Transform your holiday meals and special occasions with the ultimate Traeger Smoked Turkey recipe. Forget dry, bland turkey; this method delivers an incredibly juicy, flavorful bird, infused with tantalizing smoky goodness from a homemade dry rub and an injectable marinade. Whether you’re preparing for Thanksgiving, Christmas, or simply craving an exceptional roasted turkey, this recipe is your secret weapon. Designed for use with any smoker or pellet grill, it promises a show-stopping centerpiece that will leave your guests asking for the recipe.
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Turkey often gets an unfair reputation for being a challenging dish to cook perfectly – often resulting in dry, uninspired meat. However, when prepared on a Traeger or any quality pellet smoker, turkey is utterly transformed. This recipe guarantees a bird that is not only succulent and moist but also boasts a deep, smoky flavor that penetrates from the crispy skin right down to the bone. Years of perfecting this method in a Southern kitchen have resulted in a foolproof approach, ensuring you can serve a truly memorable turkey without the usual holiday stress. If you desire a turkey that becomes the topic of conversation long after the feast, look no further.
Table of Contents
Why You Will Love This Traeger Smoked Turkey Recipe
This Traeger smoked turkey recipe isn’t just another way to cook poultry; it’s a game-changer for anyone seeking to elevate their holiday or celebratory meals. Here’s why this method stands out and why you’ll absolutely adore it:
- Unmatched Flavor Profile: Smoking imbues the turkey with a profound, complex smoky flavor that is utterly delicious and distinct from any other cooking method. This slow infusion of smoke adds incredible depth, making each bite an experience that roasts or fried turkeys simply cannot replicate.
- Guaranteed Juiciness: One of the biggest challenges with turkey is keeping it moist. Smoking at lower temperatures on a Traeger or similar pellet grill ensures the meat remains exceptionally tender and juicy. The gentle, consistent cooking process allows the turkey to absorb and retain moisture far more effectively, virtually eliminating the risk of a dry, unappetizing bird.
- Irresistible Aromatics: The moment your Traeger starts working its magic, a wonderfully enticing aroma will fill your surroundings. The smell of wood smoke mingling with roasting turkey creates an atmosphere that signals a truly special meal is on its way, enhancing the overall dining experience even before the first slice.
- Effortless, Hands-Off Cooking: Once your turkey is prepped and placed in the smoker, the Traeger does most of the heavy lifting. You set the temperature, add the pellets, and let the smoker work its slow, consistent magic. This frees you up considerably, allowing you to focus on other side dishes, entertain guests, or simply relax during the busy holiday season.
- Consistently Even Cooking: Traeger grills are renowned for their precise temperature control, which is critical for cooking a large bird like a turkey. This consistent heat distribution ensures that the turkey cooks evenly throughout, preventing overcooked edges and undercooked centers, resulting in perfectly done meat from wing to thigh.
- Crispy, Flavorful Skin: While the meat stays juicy, the smoking process also contributes to a beautifully golden and crispy skin, especially when finished at a slightly higher temperature. The skin becomes a flavorful shield, locking in moisture and absorbing the rub, making it a delicious part of the meal itself.
What is a Spatchcock Turkey?
Spatchcocking, also known as butterflying, is a technique where the backbone of a whole bird is removed, allowing it to be flattened. While not strictly necessary for this recipe, it’s a highly recommended method, especially if you want to achieve faster cooking times and exceptionally even results.
You’ve likely admired pictures of beautifully cooked chickens and turkeys – those with perfectly golden breasts and elegantly positioned legs. Often, these picture-perfect birds are spatchcocked. The process involves laying the turkey flat on an even surface, which dramatically improves heat distribution during cooking.
To spatchcock a turkey, you’ll carefully remove the backbone. This step allows the bird to open up and lie flat. For this task, a sturdy pair of cooking shears is incredibly useful, making the job much easier and safer than using a knife. If you opt for a knife, exercise extreme caution.
Benefits of Spatchcocking
- Faster Cooking: By flattening the turkey, more surface area is exposed to the heat, significantly reducing the overall cooking time – often by an hour or more. This is a huge advantage when you’re pressed for time, especially during holidays.
- More Even Cooking: With a traditional whole turkey, the breasts often cook faster than the thighs, leading to dry breast meat by the time the dark meat is done. Spatchcocking ensures that all parts of the turkey cook at a more uniform rate, resulting in consistently juicy meat throughout.
- Crispier Skin: The flattened position allows for better air circulation around the entire bird, leading to wonderfully crispy skin all over, not just on the top.
