Traeger Turkey Recipe: Nothing says celebration like a perfectly smoked turkey, and using a Traeger pellet grill takes your bird from bland to grand with that iconic wood-fired flavor. Whether you’re gearing up for Thanksgiving or just craving that smoky, juicy goodness, cooking turkey on a Traeger delivers tender meat and crispy skin that will leave everyone asking for seconds. Traeger grills combine modern ease with the rich, nostalgic taste of slow-smoked meats, turning what could be a stressful day in the kitchen into a rewarding experience outdoors.
So, why go with Traeger? For starters, consistency. Unlike traditional smokers, Traeger’s digital controllers maintain a steady temperature throughout the cook, so your turkey comes out perfectly done without the guesswork. Add to that the subtle flavor of wood pellets—apple, cherry, or hickory—and you’re guaranteed a bird that’s moist, smoky, and packed with flavor. In this guide, we’ll walk you through everything from ingredients and preparation to the actual smoking process and serving.
Ingredients You’ll Need
Main Ingredients for the Turkey
Before firing up the Traeger, let’s get your shopping list ready. Here’s what you’ll need to make a classic, juicy smoked turkey:
- 1 whole turkey (12–15 pounds is ideal for even cooking)
- Olive oil or melted butter (for rubbing the skin)
- Kosher salt (to bring out flavor)
- Freshly ground black pepper
- Garlic powder
- Paprika
- Onion powder
- Fresh herbs (rosemary, thyme, sage)
- Lemon or orange slices (for internal aromatics)
- Chicken or turkey broth (for pan moisture)
Make sure your turkey is completely thawed before cooking to ensure even smoking. This cannot be overstated—cooking a partially frozen bird will lead to dry edges and undercooked centers.
Brine Ingredients (Optional but Recommended)
If you want ultra-moist meat, brining is a game-changer. Here’s a basic wet brine recipe:
- 1 gallon cold water
- 1 cup kosher salt
- ½ cup brown sugar
- 1 tablespoon black peppercorns
- 4 bay leaves
- 4–5 cloves of garlic, smashed
- Fresh herbs (sage, thyme, rosemary)
- Optional: citrus slices (lemon, orange)
Let the turkey sit in the brine for at least 12 hours or overnight in the fridge. If you’re tight on time, even 6–8 hours of brining will improve the texture and flavor.
Seasoning & Rub Options
Dry rubs can either be store-bought or homemade. Here’s a simple, flavorful rub to try:
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp cayenne (optional for heat)
Mix everything and coat the outside (and inside) of the bird for max flavor. Let it sit for an hour before smoking.
Tools & Accessories You’ll Need
Here’s what you’ll want to have on hand before you get started:
- Traeger pellet grill
- Wood pellets (applewood, cherry, or pecan are best for turkey)
- Meat thermometer
- Drip pan
- Roasting rack or disposable aluminum pan
- Paper towels (for drying the bird)
- Heat-resistant gloves
Being prepared makes this process stress-free and enjoyable, especially when you’re juggling side dishes and entertaining guests.
Preparation Before You Cook
Selecting the Right Size Turkey
Not all turkeys are created equal. For smoking, aim for a bird between 12–15 lbs. Larger turkeys can take a long time to cook evenly, and there’s a risk of drying out the outer layers before the center is safe to eat. If you need to serve a crowd, consider smoking two smaller turkeys instead of one big bird.
Plan for 1 to 1.5 pounds of turkey per person, including bones. So if you’re hosting 10 people, a 12–15 pound turkey should be just right.
How to Properly Thaw Your Turkey
Never smoke a frozen or partially frozen turkey. Here’s how to thaw it safely:
- In the refrigerator: Allow 24 hours for every 4 pounds of turkey.
- Example: A 12-lb turkey will take about 3 days to fully thaw in the fridge.
- Keep it in its original packaging on a tray to catch any drips.
If you’re running short on time, you can do a cold water thaw:
- Submerge the turkey (sealed in plastic) in cold water.
