Traeger Smoked Turkey

Why you’ll love this recipe

• Easy, delicious and succulent meat – smoking a turkey is a very simple process.  The meat stays tender and the added element of wood smoke creates a real wow-factor that everyone will love.
• Little hands-on time – the prep takes just a few minutes, so you can start smoking your bird with plenty of time for dinner
• Keeps your oven free – cooking on your smoker lets you use your oven to make stuffing, dinner rolls, and pie!

Ingredients

• Turkey – it’s best to select a bird that’s 15 pounds or less for smoking. If the bird is larger, smoking at a lower temperature may result in it remaining in the temperature danger zone (40°-140°F) for longer than the USDA recommended guidelines.
• Butter – melted butter helps to seal the skin and adheres the seasoning
• Turkey dry rub – use your favorite!  See below for my recommendations.
• Aromatics – lightly stuffing the cavity with onion, apple and herbs adds additional flavor to the meat.  See Stuffing Smoked Turkey, below.

Seasoning rub for smoked turkey

Any seasoning for poultry will work well.  For a classic flavor, my All-Purpose Seasoning with an added 2 teaspoons of paprika is a perfect option.  For a little spice, try this Buffalo Rub or if you’re looking for an earthier flavor, check out my Coffee Rub.

However, BBQ flavors are on point any time of year.  Feel free to use this BBQ Rub for outstanding barbecue flavor.

If you’re looking for a sweet rub, you can add sugar to any of these spice blends.  Keep in mind that adding sugar will cause the skin to be a darker color.

Stuffing smoked turkey

Stuffing with regular dressing is highly discouraged.  When smoking at a lower temperature, the addition of traditional bread stuffing in the cavity will cause the bird to be in the temperature danger zone (between 40°-140°F) for too long, allowing any pathogenic bacteria present to grow.  And, by time the stuffing is cooked, the meat will most likely be overcooked and dry.

I DO recommend lightly stuffing the cavity with onion, garlic, shallot, apple, citrus and herbs.  Don’t pack it tightly, though.  There should be enough space for air to circulate in the interior of the bird.

My favorite herbs to use are thyme, rosemary, sage and savory.  Adding lemon or orange wedges add a hint of citrus, which pairs perfectly with poultry.

Brining vs no brine

There are two kinds of brine:  wet brine and dry brine.  Both can make the meat more tender by drawing in moisture, breaking down the muscle fibers and adding flavor.  However, I have never felt the need to brine a turkey. They always come out tender, juicy and flavorful.  There are some pros and cons to each, but the choice is really about personal preference and how much space you have in your refrigerator to accommodate a large enough bucket to soak your bird overnight.

Brining – A wet brine often consists of water, salt, cider or juice, herbs, spices and citrus.  The bird is submerged in the solution for up to 24 hours before cooking.  Any longer than that can cause the meat to become mushy.  Brining allows moisture to absorb into the meat along with the other flavors in the solution.  It also adds extra cost, time, effort and takes up the majority of space in your fridge.  A dry brine is a simpler option, where the bird is covered in salt, herbs and spices and marinates for up to 24 hours.  This method has benefits similar to a wet brine.

Note: Many turkeys are sold pre-brined.  If the ingredients on the label contain salt, then further brining can cause the meat to become too salty.  I do not recommend brining a pre-brined bird.

No brining – if you have a pre-brined bird, you do not need to brine.  In general, turkeys do not need brining to taste phenomenal.  To ensure tender meat, add a layer of butter to the skin and don't overcook it.  It’s much simpler, takes far less time and you don’t need to clean out extra space for a large brining bucket.  If you’re smoking a larger bird, you may want to consider basting it half way through cooking.

Instructions

Pre-heat the smoker to 250°F.

Pat the skin dry.  This allows the butter to adhere better.

Melt the butter and brush the entire surface.

Sprinkle seasoning over the buttered skin.

• (Optional) Loosely fill the cavity with aromatics, herbs and spices
• (Optional)  Truss the legs with kitchen twine
• If using a Bluetooth thermometer, insert it into the thickest part of the breast. Shown is the Meater +.

