There is nothing better than a smoked Traeger turkey. The smoke and heat make the skin nice and crispy and the meat juicy. We brined this turkey in buttermilk and spices to make sure it was the juiciest Thanksgiving turkey you’ve ever had.
Smoking a turkey on a Traeger grill results in a mouthwateringly moist and flavorful bird that will be the star of your holiday table. With the Traeger’s precise temperature control and wood-fired smoke, you can infuse your turkey with delicious hardwood flavor in a hands-off cooking process.
In this guide, I’ll walk you through the entire process of smoking a turkey on a Traeger from start to finish, with tips for choosing the right turkey, proper seasoning and prep, settings to use, timing, carving, and more. After reading, you’ll be fully prepared to smoke the juiciest and most flavorful turkey you’ve ever tasted.
Choosing the Right Turkey
When selecting a turkey for smoking there are a few things to keep in mind
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Weight – Pick a turkey that fits the size of your gathering, allowing for 1⁄2 to 1 pound per person. For most Traeger models, turkeys up to 18 lbs work best.
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Fresh or Frozen – Either a fresh or completely thawed frozen turkey works fine. Make sure there are no ice crystals in a frozen bird before smoking.
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Brined or Unbrined – A brined turkey helps ensure extra moisture and flavor Get a pre-brined turkey or do a brine yourself An unbrined turkey will still be moist and delicious after smoking.
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Natural or Kosher – Opt for a natural or Kosher turkey with no injections or solutions added. The real wood smoke flavor will come through best.
Once you’ve selected the ideal turkey, it’s time to get it prepped and ready for the Traeger.
Prepping the Turkey
Proper prep is key for the best results when smoking a turkey. Here are the steps:
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Remove the Giblets – Check both front and rear cavities for the bag of giblets and neck. Remove and reserve for gravy or discard.
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Rinse and Dry – Give the turkey a good rinse inside and out with cool water. Pat it completely dry with paper towels, inside and out.
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Trim Excess Skin – Use kitchen shears to trim off any excess skin, taking care not to cut into the meat. This helps with even smoking.
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Apply a Dry Brine – For added moisture and flavor, apply a dry brine to the turkey. Combine 1⁄2 cup kosher salt with other desired seasonings and generously coat the turkey inside and out. Refrigerate 12-24 hours. Rinse off before smoking.
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Rub the Skin – For crispy skin, coat the outside of the turkey with olive or avocado oil. Rub the Traeger turkey seasoning or your favorite poultry seasoning all over.
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Insert the Probes – Place a meat probe in the thickest part of the breast avoiding the bone. Insert a second probe into the thigh for the most accurate temperature readings.
Once prepped, the turkey is ready to meet the smoky Traeger flavors.
Smoking the Turkey on the Traeger
With your turkey seasoned and probes inserted, follow these steps for smoking:
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Preheat the Grill – Turn on your Traeger and preheat to 275°F using your favorite smoking wood like hickory, cherry, or pecan. Allow 15-20 minutes to preheat.
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Place Turkey on Grill – Put the turkey on a protective drip pan breast-side up. Insert the meat probe wires through the top vent. Close the lid.
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Maintain the Temperature – Keep the temperature steady at 275°F for the duration of the cook time, adding more pellets as needed.
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Monitor Internal Temperature – Track your turkey’s temperature during smoking. Look for between 165-175°F in the breast and 175-185°F in the thigh before removing.
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Spritz and Baste – Every 45-60 minutes, lightly spritz the turkey with apple juice or chicken broth and baste it with any pan drippings to add moisture. Take care not to overdo it.
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Let It Rest – When the turkey reaches the correct internal temp, remove from the grill and let rest tented with foil for at least 30 minutes before carving.
The approximate total smoking time for a turkey is around 15-20 minutes per pound. A 15 lb turkey will take 4-5 hours at 275°F. Monitor the temps and adjust time as needed.
Carving and Serving the Smoked Turkey
Once properly rested, it’s time to carve up the smoked turkey. Follow these tips:
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Transfer to a Cutting Board – Move the whole turkey from the drip pan to a sturdy cutting board. Have a platter ready.
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Remove Legs and Wings – Using a sharp knife or shears, remove each leg by slicing between the thigh and body. Cut through the joint to remove each wing.
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Separate Breast and Thigh Meat – Cut along the breast bone to separate the breast meat from the carcass. Slice the thigh portions off the bone in each leg.
