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!
Smoking a turkey without brining may sound counterintuitive, but it can result in a moist, tender and delicious bird. When done right, smoking allows the turkey to absorb flavorful smoke while cooking slowly, keeping it incredibly juicy. Follow these tips for smoking turkey perfection without the need for brining
Why Smoke Without Brining?
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Brining requires a large container and major refrigerator space. Smoking without brining saves room.
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Brined birds absorb a lot of water, which can dilute flavor. Smoking imparts flavorful smoke into the meat directly.
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Brining changes the texture of the turkey, making it almost “ham-like.” Smoking keeps the natural texture.
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Brining adds extra sodium. Smoking allows controlling salt added.
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Brining adds an extra 12-24 hours to the process Smoking without brining is much faster
How to Keep Smoked Turkey Juicy Without Brining
Follow these tips to keep smoked turkey moist and delicious without brining:
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Choose the Right Size Bird – Opt for a small to medium turkey, 10-15 pounds. Larger birds take longer to smoke, drying them out.
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Inject Flavor – Use an injector to infuse melted butter, broth and spices deep into the meat. This bastes from the inside out.
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Rub the Skin – Coat the skin liberally in oil then apply a flavorful dry rub. This helps crisp the skin.
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Cook Low and Slow – Keep temperatures between 225-250°F and smoke for around 30 minutes per pound. This gently cooks the meat.
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Use A Meat Thermometer – Rely on a probe thermometer in the breast rather than cooking times. Smoke until it reaches 150-165°F. This prevents overcooking.
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Baste Frequently – Mop or brush the turkey with pan juices or broth to keep it moist during smoking. Baste every 30-60 minutes.
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Let It Rest – Allow the turkey to rest for at least 15-30 minutes before carving. This allows juices to redistribute.
Step-By-Step Guide to Smoking Turkey Without Brining
Follow these simple steps for a foolproof smoked turkey:
1. Prepare the Turkey
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Remove giblets and neck from cavities. Rinse turkey and pat dry.
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Truss legs together with butcher’s twine if not already secured.
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Use an injector to infuse melted butter, broth, spices into breast, thighs and legs.
2. Create a Dry Rub
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Mix spices like paprika, garlic powder, onion powder, salt, pepper, brown sugar.
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Coat the turkey skin liberally with vegetable oil then rub in the spice mix.
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Rub spices into the cavity as well.
3. Add Smoking Wood
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Soak wood chips in water for 30 minutes. Try apple, cherry, pecan or hickory woods.
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Drain soaked chips and add to smoker box or foil pouch.
4. Smoke the Turkey
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Heat smoker to 225-250°F. Place turkey breast-side up on racks.
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Insert probe thermometer into thickest part of breast; aim for 150°F.
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Add more wood chips if smoke stops. Keep temperature steady.
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Smoke approximately 30-40 minutes per pound, until thermometer reaches 150°F.
5. Finish and Rest
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Once breast hits 150°F, increase heat to 350°F to crisp skin. Smoke until 165°F.
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Thighs should reach 180°F. Breast at 165°F is safe, even if thighs need longer.
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When done, remove turkey and tent loosely with foil. Let rest 15-30 minutes.
Tips for Maximizing Flavor
Use these tips to pack extra flavor into your smoked turkey:
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Inject with broth, melted butter and Creole seasoning or Cajun spice mix.
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Try wet rubs made with olive oil, mustard and spices instead of dry rubs.
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Stuff the cavity with fresh herbs, citrus, onions or garlic.
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Spray with broth or apple juice every hour while smoking.
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During the last 30 minutes, brush turkey with maple syrup or honey to crisp skin.
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Serve with compound butters, pan sauces or vinaigrettes for extra moisture.
Common FAQs
How long does it take to smoke a turkey without brining?
- Allow around 30-40 minutes per pound. A 15 lb turkey will take 7-8 hours at 225-250°F.
What is the minimum safe temperature for smoked turkey?
- The breast should reach at least 165°F and thighs 180°F for food safety. Juices should run clear.
How can I speed up smoking time?
- Smoke at a higher 275-300°F temp. Injecting also reduces cooking time. Estimate 20-30 mins per lb. at higher heat.
What woods work best for smoking turkey?
- Apple, cherry, hickory, maple and pecan all pair wonderfully with turkey. Avoid very strong mesquite.
Can I stuff a smoked turkey?
- No, stuffing makes it hard to smoke turkey evenly. Cook stuffing separately to ensure it reaches safe temperature.
Smoking a turkey without brining may seem counterintuitive, but following these tips will result in succulent, tender and flavorful meat infused with savory smoked notes. By injecting, rubbing, smoking low and slow and resting properly, you can enjoy incredible turkey with hassle-free simplicity.
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.
Does smoked turkey have to brine first?
Brining is optional. I don’t use brine in this recipe but I will explain why. Some people swear by brining and I get the reasoning. Brining helps bring up the juiciness of the bird. Nothing is worse than an overcooked and dry meat turkey. The meat becomes coarse and stringy. You feel like you are eating wood pulp or something along those lines.
So, a lot of times the brining is great. But guess what?
With a smoked turkey, you don’t have to brine the turkey first, which is awesome. That is because, with a smoked turkey, the long slow and low heat actually doesn’t dry the bird out too quickly. The low heat draws the moisture into the bird, not evaporate it out.