When it comes to the holiday season, we all know smoked turkey is the undisputed king. Nothing beats a wood-fired bird surrounded by all the trimmings on Thanksgiving day. If youre curious about how to smoke a turkey like a pro, read our turkey smoking guide for the best tips and tricks.
Smoking turkey on a Traeger grill is a fantastic way to free up oven space and add delicious smoky flavor to your bird any time of year. But many recipes call for brining the turkey first which requires extra time, space and can dilute the natural turkey flavor. The good news is you can skip the brine and still end up with a moist, juicy and flavorful Traeger smoked turkey by following a few simple tricks.
In this detailed guide, I’ll walk you through my foolproof method for smoking turkey on a Traeger without brining. I’ve made this recipe many times and it always turns out incredibly tasty and moist. The secret is controlling the temperature and using a flavorful herb butter to keep the meat juicy.
Why Brining Isn’t Required for Traeger Smoked Turkey
Brining is the process of soaking meat in a saltwater solution before cooking. It helps hydrate the cells and seasons the meat throughout. The result is a more moist and flavorful end product.
With poultry like turkey, brining is often used as an insurance policy against overcooking and drying out the lean breast meat. But when smoking meat at low temperatures, brining isn’t really necessary. Here’s why:
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Low and slow cooking method Smoking uses much lower temperatures (225-275°F) than roasting. This gentle heat slowly cooks the meat while retaining moisture.
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Rendered fat bastes the meat. The fat renders out during smoking and accumulates in the drip pan, essentially basting the turkey from the inside out. This adds moisture and flavor.
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Herb butter seals in juices Rubbing a butter mixture under and on top of the skin seals in natural juices,
So by controlling the temperature and using some key techniques, you can skip the brine and still end up with a very juicy smoked turkey directly off the Traeger
Step-By-Step Instructions for Smoked Turkey Without Brining
This straightforward recipe delivers a tender, juicy turkey with delicious smoky notes every time.
Ingredients:
- 12-15 lb whole turkey
- 1 stick salted butter, melted
- Fresh herbs: basil, oregano, rosemary, thyme
- Spices: celery seed, nutmeg, pepper, salt
- Traeger chicken rub (optional)
Instructions:
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Rinse turkey inside and out with cool water. Pat very dry with paper towels.
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In a small bowl, melt 1 stick butter. Mix in fresh herbs, spices, salt, and chicken rub.
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Loosen the skin from the breast and rub herb butter mixture directly onto the meat under the skin. Rub skin all over with remaining herb butter.
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Place turkey on grill set to 225°F, breast side up, and smoke for 2 hours with lid closed.
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Increase heat to 325°F. Add extra butter to drip pan if desired. Cover turkey with foil and continue cooking until internal temp reaches 165°F in thickest part of breast.
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Let rest 30 minutes before carving.
The key is maintaining a low temperature for the first 2 hours to let the smoke work its magic. Resist the urge to peek! Keeping the lid closed preserves moisture and allows the smoke to penetrate deeply.
Towards the end, increasing the heat helps crisp up the skin. If you notice the breast or drippings looking dry while cooking, add some extra butter or broth to the pan.
Once the internal temperature hits 165°F, the turkey is perfectly cooked and safe to eat. Letting it rest afterwards allows the juices to re-distribute for maximum moisture.
And that’s all there is to it – simple herb butter is the MVP of flavor in this recipe. No complicated brine required for an incredibly juicy, tender Traeger smoked turkey!
Smoking Times for Whole Turkey Without Brining
The size of your turkey determines the total smoking time needed. Estimate about 30 minutes per pound at 225°F indirect heat, then increase to 325°F towards the end until the internal temp reaches 165°F.
Here are some general timeframes:
- 12-15 lb turkey: About 4-5 hours
- 16-18 lb turkey: About 6 hours
- 20 lb turkey: Around 7 hours
Be sure to check the internal temp in a few places to ensure doneness, not relying solely on time. Every grill and turkeycooks a bit differently.
If you want to add stuffing, keep in mind this extends the cook time. I recommend cooking stuffing in a casserole dish to prevent undercooking.
Tips for Maximizing Juiciness
Here are some extra tips to lock in moisture when smoking turkey without brining:
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Pat turkey very dry before seasoning. Removing excess moisture helps the skin crisp up.
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Loosen the skin from flesh. Getting seasoning directly on the meat under the skin really amps up flavor.
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Use a drip pan. The rendered fat and juices baste the turkey from below. Tent with foil to prevent burning.
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Maintain an even, low temperature. Big temp fluctuations lead to overcooking.
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Cook to proper internal temp. Pull off at 165°F and allow carryover cooking to finish.
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Let turkey rest before carving. This allows juices to redistribute for a moister carved turkey.
What to Do With Leftover Smoked Turkey
A smoked turkey stays moist for leftovers since it slowly cooks at a low temp. Store it properly and enjoy smoked turkey for up to 4-5 days refrigerated or 2-3 months frozen.
Here are some tasty ways to use up leftover smoked turkey:
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Smoked turkey sandwiches – Add cheese, lettuce, cranberry sauce for a delicious post-Thanksgiving sandwich.
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Smoked turkey salad – Dice or shred turkey, mix with mayo, celery, pickle, and seasoning. Scoop onto bread or lettuce.
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Smoked turkey soup – Simmer turkey pieces in chicken broth with veggies and noodles for a comforting soup.
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Smoked turkey casserole – Combine turkey, rice or pasta, cheese, and sauce baked together.
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Smoked turkey dip – Shred turkey and mix with cream cheese, herbs, and spices. Serve with crackers or veggies.
Frequently Asked Questions
Is it safe to smoke a turkey that hasn’t been brined?
Yes, absolutely! Brining does not impact food safety, only moisture and flavor. As long as the turkey reaches 165°F internally, it is safe to eat after smoking or roasting.
How can you tell if smoked turkey is fully cooked?
Check the internal temperature in the thickest part of the breast and thigh. Once it hits 165°F, the turkey is fully cooked and safe to eat. The meat will look opaque throughout with no pink showing.
Does smoked turkey keep the pink smoke ring even when cooked?
Yes, the pink smoke ring is normal even when turkey is fully cooked. It develops from a chemical reaction with smoke components and does not indicate undercooking.
Should you rest smoked turkey before carving it?
Yes, resting for 15-30 minutes allows juices to redistribute for a moister carved turkey. Cover loosely with foil to keep warm. The internal temp will rise 5-10 degrees during this time.
How long does smoked turkey last refrigerated?
Leftover smoked turkey keeps for 4-5 days in the fridge. Heat thoroughly to 165°F before serving again. Freeze turkey for longer storage.
Conclusion
Smoking turkey on a Traeger grill results in incredibly moist, tender meat with delicious smoky flavor. Contrary to most recipes, you actually don’t need to brine when smoking turkey low and slow. A simple herb butter rubbed under and on the skin seals in plenty of juice. Maintain a steady 225-250°F temperature and cook to 165°F internal. Let rest before enjoying this fantastic Traeger smoked turkey!
Stuff Your Bird (Optional)
You can stuff a whole turkey if you like though these days the practice is not as common. Thats in part because the USDA says it risks cross-contamination and because it takes the turkey longer to cook. A better practice is to cook the stuffing separately.
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. However, if you have brined the bird, its juices may be too salty to use. Taste it to see and be careful with adding additional salt.
Truss the Turkey – Or Not
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. However, you can easily skip this step if you want.
And, perhaps obviously, if youre spatchcocking a turkey, you cant truss it.