When it comes to the holiday season, we all know turkey is the undisputed king. Nothing beats a huge bird surrounded by all the trimmings on Christmas Day, and Thanksgiving is practically meaningless without the nation’s most iconic game bird. Cook your turkey to perfection, and you’re going to have a house full of happy people — and if you want perfection, you’ve got to smoke it.
There are plenty of ways to cook a turkey, and a lot of us grew up with over-roasted birds. There’s nothing wrong with roasting. The best roast turkeys are gorgeous to behold with delicious, crispy skin. But we think it’s about time you broke tradition because smoked turkey is the stuff of holiday feast legend.
Theres no single way to make “smoked turkey.” The overall goal is to get natural smoke flavor, and there are lots of ways to get there.
In this guide, well take you through a few of the different methods so you can choose the one thats right for you.
If you’re ready to join the revolution but are worried Traegering a turkey could be tricky, don’t panic. Not only does smoking produce an incredible bird, it’s also a whole lot easier than roasting. After you do all your prep, smoked turkey is pretty much fool-proof. Just follow our comprehensive guide, and we promise this Thanksgiving will be one for the history books.
Before we get into how long to smoke a turkey or the type of brine you’ll want to use, we have to start with how to choose the right turkey for your big day.
The size of turkey you’ll need to smoke depends on the number of guests. The general rule of thumb for buying turkey is 1 1/2 lbs. per person.
But be warned if youre feeding a big group. Before you go running out to find the biggest turkey you can find we recommend sticking with one that weighs 16 pounds or less. Why? Nearly all the birds you can find that weigh more than 16 pounds are bound to be male turkeys, and male turkeys are not as tender as females. If you cook a large male bird, your meat will be a little bit tougher.
That’s why if you’re cooking for a large holiday crowd, smoking multiple smaller turkeys or adding a bone-in turkey breast to supplement your whole bird is the way forward. It will also take less time to smoke smaller birds.
In addition to turkey size, you should also be wary of bird quality. When you’re in the meat aisle, do yourself a favor and avoid any labels with words like “enhanced” or “basted.” If you buy a turkey that’s already had its flavor tinkered with, you’ll be signing away control of your flavor profile. You’ll also probably be paying extra for water weight and not getting as much meat as you’re expecting.
Finally, always buy fresh. If you’re cooking for Thanksgiving or Christmas, you’ll need to be on your A-game. A lot of stores don’t stock these birds in great numbers until the week before a holiday, although you can typically place an order for a fresh turkey in advance. Ideally, buy your turkey no more than four or five days before you’re planning to smoke it.
Fresh turkey not an option? It’s not a crime to buy frozen. You’re just going to need to commit more time to the cause. It normally takes 24 hours to thaw for every 5 pounds of turkey, so if you have a 16-pound turkey, we could be talking about three days of thaw time.
After choosing the right turkey, you need to get your brine ready. Brine is the foundation of every legendary turkey. It’s what preps your meat to be smoked, and locks all of those zesty, earthy flavors into your turkey meat.
It’s all a matter of salt concentration. The salts in your brine trigger a mouth-watering chemical reaction enabling the liquid to infiltrate the cells of your meat. After your brine liquid has entered the meat cells, the salt prevents it from escaping — which means whatever flavors you’ve used will be slowly intertwined with the meat inside your bird.
We recommend you brine your bird for 24 hours. If you’re low on time, even an hour or two in a brine bath is better than nothing. You can also inject brine directly into your turkey prior to smoking.
First, you need some sort of liquid, and if you’re going for a classic savory flavor, you can’t go wrong with plain water, beer, or stock. If you’re looking for something sweeter, add a few cups of vinegar, juice or wine. Our maple-brined turkey recipe even includes a hearty glug of bourbon. It all depends on your palate.
Next, you need salt. You’ll typically want to add half a cup of salt for every gallon of liquid used.
Finally, you need to add your herbs and spices. A lot of recipes will call for celery, carrots, onions, and other typical bird accompaniments like sage. Add all these ingredients together on medium-high heat until your salt dissolves, and then let cool. Make sure your brine is below 40 degrees Fahrenheit before you add it to the turkey.
If you’d like to skip this step and save time, or just want to take advantage of some tried-and-tested flavor combinations, it’s worth checking out our orange brine and turkey rub kit.
Many store-bought turkeys come with giblets — the liver, heart, gizzard, and neck of the animal. Usually, the giblets are in a paper bag in the turkey cavity. You can use the giblets to add flavor and texture to homemade turkey gravy.
