A smoked Traeger turkey is cooked to perfection with smoke and heat giving it a nice crispy skin and juicy meat. We brined this turkey in buttermilk and spices to make sure this is the juiciest turkey you have ever served for Thanksgiving.
Cooking a turkey on a Traeger pellet grill results in tender, juicy meat with a deliciously crispy skin. With the Traeger’s precise temperature control and wood fire flavor you can achieve the perfect Thanksgiving turkey right in your own backyard. In this comprehensive guide, I’ll walk you through everything you need to know to cook a turkey on a Traeger grill.
Why Cook a Turkey on a Traeger?
There are several advantages to cooking your turkey on a Traeger pellet grill rather than in the oven
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Wood-fired flavor – The Traeger uses 100% natural wood pellets to produce smoke that infuses your meat with delicious smoky flavor. This adds an extra layer of flavor you just can’t achieve in a regular oven.
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Juicy and tender meat – The Traeger allows you to cook the turkey at a low temperature for long periods of time. This slow cooking method keeps the meat incredibly moist and tender.
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Crispy skin – While cooking low and slow keeps the meat juicy, the Traeger’s ability to reach high temperatures gives you the option to crank up the heat at the end to crisp up the skin.
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Less work – With a Traeger, you don’t have to worry about basting. You simply set the temperature and let the grill do the work.
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Capacity – The large cooking surface can accommodate even very large turkeys.
Picking the Right Turkey
When selecting a turkey for smoking on your Traeger, here are some tips:
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Choose a fresh, not frozen turkey whenever possible for the best texture and flavor.
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Allow 1-1.5 pounds of turkey per person. For most families, a 12-15 lb turkey will be perfect.
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Go for the highest quality bird you can find and afford. Free-range and organic turkeys offer superior taste.
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Make sure the turkey will fit on your Traeger model. Measure to confirm before purchasing.
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Buy your turkey only 1-3 days before cooking to ensure optimal freshness. Keep it refrigerated until ready to grill.
Prepping the Turkey
Proper prep is key to achieving turkey perfection on the Traeger:
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Remove the giblets – Check both cavity openings and remove bag containing the neck and giblets. Discard or use for gravy.
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Rinse thoroughly – Give the turkey a good rinse under cold water inside and out. This removes any stray feathers/pinfeathers.
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Pat dry – Use paper towels to pat the turkey completely dry, inside and out. The drier the skin, the crispier it will get.
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Apply a dry brine – For the juiciest meat, dry brine the turkey in the fridge 1-3 days before smoking. Simply coat liberally with kosher salt and baking powder.
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Truss the legs – Binding the legs together with twine ensures even cooking. Ask your butcher to truss the turkey for you.
Traeger Turkey Cooking Times
Cooking time will vary considerably based on the size of your turkey. Use these time estimates as a guideline:
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12-14 lb turkey: About 3-4 hours at 225°F, then 30 mins at 350°F
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15-18 lb turkey: About 4-5 hours at 225°F, then 30-60 mins at 350°F
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20+ lb turkey: About 5-6 hours at 225°F, then 60-90 mins at 350°F
Always use a meat thermometer in the breast and thigh rather than relying solely on time. Cook until the breast reaches 160°F and thigh reaches 175°F.
Step-by-Step Traeger Turkey Cooking Method
Follow these simple steps for smoking turkey perfection every time:
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Prep the turkey – Thaw if frozen, remove giblets, rinse, pat dry, and truss. Apply a dry brine if desired.
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Bring Traeger to temperature – Heat grill to 225°F using turkey blend pellets. Allow 15 minutes for preheating.
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Place turkey on grill – Put turkey breast-side up directly on grill grates. Insert meat probe into thickest part of breast.
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Maintain low temperature – Keep temp at 225°F, letting smoke work its magic for flavor. Cook until breast hits 160°F.
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Crisp the skin – Increase heat to 350°F. Cook until skin browns and crisps and thigh reaches 175°F.
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Check for doneness – Use instant read thermometer to confirm breast and thigh temperatures.
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Let turkey rest – Remove turkey and let rest 20-30 minutes before carving for juiciest meat.
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Carve and serve – Carve turkey and serve with your favorite Thanksgiving sides. Enjoy!
Turkey Smoking Woods
For optimal flavor, smoke your turkey with fruit wood pellets like:
- Apple
- Cherry
- Peach
- Maple
These woods impart a subtly sweet, fruity flavor that perfectly complements turkey. Hickory and turkey blend pellets also work well.
Maintaining Moisture
Low, slow smoking can sometimes dry out turkey if you’re not careful. Here are some tips to keep your smoked turkey nice and moist:
- Brine the turkey before smoking
- Spritz with a broth/cider mixture every 45-60 minutes
- Use a disposable aluminum pan to catch drippings
- Wrap the breast in foil if it browns too quickly
- Don’t overcook – use a meat thermometer for accuracy
Add Flavor with Rubs and glazes
In addition to the smoke flavor, you can add even more flavor to your turkey with:
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Dry rub – Apply a salt-free turkey rub before smoking. Traeger makes a great complete turkey rub.
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Compound butter – Slide flavored butter under the skin before cooking for amazing flavor and moisture.
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Glaze – Brush on a sweet glaze during the last 30-60 minutes. Try bourbon peach, apple cider, or brown sugar glazes.
