The Secret to Juicy, Tender Traeger Smoked Turkey (No Brining Required!)

Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, just a buttery herbed rub that yields a juicy flavorful turkey in about 3-4 hours.

Using a Traeger grill to prepare meats makes controlling the temperature so simple. And that is really the secret to its success. Low and slow with the pellets of your choice. Yes, you can use any type of grill you have handy. As long as you can keep a good low temp, and keep the smoke consistent, it will be just as good.

Electric pellet smokers like Traeger are very convenient and easy to maintain. They offer plenty of advantages over traditional old school wood smokers.

This Smoked Turkey Recipe is delicious any time of the year, of course, but at the holidays it can save much needed oven space for those other side dishes. We all know how jam-packed that oven can get, especially when you are baking a turkey in it!

As Thanksgiving approaches you may be wondering how to prepare the perfect smoked turkey on your Traeger grill without having to brine it first. Brining requires extra time, space in your fridge and can dilute the natural turkey flavor. The good news is, you can skip the brine and still end up with a moist, tender, and flavorful smoked turkey by following a few simple tricks.

In this detailed guide I’ll walk you through my foolproof method for smoking turkey on a Traeger without brining. I’ve made this recipe several times and it always turns out incredibly juicy and delicious. The secret is in how you prep and season the turkey.

Why Brining Isn’t Necessary for Smoked Turkey

Brining is the process of submerging meat in a saltwater solution before cooking. It helps meat retain moisture and seasons the meat throughout. While brining does make the turkey moist it’s not actually necessary when smoking a turkey on a Traeger for these reasons

The low and slow smoking method allows time for the collagen in the turkey to break down and self-baste the meat.
Butter injection marinades fan out through the muscle fibers, keeping the turkey breast and thighs juicy.
Smoking at a low temperature followed by high heat crisps up the skin so it locks in the moisture.
Basting the turkey with its juices prevents it from drying out.

So let’s get into the nitty gritty of how to smoke a turkey to perfection without brining!

Picking the Right Turkey

I recommend choosing a small to medium hen turkey, between 10 to 15 lbs. Hens tend to be more tender than large toms. Larger turkeys take much longer to cook through which can lead to dry breast meat.

Thaw the turkey completely in the refrigerator before smoking. Figure on 24 hours for every 4-5 lbs.

Prep the Turkey

Rinse the turkey under cold water and pat it completely dry. Remove the giblets and neck from the cavities. Truss the legs together with butcher’s twine to hold their shape if needed.

Make the Marinade Injection

The secretweapon is an herbed butter injection that marinates the turkey from the inside out.

Melt 1 stick of butter and mix it with:

1⁄4 cup avocado oil or olive oil
Juice of 1 orange
2 tsp Worcestershire sauce
1 Tbsp each garlic powder and paprika

Use a meat injector syringe to infuse the marinade deep into the breast and thighs in various directions. This hydrates the meat and provides tons of flavor.

Prepare the Herb Rub

For maximum flavor, you’ll want to coat the skin with an herb rub too. Combine:

Melted butter
Olive oil
Fresh or dried sage, rosemary, thyme
Salt, pepper, lemon pepper seasoning
Smoked paprika or chili powder

Slather this all under the skin and over the skin. The herbs give great aroma while the salt and pepper add seasoning.

Stuff the Cavities

For extra moisture and flavor, loosely stuff the neck and body cavity with:

Chopped onion
Garlic cloves
Orange slices
Fresh herb sprigs like rosemary, sage and thyme

Get Your Traeger Ready

Preheat your Traeger grill to 225°F. Add your favorite smoking wood pellets like hickory, maple or cherry.

Place a disposable foil pan on the grates and put a rack inside it. Set the turkey on the rack, breast-side up. Insert a probe thermometer into the thickest part of the breast, avoiding bone.

Time to Smoke!

With the probe thermometer set to 165°F, smoke the turkey for about 30-40 minutes per pound, 7-8 hours for a 15 lb bird. I keep mine at 225°F for the first half, then increase to 325°F.

After 2 hours, start checking the temp. Once it hits 150°F, increase the Traeger temp to 400°F.

Continue smoking until the breast hits 165°F and the thighs reach 180°F. If the skin isn’t crispy enough, blast it on high for 5-10 minutes.

Baste the Turkey

Once juices start accumulating in the pan, baste the turkey every 30 minutes. This prevents the skin from drying out.

If there aren’t enough drippings, melt some butter and brush it on. Basting adds flavor and moisture.

Let It Rest

Once the turkey is smoked to perfection, let it rest for 15-30 minutes tented in foil. This allows the juices to redistribute so they don’t run out when you carve it.

Carving and Serving

Transfer the smoked masterpiece to a pretty platter! Carve it up and serve with your favorite Thanksgiving sides and gravy.

With this simple Traeger turkey smoking method, your bird will come out incredibly moist, tender and full of flavor without the hassle of brining. The herb rub, marinade injection and low and slow smoking are the secrets.

traeger smoked turkey no brine

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How to store smoked turkey?

Naturally, smoking your turkey for Thanksgiving or other holiday meals is great. But even better? The leftovers of course! With smoked turkey meat, as long as you store it correctly, then it lasts a while.

In the fridge, the smoked turkey will last about four or five days. But go ahead and freeze some if you can’t use it all that quickly. It keeps in the freezer for up to 3 months as long as you store it in airtight bags. I also recommend wrapping it in foil as well.

Wrap up slices and separate them into a few small sandwich-sized zip bags. Then, you can take out easy to use portion sizes when you need some for a sandwich or salad later.

Traeger Smoked Turkey Recipe – NO BRINE

FAQ

Is it necessary to brine a turkey before smoking?

However, you will need a smoker (or the tools to turn your grill into a smoker) and hardwood chips or pellets for smoking. Much like roasting, smoked turkey’s success starts with seasoning the bird in advance. A dry brine of kosher salt will help keep the turkey moist during cooking.

What happens if you don’t brine a turkey?

Brining a turkey is totally optional. If you’re short on time or just want the most straight-forward method to roast a turkey, skip the brining step and just use the Simple Roasted Turkey method. Some people swear that brining yields the most tender, juicy meat, but it takes planning ahead.

What is the best temperature to smoke a turkey Traeger?

The low to high method of cooking a turkey in your Traeger lets the bird absorb a good dose of natural smoke. You start at 225 degrees Fahrenheit until the internal temperature reaches 100-110 degrees. Then, to finish the bird and get it on the table, you raise the temperature up to 300 degrees Fahrenheit.

Is dry brine good for smoked turkey?

Instead of a traditional wet brine, I recommend dry-brining. It’s easier, nearly as effective at helping maintain juiciness, and far better for flavor. To do it, just rub your turkey with salt and let it sit in the fridge overnight (or up to three days). That’s it.