If you arent planning to use the giblets, you still need to remove them. Leaving them in during smoking will increase cooking time and could give an off-smell to the final product.
After your turkey is done resting, most recipes will call for some sort of rub. A good poultry rub enhances the natural flavor of the meat and introduces an appetizing color to the skin.
Trussing a turkey means securing the legs close to the body of the bird. Some store-bought turkeys come with a built-in plastic truss. You can also use kitchen twine to tie the ends of the legs together.
The point of trussing is to make the surface of the bird a more regular shape. Sometimes, this can prevent hotspots on certain parts of the bird, which could dry out the meat.
Should you smoke a turkey with stuffing inside? Traeger BBQ experts say you can, and this is a popular method. Youll put the stuffing into the cavity of the turkey during the preparation process. As the turkey cooks, the stuffing does too.
As your bird cooks, it sheds delicious bits of fat and flavor to the bottom of the cooking surface. You can incorporate turkey drippings into your turkey gravy. Once the turkey is done cooking, remove the bird and strain the remaining liquid into a container. Add the strained drippings into your gravy.
As a passionate griller and Traeger owner, I’ve learned how to perfectly smoke turkeys by dialing in the ideal time per pound. Getting tender, juicy smoked turkey right off your Traeger takes some skill, but follow my guidance and you’ll be a poultry pro in no time!
Traeger Turkey Smoking Basics
Here are some key tips to know before smoking turkey on your Traeger:
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Set up for indirect heat: Position the turkey away from direct flame for gentle, even smoking.
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Figure about 15-20 minutes per pound This gives you juicy meat while fully cooking the bird
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Use a meat thermometer Check temperature in the thickest part of the thigh to determine doneness,
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Shoot for 165°F internal temp: This ensures the turkey reaches safe eating temperature.
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Add a drip pan: This will help control flare ups and smoke from drippings.
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Try adding a flavorful brine or rub: Soak or season the turkey for enhanced moisture and flavor.
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Let it rest before carving: Allowing the turkey to rest seals in juices so meat stays tender.
##step-by-step Traeger Smoked Turkey
Follow this simple process for foolproof smoked turkey every time:
Step 1: Thaw the Turkey Completely
For even cooking, make sure the turkey is fully thawed before smoking. Place frozen turkey in the refrigerator 1-2 days before smoking.
Step 2: Remove Giblets and RinseTurkey
Check the inner cavities and remove the bag containing the neck and giblets. Give the turkey a good rinse inside and out.
Step 3: Dry Brine or Season Turkey
For flavor and moisture, dry brine or rub the turkey with seasoning. Let sit overnight in the fridge.
Step 4: Prep the Traeger Grill for Indirect Heat
Set up a drip pan under where the turkey will sit, away from the heat. Add smoking wood as desired. Heat grill to 275°F.
Step 5: Calculate Cook Time Based on Weight
Figure approximately 15-20 minutes per pound smoking time. A 15 lb turkey will take 3.75-5 hours.
Step 6: Place Turkey on Grill Breast Side Up
Put turkey on grill grate over drip pan, breast side up. Tent loosely with foil to prevent over-browning.
Step 7: Smoke Turkey According to Time Per Pound
Maintain even 275°F temperature. Check for doneness after total calculated time.
Step 8: Check Internal Temperature with Meat Thermometer
Insert probe thermometer into the thickest part of the thigh without touching bone. Turkey is done at 165°F.
Step 9: Let Turkey Rest Before Carving
Remove turkey from grill and tent with foil. Let rest 15-20 minutes so juices redistribute.
Step 10: Carve and Serve!
Time to carve up the tender, juicy smoked turkey! Enjoy your incredible Traeger-smoked bird.
Turkey Smoking Times by Weight
Here are estimated smoking times per pound for turkeys of different weights:
- 8-12 lb turkey: 2-3 hours
- 12-15 lb turkey: 3-4 hours
- 15-18 lb turkey: 4-5 hours
- 18-20 lb turkey: 5-6 hours
- 20-24 lb turkey: 6-7 hours
Always verify doneness by checking internal temperature rather than relying solely on time. But these time frames provide a good starting point for your Traeger smoked turkey.
Choosing the Right Turkey Size
How do you decide what size turkey to smoke? Here are some tips:
- For 2-4 people, choose a 8-12 lb turkey
- For 4-6 people, a 12-15 lb turkey works well
- For 6-10 people, consider a 15-18 lb turkey
- Crowds bigger than 10 will enjoy an 18-24 lb turkey
Make sure to account for plenty of leftovers! Get a turkey on the larger side if you want amply smoked meat for sandwiches and casseroles after the main meal.
