Brining a turkey is the secret to nailing Thanksgiving dinner. Whether youre smoking it low and slow or roasting it to crispy, golden perfection, a good Traeger turkey brine locks in moisture while adding flavor to every bite of the meat. If you’ve ever wondered how to brine a turkey for smoking, it’s simpler than you think but delivers big results. This one step sets your bird up for maximum flavor, no matter which cooking method you choose. Read this expert guide before Turkey Day to learn all the secrets of successfully smoking a turkey.
Smoking a turkey on a Traeger grill results in a juicy, flavorful bird with crisp, smoke-infused skin While smoking a turkey is not complicated, proper planning and technique are required to ensure optimal results In this guide, we’ll walk through the entire process of smoking a turkey on a Traeger grill, from preparation to carving.
Choosing and Preparing the Turkey
When selecting a turkey for smoking, opt for a smaller bird, 12-16 pounds. Larger turkeys take longer to cook and are more difficult to keep moist. Fresh or thawed turkeys work best. Make sure to remove the giblets from the cavities.
To help retain moisture, brining is highly recommended. Dissolve 1 cup salt and 1/2 cup sugar per gallon of water and submerge the thawed turkey for 10-12 hours. Rinse and pat dry before smoking. Traeger also sells pre-made brine kits.
For evenly cooked meat, spatchcocking or removing the backbone and flattening the bird is ideal. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the turkey over and press down to flatten.
Setting Up the Traeger Grill
Traeger grills use wood pellets to generate heat and smoke. Prior to smoking, the grill should be preheated to 275°F using a turkey or poultry blend pellet. Allow 15-20 minutes for preheating with the lid closed.
Place a disposable foil pan filled with water, wine, broth or cider underneath the turkey on the grill grates. The liquid helps maintain humidity.
If desired, use a remote meat thermometer with probes in the thickest part of the breast and thigh for monitoring the temperature. The Traeger app also allows remote temperature monitoring.
Smoking Times and Temperatures
For a 12-16 pound turkey, estimate 15-20 minutes per pound at 275°F, so approximately 3-4 hours total. Spatchcocking reduces the time.
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For the first 1-2 hours, smoke the turkey with the breast side up at 250-275°F with Super Smoke mode engaged if available. The lower temperature at the start helps render fat and develop smoke flavor.
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Once the skin browns and the turkey reaches an internal temperature of 140°F, increase the grill temperature to 350°F. Carefully flip the turkey so the breast side is down to protect it from overcooking.
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Continue cooking until the breast and thighs reach an internal temperature of 165°F. The carryover cooking after removing from the grill will increase the temperature another 5-10°F.
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Allow the turkey to rest 15-20 minutes before carving. This allows the juices to redistribute for moister meat.
Monitoring the temperature and making adjustments based on the size of the turkey are critical for properly smoked results.
Seasoning and Flavoring
For flavoring, try inserting herb butter under the breast skin before smoking. Combine softened butter with minced garlic and fresh herbs like thyme, rosemary, sage and pepper.
Season the turkey exterior with salt, pepper and poultry seasoning or rub. Baste the turkey with melted butter or oil every 45-60 minutes while smoking.
Apple, cherry, pecan, hickory and maple wood pellets pair especially well with poultry. The Traeger signature turkey blend uses a mixture of woods.
Carving and Serving Smoked Turkey
After resting, place the turkey breast side up on a cutting board. Using a sharp knife, slice the turkey between the leg and breast. Bend the leg back to expose the thigh joint and cut through it to remove the leg quarter. Repeat on the other side.
To carve the breast, make thin vertical slices from the top of the breast down towards the sternum. Arrange slices on a platter and spoon over pan juices.
Smoked turkey should be carved just before serving. Leftovers will keep refrigerated for 3-4 days. Pieces may also be frozen for longer term storage.
Turkey Smoking Tips and Tricks
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Brining is highly recommended for retaining moisture. Injecting brine directly into the meat also helps.
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Allow 1-2 days thawing in the refrigerator for frozen turkeys. Thaw completely before brining.
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Spatchcocking speeds up cook time and allows for more even cooking.
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Use a thermometer and adjust smoker temperature based on size to prevent over or undercooking.
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Baste every 45-60 minutes after the first 1-2 hours for added flavor and moisture.
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Let rest 15-20 minutes before carving for redistribution of juices.
With proper preparation and technique, smoking turkey on a Traeger grill results in incredibly tender, juicy meat with a delicious smoky flavor. Follow this guide for your best smoked turkey yet. From brining to carving, we cover every step for smoked turkey success.
How to Brine a Turkey For Smoking
When creating a Traeger turkey brine—whether for turkey, chicken, or a rack of ribs—there are a few key steps.
Before you even start, however, be sure you have procured a turkey that has not already been treated. For example, a kosher turkey has already been salted so brining it would result in it being too salty. You can also find pre-brined turkeys at the market, which have been injected with a brine. To determine if the turkey has been brined or salted, check the label and make sure there are no additional ingredients.
1. Plan ahead: For the best results, you will want to start the process a couple of days before you plan to cook your turkey (you can refer to this Thanksgiving Turkey Cook Time and Guide). If youre curious about how long to brine a turkey, plan for about 12 hours (though 24 is better). Then, once you remove it from the brine, you want to let it air dry for the crispiest skin, so plan for at least another 12 hours of drying or, better, another 24 hours. The general rule of thumb for brining is about 1 hour per pound of turkey, with 24 hours the maximum you should brine any bird. No matter how you flavor your brine, its critical that the brine temperature is below 40 degrees Fahrenheit when you add the turkey, and throughout the entire brining process, so make sure to clear some room in your fridge.
