Traeger Smoked Turkey takes your holiday feast to the next level with deeply flavorful, tender, and perfectly smoked poultry that’s bursting with smoky aroma and juicy goodness. Using a Traeger pellet grill, this recipe infuses the turkey with a subtle wood-smoke essence while keeping the meat moist and succulent inside. Whether for Thanksgiving, Christmas, or any special gathering, this smoked turkey is an impressive centerpiece that will wow your guests and elevate your festive table.
Why You’ll Love This Traeger Smoked Turkey
Rich smoky flavor: The Traeger grill imparts a delicious, natural wood-smoke aroma.
Tender and juicy: Slow smoking locks in moisture for a perfectly cooked bird.
Simple prep, big results: Easy seasoning and smoking technique yield gourmet-quality turkey.
Beautiful golden skin: Crispy, flavorful skin with an irresistible aroma.
Perfect for holidays: A show-stopping main course that’s sure to impress family and friends.
Versatile serving options: Delicious sliced for sandwiches, salads, or classic dinner plates.
Make-ahead friendly: Can be smoked in advance and reheated without losing moisture.
Elevate your holiday feast with this Traeger Smoked Turkey recipe—smoky, juicy, and unforgettable!
Ingredients for Traeger Smoked Turkey
Golden, smoky turkey with crisp skin and juicy, flavorful meat—perfect for festive gatherings. Here’s what you’ll need to make this holiday masterpiece:
Whole turkey: A 12-14 pound bird is ideal for feeding a crowd. Look for a fresh or thawed turkey for the best results.
Unsalted butter: This adds richness and helps the seasoning stick. Softened butter is easier to work with.
Olive oil: A splash of olive oil enhances the flavor and helps achieve that golden-brown skin.
Kosher salt: Essential for seasoning, it draws out moisture and enhances the turkey’s natural flavors.
Black pepper: A must-have for a little kick. Freshly ground is always best.
Garlic powder: This adds a savory depth to the seasoning mix.
Onion powder: A great complement to garlic, it rounds out the flavor profile.
Smoked paprika: This is where the magic happens! It gives the turkey a beautiful color and a hint of smokiness.
Dried thyme, rosemary, and sage: These herbs bring a classic holiday flavor. Fresh herbs can be used if you have them on hand.
Chicken broth: Pour this into the drip pan for moisture and flavor. It keeps the turkey juicy as it smokes.
Onion, lemon, and garlic: Quartered and smashed, these aromatics are stuffed inside the turkey for added flavor.
Fresh herbs: Stuffing the cavity with fresh rosemary, thyme, and sage elevates the taste and aroma.
For exact measurements, check the bottom of the article where you can find everything available for printing. Happy cooking!
How to Make Traeger Smoked Turkey
Creating a Traeger Smoked Turkey is a rewarding experience that fills your home with mouthwatering aromas. Follow these simple steps to ensure your turkey turns out perfectly every time.
Step 1: Preheat Your Traeger Grill
Start by preheating your Traeger grill to 225°F.
This low and slow method is key to achieving that tender, smoky flavor.
While it heats up, take a moment to enjoy the anticipation of the feast ahead.
Step 2: Prepare the Turkey
Next, pat the turkey dry with paper towels.
This step is crucial for achieving crispy skin.
A dry surface allows the seasoning to adhere better, ensuring every bite is packed with flavor.
Step 3: Season the Turkey
In a bowl, mix the softened butter, olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, rosemary, and sage.
This seasoning paste is your secret weapon.
Carefully loosen the skin over the breast and thighs, then rub half of the paste directly onto the meat.
Spread the remaining paste all over the outside of the turkey for a flavorful crust.
Step 4: Stuff the Turkey
Now it’s time to stuff the turkey.
Fill the cavity with the quartered onion, lemon, smashed garlic, and fresh herbs.
This not only adds flavor but also infuses the meat with aromatic goodness as it cooks.
Step 5: Smoke the Turkey
Place the turkey on the grill grate, and pour the chicken broth into the drip pan below.
This broth will keep the turkey moist and flavorful.
Smoke the turkey for about 30 minutes per pound.
Keep an eye on the internal temperature, aiming for 165°F in the thickest parts of the breast and thigh.
Baste the turkey with the broth every hour to enhance moisture and flavor.
Step 6: Rest and Carve
Once the turkey reaches the desired temperature, remove it from the grill.
Let it rest for at least 30 minutes before carving.
This resting period allows the juices to redistribute, ensuring each slice is juicy and tender.
Now, you’re ready to serve up a stunning Traeger Smoked Turkey that will impress everyone at your holiday table!
Tips for Success
Brine your turkey for 12-24 hours for extra flavor and moisture.
Use a meat thermometer to ensure perfect doneness; it’s a game-changer!
