s a great all-purpose rub:

Turkey Rub:

  • Olive oil
  • Salt and pepper
  • Rosemary
  • Thyme
  • Sage
  • Garlic powder
  • Butter (for under and on skin)

Maintaining Heat and Smoke

For optimal results, follow this temperature guidance:

  • 225-250°F for first 3-4 hours – Apply rub under and on skin before placing turkey on grill at this temp. This gently smokes the bird, rendering fat and allowing smoke to penetrate.

  • 350-375°F for last 1-2 hours – Bump up the heat to crisp skin and brown. Baste with melted butter or turkey stock every 30 mins.

  • Use apple, cherry or maple wood pellets throughout entire cook.

Monitoring Temperature

Use a digital meat thermometer to track doneness:

  • 165°F breast – Target temp for perfectly cooked white meat

  • 175-180°F thigh – Dark meat done at higher temp

  • 185-190°F deep in cavity – Ensure innermost sections are fully cooked

Letting Turkey Rest

Once cooked, let the turkey rest 20-30 minutes before carving. This allows juices to redistribute for maximum moistness.

Tent foil loosely over turkey while resting. The grill can be turned off but keep the lid closed so residual heat finishes cooking.

Carving and Serving

  • Use a sharp carving knife and carve parallel to the breastbone
  • Cut breast meat into 1⁄4 inch thick slices
  • Separate legs and wings

Serve turkey with gravy and your favorite side dishes. Smoked turkey also makes fantastic sandwiches and soups later on.

Troubleshooting Traeger Turkey

If you follow these steps, you should end up with perfect turkey every time. But here are some common issues and solutions just in case:

Undercooked Meat – Increase cook temp and time. Check for doneness in multiple locations.

Overcooked Meat – Don’t cook too big of a turkey. Brine to retain moisture. Tent with foil if browning too fast.

No Smoke Flavor – Make sure pellets are dry. Try a stronger wood blend like hickory. Let smoke develop before putting turkey in.

Rub Won’t Stick – Apply when skin is fully dry after brining and pat dry. Rub should contain some oil.

Skin Not Crispy – Crank heat up at end to crisp. Rub butter under and on top of skin. Cook at higher temp next time.

Burned Skin – Avoid flare ups. Lower temp and tent with foil if needed.

Key Takeaways

Follow this ultimate guide for your best traeger turkey yet:

  • Brine turkey 12-24 hours beforehand
  • Prepare Traeger grill with drip pan and meat probes
  • Apply herbed rub under and on skin
  • Gradually increase temp from 225 to 375°F
  • Cook to 165°F breast/180°F thigh
  • Let turkey rest 20-30 minutes before carving

turkey in a traeger

Video – How to make a Traeger Turkey

First, we brined this turkey in buttermilk overnight with an assortment of great spices and herbs. This ensures the turkey is going to turn out extremely juicy when you serve it for dinner. I use a brine when cooking any turkey or my Traeger Chicken recipe.

Second, smoking with a variety of fruit woods gives it a nice smoky flavor that you just wont get when roasting a turkey in the oven. Rubbing the outside with butter also helps that skin crisp up.. My favorite part!

Choosing fresh ingredients and brining overnight will really make the difference when preparing this Traeger turkey recipe.

turkey in a traeger

  • 15lb Turkey (Should serve 8-10 people)
  • Butter
  • Apple Cider Vinegar
  • Sea Salt & Black Pepper
  • Buttermilk
  • Kosher Salt
  • Black Peppercorns
  • Bay Leaves
  • Rosemary
  • Thyme
  • Sage

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!

turkey in a traeger

Continue to spritz the bird every 30-45 minutes during this high temperature cooking to help keep the turkey 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.

Allow the turkey to rest at room temperature for 20-30 minutes before slicing to allow the juices to redistribute within the meat.

THIS IS IMPORTANT! You have done everything you can up to this point to keep this turkey moist, dont ruin all your hard work by carving too soon.

turkey in a traeger

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.

Arrange the sliced turkey on a serving platter making it easier for guests to pick the ones they want! Everyone will love the buttery and delicious smoky flavor this smoked turkey recipe brings to the table!

Dont expect that many leftovers. The juicy meat and crispy skin will be irresistible, causing overeating and satisfied dinner guests.

Smoked Traeger Turkey | Thanksgiving Turkey | Smoked Turkey Recipe

FAQ

How long does it take to cook a turkey in a Traeger?

Cook your turkey on the Smoke setting for 1 to 3 hours, then finish cooking on higher heat (325 degrees F or higher) to reach an internal temperature of 165 …

Is it better to smoke turkey at 225 or 325?

325-350. It’s not a low and slow like a brisket or pork shoulder. Poultry soaks up the smoke flavor so you run the risk of having way too much smoke flavor if you go 225. Also 225 will never give you crispy skin.

How do you keep turkey moist in a pellet smoker?

How do you keep turkey moist in a pellet smoker? I highly recommend wet brining your turkey for at least 12 hours before cooking.Nov 27, 2024

How long to smoke 18 lb turkey at 225 degrees?

Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F.

How long does it take to smoke a Traeger Turkey?

With a crispy outside and a juicy inside, the Traeger smoked turkey calls for simple spices and primal wood-fired flavor. 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.

What is a smoked Traeger Turkey?

A smoked Traeger turkey is cooked to perfection with smoke and heat giving it a nice crispy skin and juicy meat. We brined this turkey in buttermilk and spices to make sure this is the juiciest turkey you have ever served for Thanksgiving.

Can a Traeger grill cook a Turkey?

Traeger grills are ideal for cooking turkey for several reasons: Wood-fired flavor – Traeger grills use real hardwood pellets to infuse food with deliciously smoky flavor you can’t achieve with gas, charcoal or electric grills. Apple, cherry, hickory and Traeger’s signature turkey blend pellets impart nuanced flavors.

How long do you cook a Turkey on a Traeger?

Place the turkey breast side up directly on the grill grates and place a meat thermometer in the breast and one in the thigh of the bird. Smoke the turkey for 3 hours, spritzing with a 50:50 mixture of apple cider vinegar and water every 40 minutes or so. How long does it take to cook a turkey on a Traeger?

What temperature should a Traeger smoked turkey be?

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. Is it better to smoke turkey at 225 or 325?

What are some good Traeger turkey recipes?

Here are some amazing Traeger turkey recipes to try: Apple and maple brine keeps meat super moist. Olive oil and poultry rub provide incredible flavor. Hickory smoke infuses tasty, savory notes. Boneless turkey breast cooks faster. Chili powder, cumin, and lime add Southwestern zing. Goes great with avocado salsa and Black Bean Corn Salad.

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