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Ultimate Smoked Turkey

20

4

Apple

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.

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  • 1 Whole (18-20 lb) turkey, thawed if frozen, giblets removed

  • 1 Traeger Orange Brine and Turkey Rub Kit

  • 1/2 Cup Traeger Pork & Poultry Rub, divided

  • 1/2 Pound Unsalted butter, softened

  • 1

    The day before smoking, brine the turkey according to the Traeger Turkey Brine Kit package instructions. Remove from the brine, rinse. and pat dry.
    • 1 Whole (18-20 lb) turkey, thawed if frozen, giblets removed

    • 1 Traeger Orange Brine and Turkey Rub Kit

  • 2

    Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub.
    • 1/2 Cup Traeger Pork & Poultry Rub, divided

  • 3

    Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket. Spread the softened butter under the skin and over the breasts in an even layer about 1/4 inch thick. Season the outside of the turkey with the remaining Traeger Pork & Poultry Rub.
    • 1/2 Pound Unsalted butter, softened

  • 4

    Transfer the turkey to the refrigerator to chill for at least 1 hour.
  • 5

    Remove the turkey from the refrigerator. Truss the legs and tuck the wing tips underneath the bird. Place the turkey in a roasting pan.
  • 6

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

    225 ˚F

  • 7

    Insert the probe into the thickest part of the turkey breast. Place the roasting pan on the grill grates. Close the lid and cook until the internal temperature reaches 100-110℉.

    225 ˚F

    110 ˚F

  • 8

    Increase the grill temperature to 350℉ and continue cooking until the internal temperature reaches 160℉, 3-4 hours more (check every 30 minutes after the grill temperature is increased).

    350 ˚F

    160 ˚F

  • 9

    Remove the bird from the grill and let rest for at least 30 minutes before carving. (The internal temperature will continue to rise to reach a finished temperature of 165°F.) Enjoy!

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