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Smoked Turkey

20

7

Pecan

Prepare this turkey outside on the Traeger to free up oven space for all the sides. 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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  • 3 Gallon water

  • 1 Cup Traeger Rub

  • 1 Cup Sugar

  • 1 1/2 Tablespoon minced garlic

  • 1/2 Cup Worcestershire sauce

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

  • 2 Tablespoon Canola oil

  • 1

    Make the brine: Pour the water into a 5 gallon non-metal bucket. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved.
    • 3 Gallon water

    • 1 Cup Traeger Rub

    • 1 Cup Sugar

    • 1 1/2 Tablespoon minced garlic

    • 1/2 Cup Worcestershire sauce

  • 2

    Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Cover the bucket and refrigerate overnight.
    • 1 (12-16 lb) fresh or frozen turkey, thawed, giblets removed

  • 3

    Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.
    • 2 Tablespoon Canola oil

  • 4

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

    225 ˚F

  • 5

    Insert the probe into the thickest part of the turkey breast. Place the pan with the turkey on the grill grates. Close the lid and smoke for 2 1/2-3 hours.

    225 ˚F

  • 6

    Increase the grill temperature to 350℉ and continue cooking until the internal temperature of the turkey reaches 165°F, 3 1/2-4 hours more.

    350 ˚F

    165 ˚F

  • 7

    Remove the turkey from the grill and let rest for 30 minutes before carving. Enjoy!

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