A perfectly cooked smoked Traeger turkey has a crispy skin and juicy meat thanks to the smoke and heat. To ensure that this is the juiciest turkey you have ever served for Thanksgiving, we brined it in buttermilk and spices.
Smoking a turkey on the Traeger is a fantastic way to achieve a flavorful and juicy bird for your next holiday gathering This guide will walk you through the entire process, from choosing the right turkey to achieving the perfect smoky flavor
Choosing Your Turkey
- Size: The size of your turkey depends on the number of guests you’re serving. A good rule of thumb is 1.5 pounds per person. However, for larger gatherings, consider smoking multiple smaller turkeys or adding a bone-in turkey breast to supplement your whole bird. This will also reduce cooking time.
- Quality: Avoid turkeys labeled as “enhanced” or “basted,” as these have already been flavored and may contain added water weight. Opt for fresh turkeys for the best results.
- Freshness: Purchase your turkey no more than four or five days before smoking.
Defrosting Frozen Turkey
- Thawing Time: Allow 24 hours of thawing time for every 5 pounds of turkey. For a 16-pound turkey, this translates to three days of thawing.
Smoked Turkey Brine
- Purpose: Brining helps lock in moisture and flavor, resulting in a more succulent and flavorful turkey.
- Ingredients:
- Liquid: Water, beer, or stock
- Salt: 1/2 cup per gallon of liquid
- Herbs and spices: Celery, carrots, onions, sage, and other desired seasonings
- Brining Time: Brine your turkey for at least 24 hours. If short on time, even a few hours of brining will make a difference.
Choosing a Rub
- Purpose: A rub enhances the natural flavor of the turkey and adds a beautiful color to the skin.
- Recommended Rubs:
- Traeger Turkey Rub
- Traeger Pork & Poultry Rub
- Homemade rub with your preferred spices
Trussing the Turkey
- Purpose: Trussing secures the legs close to the body, creating a more uniform shape and preventing hotspots during cooking.
- Materials: Kitchen twine
Choosing a Stuffing
- Option: Stuffing can be added to the turkey cavity for additional flavor and texture.
- Recommended Stuffing: Traeger’s Traditional Stuffing recipe
Using Turkey Drippings
- Purpose: Turkey drippings add richness and flavor to your gravy.
- Instructions: Strain the drippings from the bottom of the cooking surface after removing the turkey. Add these drippings to your gravy recipe.
Smoking the Turkey on a Pellet Grill
- Pellet Grill Benefits: Pellet grills offer precise temperature control and infuse your turkey with delicious hardwood flavors.
- Choosing a Smoking Wood:
- Apple: Light, slightly fruity smoke flavor
- Maple: Mildly sweet smoke flavor
- Oak or hickory: Natural, nutty smoke flavor
- Traeger Turkey Blend: Perfect balance of sweet and smoky notes, enhanced with rosemary
Turkey Times and Temperatures
- Recommended Internal Temperature: 165°F in the thickest part of the breast
- Cooking Time: Approximately 3-4 hours total cook time
- Temperature Monitoring: Use a MEATER wireless meat thermometer for accurate temperature readings.
Reheating a Smoked Turkey
- Instructions:
- Carve the turkey into slices.
- Preheat your oven or grill to 325°F.
- Place the turkey slices in a baking dish with water or stock.
- Cover with foil and heat until the internal temperature reaches 165°F.
Smoked Turkey Sides
- Recommended Sides:
- Make-Ahead Mashed Potatoes
- Ultimate Scratch Gravy
- Smoked Green Bean Casserole
- Pull-Apart Dinner Rolls
- Cranberry Sauce
- Traditional Stuffing
With this comprehensive guide, you’re well-equipped to smoke a delicious turkey on your Traeger grill Remember to choose the right turkey, brine it for optimal flavor, and use the appropriate smoking wood and temperature for a perfect result. Impress your guests with a juicy, flavorful, and perfectly smoked turkey this holiday season!