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Herb butter – Rub a compound herb butter over the turkey when finished for extra flavor.
Carving the Turkey
Let the turkey rest at least 20 minutes before carving. Use an electric knife for easy, precise slicing. Aim for thin, even slices by:
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Cutting vertically down along both sides of the breast bone to remove whole breast halves
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Cutting breast halves crosswise into thin slices
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Separating the drumsticks and slicing the thighs
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Keep slices arranged neatly on a heated platter for serving.
Best Side Dishes
Balance out the rich turkey with some classic Thanksgiving sides like:
- Fluffy mashed potatoes
- Bread stuffing or dressing
- Sweet potato casserole with pecans
- Green bean casserole
- Cranberry sauce
- Roasted autumn vegetables
- Dinner rolls and butter
Make a Delicious Leftover Turkey Sandwich
Put those leftovers to good use by making turkey sandwiches. Get creative with different breads, spreads, cheeses and toppings. Some ideas include:
- Classic turkey, stuffing, cranberry sauce on sourdough
- Turkey bacon melt on ciabatta
- Turkey, havarti and pesto panini
- Leftover turkey pot pie or casserole
Smoking a turkey on your Traeger grill results in the perfect centerpiece for your Thanksgiving table. Follow these tips and techniques for a bird that’s tender, juicy, and filled with delicious wood-fired flavor. Your guests will be gobbling it up!
Video – How to make a Traeger Turkey
First, we brined this turkey in buttermilk overnight with an assortment of great spices and herbs. This ensures the turkey is going to turn out extremely juicy when you serve it for dinner. I use a brine when cooking any turkey or my Traeger Chicken recipe.
Second, smoking with a variety of fruit woods gives it a nice smoky flavor that you just wont get when roasting a turkey in the oven. Rubbing the outside with butter also helps that skin crisp up.. My favorite part!
Choosing fresh ingredients and brining overnight will really make the difference when preparing this Traeger turkey recipe.
- 15lb Turkey (Should serve 8-10 people)
- Butter
- Apple Cider Vinegar
- Sea Salt & Black Pepper
- Buttermilk
- Kosher Salt
- Black Peppercorns
- Bay Leaves
- Rosemary
- Thyme
- Sage
Turn up the Heat
After 3 hours the turkey should be close to 110°-120°F internal temperature. Leaving the bird on the smoker, increase the Traeger smokers temperature to 350°F. Turning up the heat is going to help get that skin nice and crispy!
Continue to spritz the bird every 30-45 minutes during this high temperature cooking to help keep the turkey moist. Smoke until the the breast reads 165°-170°F and the thigh reads 180°F internal temp.
When these temperatures are reached, the turkey is finished cooking and ready to be removed to a cutting board or serving platter. Use meat gloves to transfer the turkey from the grill to your cutting board/platter.
Allow the turkey to rest at room temperature for 20-30 minutes before slicing to allow the juices to redistribute within the meat.
THIS IS IMPORTANT! You have done everything you can up to this point to keep this turkey moist, dont ruin all your hard work by carving too soon.
Use an electric carving knife when carving turkey for extreme ease. Its the best way to get consistent slices and super easy to use. I find the perfect thickness to be ⅛ – ¼” thick.
Arrange the sliced turkey on a serving platter making it easier for guests to pick the ones they want! Everyone will love the buttery and delicious smoky flavor this smoked turkey recipe brings to the table!
Dont expect that many leftovers. The juicy meat and crispy skin will be irresistible, causing overeating and satisfied dinner guests.
How To Smoke A Turkey On A Traeger Pellet Grill – FULL STEP-BY-STEP
FAQ
How long does it take to cook a turkey on the Traeger?
Place turkey on the grill and smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175°F in the thigh next to the bone, and 160°F in the breast. Traeger smoked turkey will continue to cook once taken off grill to reach a final temperature of 165°F in the breast.
Is it better to smoke turkey at 225 or 325?
325-350. It’s not a low and slow like a brisket or pork shoulder. Poultry soaks up the smoke flavor so you run the risk of having way too much smoke flavor if you go 225. Also 225 will never give you crispy skin.
Should I use a roasting pan for turkey in the Traeger?
This comes down to personal preference. We will always choose to put a whole turkey in a roasting pan so we can collect the drippings for gravy.
How long do you smoke a 15lb turkey on a pellet grill?
At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound. For example, my 15-pound turkey took around 7 and 1/2 hours at 225 degrees F to fully cook.
How do you cook a Turkey on a Traeger?
Next, season the entire bird with salt and black pepper, and stuff your turkey cavity with our Traditional Stuffing (if that’s the route you want to go). Preheat your Traeger to 300 degrees Fahrenheit with the lid closed for 15 minutes, place your turkey on the grill, and let that bird roast for 3 to 4 hours.
How do you smoke a turkey breast on a Traeger Grill?
When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. Insert the probe into the thickest part of the turkey breast. Place the pan with the pellet grill turkey on the grill grates. Close the lid and smoke for 2 1/2-3 hours.
How long do you smoke a Traeger smoked turkey?
Place turkey on the grill and smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175°F in the thigh next to the bone, and 160°F in the breast. Traeger smoked turkey will continue to cook once taken off grill to reach a final temperature of 165°F in the breast. Let rest for 10-15 minutes before serving.