Smoking a Turkey on the Traeger: The Ultimate Holiday Guide

Smoking a turkey on a Traeger pellet grill is the best way to prepare a mouthwatering holiday bird. With the Traeger’s precise temperature control and wood-fired smoke, you can infuse delicious flavor into the turkey and achieve the perfect juicy texture

In this comprehensive guide, I’ll walk through the entire process of smoking a turkey on the Traeger, from choosing the right size bird to brining, seasoning, and monitoring temperature. Follow these tips for your best Traeger smoked turkey yet.

Choosing the Right Turkey

When selecting a turkey for smoking on the Traeger opt for a fresh organic bird whenever possible for maximum flavor and quality. Look for a turkey that is about 1 pound per person, going slightly bigger if you want ample leftovers.

Make sure to allot enough defrosting time if you buy a frozen turkey – plan for about 1 day of thawing in the fridge for every 4-5 pounds. Defrosting is a crucial first step to ensure even cooking and smoking later on.

Brining is Key

Before smoking, be sure to brine your turkey. Brining infuses moisture deep into the meat for unbeatable juiciness and also allows the smoke flavor to better permeate the turkey.

An easy Traeger smoked turkey brine contains

• 2 gallons water
• 1 cup kosher salt
• 1/2 cup sugar
• 1/2 cup black peppercorns
• 5-6 smashed garlic cloves
• Herbs like thyme, rosemary, and oregano

After mixing the brine, submerge the turkey completely and brine for 1 hour per pound. Rinse the turkey well before smoking.

Prepare the Bird

Once brined and rinsed, pat the turkey dry and rub the skin all over with olive oil. This helps the smoke adhere and creates crispy skin.

Inside the cavity, place halved onions, garlic, carrots, apples, and fresh herbs to add moisture and subtle flavor. Tie the legs closed with butcher’s twine so they don’t overcook compared to the breast.

Make sure to remove the giblets from inside the turkey before cooking!

Season the Turkey

For incredible flavor, coat the outside of the oiled turkey with a generous layer of Traeger Turkey rub or Pork and Poultry seasoning. Get into all the nooks and crannies.

You can also spread softened butter under the skin over the breast before applying the rub to keep the meat extra juicy and seasoned.

Set Up the Traeger

With a properly thawed, brined, and seasoned turkey ready to go, it’s time to set up the Traeger. Install a smoke probe into the thickest part of the breast to monitor temperature.

Preheat the grill to 225-250°F using Traeger turkey pellets, which provide mild, savory flavor. Cook with the lid closed until the breast reaches 160°F, about 5-6 hours depending on turkey size.

Finish and Rest

Once 160°F is reached in the breast, crank the heat to 350°F just to finish cooking and crisp the skin. Cook until the breast hits 165°F, then remove from the grill and let rest for at least 15 minutes before carving.

The turkey will continue cooking a bit more as it rests, so don’t overcook it. Let the Traeger work its wood-fired magic for the juiciest, most flavorful holiday turkey!

Key Tips for Smoking Turkey on the Traeger

Follow these tips when smoking turkey on your Traeger grill:

• Always brine the turkey to infuse moisture and seasoning
• Cook at 225-250°F using turkey pellets for mild flavor
• Monitor temperature with a smoke probe in the breast
• Cook to 160°F then increase to 350°F to finish
• Rest turkey at least 15 minutes before carving

With the right prep and Traeger technique, you can enjoy incredible smoked turkey this holiday season. The wood-fired flavor takes it to the next level!

FAQs About Smoking Turkey on the Traeger

How long does it take to smoke a turkey on a Traeger?

Smoking time depends on the size of your turkey, but plan for about 5-6 hours of cook time at 225-250°F for a 15 pound bird. Cook until the breast reaches 160°F internally.

What temperature do you smoke a turkey on a Traeger?

Set the Traeger to 225-250°F to smoke the turkey, monitoring breast temp with a probe. Once 160°F is reached, increase to 350°F just to finish and crisp the skin, until 165°F.

How do you keep a turkey moist on a Traeger?

Brining is crucial for a moist smoked turkey. Also place onions, herbs, garlic, and fruit inside the cavity. Rubbing butter under the skin and monitoring temperature helps prevent overcooking.

What wood pellets are best for smoking turkey?

For mild flavor, use Traeger signature turkey blend pellets. Apple, maple, and pecan pellets also pair wonderfully with poultry.

Should you brine a turkey before smoking?

Absolutely! Brining is a must for the most flavorful, juicy smoked turkey. It allows smoke to better penetrate and seasons the meat thoroughly.

What is the lowest temperature you can smoke a turkey?

The lowest temperature to properly smoke a turkey is 225°F. Any lower may lead to unsafe cooking. Monitor the temperature with a probe.

Make Your Best Holiday Turkey

With the Traeger’s precision temperature settings and wood-fired smoke, you can easily achieve the juiciest, most flavorful holiday turkey. Follow this guide for smoking times, temperatures, brining, seasoning, and resting.

The Traeger smoked turkey takes the guesswork out of holiday cooking so you can focus on making memories. Surprise your family this season with wood-pellet turkey they won’t stop raving about.