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.
Smoking a turkey on a Traeger grill results in a moist tender and delicious bird that will be the star of your holiday table. With the right techniques smoking a turkey is easy and foolproof. Follow this guide for tips on choosing a turkey, brining, seasoning and calculating cook times when using a Traeger grill.
Choosing and Preparing the Turkey
When selecting a turkey for smoking, opt for a fresh, organic bird if possible for maximum flavor and juiciness. Plan for about 1 pound of turkey per person, adding a couple extra pounds if you want ample leftovers.
For a first time, aim for a 12 to 15 pound turkey to start. The smaller the turkey is, the faster it will cook. Very large birds can be difficult to properly smoke all the way through without drying out the breast meat.
If purchasing a frozen turkey, make sure to allot enough time for thorough thawing You’ll need about 24 hours for every 4 to 5 pounds of turkey weight. Thaw the turkey in the refrigerator, not on the counter.
Once thawed, remove the neck and giblets from the inner cavity. Rinse the turkey under cold water and pat dry completely with paper towels, inside and out.
Brining is Key for a Moist Smoked Turkey
Brining is arguably the most important step for ensuring a juicy smoked turkey. A salt water brine seasons the meat while also helping it retain moisture.
A basic brine can be made by dissolving 1 cup of kosher salt and 1/2 cup of brown sugar per gallon of water. You want enough brine to completely submerge the turkey. Add aromatics like peppercorns, herbs, citrus and spices to the brine for extra flavor.
Soak the turkey in the brine for 12-24 hours in the refrigerator. The longer time is ideal but 12 hours will work if you’re pressed for time. Rinse the turkey well after brining and pat very dry.
Trussing Prepares the Turkey for Even Cooking
Before seasoning and smoking, it helps to truss up the turkey. Trussing involves tying the legs together and securing the wings to hold their shape during cooking. This allows the turkey to cook evenly.
Use butcher’s twine to loop around each leg and secure them together. Then take twine underneath the bird and tie it around the ends of the drumsticks securely. Flip the wing tips under the body and truss into place.
Seasoning the Turkey Simply Before Smoking
There’s no need to overcomplicate the turkey seasoning before smoking. A simple dry rub adds plenty of flavor.
As a basic smoked turkey rub, combine:
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 2 teaspoons each garlic powder, onion powder, smoked paprika, black pepper
Massage the rub all over the turkey, including under the skin and into the cavity. Refrigerate for 1-2 hours before smoking to allow the seasoning to penetrate.
Low and Slow Turkey Smoking on the Traeger
With the Traeger grill, aim to smoke the turkey at a temperature between 225°F to 250°F using a delicate fruit wood like apple or cherry. Maintaining a low, indirect heat is key.
Plan on about 30 minutes of smoking time per pound of turkey. A 15 pound turkey will need about 7-8 hours at 225°F to 250°F. Use a leave-in meat thermometer to monitor the internal temperature, which should hit 165°F when done.
Basting the turkey with broth or butter every hour will add moisture and encourage crispy skin. Tenting foil over the breast if it browns too quickly. Rest the turkey for 20-30 minutes before carving.
Step-by-Step Instructions for Smoked Turkey on a Traeger
Follow these steps for foolproof smoked turkey using a Traeger grill:
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Remove giblets from turkey cavities and rinse well. Pat very dry.
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Make brine by dissolving 1 cup kosher salt and 1/2 cup brown sugar per gallon of water. Submerge turkey and brine 12-24 hours.
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Rinse turkey well, pat dry. Truss legs and wings with butcher’s twine.
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Make a rub with 1/4 cup kosher salt, 2 tablespoons brown sugar and spices. Coat turkey inside and out.
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Preheat Traeger grill to 225°F to 250°F with apple or cherry wood. Use a drip pan.
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Place turkey on grill breast side up, insert meat thermometer into thickest part of thigh. Close lid.
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Smoke turkey for 30 minutes per pound, until 165°F internal temperature.
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Baste with broth hourly. Tent breast with foil if browning too quickly.
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Remove turkey when done and rest 20-30 minutes before carving. Enjoy!
Useful Tips for the Best Smoked Turkey
Keep these tips in mind for the juiciest smoked turkey from your Traeger grill:
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Injecting the turkey with broth the night before provides added moisture.
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Smoke at a very low temperature between 225-250°F to prevent drying out.
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Always brine for the juiciest meat that’s seasoned throughout.
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Let the turkey rest before carving so juices redistribute for moist meat.
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Add a water pan or disposable foil pan filled with broth for extra moisture.
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Use a meat thermometer for perfect doneness without overcooking.
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Baste every 45-60 minutes for an extra crispy skin if desired.
Common Smoked Turkey Mistakes to Avoid
It’s easy to mess up your smoked turkey if you don’t avoid these pitfalls:
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Not brining or brining for too short of time leads to dry meat.
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Smoking at too high of temperature dries out the lean breast meat. Stick to 225-250°F.
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Overcooking and not using a meat thermometer causes the turkey to dry out.
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Forgetting to truss the turkey results in uneven cooking.
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Carving or eating the turkey immediately rather than resting leads to dry meat.
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Not preparing and lighting the Traeger correctly creates temperature fluctuations.
Delicious Traeger Turkey Recipes to Try
Take your smoked turkey to the next level with these must-try recipes:
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Apple Cider Brined Smoked Turkey – The apple cider brine makes this turkey extra juicy.
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Brown Sugar & Bourbon Brined Turkey – For a more savory flavor, brine with brown sugar and bourbon.
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Citrus & Herb Brined Turkey – Bright citrus and herbs make this brine refreshing.
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Cajun Spice Smoked Turkey – A Cajun seasoning blend gives fantastic flavor.
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Maple Glazed Smoked Turkey – Glazing with maple syrup adds sweetness.
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Smoked Turkey Breast – Try just smoking a turkey breast for smaller gatherings.
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Deep Fried Smoked Turkey – Crisp up the skin by deep frying after smoking.
FAQs About Smoking a Turkey on a Traeger Grill
How long does it take to smoke a turkey on a Traeger?
Plan for approximately 30 minutes per pound at 225-250°F. A 15 pound turkey will take 7-8 hours.
What temperature do you smoke a turkey at on a Traeger?
Keep the temperature low, between 225-250°F, for evenly cooked meat without drying.
How do you keep a smoked turkey moist?
Brining is vital for a moist turkey. Also, smoke at low temp, baste while cooking and always rest before carving.
Do you brine a turkey before smoking?
Yes, brining is highly recommended to infuse flavor and retain moisture in the meat.
Should you wrap a smoked turkey in foil?
Tenting foil over the breast if it starts browning too quickly is ok, but don’t completely wrap which steams the meat.
What wood do you smoke a turkey with?
Fruit woods like apple and cherry impart a nice delicate flavor. Hickory and mesquite are too strong.
Smoking a turkey on a Traeger grill results in tender, juicy meat with delicious smoky flavor. With the right prep like brining, trussing and seasoning, and using proper smoking techniques, you’ll have amazing results. Refer to this guide for foolproof tips when using your Traeger to smoke turkeys.
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 placing the bag into a 5 gallon bucket or deep roasting pan just incase the bag gets a hole in it while 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. I do NOT rinse the bird after brining on this smoked turkey recipe because I want that salt and herb flavor to come through when finished smoking.
Using a spoon, loosen the skin covering the breast of the chicken so you can place butter between the skin and breast. Slice chunks of butter and using your hands, place butter under the skin so it melts and penetrates the meat when cooking.
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.
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.
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!
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.
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.