If youre looking for a new way to cook your Thanksgiving turkey this year, give this Traeger Smoked Turkey Recipe a try! Its tender, smokey, and easy to prepare! But if you have a smaller gathering, try my Traeger smoked turkey breast recipe instead!
When you smoke a turkey on a pellet grill, low and slow, then finish it at a higher temperature you get a turkey with juicy breast meat, crispy skin, and an amazing smokey flavor![feast_advanced_jump_to]
Brining is a popular technique for preparing turkey before cooking but is it absolutely necessary? The short answer is no – you can absolutely smoke a turkey without brining it first. While brining does help keep the turkey moist and adds flavor there are other ways to achieve a juicy, flavorful smoked turkey.
Why Do People Brine Turkeys Before Smoking?
Brining involves submerging the turkey (or just the breast meat) in a saltwater solution for several hours or up to a couple of days. The salt in the brine seasons the meat and helps it retain moisture. The turkey also absorbs some of the flavors from any herbs, spices, or other ingredients added to the brine.
This technique can be especially useful for large whole turkeys, which tend to dry out during the long smoking time. Brining helps counteract that moisture loss.
How to Smoke a Turkey Without Brining
If you don’t want to deal with brining, don’t worry – you can still smoke a delicious turkey using these alternative techniques
1. Rub the Turkey with a Wet Paste
Make a paste using olive oil melted butter and your favorite spices and herbs. Gently loosen the skin from the breast and thighs, then rub the paste directly onto the meat under the skin. Coat the skin all over as well.
The fat and oil helps keep the meat juicy. Spices like smoked paprika, garlic, onion, sage, and pepper add lots of flavor.
2. Inject the Turkey with a Marinade
Using an injection syringe, inject a flavorful marinade deep into the breast and thigh meat. A combination of melted butter, chicken broth, apple juice, herbs, and spices works well.
Injecting the marinade directly into the meat distributes moisture and seasoning evenly throughout.
3. Cook Low and Slow
Smoking the turkey slowly at a low temperature, around 225-250°F, allows the fat to render and bastes the meat. This helps prevent it from drying out. Cooking to an internal temperature of 165°F ensures it stays juicy.
4. Mop or Spray with Liquid
During smoking, mop the turkey with broth, apple juice, or beer every 30-60 minutes. Mopping adds extra moisture to the surface. You can also use a spray bottle to mist the turkey.
5. Tent and Rest the Turkey
After smoking, tent the turkey loosely with foil and let it rest for at least 15-30 minutes. This allows the juices to redistribute through the meat before carving.
Benefits of Skipping the Brine
While brining does make the turkey more flavorful and moist, going without it has some advantages:
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It’s much easier – no need to find space in the fridge for a large container of brine and turkey.
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Quicker preparation – you can rub on a paste and inject in just 15 minutes or so. With brining, the turkey has to soak for hours.
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More control over flavor – herbs and spices added to a rub, injection, or mopping liquid let you tailor the taste.
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Less risk of over-salting – it’s easy to overdo it with a brine, but seasoning the meat directly gives you more control.
So if you don’t have time for a full brine or just want a simpler process, try smoking your turkey without brining. With the right techniques, you can still get a tender, juicy, flavor-packed bird off the smoker. Give it a tasty rub, frequent mopping, and low gentle heat, and you’ll have delicious results.
Frequently Asked Questions About Smoking Turkey Without Brining
Should you rinse a turkey after brining?
Yes, you should rinse and pat dry a brined turkey to remove any seasoning on the surface before cooking. This helps prevent the skin from becoming overly salty.
How long does it take to smoke a turkey?
Smoking times vary based on the size of the turkey, but plan for about 30-40 minutes per pound at 225-250°F. A 15 pound turkey takes 6-7 hours. Use a meat thermometer to ensure the breast reaches 165°F.
What is the best wood for smoking turkey?
Fruit and nut woods like apple, pecan, almond and cherry give great flavor. Maple and oak are also excellent choices. Stay away from very strong woods like mesquite.
Should you put a drip pan under a smoked turkey?
Yes, use a disposable foil pan with a rack inside to catch the drippings. The hot drippings help create steam to keep the turkey moist.
How often should you mop or spray a smoking turkey?
Plan to mop or spray the turkey with broth, juice or beer every 30-60 minutes during smoking. This gives extra moisture to help prevent drying out.
Can you grill or smoke a frozen turkey?
No, only cook fully thawed turkeys. The turkey must be completely defrosted before smoking or grilling for food safety.
What is the lowest temperature you can smoke a turkey?
For best results, smoke the turkey between 225-250°F. Any lower and you risk improper cooking and foodborne illness. Higher temps up to 275°F can also work well.
Should you baste a smoked turkey?
Basting isn’t strictly necessary, but it can help add extra moisture during smoking. Use juices from the drip pan or an apple juice/stock mist. Avoid opening the smoker too often.