- Change the water every 30 minutes.
- Allow 30 minutes per pound (a 12-lb turkey = 6 hours of soaking).
Never thaw your turkey on the counter. Food safety is key when cooking poultry.
Prepping the Brine and Brining the Turkey
Once thawed, remove the giblets and neck from the cavity. Rinse the turkey under cold water, then prepare your brine. Combine all the brine ingredients in a large pot or brining bag. Submerge the bird completely and refrigerate for 12–24 hours.
After brining, remove the turkey, rinse thoroughly under cold water to remove excess salt, and pat dry with paper towels. This step is crucial—dry skin helps it crisp up nicely on the Traeger.
Step-by-Step Guide to Smoking Turkey on a Traeger
Step 1 – Preheat Your Traeger Grill
Before your turkey even hits the grill, you need to preheat your Traeger. This step is as important as seasoning the bird. Set your Traeger to 225°F (107°C) and allow it to come up to temperature with the lid closed for at least 15 minutes.
Why 225°F? Because low and slow is the golden rule when it comes to smoking. At this temperature, your turkey absorbs the maximum amount of smoky flavor while cooking evenly and staying juicy.
Pro Tip: Fill your pellet hopper to the top. Smoking a whole turkey can take several hours, and the last thing you want is to run out of pellets halfway through. Choose wood pellets that pair well with poultry—applewood, cherry, pecan, or maple add a subtle sweetness without overpowering the meat.
Keep a meat probe thermometer ready and clean. If your Traeger model has a built-in probe, great. If not, use an external one—you’ll need it soon.
Step 2 – Prepare the Turkey (Rinse, Dry, Rub)
With your grill warming up, it’s time to focus on the bird. After brining (if you chose to brine), rinse the turkey thoroughly and pat it completely dry with paper towels. Moisture on the skin will create steam during cooking, which prevents it from getting that golden, crispy exterior.
Next comes the rub. Brush the entire surface of the bird with olive oil or melted butter—this acts as a binder for the rub and also helps the skin brown beautifully.
Now coat the turkey generously with your seasoning mix. Be sure to:
- Rub under the skin of the breast if possible.
- Season the inside of the cavity.
- Don’t forget under the wings and legs.
Let the turkey rest at room temperature for about 30 minutes after seasoning. This helps the seasoning soak in and also brings the bird closer to room temperature, ensuring more even cooking.
Step 3 – Stuff the Turkey (Optional)
While smoking a stuffed turkey is not always recommended due to food safety concerns, aromatics can be safely added inside the cavity without the risks of stuffing.
Try filling the cavity with:
- Sliced lemon or orange
- Quartered onions
- Fresh rosemary, thyme, and sage
- A few garlic cloves
These additions infuse the bird from the inside out with rich, herby citrus aromas that perfectly complement the smoke.
Note: Do not overpack the cavity. You want air to circulate properly to ensure safe and even cooking.
Step 4 – Smoke at Low Heat for Maximum Flavor
Place the turkey breast-side up directly on the grill grate or in a roasting rack over a drip pan. Insert your thermometer probe into the thickest part of the breast without touching any bone.
Close the lid and let it smoke at 225°F for 2 to 3 hours. This slow phase allows the turkey to soak up that flavorful smoke without cooking too quickly.
During this time, resist the urge to constantly open the lid. Every time you peek, you lose heat and smoke, which affects cooking time and flavor.
Optional: Every 45–60 minutes, you can baste the bird with a mix of melted butter, broth, or pan drippings. This keeps the surface moist and adds extra layers of flavor.
Step 5 – Increase Temperature for Crispy Skin
After your turkey has smoked low and slow for a few hours, it’s time to crank up the heat. Increase your Traeger’s temperature to 350°F (177°C) to finish the cook and crisp up the skin.
Continue cooking the turkey until the internal temperature reaches:
- 165°F (74°C) in the breast
- 175°F (79°C) in the thickest part of the thigh
This last phase typically takes another 2 to 2.5 hours, depending on the size of the bird. The total cook time for a 12–15 lb turkey will be around 4.5 to 6 hours.
