This delicious Traeger Smoked Turkey with stuffing is incredibly juicy and flavorful! It’s the best way to make your Thanksgiving turkey with only 15 minutes of prep, and the result is moist, tender meat from a flavorful turkey stuffed with delicious apple stuffing and crispy, crunchy candied pecans.
This smoked turkey with candied pecan and apple stuffing recipe is probably the only turkey recipe we’ll ever use again. It’s one of our favorite poultry recipes because it’s THAT good. This is the perfect turkey recipe for anyone who is smoking a turkey for the first time. And while you have the Traeger running, make this Smoked Spiral Ham and Smoked Chicken Drumsticks too!
Okay, maybe that’s a bit dramatic, but seriously. It’s that good. This smoked turkey has a beautiful hickory crispy skin, the perfect texture, juicy meat, and it’s infused with layers upon layers of savory flavors.
Bonus: it also doesn’t require a turkey brine, and it gives you all the extra oven space since it’s made in the Traeger smoker (or whatever pellet grill you have)!
Smoking a stuffed turkey on a pellet grill results in a juicy, flavorful meal that your family will love As pellet grills grow in popularity, more people are discovering how well they perform for poultry. The even, indirect heat gently cooks the turkey from the inside out The smoke from the wood pellets gives it a delicious flavor. With a few tips, you can master smoking a stuffed turkey on your pellet grill.
Benefits of Smoking a Stuffed Turkey on a Pellet Grill
There are several advantages to using a pellet grill over a traditional oven
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Moist and tender meat – The indirect heat gently cooks the turkey without drying it out. The stuffing inside helps keep the meat juicy.
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Infuses smoke flavor – The wood pellets impart a lovely smoke aroma and flavor. This takes ordinary turkey to a new level.
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Self-basting – The fat renders during the cook, keeping the turkey moist and releasing juices that mingle with the smoke.
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Set it and forget it – Once you set the temperature, pellet grills regulate themselves. You don’t have to constantly check and adjust the heat.
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Adds flavor to the stuffing – The stuffing absorbs the wood smoke flavor as it cooks inside the turkey.
Choosing the Right Pellet Grill
Look for a pellet grill with an adequate cooking area and precise temperature control:
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Cooking area should accommodate a large turkey with room to spare. Many can hold a 20+ pound turkey.
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Digital controllers allow you to dial in and hold a specific temp. This is important for the long, slow cook.
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Multiple racks give you room to cook sides like smoked mac and cheese while the turkey smokes.
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A window lets you check on doneness without opening the lid.
Popular examples include Traeger, Camp Chef, Pit Boss, Z Grills, Green Mountain Grills, and Rec Tec.
Prepping the Turkey and Stuffing
Proper prep ensures the stuffing cooks safely and the turkey stays juicy:
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Thaw the turkey in the fridge 1-2 days before smoking. This allows the brine or rub to penetrate deeply.
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Rinse out the cavity well and remove the neck and giblets.
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Brining is optional but helps keep the meat moist. Soak 8-24 hrs in a salt/sugar/herb solution.
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Prepare your favorite stuffing recipe. Cook it in the turkey or make extra to bake separately.
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Truss the legs together to contain the stuffing. Use twine or silicone bands.
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Coat the skin with olive oil or butter and season liberally with salt, pepper and other spices/herbs.
Maintaining Proper Temperatures
Stick to 300-325°F for optimal doneness and smoke flavor:
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Keep the grill temp even to ensure the stuffing cooks through safely.
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Use an instant read thermometer to monitor the breast and thigh meat. Cook to 165°F.
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The stuffing must reach 165°F too. If it lags, remove turkey and bake stuffing separately.
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Let the turkey rest 15-30 minutes before carving for juicy results. The temp will rise a bit more as it rests.
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Use foil tents if the skin browns too quickly. You want golden brown, not charred skin.
Choosing the Best Wood Pellets
Fruit woods like apple, cherry, pecan, and almond work well:
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Their milder flavor balances nicely with poultry.
