Traeger Smoked Turkey
By Traeger Kitchen
147 Reviews
With a crispy outside and a juicy inside, this Traeger smoked turkey calls for simple spices and primal wood-fired flavor. Garlic, butter, thyme, rosemary, salt, and pepper combine to create an herbal rub to maximize flavor while you smoke the meat for 3-4 hours. Make sure to get an early start to begin smoking your smoked whole turkey.
Prep Time
15 Min
Cook Time
4 Hr
Pellets
Turkey Blend
Yields: 8 Servings
Ingredients
main
- 1/2 Pound
- butter
- 6 Clove
- garlic, minced
- 8 Sprig
- fresh thyme
- 1 Sprig
- fresh rosemary
- 1 Tablespoon
- cracked black pepper
- 1/2 Tablespoon
- kosher salt
- 1
- (12 lb) whole turkey
Complete Your Cook
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Units of Measurement:
How to Roast a Turkey | Traeger Staples
Before You Get Started
As seen in the tutorial video, this homemade gravy recipe is meant to be paired alongside your smoked whole turkey. Make sure you check out our recipe so you can make both at the same time.
Steps
Step 1
Set the grill temperature to 300°F and preheat, lid closed for 15 minutes.
Step 2
In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt.
Ingredients
1/2 Pound butter
6 Clove garlic, minced
8 Sprig fresh thyme
1 Sprig fresh rosemary
1 Tablespoon cracked black pepper
1/2 Tablespoon kosher salt
Step 3
Prep the turkey by separating the skin from the breast creating a pocket to stuff the butter-herb mixture in. Cover the entire breast with 1/4" thickness of butter mixture.
Ingredients
1 (12 lb) whole turkey
Pro TipIf using a frozen bird for your smoked turkey, ensure it’s fully thawed before placing it on the grill. Let it defrost roughly 24 hours per 4-5lb in the refrigerator.
Step 4
Season the whole Traeger smoked turkey with kosher salt and black pepper. Optional: Stuff turkey cavity with Traditional Stuffing recipe. When ready to cook, set the grill temperature to 300°F and preheat, lid closed for 15 minutes.
Step 5
Place turkey on the grill and smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175°F in the thigh next to the bone, and 160°F in the breast. Traeger smoked turkey will continue to cook once taken off grill to reach a final temperature of 165°F in the breast.
300 ˚F / 149 ˚C
160 ˚F / 71 ˚C
Pro TipCooking by internal temperature is key; however, determining how long to cook a turkey can affect your entire Thanksgiving timeline. Read our article so you can plan your meal accordingly.
Step 6
Let rest for 10-15 minutes before serving. Enjoy!
Tips For Best Smoked Turkey
- Cook to Internal Temperature, Not Time: Always pull the turkey when the turkey breast hits 160°F (it will carry over to 165°F). This guarantees juicy meat no matter the size.
- Spatchcock for Faster, More Even Cooking: Spatchcock turkey cooks evenly, and shortens the overall cook, giving you crispier skin and better smoke exposure.
- Brine for Maximum Juiciness: A wet or dry turkey brine adds moisture and seasoning deep into the meat, which keeps the turkey tender during long cooks.
- Use Butter Under the Skin: Rubbing softened butter mixed with herbs under the skin boosts flavor and helps the skin brown and crisp beautifully.
Learn how to get the best pellet grill turkey by clicking the button below.
FAQS
Commonly asked questions about smoked whole turkey.
The general rule of choosing a pellet for any meat is that it should match the intensity of whatever you're cooking up. Lighter wood pellet flavors like cherry, apple, and pecan are great for pellet grill turkey. For the absolute best flavored turkey, though, Traeger Turkey Pellets are the way to go. You can learn more about the best pellets for smoking turkey by reading our article.
- Breast: Pull at 160°F (it will rise to 165°F while resting).
- Thighs: Aim for 175°F for tender dark meat.
- Resting: Let the turkey rest 15–30 minutes before carving to redistribute juices.
You can learn more about how to smoke a turkey by reading our article.
Popular aromatics for flavoring your turkey include onion, garlic, fresh herbs (thyme, rosemary, parsley), citrus (orange or lemon), and sometimes apples or cinnamon sticks for extra flavor.
Insert the probe into the thickest part of the breast, avoiding bone and fatty areas. For extra accuracy, check the thigh as well. You can get a step-by-step guide on how to use a meat thermometer for a turkey here.
While this recipe doesn't include a spatchcocking step, it's a popular technique for many cooks. Spatchcocking (removing the backbone and flattening the bird) speeds up cooking, ensures even doneness, and gives you crispier skin with more smoke exposure. You can learn more about how to get the best spatchcock turkey by reading our article.
Instead of frequent basting (which can cool the grill and extend cook time), Traeger suggests coating the turkey with compound butter or doing a mayo-coated turkey before cooking for moisture and browning. If you want extra flavor, you can brush with melted butter or glaze toward the end. Another way to add flavor and texture is by going the turkey injection route.
You can use the bones and carcass of your turkey to make a homemade stock or soup. Break up the carcass, simmer with aromatics (onion, carrot, celery, herbs) for 3–4 hours, then strain. Use for soups, gravies, or freeze for later. A leftover turkey soup recipe is a delicious and easy way to go.
Yes, you can smoke a whole turkey. It is a popular holiday method that delivers rich flavor and tender meat. Begin by preheating your grill, season the bird with oil and your preferred rub, and smoke at a steady temperature until the breast reaches an internal temperature of 165°F.
To keep your smoked turkey juicy, start with a turkey brine (dry or wet) to lock in moisture. Cook low and slow at a consistent temperature, and avoid opening the grill too often. Apply a light coating of oil or butter before smoking to help retain moisture and crisp the skin. Use a meat thermometer and pull the turkey when the breast reaches 160°F, then let it rest for 15–30 minutes so the juices redistribute. Learn how to brine a turkey by reading our article.
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