Traeger Smoked Turkey

This is the best Traeger Smoked Turkey recipe using a homemade dry rub and an injectable marinade or feel free to make it with no brine. This can be made with any smoker or pellet grill for Thanksgiving, the holidays, or any occasion!

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Why You Will Love This Recipe

• Flavor: Smoking imparts a rich, smoky flavor to the turkey that can be incredibly delicious and unique. It adds depth to the taste that you can’t achieve with other cooking methods.
• Juiciness: Smoking at low temperatures and using a Traeger or similar smoker can help keep the turkey meat moist and tender. The slow cooking process allows the meat to absorb and retain moisture, reducing the risk of a dry turkey.
• Aromatics: The smoky aroma is enticing and can enhance the overall dining experience. It’s especially appealing for those who enjoy the smell of barbecue and smoked meats.
• Hands-Off Cooking: Smoking is a relatively hands-off cooking method. Once you’ve set the temperature and added the wood pellets, you can leave the smoker to do its work, freeing you up to focus on other dishes or enjoy time with your guests.
• Even Cooking: Smoking provides even cooking and a consistent temperature, which helps ensure that the turkey cooks evenly without hot spots.

How Big a Turkey Do You Need/How to Plan

The general rule of thumb is 1 pound of turkey per guest. Each guest may not eat 1 pound, but you may need to also consider leftovers. If you have a small party you can even consider a turkey breast. This recipe breaks down the ingredient servings based on the size and weight of the turkey.

That will make it easy to scale down or scale up the servings you will need of each ingredient, by taking into account the weight of the turkey you are using.

How to Thaw a Turkey

I recommend thawing in the refrigerator or in cold water.

If using the refrigerator, keep the turkey in it’s original packaging and place a sheet pan underneath to catch any juices that may leak out.

Here is the safety chart for thawing in the fridge according to the USDA:
4-12 pounds: 1 to 3 days
12-16 pounds: 3 to 4 days
16-20 pounds 4 to 5 days
20-24 pounds 5 to 6 days

Here is the safety chart for thawing in cold water according to the USDA:

4-12 pounds: 2 to 6 hours
12-16 pounds: 6 to 8 hours
16-20 pounds 8 to 10 hours
20-24 pounds 10 to 12 hours

Once thawed, it can stay in the fridge, safely, up to 2 days.

What is a Spatchcock Turkey?

Do you have to spatchcock your turkey? No. But here’s what it means.

Have you seen all of those photos of beautiful whole chickens and turkeys on social media and in magazines? The breasts are perfectly cooked and the poultry’s legs look perfectly crafted. Spatchcock turkey allows the turkey to cook more evenly on a level surface.

To do this, you will have to remove the backbone from the turkey. This will open it up and allow it to lay flat. I like to use these cooking shears from Amazon. You can also use a knife, be careful!

You will usually save time with the spatchcock method (usually an hour or so), so if you’re in a hurry I recommend it.

The Best Way to Season It

You will need to remove the contents of the inner cavity. Giblets are typically inside. Giblets are the little bundle of parts and usually include the neck, the gizzard, which is a muscle that grinds up food before it enters the digestive system, the heart, and the liver. Some people save these and cook them up or make gravy. You can discard if you wish.

Dry the turkey with paper towels. I like to spritz the turkey with olive oil using this spray bottle from Amazon. This will allows the spices to adhere. You can also drizzle it on and rub it in.

If you are injecting the bird with butter, you don’t need a ton of olive oil, unless you want it! Getting the skin nice and moist with oil will help produce crispy skin on the turkey. You can also use butter.

Then add your spices. I use the following:

• Garlic Powder
• Onion Powder
• Dried or Ground Thyme
• Dried or Ground Oregano
• Paprika (I prefer Smoked Paprika)
• Salt and Pepper

Once you have your olive oil (or butter) on the skin, combine your spices and rub them in all over the bird front and back.

Next, I inject the turkey because it’s one of the best ways to ensure it’s juicy. You can make your own butter marinade injection or buy a store-bought version like Tony Chachere’s Butter Injection Marinade or Tony Chachere’s Garlic and Herb Injection Marinade.

If using an injection marinade you should inject 1 ounce of the marinade per pound of turkey you have. This turkey was 14 pounds so I used about 14 ounces of marinade.

How to Smoke Turkey on the Traeger

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Pat turkey dry. Remove all of the contents from the inner cavity.
2. (Optional Step) Inject the turkey with the marinade.
3. Season the entire turkey and rub the spices into the skin.
4. Place the turkey in the smoker. Smoke.

What Type of Wood/Pellets to Use

The best type of wood and flavored pellets to use are cherry, apple, alder, oak, and hickory. The Traeger Signature blend also pairs well with anything.

How Long to Cook it/How to Tell When it’s Done

The total time to cook will vary based on the size of your turkey. This 14-pound bird took about 5 hours. You will need to use a meat thermometer for accuracy. It will need to reach an internal temperature of 165 degrees. A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees.

Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Smoker Temperature

I like to start with the temperature low at 225 degrees for a few hours, that will allow the smoke flavor to penetrate the meat. Then I turn the temperature up to 350 degrees until the turkey reaches 165 degrees internal temperature.

How to Prevent it From Drying Out

A few things can lead to a dry turkey. One cause is constant basting. It sounds like that should help, right? If you’re constantly opening the smoker door to baste the turkey, you are letting out heat. This means you will need to cook it longer, which will dry it out. If you spatchcock the turkey (and inject it) you don’t need to baste it while it cooks.

If you inject the turkey with a marinade prepared with something like butter, this helps add moisture directly to the bird. Some people like to stuff butter directly under the skin of the turkey. If you use an injector, you don’t need to. You can read more about How to Put Butter Under Turkey Skin here.

Sometimes turkeys are dry because they are huge. It’s really difficult to cook a 20+ pound turkey evenly where the entire turkey cooks at the same speed. If you have a huge turkey, some parts may turn out drier than others.

Let the Turkey Rest Before Slicing

Let the turkey stand for 15-20 minutes before carving to allow juices to set. The turkey will carve more easily. You will also wind up with dry turkey if you slice too soon.

How to Store Leftover Turkey

Leftovers can be stored in the fridge tightly covered and sealed for 3-4 days.

Freezer Tips

You can freeze cooked turkey for up to 4 months. It’s best to slice the turkey before freezing it. Once sliced, you can wrap it in foil, bag it up and then place it into the freezer until you next fancy some turkey.

Reheating

Reheat on 325 degrees in the oven until warm. You can also place it in broth to keep it juicy while it bakes.

Pair With These Recipes

Southern Cornbread Dressing
Southern Homemade Classic Cornbread
Sweet Potato Cornbread
Homemade Creamed Corn
Cornbread Casserole
Traeger Smoked Cornish Hens

More Traeger/Smoker Recipes

Traeger Smoked Bacon
Traeger Smoked Ham
Traeger Smoked Turkey Breast
Smoked Mac and Cheese
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Smoked Salsa
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Traeger Smoked Brisket

More Turkey Recipes

Smothered Turkey Wings
Air Fryer Turkey Wings
Air Fryer Turkey Legs
Air Fryer Turkey Breast
Instant Pot Turkey Breast
Stuffed Turkey Legs
Baked Turkey Legs
Slow Cooker Turkey Legs
Smoked Turkey Necks
Crockpot Slow Cooker Bone-in Turkey Breast

Pair this with our Turkey Graving From Drippings or Yellow Gravy Without Drippings recipes.