- Easier Seasoning: Spatchcocking makes it much simpler to apply rubs and seasonings evenly across the turkey’s surface, ensuring every part is infused with flavor.
How Big a Turkey Do You Need / How to Plan
Planning for your turkey begins with deciding on the right size. A general rule of thumb is to calculate 1 pound of turkey per guest. While each person may not consume a full pound, this guideline accounts for those with larger appetites and, importantly, ensures you have delicious leftovers. For smaller gatherings, a turkey breast can be an excellent alternative, offering all the flavor with less quantity. This recipe is designed to be highly scalable, allowing you to easily adjust ingredient quantities based on the specific weight of your turkey, ensuring perfect seasoning every time.
How to Thaw a Turkey
Proper thawing is crucial for food safety and the best cooking results. I recommend two primary methods: refrigerator thawing or cold water thawing.
Refrigerator Thawing:
This is the safest and most recommended method, though it requires significant time. Keep the turkey in its original packaging and place it on a sheet pan to catch any potential drips. The USDA provides the following guidelines for refrigerator thawing:
- 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
Once thawed in the refrigerator, the turkey can remain safely stored for up to 2 additional days before cooking.
Cold Water Thawing:
If you’re short on time, cold water thawing is a faster alternative. Keep the turkey in its original waterproof packaging. Submerge the turkey in cold tap water, changing the water every 30 minutes to ensure it remains cold and safe. The USDA guidelines for cold water thawing are:
- 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
It is important to cook a turkey thawed by the cold water method immediately after it’s fully thawed. Do not refreeze raw turkey that has been thawed in cold water.
The Best Way to Season It
Proper seasoning is paramount to a truly delicious smoked turkey. Begin by preparing the bird. Carefully remove all contents from the inner cavity. This typically includes the giblets – a small bundle containing the neck, gizzard, heart, and liver. Some cooks save these to prepare gravy or cook separately, while others prefer to discard them. The choice is yours.
After removing the giblets, thoroughly dry the turkey with paper towels. A dry surface is essential for achieving crispy skin and for the seasoning to adhere properly. Next, lightly coat the turkey with a thin layer of olive oil or melted butter. I find an oil spray bottle works wonderfully for an even application, allowing you to use less oil while ensuring full coverage. This moist surface is key to helping the dry rub stick and contributes to that desirable crispy skin during smoking. If you’re injecting the bird with a butter-based marinade, you may need less external oil, but a light coat is still beneficial.
Now, for the flavor powerhouse: the dry rub. This homemade blend infuses the turkey with aromatic and savory notes that complement the smoke perfectly. Here’s what you’ll need:
- Garlic Powder
- Onion Powder
- Dried or Ground Thyme: Adds an earthy, slightly minty note.
- Dried or Ground Oregano: Contributes a robust, peppery, and slightly bitter flavor that pairs well with poultry.
- Paprika (Smoked Paprika recommended): Not only gives a beautiful reddish hue but smoked paprika deepens the smoky flavor, enhancing the overall profile.
- Salt and Pepper: Essential for enhancing all other flavors.
Combine these spices in a bowl, then generously rub the mixture all over the turkey, ensuring full coverage on both the front and back. Work the spices into every crevice for maximum flavor penetration.
For an extra layer of juiciness and flavor, I highly recommend injecting the turkey. This method delivers moisture and seasoning directly into the meat, ensuring a tender and flavorful result. You can easily make your own butter-based injection marinade, or opt for a convenient store-bought option like Tony Chachere’s Butter Injection Marinade or their Garlic and Herb Injection Marinade. As a guideline, inject approximately 1 ounce of marinade per pound of turkey. For instance, a 14-pound turkey would require around 14 ounces of marinade, distributed evenly across the breast, thighs, and drumsticks.
How to Smoke Traeger Spatchcock Turkey
Smoking a turkey on a Traeger is a straightforward process that yields incredible results. Here’s a simplified overview; remember, detailed measurements and full instructions are available in the recipe card below.
- **Preparation:** Start by patting the turkey thoroughly dry with paper towels. Then, remove all contents from the inner cavity.
- **Injection (Optional but Recommended):** Using a meat injector, infuse the turkey with your chosen marinade. Focus on key areas like the breast, thighs, and drumsticks to ensure maximum juiciness and flavor.
- **Seasoning:** Combine your dry rub spices and generously apply them all over the turkey, massaging the rub into the skin to create a flavorful crust.
- **Smoke:** Place the prepared turkey onto your preheated smoker.