Once done, remove the turkey from the grill, tent it loosely with foil, and let it rest for at least 20–30 minutes before carving. This step allows juices to redistribute through the meat, ensuring every slice is moist and flavorful.
Internal Temperature Guide for Perfect Doneness
Where to Place the Meat Thermometer
To avoid over- or under-cooking, correct thermometer placement is key. Insert the probe into the thickest part of the breast and ensure:
- It’s not touching bone
- It’s not in a fat pocket
- It’s deep in the center of the meat
If your turkey is stuffed with aromatics (not edible stuffing), you don’t need to check the center of the cavity—just focus on the breast and thigh temperatures.
Safe Internal Temperatures for Turkey
Here’s a quick table for reference:
| Part of Turkey | Safe Temperature |
|---|---|
| Breast | 165°F (74°C) |
| Thigh/Leg | 175°F (79°C) |
| Stuffing (if any) | 165°F (74°C) |
Always use a digital meat thermometer for accuracy. Once those temps are hit, you’re good to go.
Tips for Extra Juicy and Flavorful Turkey
Butter or Oil Baste Techniques
Want to know the secret to that restaurant-quality smoked turkey? It’s all about the baste. Whether you use melted butter, herb-infused oil, or pan drippings, basting adds both flavor and moisture to your turkey while it cooks on the Traeger.
Here’s how to make a quick and flavorful baste:
- 1 stick of butter (melted)
- 1 tablespoon chopped fresh herbs (sage, rosemary, thyme)
- 1 clove garlic, minced
- Optional: a splash of white wine or chicken broth
Brush this mixture over the turkey every hour during the smoking process. It helps keep the skin moist early on and adds that golden-brown color as the temperature increases.
Don’t overdo it, though—too much basting can cool the surface of the bird and extend cook time. A light basting every 45–60 minutes is plenty.
Pro Tip: For crispier skin, stop basting during the final hour of cooking. That allows the skin to dry slightly and develop a crackling texture.
Letting the Turkey Rest Before Carving
Resting your turkey after cooking isn’t optional—it’s essential. Right off the grill, the juices are still bubbling inside the meat. If you cut into it too soon, those flavorful juices will run all over your cutting board instead of staying in the bird.
Here’s how to rest your smoked turkey properly:
- Remove it from the Traeger and place it on a cutting board or serving tray.
- Loosely tent with aluminum foil.
- Let it rest for 20 to 30 minutes.
This rest time allows the muscle fibers to relax and reabsorb juices, making your turkey much more tender and juicy when sliced.
And hey, this break gives you the perfect window to finish prepping sides, warming rolls, or pouring a glass of wine.
Common Mistakes to Avoid When Smoking Turkey
Not Brining Long Enough
We get it—brining takes time. But skipping it, or not brining long enough, is a major mistake if you want juicy, flavorful turkey. A dry bird is usually the result of poor moisture retention, and brining helps the meat hold onto its natural juices.
If you’re short on time, try a dry brine instead:
- Rub kosher salt and seasoning all over the turkey.
- Let it sit uncovered in the fridge for 12–24 hours.
- Rinse and pat dry before smoking.
Dry brining is quicker and still improves texture and flavor significantly.
Over-Smoking or Undercooking
Another big mistake: too much smoke. Yes, you want that rich flavor, but more smoke doesn’t mean better turkey. Over-smoking can create a bitter, acrid taste. Stick to a mild-flavored pellet like apple or cherry and avoid overloading your Traeger with extra chips or chunks.
And on the flip side, undercooking is a serious safety issue. Always rely on a meat thermometer, not guesswork or cook times alone. Visual cues like golden skin can be misleading—the inside might still be raw.
Avoid these issues by:
- Monitoring internal temps throughout the cook
- Not rushing the process—low and slow is the key
- Letting the bird finish at 350°F to get a crispy finish without drying out the meat
How to Carve and Serve Your Smoked Turkey
Carving Tips for Presentation
You’ve spent hours cooking the perfect smoked turkey—don’t ruin the presentation with a hack job! Carving a turkey might seem intimidating, but it’s actually quite easy when you follow the right steps.