How long does a smoked turkey last in the refrigerator?
Leftover smoked turkey keeps well in the fridge for 4-5 days. Cut turkey from the bone and store it in air-tight containers. Freeze for longer storage.
So go ahead and smoke your holiday bird without worrying about brining first – just use plenty of flavorful rubs, injections, and mopping liquid as you gently cook it low and slow. With a little care, your unbrined smoked turkey will turn out tender, aromatic and delicious.
How To Make A Traeger Smoked Turkey
Youll want to start with a completely defrosted turkey. To learn how to safely defrost a frozen turkey, head over to this USDA article with detailed information on how to defrost a turkey. Spoiler alert, dont use the dishwasher! I didnt know people actually did that.
Step 1 | Prep Turkey
Begin by removing the turkey gizzards and heart from the neck cavity. Next, pull the neck and gravy bag (if included) from the body cavity. Rinse turkey in cold water and pat dry with paper towels. Truss the legs with twine, if the legs are not secured by the extra flap of skin.
Pro Tip: Dont toss the giblets, use them to make giblet gravy.
Step 2 | Prepare Marinade & Inject Turkey
Reserve 2 tablespoons of butter and 2 tablespoons of oil for the wet rub. Add the rest of the butter to a small bowl, cover it with a paper towel, and microwave for 30 seconds. Pour oil, and the remaining marinade injection ingredients into the bowl and whisk until combined. Using a Marinade Injecting Syringe, inject the marinade into the turkey breast and thighs.
Pro Tip: When injecting the turkey, stick the injector into the breast then move it around to distribute the melted butter throughout the muscle fibers (see recipe video). If theres any injection marinade left, stir it into the wet rub.
Step 3 | Prepare Wet Rub & Season Turkey
In another bowl, melt the remaining 2 tablespoons of butter then add the reserved 2 tablespoons of oil. Stir the turkey-rub spices into the marinade to make a paste. Work the paste into the turkey skin and cavity. Tuck the wing tips under the turkey then loosely stuff the cavity with the aromatics.
Step 4 | Smoke Turkey (Preheat your Traeger Grill to 225°F.)
To allow the smoke to circulate around the turkey, place a small rack into a disposable aluminum pan. Carefully transfer the prepped turkey into the roasting pan. Place the roasting pan onto the grill grate and stick the temperature probe into the thickest part of the turkey breast. Set the probe temperature to 150°F and use Super Smoke, if you have that option.
Pro Tip: If the wet rub is clumpy, use a silicone brush to gently distribute it all over the turkey.
Step 5 | Adjust the Temperature
When two hours have elapsed, turn the grill temperature up to 250°F. Continue smoking the turkey until the breast temp comes to 150°F (my 10 lb turkey took 4 hours). Turn the smokers temperature up to 350°F and the probe temperature to 165°F.
Pro Tip: When smoking a turkey, always rely on the probe temperature to know when the turkey is ready rather than a specific amount of time.
Step 5 | Continue to Smoke & Baste Turkey
When enough turkey drippings have accumulated in the bottom of the pan, use them to baste the turkey. Continue to smoke the turkey until the breast temperature reaches 165°F and an instant-read thermometer inserted in the innermost part of the thigh reaches 180°F.
Pro Tip: If there arent enough turkey drippings to use a turkey baster, brush the juices on instead.
Step 6 | Rest Smoked Turkey
Remove the turkey from the smoker and begin the shutdown process. Tent the turkey with foil and let it rest for 15 to 30 minutes before carving it.
Pro Tip: The resting period will allow the juices to redistribute through the muscle fibers. This will keep the turkey juices from seeping out when you slice into the turkey.
Pro Tip: Notice how moving the needle around while injecting the turkey breast distributes the marinade throughout the breast meat.
Ingredients And Substitutions
- Turkey: When smoking a whole turkey, choose a small to medium-sized turkey, weighing no more than 15 lbs. According to this USDA article, larger turkeys between 16-24 lbs are generally toms (male turkeys) while turkeys 15 lbs and under are hens and tend to be more tender.
- Injection Marinade: The turkey will be injected all over with an injection marinade. The marinade is made with melted butter, avocado oil, orange juice, Worcestershire sauce, garlic powder, and cayenne. The cayenne is always optional.
- Wet Rub: I like to season my Traeger smoked turkey with a wet rub made of melted butter, avocado (or olive oil), and rubbed sage and these spices: Traeger Blackened Saskatchewan Rub (or use your favorite rub), Tajin Seasoning, paprika, sea salt, lemon pepper, black pepper, and cayenne pepper.
- Aromatics: Loosely stuff the cavity with aromatics to enhance the flavor. Youll need a variety of fresh herbs. I used fresh sage, fresh thyme, and fresh rosemary. I also added a head of garlic sliced in half, a small chopped onion, and a sliced orange. If you prefer, you can use a chopped apple instead. Leave plenty of room in the cavity for air and smoke circulation.