Smoke until internal temperature reaches between 160-163°F in the thickest part of the breast.  Allow approximately 25 minutes of smoking time per pound.  For example, mine was 8 pounds, and took about 2.5 hours. A larger bird will take longer per pound.

If smoking a larger bird, consider basting with butter about half way through cooking.

Remove from the grill and let rest for at least 15-20 minutes before carving. Resting will bring the internal temperature to 165°F and help juices reabsorb into the meat.

I've found these heat-resistant BBQ gloves from Meater to be particularly awesome for removing hot food from the grill.

Expert tips

• Season both sides – I start with the backside first - follow the same prep instructions shown with the breast side up
• Drippings – I find there aren’t many drippings when roasting in a smoker vs. in an oven.  But if you do want to try catching them, place an aluminum drip pan under the rack.
• Smoked turkey neck – smoke that neck!!  There’s plenty of delicious meat that tastes wonderful when smoked.  Simply season it and place it directly on the grill.  It will only take about an hour to smoke (make sure internal temperature reaches 165°F).  I also take this opportunity to roast some garlic. Depending on the size of the cloves, they will take only about an hour to roast.
• Start with a fully thawed bird – for even, thorough cooking, be sure to start with a fully thawed bird.  If it’s still partially frozen, the exterior will get overcooked by the time the internal temperature reaches 165°F.  If it’s still slightly frozen inside, you can use the cold water thawing method to finish the thawing process.
• Use a cold turkey – starting with a cold bird will let the butter harden a little before applying the rub
• Rest the turkey before carving – do not skip the resting period!  Resting for 15-20 minutes lets the juices reabsorb into the muscle fibers, keeping the meat tender and juicy.  It also makes it easier to carve.
• Turkeys will often weigh less than labeled – when poultry thaws, it will lose water weight.  This is due to the release of added water during processing and breakdown of tissues during the thawing process.  This loss can be significant and can impact your anticipated cooking time.  For example, my 10-pound bird weighed 8 pounds after thawing.

Smoked turkey time per pound

When smoking at 250°F, plan on 20-25 minutes per pound.  However, be sure that you are always cooking to temperature, rather than time.  Cooking time per pound is just an estimate and varies based on your grill, meat distribution on the bird, its size and the ambient air temperature.

Smoked turkey temperature

Turkey should always reach 165°F before carving.  Internal temperature should be determined by inserting a meat thermometer into the thickest part of the thigh and breast, without touching bone.  It’s best to test the temperature in multiple places on the bird to assure even doneness.

I recommend taking the bird off the smoker at 160-163°F.  The internal temperature will continue to rise 5-10 degrees during the resting period, which is called carryover cooking.  The outside of the bird releases heat that moves to the center, raising the internal temperature to the recommended temperature for food safety.

Best smoked turkey wood to use

I like to make an applewood smoked turkey.  It’s a lighter wood that is slightly sweet and mild.  I also like to use maple, pecan or cherry.  If you want more of a smoky flavor, try stronger woods like hickory or oak. I also like to use a maple, cherry, hickory blend from Traeger.

What to serve with smoked turkey

• Cranberry jam – this has officially replaced cranberry sauce at our holiday table.  It’s sweet and savory and takes minutes to make.
• Maple Rosemary Brussels Sprouts – these come together in no time on the stove top
• Biscuits and Rolls – try these Cheddar Almond Flour Biscuits or tender, soft Pull-Apart rolls
• Buttery Rutabaga Colcannon – move over potatoes!  This low-carb potato alternative is savory, buttery and so good, with far fewer carbs.  However, if you need to have those potatoes, this recipe can be made with regular potatoes – or consider just decreasing the carb content by using half potatoes and half rutabaga.

How to store

It’s best to de-bone the bird right after dinner.  Pulling the meat from the bones is much easier if you do it before it’s refrigerated. Toss the bones in a freezer bag and use them to make amazing Homemade Bone Broth.

Store in a sealed container in the refrigerator for up to 4 days.  If leftovers won’t be consumed in that time, consider freezing.  It can be safely frozen for up to 6 months.  If frozen longer than that, it can lose moisture and flavor.