Here’s how to carve like a pro:
- Remove the legs and thighs: Cut through the skin between the thigh and body. Pull the leg away and slice through the joint.
- Separate the drumstick from the thigh: Cut at the joint to divide.
- Cut the wings off: Pull away from the body and slice through the joint.
- Carve the breast: Start at the top of the breastbone and slice down alongside the ribcage. Once the whole breast is off, slice it crosswise into ½-inch thick pieces.
Arrange everything neatly on a platter, garnish with fresh herbs, citrus slices, or roasted garlic, and watch your guests be amazed.
Best Side Dishes to Pair with Smoked Turkey
Smoked turkey pairs well with both traditional and unique side dishes. Here are some top choices to serve alongside your wood-fired masterpiece:
- Classic stuffing (savory or sweet)
- Creamy mashed potatoes
- Gravy made from the drippings
- Cranberry sauce (adds tart balance)
- Maple-roasted Brussels sprouts
- Green bean casserole
- Sweet potato casserole
- Fresh-baked dinner rolls
- Macaroni and cheese
And don’t forget dessert—smoked apple pie or pumpkin cheesecake will round out the meal with flair.
Storing and Reheating Leftover Smoked Turkey
Best Storage Practices
Leftovers are one of the best parts of any turkey feast—but only if stored properly. Improperly stored turkey dries out fast or worse, becomes unsafe to eat.
To store your leftover turkey:
- Let the meat cool to room temperature (no more than 2 hours after cooking).
- Carve the meat off the bone.
- Store in airtight containers or zip-top bags.
- Refrigerate for up to 4 days, or freeze for up to 3 months.
Label and date your containers to keep track of freshness.
Reheating Without Drying It Out
Reheating smoked turkey while keeping it moist is a delicate art. Here are a few ways to bring back that just-cooked taste:
In the oven:
- Preheat oven to 300°F
- Place turkey slices in a baking dish with a few tablespoons of chicken broth
- Cover with foil
- Heat for 20–30 minutes, or until hot
In the microwave:
- Place slices in a microwave-safe dish
- Cover with a damp paper towel
- Heat on medium for 1–2 minutes per slice
Avoid reheating over high heat—it will zap the moisture and make the turkey rubbery.
FAQs about Traeger Turkey Recipe
Can I use a frozen turkey on a Traeger?
No, the turkey must be completely thawed before cooking. A frozen or partially frozen turkey will not cook evenly and can pose food safety risks.
How long does it take to smoke a 15 lb turkey?
At 225°F for the first 2–3 hours, then 350°F until the turkey reaches 165°F internally, a 15 lb turkey takes about 5 to 6 hours total.
Do I need to wrap my turkey in foil when smoking?
No, unless the skin is browning too fast. Foil can be used to tent the bird during resting, but it’s not necessary while smoking unless you’re trying to protect certain areas.
What pellets are best for smoking turkey?
Mild, sweet woods work best—applewood, cherry, maple, and pecan are top choices. Avoid overly strong woods like mesquite or oak which can overpower the delicate flavor.
Can I use this recipe for other birds like chicken or duck?
Absolutely! The same steps work well for whole chickens, Cornish hens, and duck. Just adjust cooking times based on the size and always use a meat thermometer.
Conclusion
Smoking a turkey on your Traeger grill is more than just a cooking method—it’s a culinary adventure that turns a simple bird into a smoky, juicy centerpiece for your holiday table. With a bit of planning, the right tools, and a step-by-step approach, even first-timers can deliver a turkey that’s both beautiful and mouthwatering.
Serve your smoked turkey with pride, surrounded by comforting side dishes and your favorite people. Whether it’s Thanksgiving, Christmas, or a backyard family gathering, this wood-fired tradition is one that brings flavor, warmth, and memories to the table.
