By Traeger Kitchen
With a crispy outside and a juicy inside, this Traeger smoked turkey calls for simple spices and primal wood-fired flavour. Garlic, butter, thyme, rosemary, salt, and pepper combine to create an herbal rub to maximize flavour 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 BLEND6 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
With a crispy outside and a juicy inside, this Traeger smoked turkey calls for simple spices and primal wood-fired flavour. Garlic, butter, thyme, rosemary, salt, and pepper combine to create an herbal rub to maximize flavour while you smoke the meat for 3-4 hours. Make sure to get an early start to begin smoking your smoked whole turkey.
Set the grill temperature to 300°F and preheat, lid closed for 15 minutes.
In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt.
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.
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.
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
Let rest for 10-15 minutes before serving. Enjoy!
Learn how to get the best pellet grill turkey by clicking the button below.
Commonly asked questions about smoked whole turkey.
WHAT ARE THE BEST WOOD CHOICES FOR SMOKING A THANKSGIVING 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.
WHAT ARE THE SAFE INTERNAL TEMPERATURES AND RESTING TIME FOR SMOKED TURKEY?
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.
WHAT RE COMMON AROMATICS FOR TURKEY?
Popular aromatics for flavouring your turkey include onion, garlic, fresh herbs (thyme, rosemary, parsley), citrus (orange or lemon), and sometimes apples or cinnamon sticks for extra flavour.
Popular aromatics for flavouring your turkey include onion, garlic, fresh herbs (thyme, rosemary, parsley), citrus (orange or lemon), and sometimes apples or cinnamon sticks for extra flavour.
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.
SHOULD I SPATCHCOCK TURKEY?
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.
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.
SHOULD I BASTE OR BRUSH TURKEY?
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 flavour, you can brush with melted butter or glaze toward the end. Another way to add flavour and texture is by going the turkey injection route.
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 flavour, you can brush with melted butter or glaze toward the end. Another way to add flavour and texture is by going the turkey injection route.
WHAT DO I DO WITH THE BONES AND CARCASS OF MY TURKEY?
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.
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.
CAN YOU SMOKE A WHOLE TURKEY?
Yes, you can smoke a whole turkey. It is a popular holiday method that delivers rich flavour 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.
Yes, you can smoke a whole turkey. It is a popular holiday method that delivers rich flavour 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.
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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