Handling a Large Turkey on the Traeger
Smoking a big 20+ pound turkey brings some added challenges. Follow these tips for managing an extra large bird:
- Use strong, high-heat food handling gloves to maneuver the turkey
- Have someone help lift and lower the turkey onto the grill
- Situate the turkey firmly in a turkey stand or roasting rack on the grill grate
- Loop butcher’s twine under the turkey to facilitate moving and turning
- Use long, sturdy tongs and tools to rotate and remove turkey
- Check temperature in multiple thigh locations to confirm even doneness
- Carve in place on a cutting board before transferring sliced meat to a platter
With some handy tools and helpers, you can smoke a huge delicious turkey on your Traeger grill.
Troubleshooting Traeger Turkey Smoking Issues
Having trouble getting perfect results when smoking turkey? Here are some common issues and solutions:
Problem: Turkey skin is too dark or burnt.
Solution: Tent turkey loosely with foil to prevent over-browning. Check drip pan isn’t directly below.
Problem: Turkey is undercooked or raw inside.
Solution: Smoke longer according to time per pound guidelines. Always check internal temp.
Problem: Turkey is dried out or stringy after smoking.
Solution: Brine turkey first for moisture. Don’t overcook past 165°F internal temperature.
Problem: Flare ups under the turkey cause charring.
Solution: Add more water or apple juice to the drip pan to control burning drippings.
Problem: Turkey takes much longer than expected to reach temp.
Solution: Make sure grill is maintaining an even 275°F. Use a thermometer to verify temperature.
Now you can troubleshoot any turkey smoking issues and get perfect juicy meat every time!
Smoked Turkey Perfection Awaits!
Other Method: Roasting – Consistent Medium Temperature
Set your Traeger to 325 degrees Fahrenheit, put your turkey in, and come back 3-4 hours later.
At 325 degrees, your turkey will get to the necessary temperature without drying out.
Regardless of size, you’re normally looking at 3 to 4 hours total cook time. From there, all you’ve got to do is remove from the grill and rest for 15 minutes before carving. It’s really that simple.
Get inspiration from all of Traegers tested turkey recipes below.
Select a Smoking Wood
The best wood for smoking turkey depends on the type of flavor you’d like to come out in your bird, but either way, you’ll want to use hardwood pellets.
If you’re cooking for Thanksgiving or Christmas, you’ll want to give your bird a boost of seasonal zing with autumnal wood pellet blends.
- Apple will give you a light, slightly fruity smoke flavor.
- Maple pellets will give your final product a mildly sweet tone, while
- Oak or hickory blends will give you an uber natural, slightly nutty flavor boost.
Want the perfect balance of all the above? Try out our Turkey Blend. It features oak, hickory, maple and has been enhanced with rosemary in order to deliver masterful sweet and smoky notes your guests will love.
How To Smoke A Turkey On A Traeger Pellet Grill – FULL STEP-BY-STEP
FAQ
How long to smoke a 15 lb turkey on a Traeger?
Is it better to smoke a turkey at 225 or 250?
How many minutes per pound to smoke a turkey on a pellet smoker?
How long to smoke a 5 lb turkey at 225?
How long does it take to smoke a Turkey?
Garlic, butter, thyme, rosemary, salt, and pepper combine to create an herbal rub to maximize flavor while you smoke the meat for 3-4 hours. Make sure to get an early start to begin smoking your Thanksgiving Turkey. Enjoy the best smoked turkey this holiday season.
How do you smoke a Turkey in a Traeger?
The low to high method of cooking a turkey in your Traeger lets the bird absorb a good dose of natural smoke. You start at 225 degrees Fahrenheit until the internal temperature reaches 100-110 degrees. Then, to finish the bird and get it on the table, you raise the temperature up to 300 degrees Fahrenheit. Ultimate Smoked Turkey Recipe
What temperature do you cook a Turkey on a Traeger?
A: The best temperature to cook a turkey on a Traeger is 325 degrees Fahrenheit. This will allow the turkey to cook evenly and prevent it from drying out. Q: How long does it take to cook a turkey on a Traeger? A: The cooking time for a turkey on a Traeger will vary depending on the size of the turkey.
What temperature do you smoke a 20 pound turkey?
To Smoke: One very low-and-slow method of cooking a turkey is smoking. If you smoke a turkey, cooking at 225 to 275 degrees Fahrenheit for the start of the cook will deliver the best results. How Long Do You Cook a 20-Pound Turkey at 325 Degrees?