By Traeger Kitchen
Enjoy this easy smoked turkey recipe for Thanksgiving or any special occasion. The turkey is brined in our citrus brine kit, seasoned with smoked turkey rub, and smoked at 225°F over Turkey Blend pellets until the smoked turkey breast reaches its ideal internal temperature. Expect a juicy, evenly smoked bird with real wood-fired flavour.
Prep Time 20 MIN
Cook Time 6 HR
Pellets TURKEY BLEND1 Orange Brine & Turkey Rub
125 mL Pork & Poultry Rub
225 g Unsalted butter, softened
Enjoy this easy smoked turkey recipe for Thanksgiving or any special occasion. The turkey is brined in our citrus brine kit, seasoned with smoked turkey rub, and smoked at 225°F over Turkey Blend pellets until the smoked turkey breast reaches its ideal internal temperature. Expect a juicy, evenly smoked bird with real wood-fired flavor.
The day before smoking, brine the turkey according to the Traeger Turkey Brine Kit package instructions. Remove from the brine, rinse, and pat dry.
Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub.
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 to create an epic turkey recipe.
Transfer the turkey to the refrigerator to chill for at least 1 hour.
Remove the turkey from the refrigerator. Truss the legs and tuck the wing tips underneath the bird. Place the turkey in a roasting pan.
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavour, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
Insert the meat thermometer 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 / 107 ˚C
110 ˚F / 43 ˚C
Increase the grill temperature to 350℉ and continue cooking until the internal temperature reaches 160℉, about 4 hours more. The time will vary depending on the size of your turkey, your grill, and the weather.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
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!
Learn how to get the best pellet grill turkey by clicking the button below.
Commonly asked questions about smoked whole turkey.
HOW LONG DOES IT TAKE TO SMOKE A TURLEY?
Timing varies, so the best way to smoke a turkey is by internal temperature, not hours. Pull the bird when the breast hits 160°F. If you need a rough estimate, most turkeys take about 30 minutes per pound at 325–350°F, but temp is always more reliable than time.
Timing varies, so the best way to smoke a turkey is by internal temperature, not hours. Pull the bird when the breast hits 160°F. If you need a rough estimate, most turkeys take about 30 minutes per pound at 325–350°F, but temp is always more reliable than time.
WHAT TYPE OF WOOD IS BEST FOR SMOKING A 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 flavours like cherry, apple, and pecan are great for pellet grill turkey. For the absolute best flavoured 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.
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 flavours like cherry, apple, and pecan are great for pellet grill turkey. For the absolute best flavoured 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.
WHEN IS A SMOKED TURKEY DONE?
You can learn more about how to smoke a turkey by reading our article.
You can learn more about how to smoke a turkey by reading our article.
WHERE DO YOU INSERT A MEAT THERMOMETER PROBE IN A TURKEY?
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.
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.
DO YOU HAVE TO BASTE A TURKEY?
You can baste your turkey in the smoker, but we don’t recommend it. Opening the pellet grill over and over dumps heat and stretches out your cook time.Brining turkey is the better move. It locks in moisture and helps the skin crisp up without constantly opening the smoker or messing with your grill.
You can baste your turkey in the smoker, but we don’t recommend it. Opening the pellet grill over and over dumps heat and stretches out your cook time.Brining turkey is the better move. It locks in moisture and helps the skin crisp up without constantly opening the smoker or messing with your grill.
HOW TO SMOKE A TURKEY WITHOUT DRYING IT OUT?
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.
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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