Learn how to smoke a whole spatchcocked turkey on your Traeger Grill! This comprehensive recipe provides you with both turkey prep and grilling instructions. This turkey recipe uses a dry brine and is smothered in an herb butter mixture that leaves it juicy, tender and delicious. Perfect for your pellet grill or other smoker, this how-to recipe is easy to follow with lots of step by step photos to show you how it’s done.
Whether you’re new to smoking a turkey or have done it many times before, this recipe is going to be your go-to smoked turkey recipe.
I have been cooking a whole turkey on a Traeger for years and every single time it turns out juicy, tender, and just absolutely delicious.
And that’s not just me saying that – it’s my kids, my husband, my parents, even my mother-in-law. Which you know means it’s good.
If yours hasn’t, you can either do it yourself by following the link I provided in the last paragraph, or if you buy a fresh (not frozen) turkey from a butcher, you can ask the butcher to do it for you.
If you bought your turkey frozen, read this article about how to safely thaw a frozen turkey and come back to this post once your turkey is thawed.
And if you just know you’re going to have more turkey leftovers then you know what to do with, try this leftover turkey recipe idea.
For now, read on to see how to make, what my family calls, the best smoked turkey ever.
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
Smoking a juicy, flavorful turkey on a Traeger grill is easier than you think! With the right techniques and a few simple tools you can make wood-fired turkey the star of your holiday table. In this comprehensive guide we’ll walk through everything you need to know to smoke a turkey on a Traeger grill from start to finish.
Choosing the Right Turkey
The first step is selecting the perfect turkey for smoking Here are some tips
-
Smaller is better: Choose a turkey that’s 16 lbs or under. Larger male turkeys tend to be less tender. For big gatherings, cook two smaller birds instead of one huge one.
-
Buy fresh: Pick up your fresh turkey no more than 4-5 days before smoking it for optimal flavor and texture. You can smoke a frozen turkey, but fresh is best.
-
Skip the extras: Opt for a plain turkey without any enhanced flavors or added broths so you control the flavor profile.
Prepping the Bird
Before smoking, you’ll need to get your turkey ready:
-
Thaw completely: If using frozen, thaw in the fridge for 24 hours per 5 lbs.
-
Remove giblets: Check inside the cavity and remove the bag of giblets. You can use these for gravy or discard.
-
Dry brine: Pat the turkey dry and sprinkle it all over with kosher salt. Chill uncovered in the fridge for 8-24 hours to dry out the skin.
-
Apply rub: Coat the turkey evenly with a spice rub of your choice. Let it sit for 30 mins – 1 hour to allow the flavors to penetrate.
-
Truss legs (optional): Using kitchen twine, tie the drumsticks together to hold them close to the body. This gives a more uniform shape.
-
Insert thermometer: Place a meat thermometer into the thickest part of the breast, avoiding bone.
Setting Up the Traeger Grill
Before placing the turkey on the grill, you’ll need to get your Traeger prepped:
-
Choose pellets: For turkey, we recommend a sweet, mild wood pellet flavor like apple, pecan, or alder. Our turkey blend is purpose-made for poultry.
-
Preheat to 225°F: Set the grill temp to 225°F and preheat for 15 minutes before smoking. Use Super Smoke mode if available.
-
Place drip pan: Add a disposable foil pan on the grill to catch the drippings. This will make cleanup easier.
Smoking Your Turkey on the Traeger
Once your turkey is prepped and the grill is hot, it’s go time!
-
Place turkey breast up: Carefully set the turkey on the grill grates, directly over the drip pan. Close the lid.
-
Maintain temperature: Hold the Traeger temp at a steady 225°F, adding more pellets as needed. Don’t let it rise above 250°F.
-
Rotate periodically: Every 45-60 minutes, rotate the turkey for even cooking.
-
Cook to 165°F: Smoke the turkey until the breast meat reaches an internal temp of 165°F, about 3-4 hours.
-
Let rest: Before carving, let the turkey rest 20-30 minutes to allow juices to redistribute.
Carving and Serving
You did it! Follow these final steps for carving and serving your smoked masterpiece:
-
Carve carefully: Using a sharp knife, carefully slice the breast meat from the bone, then carve the legs and thighs.
-
Make gravy: Strain the drippings from the drip pan through a mesh strainer. Use them to make a delicious gravy.
-
Garnish with herbs: Garnish the sliced turkey with fresh rosemary or thyme for a pop of color.
-
Enjoy! Dig in and savor your perfectly smoked turkey straight from the Traeger.
With this complete guide, you have all the tips and techniques you need for smoking turkey on a Traeger grill. Brine your bird, prep the grill, and settle in for several hours of hands-off smoking time. The wood-fired flavor is well worth the wait! Experiment with different rubs and pellet flavors to make your Traeger turkey truly unique.
FAQs when cooking a turkey on a Traeger grill
Smoking a turkey can be intimidating, but it doesn’t have to be! Here are answers to some frequently asked questions around smoking a turkey.
Smoking a turkey on a pellet grill
First you’ll need to dry brine the turkey. I have a post that gives detailed instructions on how to dry brine a turkey (with photos and a video), but here are simplified instructions so you have them.
Get a baking sheet pan and cover it with foil. Place a baking rack inside of it and set it aside. Measure out the salt (I use Diamond Crystal kosher salt – Amazon affiliate link) with a measuring spoon and place it in a small bowl. Place the turkey on a large cutting board and dry it off with a paper towel (you may need more than one).
Lift the skin on the breast section of the turkey (at the tail end) and gently push your finger between the skin and the meat to separate it. Continue doing this until the skin is separate from both breasts as well as the thighs and legs.
Take a teaspoon or two of salt between your fingers and rub it on one of the breasts, on the meat underneath the skin. Repeat until you’ve rubbed salt on both breasts and both thighs and legs.
There should be a couple of teaspoons of kosher salt left in the bowl. Sprinkle half of it on the skin of the turkey and rub it in, then flip the turkey and do the same on the inside of the bird.
Place the bird on a wire rack inside a roasting pan or baking sheet lined with aluminum foil and put it in the fridge to brine for at least 24 hours, but up to 72 hours. You may cover it loosely with plastic wrap if you’re worried about rubbing against it, but don’t cover it too tightly as you want the skin to dry out a bit.
How To Smoke A Turkey On A Traeger Pellet Grill – FULL STEP-BY-STEP
FAQ
How long does it take to smoke a turkey on 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
When smoking a turkey do you put it in a pan or on the grill?
You will ultimately place the bird on the grill grate above the pan, away from the direct heat radiating of the coals. The pan will catch any drippings (helping to avoid flare-ups and making cleanup easier) and the water in the pan will help to moderate the heat in the smoker.
How long does it take to smoke a Traeger Turkey?
With a crispy outside and a juicy inside, the Traeger smoked turkey calls for simple spices and primal wood-fired flavor. 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.
How do you cook a Turkey on a Traeger Grill?
Step 1: Preheat your Traeger grill or electric smoker to 250 degrees F, according to the manufacturer’s instructions. Step 2: While the smoker is preheating, mix the ingredients for the turkey rub in a small bowl. Dry the turkey breast with paper towels to remove any excess moisture.
Is a Traeger smoked turkey worth getting Scrappy over?
This pellet smoker turkey is worth getting scrappy over. With a crispy outside and a juicy inside, the Traeger smoked turkey calls for simple spices and primal wood-fired flavor. 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.