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Smoked Turkey

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7

Pecan

Prepare your smoked turkey outside on the Traeger to free up oven space. Let that bird smoke its way to deliciousness while catching up with relatives on Thanksgiving. The smoked flavor will be worth getting scrappy over.

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  • 1 (12-16 lb) fresh or frozen turkey, thawed, giblets removed

  • 1 Cup Traeger Rub

  • 1 1/2 Tablespoon minced garlic

  • 1 Cup sugar

  • 1/2 Cup Worcestershire sauce

  • 2 Tablespoon canola oil

  • 1

    Ensure the turkey is fully thawed and remove any giblets. Pour 3 gallons of water in a 5 gallon non-metal bucket.

    • 1 (12-16 lb) fresh or frozen turkey, thawed, giblets removed

  • 2

    Add Traeger rub, garlic, sugar, and Worcestershire sauce and mix until sugars are completely dissolved.

    • 1 Cup Traeger Rub

    • 1 1/2 Tablespoon minced garlic

    • 1 Cup sugar

    • 1/2 Cup Worcestershire sauce

  • 3

    Place the turkey, breast side down, into the bucket with the brine. Make sure the turkey is completely submerged.
  • 4

    Cover bucket and place in refrigerator overnight.
  • 5

    Remove turkey from brine and pat dry. Rub canola oil over entire outside of turkey and place breast side up into disposable aluminum roasting pan.

    • 2 Tablespoon canola oil

  • 6

    When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F

  • 7

    Place the turkey on the grill and smoke for 2 1/2 to 3 hours

    180 ˚F

  • 8

    Increase grill temperature to 350℉ and cook for 3-1/2 to 4 hours, or until the internal temperature reaches 165℉ in the thickest part of the breast.

    350 ˚F

    165 ˚F

  • 9

    Remove from grill and allow to rest for 30 minutes before carving. Enjoy!