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Mesquite and hickory overpower the delicate turkey flavor.
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A fruit and nut blend adds layered complexity. Try cherry, pecan and apple.
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For a more savory flavor, add oak or maple to the blend.
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Soak wood chips in water for 30 minutes then add to a foil pouch for extra smoke.
Recipe for Stuffed Smoked Turkey
This recipe results in a flavorful smoked turkey with tender, juicy meat:
Ingredients:
- 12-15 lb whole turkey, thawed
- 1 cup turkey brine
- 1 gallon water
- 1 lb breakfast sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 1 Granny Smith apple, chopped
- 14 oz seasoned bread cubes
- 22 oz chicken broth
- 1 stick butter, melted
- 1 egg, beaten
- Fresh herbs: sage, thyme, rosemary
- Killer Hogs AP rub
- Kosmos Dirty Bird rub
Instructions:
- Brine turkey 8-24 hours in fridge.
- Remove from brine, pat dry. Truss legs.
- Brown sausage, drain. Sauté veggies 5 min.
- Mix sausage, veggies, broth, butter, egg, herbs, spices and bread cubes.
- Fill cavity with stuffing. Tie legs together.
- Coat skin with olive oil and rubs.
- Smoke at 300°F on pellet grill with apple/cherry blend until 165°F, about 4 hours.
- Rest 30 minutes before carving.
This method results in a flavorful smoked turkey with tender juicy meat and delicious stuffing. Adjust cooking time up for larger birds. Enjoy this savory meal with your family!
MAKE THE APPLE STUFFING
- Lay the bread out on two baking sheets in a single layer for 4-6 hours to allow it to become stale.
- In the skillet you used for the pecans, heat butter over medium heat and swirl to coat the pan.
- Add in the apple, onion, and celery, and sauté for 5-7 minutes. Add in garlic, parsley, rosemary, and thyme, and cook for another 30 seconds.
- Remove from heat, then fold the apple and onion mix into a large bowl with the bread.
- Add the chopped pecans and toss to make sure everything is combined. Season with creole seasoning, if necessary.
- Prep your Traeger grill or electric smoker on the smoke setting. When the smoker setting has warmed up, set it to 200-225 degrees F.
- Pat the turkey dry with paper towels, then place it into an aluminum pan or roasting pan. Tuck the arms back behind the body and tie the legs together to leave an opening for the cavity later.
- Pour the Tony’s Praline Honey Ham Injectable Marinade into a measuring cup, fill the injector, then plunge the injector into the turkey, about ½-1″ apart each time, pressing the injection all over the whole turkey.
- Place the pan with the turkey into the smoker and smoke for 3 hours. After 3 hours, remove the turkey (in the pan), and use a baster to remove and reserve any drippings.
- Stuff the turkey with the prepared stuffing, mix oil and seasoning in a bowl and brush a quarter of it over the whole bird. Place the turkey back onto the grill and continue to smoke.
- Cook for another 3 hours, basting every 30 minutes with the remaining oil mix and removing drippings as needed. Be sure to reserve them.
- When the turkey has reached an internal temperature of 165 degrees F with a meat probe or digital instant-read meat thermometer, remove it from the smoker, cover it, and allow it to rest for 25-30 minutes before carving.
- OPTIONAL: make gravy from the reserved drippings and giblets, if desired.
- Serve the turkey dinner garnished with additional candied pecans, freshly minced parsley, and gravy!
MAKE THE CANDIED PECANS
- Heat a large skillet over medium-high heat, then toast the pecans until fragrant, stirring as needed.
- Combine the water, brown sugar, and creole seasoning in a small bowl.
- Remove the pecans from the heat and quickly pour the brown sugar mixture over them. Toss to coat.
- Pour the coated pecans onto a wax paper-lined baking sheet to cool.
Stuffed Smoked Turkey
FAQ
How long to smoke a stuffed turkey at 225 degrees?
Can you stuff a turkey and then smoke it?
How long does it take to smoke a 15 lb turkey on a pellet grill?
How do you keep turkey moist in a pellet smoker?