The Ultimate Guide to Cooking Turkey in a Traeger Pellet Grill

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