Reheating smoked turkey

Reheating can be done in the oven or microwave.  These are my favorite methods to keep it as moist and delicious as possible:

• Oven method – the best way is in a 350°F oven.  Add 2-3 tablespoons of broth or butter, cover, and heat for about 30 minutes.
• Microwave – re-heating in the microwave is fast and easy.  In a microwave-safe dish, add the meat and 2-3 tablespoons of broth.  Cover with a damp paper towel and heat on 50% power until heated through.
• Food safety tip:  The USDA recommends you re-heat leftovers to at least 165°F.

Recipes for leftover smoked turkey

• Turkey Lentil Soup – this is a stand-out soup made with warming spices.  It’s hearty and so delicious!
• Mediterranean Stir Fry – fast, healthy and so good
• Turkey tacos – because everyone loves tacos!
• Turkey sandwiches – top with some Cranberry Jam, Homemade Pesto or even some Red Chimichurri
• Bone broth – use the carcass to make the best bone broth for turkey soup and more

FAQ

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📖 Recipe

Traeger Smoked Turkey

Author: Tracey Hatch-Rizzi

Learn how to smoke a turkey on a pellet grill!  It’s so easy to make a tender, delicious whole bird with crispy, golden skin that will take your turkey dinner to the next level.  You can make the best smoked turkey - no brine necessary.

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Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Resting time: 20 minutes minutes

Total Time: 3 hours hours 5 minutes minutes

Category: Main Courses

Cuisine: American

Method: Smoker

Yield: 8 servings

Diet:Gluten Free

Special Diet:AIP, Keto, Low-Carb, Low-FODMAP, Paleo

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 whole turkey (15 pounds or less is recommended)
• 6 tablespoons butter (melted. Based on an 8-10 pound bird.)
• ¼ cup turkey dry rub (I use my All-Purpose Seasoning or Buffalo Seasoning. Amount will vary based on size of your bird.)
• Fresh aromatics (apple, onion, herbs and spices - optional)

Instructions

 

• Pre-heat smoker to 250℉.
• Pat the skin dry. This allows the butter to adhere to the surface.
• Brush with melted butter.
• Sprinkle seasoning over the buttered skin.
• (Optional) Loosely fill the cavity with aromatics, herbs and spices.
• (Optional)  Truss the legs with kitchen twine.
• Smoke until internal temperature reaches between 160-163°F.  Allow approximately 25 minutes of smoking time per pound.  For example, my 8 pound bird took about 2.5 hours.
• If smoking a larger bird, consider basting with butter about half way through cooking.
• Let it rest for at least 15-20 minutes before carving. Carryover cooking during the resting period will raise the internal temperature 5 - 10 degrees, ensuring the internal temperature will reach at least 165℉.

Notes

Expert tips

• Drippings – I find there aren’t many drippings when roasting in a smoker vs. in an oven.  But if you do want to catch as many as possible, place an aluminum drip pan under the rack.
• Smoked turkey neck – smoke that neck!!  There’s plenty of delicious meat that tastes wonderful when smoked.  Simply season it and place it directly on the grill.  It will only take about an hour to smoke (make sure internal temperature reaches 165°F).
• Start with a fully thawed bird – for even, thorough cooking, be sure to start with a fully thawed bird.  If it’s still partially frozen, the exterior will get overcooked by the time the internal temperature reaches 165°F.  If it’s still slightly frozen inside, you can use the cold water thawing method to finish the thawing process.
• Use a cold turkey – starting with a cold bird will let the butter harden a little before applying the rub
• Rest the turkey before carving – do not skip the resting period!  Resting for 15-20 minutes lets the juices reabsorb into the muscle fibers, keeping the meat tender and juicy.  It also makes it easier to carve.
• Turkeys will often weigh less than labeled – when poultry thaws, it will lose water weight.  This is due to added water during processing and breakdown of tissues during the thawing process.  This loss can be significant and can impact your anticipated cooking time.  For example, my 10-pound bird weighed 8 pounds after thawing.

Nutrition

Serving: 8 ouncesCalories: 392 kcalCarbohydrates: 0 gProtein: 62 gFat: 14 gCholesterol: 290 mgSodium: 236 mgPotassium: 515 mgFiber: 0 gNet Carbs*: 0 g

*Net carbs = carbohydrates - fiber

Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

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