What Type of Wood/Pellets to Use
The type of wood pellets you choose significantly influences the final flavor of your smoked turkey. For poultry, milder, fruitier woods generally work best, complementing the turkey without overpowering it. Excellent choices include:
- **Cherry:** Offers a sweet, mild, and fruity smoke that gives poultry a beautiful reddish hue.
- **Apple:** Provides a subtle, sweet, and fruity flavor that’s perfect for a light smoke.
- **Alder:** Known for its delicate, slightly sweet flavor, ideal for more subtly flavored meats.
- **Oak:** A medium-strength wood that imparts a distinct smoky flavor without being too aggressive.
- **Hickory:** A classic choice, hickory offers a strong, savory, and bacon-like smoke flavor. Use it sparingly if you prefer a milder smoke.
- **Traeger Signature Blend:** This versatile blend is designed to pair well with a wide range of foods, including turkey, offering a balanced smoky profile.
Experiment with different blends or single-flavor pellets to discover your personal favorite!
How Long to Cook it / How to Tell When it’s Done
The total cooking time for your smoked turkey will depend heavily on its size and whether it’s spatchcocked. As a rough guide, a 14-pound spatchcocked turkey typically takes about 4.5 to 5 hours. However, visual cues are insufficient for determining doneness. Accuracy is paramount, and for that, you absolutely need a reliable meat thermometer.
A whole turkey is considered safe to eat when it reaches a minimum internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). To ensure this, check the temperature in several key areas:
- The innermost part of the thigh.
- The thickest part of the breast.
- The innermost part of the wing.
Always insert the thermometer probe without touching any bones, as bones can give an inaccurate reading. Once all these areas register 165°F (74°C), your turkey is perfectly cooked and ready to be removed from the smoker.
Smoker Temperature
Achieving a wonderfully juicy and smoky turkey involves a two-stage temperature approach on your Traeger. This method allows for maximum smoke penetration initially, followed by a higher temperature to finish cooking and crisp up the skin:
- **Low Temperature for Smoke Infusion (First Few Hours):** Begin by setting your smoker to a low temperature of 225 degrees Fahrenheit (107°C). At this temperature, the wood pellets produce a clean, consistent smoke that deeply penetrates the turkey meat. Smoke the turkey at this low setting for approximately 2-3 hours. This is where the magic happens, infusing every fiber with that signature smoky flavor.
- **Higher Temperature for Finishing and Crispiness (Remaining Cook Time):** After the initial smoking phase, increase the smoker temperature to 350 degrees Fahrenheit (175°C). This higher heat will accelerate the cooking process, ensuring the turkey reaches its safe internal temperature quickly, and more importantly, it will help to crisp up the skin beautifully, creating a delightful texture contrast to the juicy meat. Continue cooking at this temperature until your turkey reaches an internal temperature of 165 degrees Fahrenheit (74°C) in the thickest parts of the breast and thigh.
Monitoring your internal temperature with a reliable meat thermometer throughout this entire process is crucial for perfect results.
Traeger Smoked Turkey Recipe Tips
How to Prevent it From Drying Out
A dry turkey is the ultimate disappointment. Several factors can contribute to this culinary mishap, but with a few smart strategies, you can ensure your Traeger smoked turkey remains incredibly moist:
- Avoid Constant Basting: While basting might seem like a good idea, frequently opening your smoker door to baste the turkey actually causes significant heat loss. This prolongs the cooking time, which paradoxically leads to a drier bird. If you’ve spatchcocked and injected your turkey, basting during the cook is largely unnecessary. The internal marinade and even cooking will provide plenty of moisture.
- Utilize Injection Marinades: Injecting the turkey with a butter-based or herb-infused marinade is one of the most effective ways to introduce moisture directly into the meat. This internal hydration ensures juiciness from within, reducing reliance on external basting. Some cooks also like to place butter directly under the skin, which can further help with moisture and flavor. However, if you’re using an injector, this step becomes less critical.
- Choose the Right Size Turkey: Cooking extremely large turkeys (over 20 pounds) can be challenging because it’s difficult to cook them evenly. Different parts of a huge bird tend to cook at varying speeds, often leading to some areas drying out before others are fully cooked. If you’re feeding a very large crowd, consider smoking two smaller turkeys rather than one giant one. This promotes more even cooking and better overall results.
- Monitor Internal Temperature Religiously: Overcooking is the number one cause of dry turkey. Always rely on an accurate meat thermometer and remove the turkey from the smoker as soon as it hits the target internal temperature of 165°F (74°C) in the thickest parts.