Experiment with different wood pellets like apple or cherry for unique flavors.
Keep the grill closed as much as possible to maintain temperature.
Let the turkey rest before carving to lock in those delicious juices.
Equipment Needed
Traeger Grill: The star of the show! If you don’t have one, any smoker will do.
Meat Thermometer: Essential for checking doneness. A simple instant-read thermometer works wonders.
Roasting Pan: A sturdy pan to catch drippings. A disposable aluminum pan can be a great alternative.
Sharp Knife: For carving the turkey. A good chef’s knife will make the job easier.
Paper Towels: Handy for drying the turkey and cleaning up spills.
Variations
Herb-Infused Butter: Mix fresh herbs like basil or parsley into the softened butter for a vibrant twist.
Spicy Kick: Add cayenne pepper or chili powder to the seasoning paste for a bit of heat.
Citrus Zest: Incorporate lemon or orange zest into the seasoning for a refreshing citrus flavor.
Maple Glaze: Brush the turkey with a mixture of maple syrup and Dijon mustard during the last hour of smoking for a sweet glaze.
Gluten-Free Options: Ensure all ingredients, especially broth, are certified gluten-free for those with dietary restrictions.
Serving Suggestions
Classic Sides: Pair your Traeger Smoked Turkey with traditional sides like mashed potatoes, green bean casserole, or stuffing.
Refreshing Salads: A crisp salad with mixed greens and a tangy vinaigrette complements the rich flavors of the turkey.
Perfect Pairings: Serve with a robust red wine or a refreshing apple cider for a festive touch.
Presentation: Garnish the turkey with fresh herbs and citrus slices for a beautiful display on the table.
FAQs about Traeger Smoked Turkey
How long does it take to smoke a Traeger Smoked Turkey?
Smoking a turkey typically takes about 30 minutes per pound at 225°F. For a 12-14 pound turkey, expect a total cooking time of 4-6 hours. Always check the internal temperature to ensure it reaches 165°F.
Can I use a different type of wood for smoking?
Absolutely! While hickory is a popular choice, experimenting with fruit woods like apple or cherry can add a unique flavor profile to your Traeger Smoked Turkey. Each wood brings its own character to the dish.
Should I brine the turkey before smoking?
Brining is a fantastic way to enhance flavor and moisture. If you have the time, brine your turkey for 12-24 hours before seasoning and smoking. It makes a noticeable difference!
What should I do with leftovers?
Leftover Traeger Smoked Turkey can be used in various dishes. Think turkey sandwiches, soups, or even a turkey pot pie. The smoky flavor adds a delicious twist to any recipe!
Can I smoke a frozen turkey?
It’s best to thaw your turkey completely before smoking. A frozen turkey will not cook evenly, and you risk food safety issues. Plan ahead and give it ample time to thaw in the fridge.
Final Thoughts
Crafting a Traeger Smoked Turkey is more than just a cooking task; it’s an experience that fills your home with warmth and joy.
The rich, smoky aroma wafting through the air creates an inviting atmosphere, perfect for gathering loved ones around the table.
Each bite of tender, flavorful turkey brings smiles and satisfied sighs, making every moment memorable.
Whether it’s a holiday feast or a casual family dinner, this recipe elevates any occasion.
So, roll up your sleeves, embrace the process, and enjoy the delicious rewards of your culinary adventure with Traeger Smoked Turkey!
A delicious recipe for Traeger Smoked Turkey that elevates your holiday feast with rich flavors and a smoky finish.
Ingredients
Scale
1 whole turkey (12–14 pounds), thawed
1/2 cup unsalted butter, softened
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
4 cups chicken broth
1 onion, quartered
1 lemon, quartered
4 cloves garlic, smashed
Fresh herbs (rosemary, thyme, sage) for stuffing
Instructions
Preheat your Traeger grill to 225°F.
Pat the turkey dry with paper towels. In a bowl, mix the softened butter, olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, rosemary, and sage to create a seasoning paste.
Carefully loosen the skin of the turkey over the breast and thighs. Rub half of the seasoning paste directly onto the meat under the skin. Rub the remaining paste all over the outside of the turkey.
Stuff the cavity of the turkey with the quartered onion, lemon, smashed garlic, and fresh herbs.
Place the turkey on the grill grate and pour the chicken broth into the drip pan below the turkey.
Smoke the turkey for about 30 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the breast and thigh. Baste the turkey with the broth every hour for added moisture.
Once done, remove the turkey from the grill and let it rest for at least 30 minutes before carving.
Notes
For extra flavor, brine the turkey in a saltwater solution for 12-24 hours before seasoning and smoking.
Experiment with different wood pellets, such as apple or cherry, for a unique flavor profile.