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Slice the Breast – With the breast skin-side up, make even width slices diagonally across the grain of the meat.
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Arrange on Platter – Arrange sliced breast, thigh, leg, and wing portions attractively on your serving platter. Pour over any collected juices.
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Garnish and Serve – Garnish your smoked turkey platter with fresh herbs like sage or rosemary. Serve immediately while hot and moist, accompanied by your favorite sides.
Your perfectly smoked turkey is now ready to wow your guests! The smoky, moist meat is delicious on its own or in leftovers like sandwiches, soup, casseroles, and more.
Troubleshooting Traeger Turkey Smoking
If you encounter any issues while smoking your turkey, here are some quick troubleshooting tips:
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Turkey taking too long – Check that your Traeger is maintaining 275°F. Increase heat to 325°F if needed to speed cooking.
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Temperature stalls – Don’t worry if your turkey hits a plateau around 150-160°F. This is normal. Just keep smoking until it hits 165°F.
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Turkey drying out – Try basting more frequently or spritzing with broth. Wrap foil over the breast if it is overcooking.
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Skin not crisping – Rub skin with oil or finish over higher heat. Crisp up the skin under the broiler if needed.
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Breast overcooked – Next time, insert the breast probe in the deepest part avoiding the bone which conducts heat.
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Meat too Smokey – Try a milder wood type like apple or cherry next time if the smoke is overwhelming.
With the Traeger’s precise temperature control, smoking a juicy tender turkey with incredible flavor is easy. In just a few simple steps, you’ll have the star of your holiday meal. Serve that incredible smoky bird and wait for the compliments to start rolling in!
How to Make a Traeger Turkey
Ill show you EVERYTHING you need to know about prepping, brining, and smoking up the perfect bird. Get ready to fire up those smokers and lets get started.
Cut open the bag the turkey came packaged in and drain any water/juices into the sink. Remove the giblets and neck found inside the cavity of the bird. Make sure to check both ends of the turkey to remove everything from inside.
Rinse the turkey under cool freshwater and set aside while preparing the brine.
When buying your ingredients, make sure to buy some turkey roasting or brining bags. This allows us to use a smaller amount of buttermilk than would be possible if simply brining in a 5 gallon bucket.
Add the buttermilk and other brine ingredients into the turkey bag. I like to put the bag in a 5 gallon bucket or a deep roasting pan in case it tears while it’s brining in the fridge.
Using a wooden spoon, mix the ingredients together well before adding the turkey.
Add the turkey into the brine submerging the entire bird. The goal is to have every part of the turkey coated during the brining process. Place in the refrigerator for 8-24 hours before removing to cook.
Once the turkey is finished brining, remove from the brine and pat dry with paper towels. There is no need to rinse the turkey after brining it for this smoked turkey recipe. I want the salt and herb flavor to stay strong after smoking.
Loosen the skin on the chicken breast with a spoon so you can put butter between the skin and the breast. Cut up chunks of butter and, with your hands, press them under the skin of the meat so they melt and cook through.
Now, cover the entire outside skin of the turkey with melted/softened butter. Make sure to get the legs and sides of the bird. No need to butter the bottom/back side of the turkey.
Fire up your smoker to 225°F with your favorite wood. I like to use fruity woods when I smoke turkey. These include apple wood & cherry wood pellets. Hickory wood is also a good choice for Smoked Traeger Chicken and Traeger Smoked Turkey.
There should be a meat thermometer in both the breast and the thigh of the turkey. Place the turkey breast side up on the grill grates. Spray the turkey with a 50/50 mix of apple cider vinegar and water about every 40 minutes while it’s cooking for three hours.
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!.
Spray the turkey with water every 30 to 45 minutes while it’s cooking at high heat to help keep it 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.
Let the turkey rest at room temperature for 20 to 30 minutes before cutting it into pieces. This will give the juices a chance to move around inside the meat.
It’s important not to carve the turkey too soon after all the work you’ve put into keeping it moist.
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.
Putting the turkey slices on a serving platter will make it easier for people to choose which ones they want. This smoked turkey recipe brings a buttery and tasty smoky flavor to the table that everyone will love.
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 smoke a turkey on a Traeger grill?
Is it better to smoke a turkey at 225 or 250?
How long to smoke a 14 lb turkey on a pellet grill?
How long to smoke a 10 lb turkey?
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Weight
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Cook Time
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8-12 lbs.
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4-8 hrs.
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12-18 lbs.
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6-10 hrs.
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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.