- Consider Brining (Optional): While this recipe focuses on injection, brining (soaking the turkey in a salt-water solution) can also add moisture and flavor. If you choose to brine, reduce the salt in your dry rub and marinade to avoid over-salting.
Let the Turkey Rest Before Slicing
This is a critical, yet often overlooked, step for a truly juicy turkey. Once your turkey reaches its target internal temperature and is removed from the smoker, resist the urge to carve it immediately. Instead, loosely tent it with foil and let it rest for a minimum of 15-20 minutes, or even up to 30 minutes for larger birds.
During the cooking process, the heat causes the muscle fibers in the turkey to contract, pushing the juices towards the center of the bird. If you slice into it too soon, these juices will simply run out onto your carving board, leaving you with dry, less flavorful meat. Resting allows the muscle fibers to relax and reabsorb those precious juices, distributing them evenly throughout the turkey. This results in a significantly juicier bird that is also much easier to carve cleanly. Patience at this stage will be richly rewarded.
How to Store Leftover Traeger Spatchcock Turkey
Leftover smoked turkey is a treasure! To ensure it remains delicious and safe to eat, proper storage is key.
For refrigeration, allow the turkey to cool completely, then carve the meat from the bone. Store the turkey meat in airtight containers or tightly wrapped in plastic wrap or foil in the refrigerator for 3-4 days. This prevents bacteria growth and maintains its freshness.
Freezer Tips
If you have a generous amount of leftovers or want to enjoy your smoked turkey much later, freezing is an excellent option. Cooked turkey can be safely frozen for up to 4 months without significant loss of quality. For best results:
- Slice or Dice: It’s best to slice or dice the turkey meat before freezing. This makes it easier to portion out and thaw only what you need.
- Wrap Properly: Wrap individual portions tightly in aluminum foil, then place these wrapped portions into freezer-safe bags or airtight containers. This double layer of protection helps prevent freezer burn.
- Label: Always label your frozen turkey with the date it was frozen to help you keep track of its freshness.
When you’re ready to enjoy, simply thaw the turkey in the refrigerator overnight before reheating.
Reheating
To reheat leftover smoked turkey while preserving its moisture and flavor:
- Oven Method: Preheat your oven to 325 degrees Fahrenheit (160°C). Place the turkey slices in a baking dish, adding a splash of chicken broth, turkey broth, or even a little water to the bottom of the dish. Cover the dish tightly with foil to create steam, which helps keep the turkey juicy. Reheat until just warmed through, typically 20-30 minutes, depending on the amount. Avoid over-reheating, as this can dry out the meat.
- Microwave Method: For small portions, place turkey in a microwave-safe dish with a tablespoon of broth or water. Cover loosely and heat in short bursts, stirring occasionally, until warm. Be careful not to overheat.
Pair With These Recipes
A magnificent smoked turkey deserves equally impressive side dishes. Here are some perfect accompaniments that will complete your festive meal:
- Southern Cornbread Dressing
- Southern Homemade Classic Cornbread
- Sweet Potato Cornbread
- Homemade Creamed Corn
- Cornbread Casserole
- Traeger Smoked Cornish Hens (If you’re looking for another smoked poultry option!)
More Traeger/Smoker Recipes
Unlock the full potential of your Traeger or pellet smoker with these delicious 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
If you’re a turkey enthusiast looking for other ways to prepare this versatile bird, explore these additional 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
Don’t forget to complete your turkey feast with a rich gravy! Pair this smoked turkey with our Turkey Gravy From Drippings or a simple yet delicious Yellow Gravy Without Drippings recipes.
For visual learners, you can find step-by-step video instructions on how to make this recipe on Youtube, or watch the Youtube Short here.
Traeger Smoked Turkey Recipe
Brandi Crawford
Pin Recipe
30
4
4
30
dinner, lunch
American
28
servings
326
kcal
Equipment
- Traeger Pellet Smoker
- Smoker Pellets
- Cooking Shears
- Air Fryer Oil Spray Bottle
Ingredients
-
10-14
pound
turkey -
Injectable Butter Marinade
Optional. You will need 1 ounce per pound of turkey. See notes for information on what I used. -
¼
cup
olive oil or butter
Or olive oil spray. Using a spray bottle allows for a much thinner and more even coat, potentially using less oil. -
½
teaspoon
ground oregano -
½
teaspoon
ground thyme -
1
teaspoon
brown sugar or sweetener -
1
teaspoon
smoked paprika -
1
teaspoon
garlic powder -
1
teaspoon
onion powder - salt and pepper to taste
Instructions
- Preheat your smoker to 225 degrees Fahrenheit (107°C). Ensure it’s stable at this temperature before placing the turkey inside.
