Go Back
+ servings
smoked turkey on Traeger smoker

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!
Course dinner, lunch
Cuisine American
Keyword smoked turkey, Traeger smoked turkey
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 28 servings
Calories 326kcal



  • Preheat smoker to 225 degrees.
  • Pat turkey dry. Remove all of the contents from the inner cavity.
    10-14 pound turkey
  • (Optional Step) Inject the turkey with the marinade. Focus on areas throughout the entire turkey, the breasts, legs, etc.
    Injectable Butter Marinade
  • Drizzle the turkey with olive oil or I like to use this oil spray bottle that I load with olive oil. It makes it easier to coat the turkey by spraying it on and you will likely use less oil since it's also injected with butter.
    1/4 cup olive oil or butter
  • Season the entire turkey and rub the spices into the skin.
    1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper to taste, 1 teaspoon brown sugar or sweetener
  • Place the turkey in the smoker. Smoke for 3 hours.
  • Adjust the heat on the smoker to 350 degrees and cook the turkey until it reaches an internal temperature of 165 degrees. This can take 1-3 additional hours depending on turkey size.
    You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the turkey, which is typically between the thigh and leg or breast. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the turkey to be sure.
  • Allow the turkey to rest for a minimum of 15-20 minutes prior to slicing to allow the juicies to settle. If you slice too soon it will result in dry turkey.
  • Keep the turkey drippings if you plan to make gravy. I combine it with a tablespoon of butter and then start with a tablespoon of flour and add more if necessary to thicken.

Spatchcock Instructions (Optional and performed prior to seasoning the turkey)

  • Place the turkey breast side down and locate the backbone of the turkey. It runs down the middle of the back and below the neck.
  • Glide your sharp cooking shears or knife along the side of the backbone and cut to remove it. Do this for both sides of the backbone to remove it completely.
  • Flip the turkey over and flatten the breasts of the turkey you should hear a crack. Turn the drumsticks so that they are positioned properly. I like to tuck the wings back below the breast. This helps keep them from browning quickly and is great for presentation.



  • Feel free to season the turkey with any of your favorite rubs.
  • Ensure the turkey is fully coated with spices. Add additional spices if necessary.
  • You can use any store-bought injectable marinade or make your own. Here are options: Tony Chachere's Butter Injection Marinade and 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.
  • Because this turkey is injected with flavor I do not brine it overnight. You can if you wish.
  • I like to leave the parchment paper under the turkey while on the smoker for ease of removing it as well as to help catch the drippings for gravy.
  • The general rule of thumb is 1 pound of turkey per guest. 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, 12 pounds in this case.
  • 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 or turkey breast you are using. If you have a 6-pound turkey breast, divide the ingredients in half, etc.


Serving: 1serving | Calories: 326kcal | Carbohydrates: 1g | Protein: 50g | Fat: 13g