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Ultimate Smoked Turkey

Ultimate Smoked Turkey

By Traeger Kitchen

Give your turkey the smoke it deserves. This bird is brined in our signature citrus brine kit, rubbed down with Turkey Rub and smoked over none other than our Turkey Blend hardwood for flavor inside and out.

Prep Time

20 Minutes

Cook Time

4 Hours




Number of people serving


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Units of measurement:
1 (18-20 lb) turkey
1 Traeger Orange Brine and Turkey Rub Kit
1/2 Cup Traeger Pork & Poultry Rub
1/2 Pound butter, softened


  • 1

    The day before, brine the turkey according to the Traeger Turkey Brine Kit package directions. Remove from brine, rinse and pat dry.

    • 1  (18-20 lb) turkey

    • 1  Traeger Orange Brine and Turkey Rub Kit

  • 2

    Season the inside cavity with 2 tablespoons Traeger Pork & Poultry Rub reserving the rest for the exterior.

    • 1/2 Cup Traeger Pork & Poultry Rub

  • 3

    Prepare the turkey by separating the skin from the breast creating a pocket to stuff the softened butter in. Cover the entire breast with 1/4 inch thickness of butter.

    • 1/2 Pound butter, softened

  • 4

    Season the exterior of the bird with remaining rub.

  • 5

    Transfer to the fridge and let chill for at least 1 hour.

    225 ˚F / 107 ˚C

  • 6

    Remove from the fridge and truss the legs and tuck the wing tips back around the bird.

  • 7

    When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

  • 8

    Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal temperature reaches 100-110℉.

    110 ˚F / 43 ˚C

  • 9

    Increase the temperature on the grill to 350℉ and continue to cook until an instant read thermometer registers 160℉ when inserted in the thickest part of the breast (check every 30 minutes after grill temperature is increased), about 3 to 4 hours total cook time. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.

    350 ˚F / 177 ˚C

    160 ˚F / 71 ˚C

  • 10

    Remove the bird from the grill and let rest for at least 30 minutes before carving. Enjoy!

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