Additional Tips
- High to Low Method: Start at high heat (350°F) for 30 minutes, then reduce to 300°F for the remainder of the cooking time. This method locks in flavor and creates crispy skin.
- Low to High Method: Start at 225°F until the internal temperature reaches 100-110°F, then increase to 350°F to finish cooking. This method allows for maximum smoke absorption.
- Resting Time: Allow the turkey to rest for at least 15 minutes before carving. This ensures even distribution of juices and a more tender texture.
Frequently Asked Questions
Q: How long does it take to smoke a turkey on a Traeger?
A: The cooking time depends on the size of the turkey and the cooking method used. Generally, it takes 3-4 hours total cook time.
Q: What is the best temperature to smoke a turkey on a Traeger?
A: The ideal temperature is 225°F-350°F, depending on the chosen smoking method.
Q: What kind of wood should I use for smoking a turkey?
A: Apple, maple, oak, hickory, or Traeger Turkey Blend are all excellent choices.
Q: Do I need to brine the turkey before smoking?
A: Brining is highly recommended for a more flavorful and juicy turkey.
Q: Can I stuff the turkey before smoking?
A: Yes, stuffing can be added to the turkey cavity for additional flavor and texture.
Q: How do I know when the turkey is done smoking?
A: Use a MEATER wireless meat thermometer to monitor the internal temperature. The turkey is done when the thickest part of the breast reaches 165°F.
Q: How do I reheat a smoked turkey?
A: Carve the turkey into slices, place them in a baking dish with water or stock, cover with foil, and heat in a preheated oven or grill at 325°F until the internal temperature reaches 165°F.
Smoking a turkey on the Traeger is a rewarding experience that results in a delicious and memorable holiday feast. By following the steps outlined in this guide, you can achieve a perfectly smoked turkey that will impress your guests and become a cherished tradition.
Video – How to make a Traeger Turkey
First, we brined this turkey for an entire night in buttermilk with a variety of flavorful spices and herbs. This guarantees that when you serve the turkey for dinner, it will be incredibly juicy. When I cook any turkey or my recipe for Traeger Chicken, I use a brine.
Secondly, roasting a turkey in the oven does not impart the same smoky flavor that comes from smoking it with different fruit woods. Applying butter to the exterior also promotes skin crispness. My favorite part!.
For this Traeger turkey recipe, using fresh ingredients and brining them overnight will make a big difference.
- 15lb Turkey (Should serve 8-10 people)
- Butter
- Apple Cider Vinegar
- Sea Salt & Black Pepper
- Buttermilk
- Kosher Salt
- Black Peppercorns
- Bay Leaves
- Rosemary
- Thyme
- Sage
Turn up the Heat
The internal temperature of the turkey should be between 110° and 120°F after three hours. Turn up the temperature on the Traeger smoker to 350°F while the bird is still on it. Increasing the temperature will aid in achieving perfectly crispy skin!
To help keep the turkey moist during this high temperature cooking, keep misting it every 30 to 45 minutes. Smoke until the internal temperature of the thigh reaches 180°F and the breast reaches 165°–170°F.
When these temperatures are reached, the turkey is finished cooking and ready to be removed to a cutting board or serving platter. Use meat gloves to transfer the turkey from the grill to your cutting board/platter.
Before slicing, let the turkey sit at room temperature for 20 to 30 minutes so that the juices can re-distribute throughout the meat.
You have done everything you possibly could to keep this turkey moist up until now; don’t undo all of your hard work by carving it too soon.
Use an electric carving knife when carving turkey for extreme ease. Its the best way to get consistent slices and super easy to use. I find the perfect thickness to be ⅛ – ¼” thick.
This smoky and buttery smoked turkey recipe is sure to please any crowd! Present the sliced turkey on a serving platter so that guests can easily select their favorites!
Dont expect that many leftovers. Dinner guests will be left feeling full and satiated due to the irresistible combination of crispy skin and juicy meat.