Any time of year is great for smoking a turkey on a Traeger, but during the holidays it can free up much-needed oven space. This recipe turns out perfectly each and every time. No brine, just a buttery herbed rub that yields a juicy flavorful turkey in about 3-4 hours.
Using a Traeger grill to prepare meats makes controlling the temperature so simple. And that is really the secret to its success. Low and slow with the pellets of your choice. Yes, you can use any type of grill you have handy. It will be equally as good as long as you can maintain a consistent low temperature and amount of smoke.
Electric pellet smokers like Traeger are very convenient and easy to maintain. They offer plenty of advantages over traditional old school wood smokers.
Of course, this recipe for smoked turkey is delicious all year round, but during the holidays it can free up oven space for those other side dishes. We all know how jam-packed that oven can get, especially when you are baking a turkey in it!.
Get ready to wow your guests with this incredible Traeger Smoked Turkey recipe! This recipe is perfect for any occasion especially Thanksgiving, and it’s surprisingly easy to make. Plus it’s completely brine-free, saving you time and effort.
Here’s what you’ll need:
- 10-12 pound fresh turkey
- Turkey Injection Marinade:
- 1/2 cup unsalted melted butter (divided)
- 1/2 cup avocado oil (divided)
- 1 1/2 tablespoon orange juice
- 2 teaspoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper
- Turkey Rub:
- 1 tablespoon rubbed sage
- 1 tablespoon Traeger Blackened Saskatchewan Rub
- 1 tablespoon paprika
- 1 tablespoon sea salt
- 2 teaspoon Tajin Seasoning
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 1/2 teaspoon lemon pepper
- Aromatics:
- 3 sprigs sage
- 3 sprigs thyme
- 3 sprigs rosemary
- 1 medium orange (sliced)
- 1 medium onion (chopped)
- 1 bulb garlic (sliced in half)
Instructions:
- Defrost the turkey completely.
- Remove the giblets and neck.
- Rinse the turkey and pat it dry.
- Truss the legs with twine, if necessary.
- Prepare the injection marinade:
- Combine the melted butter, avocado oil, orange juice, Worcestershire sauce, garlic powder, and cayenne pepper in a bowl.
- Use a marinade injector to inject the marinade into the turkey breast and thighs.
- Prepare the wet rub:
- Melt the remaining butter and combine it with the reserved avocado oil.
- Stir in the turkey rub spices to create a paste.
- Rub the paste into the turkey skin and cavity.
- Stuff the turkey loosely with the aromatics.
- Preheat your Traeger grill to 225°F.
- Place the turkey on a rack in a disposable aluminum pan.
- Insert a temperature probe into the thickest part of the turkey breast.
- Set the probe temperature to 150°F and use Super Smoke, if available.
- After two hours, increase the grill temperature to 250°F.
- Continue smoking until the breast temperature reaches 150°F.
- Increase the grill temperature to 350°F and set the probe temperature to 165°F.
- Baste the turkey with the accumulated drippings.
- Continue smoking until the breast temperature reaches 165°F and the thigh temperature reaches 180°F.
- Remove the turkey from the smoker and let it rest for 15-30 minutes before carving.
Tips:
- Don’t toss the giblets! Use them to make giblet gravy.
- Move the injector around while injecting the turkey breast to distribute the marinade evenly.
- Use a silicone brush to spread the wet rub evenly over the turkey.
- Always rely on the probe temperature to determine when the turkey is done, not just time.
- Lightly tent the turkey with foil while it rests to prevent the skin from becoming rubbery.
- Make sure to let the turkey rest before carving to allow the juices to redistribute.
This Traeger Smoked Turkey recipe is sure to be a hit with everyone at your table. It’s juicy, flavorful and surprisingly easy to make. So fire up your Traeger and get smoking!
Additional Resources:
- For more Traeger recipes, check out Hilda’s Kitchen Blog.
- For tips on how to smoke a turkey, check out An Affair from the Heart.
How long does it take to smoke a turkey?
As always, the size of the turkey determines how long you need to smoke it. The smoking process is cooking the meat, even at that lower temperature. You still will need an internal temperature of at least 165-175 degrees Fahrenheit. Aim for about 30 minutes per pound when smoking the turkey on the lowest setting.
Today’s recipe calls for smoking a 15-pound turkey for two hours at 225 degrees. After that, the bird is covered and the grill is fired up to 325 degrees for the final 90 minutes. We were eating it in about 4 hours!.
An Affair from the Heart’s Smoked Turkey Recipe
As mentioned, there is no wait time when it comes to my recipe, because there is no brining. You’ll need a turkey (I used a 15-pounder), two sticks of butter, and the following seasonings: nutmeg, pepper, salt, rosemary, celery seed, basil, and Traeger chicken rub.
Mix one stick of melted butter with all of the herbs and spices.
Place the bird on a rack in a roasting pan. Rub the herb butter all over the turkey, inside and out – and make sure to get some underneath the skin, too. It helps to keep the moisture in and gives that herby flavor throughout the bird.
We used Hickory pellets for this recipe. Set the turkey on a preheated grill uncovered and close the lid for 2 hours. No Peeking!
Lift the lid, add another stick of butter to the bottom of the pan, cover it with foil, and turn up the smoker’s heat. Cook for another 90 minutes, before checking the internal temperature. The internal temperature of the thickest part of the breast needs to reach 165 degrees Farenheight.
If you have never tried the Thermapen Mk4 meat thermometer, you need to! It’s the BEST I have ever used. Makes the perfect holiday gift, pick one of 10 colors!