2. Find a container: Brining is not difficult to do and is mostly hands-off. The hardest part may be finding a pot large enough to hold your turkey in its brine and making space in your refrigerator for it. No room for that? You can double bag two unscented garbage bags, put the turkey in there, and then transfer the turkey in the bag to a large cooler. Pour in the cold brine to cover the turkey and tightly close each bag separately. Then keep the turkey cold and submerged by piling bags of ice over and around the closed bags. If using this method, be aware that you will likely need to add additional ice to keep the turkey at a safe, cold temperature (below 40°F).
3. Make the Brine: For a brine to be successful the solution needs to be super salty. Since salt crystals vary in size, the actual volume amount can vary, but most recipes suggest a ratio of 1 cup of salt per gallon of water. (At the very least, use ½ cup per.) Any salt will work here but keep in mind that not all salts are created equal. Table salt is a small crystal, whereas sea salt or kosher salt is coarser. Due to smaller crystals, 1 cup of table salt weighs more than 1 cup of kosher salt which means that your brine will be more concentrated if you use table vs. kosher. The different salts wont create much of a difference in the flavor profile but could change the salinity of your brine.
Most brines also contain sugar – brown or white. While sugar does not affect the texture of the meat, it does add flavor and promotes browning of the skin. Lastly, an easy way to add flavor to a brine is to add other liquids to it. Apple cider, stock, wine, beer, and booze are all great options. Never replace all the water in a recipe with these liquids; rather, think of them as an accent or additional flavoring. Adding very salty or acidic liquids such as vinegar, wine, or soy sauce can affect the flavor profile and saltiness of the finished product, so keep those additions to a minimum.
You can also add aromatics to your brine to subtly flavor your turkey. Garlic, onion, and fresh herbs are always good choices. Apples can add a slight sweetness while lemon and orange peel can add a bit of tang.
(For an easy brine that’s also delicious consider the Traeger Orange Brine and Turkey Rub Kit.)
4. Bring your brine to a boil, then let it cool completely: To allow the ingredients to completely mix and for the salt and sugar to dissolve, the brine must be brought to a boil. As important as the boil is letting the liquid cool. If the brine is warm when you submerge your bird, it will bring the temperature of the raw turkey into the bacterial danger zone. To cool your brine quickly, you can dissolve the salt and sugar in a smaller amount of water and then add cold water to it.
5. Submerge and brine the turkey: Once the brine is completely cool, add your turkey and keep it in the fridge for at least 12 hours and up to 24 hours. The general rule of thumb for brining is at least 1 hour per pound of turkey. If you need help figuring out how big of a turkey you should buy, read our guide.
6. Pat dry and let dry out: While the turkey brine helps moisten the meat, the skin needs to be nice and dry to get that crispy finish.
When you remove the bird from the brine, drain the cavity well, then pat the turkey dry.
If you have the time, transfer the turkey to a rack on a rimmed baking sheet and let it air dry uncovered in the refrigerator for at least a few hours and up to 24 hours. The skin will air out while retaining the birds internal moisture.
7. Smoke or Roast your Turkey: Once the turkey is sufficiently dry, it’s ready for roasting or smoking on your Traeger. You can add more flavor at this point, too, with, say a spice rub or flavored butter stuffed under the turkey’s skin. Whether you smoke it low and slow or roast it over high heat, your turkey will turn out beautifully.
What is turkey brining?
Turkey brining is the process of soaking a turkey in a solution of salt, water, and often other flavor-enhancing ingredients like herbs, spices, and sweeteners. This helps to season the turkey, make it more flavorful, and keep it moist during cooking. Especially when youre making smoked turkey.
How To Smoke A Turkey On A Traeger Pellet Grill – FULL STEP-BY-STEP
FAQ
How long does it take to smoke a turkey in a Traeger?
Traeger Smoked 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.
Is it better to smoke a turkey at 225 or 350?
The best approach to smoking a turkey breast is to cook it at around 350°F. It’s not a traditional barbeque technique, but instead it’s what I refer to as “smoke-roasting” the bird.
How do you keep turkey moist in a pellet smoker?
While the turkey is smoking every 1-2 hours, you can baste the turkey with chicken or vegetable broth. This will help keep it juicy and avoid drying out.Oct 18, 2024
How to smoke a turkey without drying it out?
Dry-brining the bird by rubbing it with salt (or a spice rub that includes salt) and letting it sit in the fridge for a few nights in order to allow the salt to work its way into the meat and loosen up its muscle structure, thus keeping it juicy as it cooks.
Can you smoke a Turkey on a Traeger smoker?
Save this recipe for Traeger Turkey to Pinterest! You can certainly keep the turkey on your Traeger Smoker until the breast meat reaches 160 degrees F. I prefer another way. I’ve found that the best way to get a nice, brown, crispy skin on a smoked turkey is to pull it off the Traeger and finish the turkey in the oven.
How long do you cook a Turkey on a Traeger?
When ready to cook, set the Traeger temperature to 350˚F and preheat, lid closed for 15 minutes. Put the roasting pan with the turkey on the grill grate and roast for 2-1/2 to 3 hours, or until a temperature probe inserted in the thickest part of the thigh reads 165˚F.
How do you brine a Turkey a day before smoking?
The day before smoking, brine the turkey according to the Traeger Turkey Brine Kit package instructions. Remove from the brine, rinse. and pat dry. Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub. Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket.