The Ultimate Guide to Cooking Turkey in a Traeger Grill

Cooking a juicy, flavorful turkey can seem intimidating but it doesn’t have to be with the right tools and techniques. Having the proper grill like a Traeger along with some basic turkey smoking knowledge is all you need to make this year’s bird the best yet. In this comprehensive guide, I’ll walk you through everything there is to know about cooking turkey in a Traeger grill so you can impress your family and guests with wood-fired holiday feasts.

Why Cook Turkey in a Traeger?

Traeger grills are ideal for cooking turkey for several reasons:

• Wood-fired flavor – Traeger grills use real hardwood pellets to infuse food with deliciously smoky flavor you can’t achieve with gas, charcoal or electric grills. Apple, cherry, hickory and Traeger’s signature turkey blend pellets impart nuanced flavors.

• Precise temperature control – Traeger grills allow you to dial in and maintain exact temperatures from 180°F to 500°F for optimal cooking. This level of precision is critical for large cuts of meat like turkey

• Convection cooking – The Traeger grill’s convection fan circulates heat for even cooking so you don’t have to worry about hot or cold spots.

• Moisture retention – Cooking “low and slow” coupled with convection airflow helps lock in turkey’s natural juices for remarkably moist meat.

• Hands-off convenience – Once your Traeger grill is fired up and the turkey is on, you don’t have to baby sit it. The grill maintains perfect temperature on its own.

With Traeger’s wood-fired flavors and precision, you’ll have the juiciest, most flavorful turkey imaginable with minimal effort. Now let’s get into everything you need to know to smoke a turkey like a pro.

Choosing and Prepping the Turkey

While you can cook a frozen turkey in a Traeger grill, starting with a fresh, high-quality bird ensures the best results.

When shopping for your turkey, look for:

• Organic and free-range certification for better flavor
• 12-15 lbs turkeys fit nicely in most Traeger grills
• Avoid pre-brined or injected turkeys which hinder smoke absorption

Once you’ve selected your turkey, proper prep is key:

• Thaw safely – Thaw frozen turkeys for 24 hours per 4 lbs in the fridge. Thawing at room temp risks bacterial growth.
• Remove giblets – Check both front and rear body cavities for giblets and neck. Discard or use for gravy.
• Trim excess fat – Leave some fat intact for moisture but trim any large chunks for cleaner smoke flavor.
• Dry thoroughly – Pat turkey dry inside and out with paper towels. Drying aids browning.
• Tuck wings – Fold wing tips under to prevent burning.

With prep complete, it’s time to infuse flavor. Brining and seasoning are your flavor foundations.

Brining the Turkey

Brining is a game-changing technique that transforms ordinary turkey into a lusciously moist masterpiece. Here’s how it works:

• A saltwater solution suspends moisture inside the meat through osmosis
• The salt also denatures proteins, allowing them to retain more moisture when cooked
• Aromatics like citrus, herbs and spices infuse bright, bold flavors

The ideal turkey brine contains:

• 1 cup kosher salt per gallon of water
• Brown sugar or honey for seasoning
• Peppercorns, allspice berries & bay leaves for aromatics
• Citrus like orange, lemon, lime for acidity
• Fresh herbs like rosemary, thyme, sage

Make enough brine to fully submerge the turkey and refrigerate for 12-24 hours. Rinse thoroughly before seasoning.

If time is tight, you can quick brine a turkey in as little as 2 hours. The moisture benefits won’t be as dramatic but you’ll still infuse lots of flavor.

Seasoning the Turkey

A flavorful dry rub adds another layer of savory goodness to your turkey. Use these seasoning tips:

• Liberally coat the turkey inside and out with dry rub
• Focus especially on the skin for delicious crispiness
• Try Traeger turkey rub or DIY blend of salt, pepper, rosemary, thyme
• Rub butter or oil under the skin to maximize rub adhesion
• Let turkey sit for 30-60 minutes after rub application to allow flavors to penetrate

Once your turkey is brined and rubbed, it’s ready to meet the hot, smoky Traeger grill.

Setting Up the Traeger Grill

Cooking turkey requires maintaining lower, precise temperatures for a longer duration. Follow these Traeger setup steps:

• Use a drip pan – Place an aluminum pan under the grill grates to catch drippings for gravy.
• Insert a meat probe – Monitor the internal temp with a probe in thickest part of thigh.
• Preheat properly – Heat grill to 300°F and preheat with lid closed for 15 minutes.
• Choose lighter flavored wood – Apple, cherry, pecan, or turkey blend pellets work best.

With the grill preheated and probe inserted, carefully place the turkey on the grill grates, breast side up.

Cooking Times and Temperatures

The two key factors for perfectly cooked turkey are final internal temperature and total cook time.

Target Temperatures

• 165°F breast – This is the safe minimum temp for the breast meat. White meat dries out above 165°F.
• 175°F thigh – Dark meat needs to reach 175°F minimum for food safety and tender texture.

Approximate Traeger Turkey Cook Times

Use these cook times as general guidelines, but always rely on probe temperatures for doneness, as actual times can vary.

• 12-15 lb turkey:
  • Unstuffed: Approximately 3 to 4 hours
  • Stuffed: Approximately 4 to 5 hours
• 16-20 lb turkey:
  • Unstuffed: Approximately 4 to 5 hours
  • Stuffed: Approximately 5 to 6 hours

Key things to remember:

• Cook times range widely based on size, shape and stuffing
• Cook until probe registers 165°F breast/175°F thigh even if it takes longer
• Let rest at least 30 minutes before carving for evenly distributed juices

Maintain your Traeger temperature at 275-300°F for the entire cook. Add a water pan for extra moisture if desired. Spritz with broth every 45-60 minutes.

Determining Turkey Doneness

Besides temperature probes, use these additional tests to determine readiness:

• Breast meat should be 165°F and thigh 175°F
• Juices run clear when thigh meat is pierced
• Leg joint moves easily
• Meat pulls back from ends of drumsticks

Once fully cooked, remove from grill and let rest 30-60 minutes before carving.

Troubleshooting Traeger Turkey

Follow these tips if you encounter any turkey cooking problems:

Turkey taking too long to cook:

• Increase grill temp to 325°F
• Tent foil over breast temporarily
• Cut turkey in half once thighs are done

Turkey skin not browning:

• Increase grill temp to 325°F
• Coat with oil or butter
• Move turkey closer to hot side

Breast meat drying out:

• Brine turkey to retain moisture
• Cook 5-10°F lower until thighs are 175°F
• Tent foil over breast to slow cooking

Thighs not getting done:

• Cook until 175°F even if breasts are at 165°F
• Cut in half to separate when breasts are ready

With the right techniques, you’ll have mastered cooking mouthwatering turkey in your Traeger grill. From brining to carving, follow this guide to serve up the star of your holiday table. Impress your guests with your turkey smoking skills this season.