- Thoroughly pat the 10-14 pound turkey dry with paper towels. Remove any giblets or neck from the inner cavity.10-14 pound turkey
- (Optional, but highly recommended) Inject the turkey with the Injectable Butter Marinade. Focus on injecting into the breasts, legs, and thighs for maximum juiciness.Injectable Butter Marinade
- Drizzle the turkey with ¼ cup olive oil (or melted butter). For even coating, an oil spray bottle is excellent, especially since the turkey is also injected with butter.¼ cup olive oil or butter
- Combine ½ teaspoon ground oregano, ½ teaspoon ground thyme, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon brown sugar (or sweetener), and salt and pepper to taste. Generously season the entire turkey, rubbing the spices firmly into the skin.½ teaspoon ground oregano, ½ 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
- Carefully place the seasoned turkey directly onto the grates of your preheated smoker. Smoke at 225 degrees Fahrenheit (107°C) for 3 hours. This low temperature allows the smoke flavor to deeply penetrate the meat.
- After 3 hours, increase the smoker temperature to 350 degrees Fahrenheit (175°C). Continue cooking until the turkey reaches an internal temperature of 165 degrees Fahrenheit (74°C). This can take an additional 1-3 hours, depending on the turkey’s size and your smoker’s efficiency. Use a reliable meat thermometer to test the thickest part of the turkey (between the thigh and leg, or the thickest part of the breast), ensuring it reaches 165°F (74°C). Test several areas to be certain.
- Once the turkey reaches the correct internal temperature, carefully remove it from the smoker. Tent it loosely with foil and allow it to rest for a minimum of 15-20 minutes before carving. This crucial resting period allows the juices to redistribute throughout the meat, resulting in a much juicier turkey. Slicing too soon will cause the juices to run out, leading to dry meat.
- If you plan to make gravy, save the turkey drippings from the pan. You can combine them with a tablespoon of butter, then whisk in a tablespoon of flour (adding more if necessary) to thicken into a delicious gravy.
Spatchcock Instructions (Optional and performed prior to seasoning the turkey)
- Place the turkey breast-side down on a cutting board. Locate the backbone, which runs down the middle of the back, beneath the neck cavity.
- Using sharp cooking shears (or a sturdy knife, with extreme caution), cut along one side of the backbone, from the tail to the neck. Repeat on the other side of the backbone to completely remove it. You can save the backbone for stock or gravy.
- Flip the turkey over so it’s breast-side up. Using the heel of your hand, press down firmly on the breastbone until you hear a crack. This flattens the turkey. Adjust the drumsticks and tuck the wings back underneath the breast for a neat presentation and to prevent them from over-browning.
Video
Notes
- Feel free to season the turkey with any of your favorite poultry rubs or herb blends if you have a preferred flavor profile.
- Ensure the turkey is fully coated with spices. Don’t hesitate to add additional seasoning if needed to achieve a rich, flavorful crust.
- You can use any high-quality store-bought injectable marinade, or easily craft your own. Popular options include Tony Chachere’s Butter Injection Marinade and their Garlic and Herb Injection Marinade, both of which impart excellent flavor and moisture.
- When using an injection marinade, aim for approximately 1 ounce of marinade per pound of turkey. For example, a 14-pound turkey would require around 14 ounces of marinade, distributed evenly throughout the meat.
- Because this recipe utilizes an injection marinade for internal moisture and flavor, brining the turkey overnight is not necessary. However, if you prefer to brine, you certainly can, just be mindful of adjusting the salt content in your dry rub accordingly.
- For easier cleanup and to catch flavorful drippings (perfect for gravy!), consider leaving parchment paper or a foil pan under the turkey while it’s in the smoker.
- The general rule of thumb for serving is 1 pound of turkey per guest. This accounts for generous portions and potential leftovers. If you are hosting a smaller gathering, a bone-in turkey breast can be a fantastic, manageable option.
- This recipe’s ingredient measurements are easily adaptable. If you are using a turkey or turkey breast that is a different size (e.g., a 6-pound turkey breast), simply scale the ingredients up or down proportionally.
Nutrition
Calories: 326kcal
Carbohydrates: 1g
Protein: 50g
Fat: 13g
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate it with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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