Easy Smoked Turkey Recipe For Thanksgiving
By Traeger Kitchen
8 Reviews
Enjoy this easy smoked turkey recipe for Thanksgiving or other special occasions. This bird is brined in our signature citrus brine kit, rubbed down with a smoked turkey rub, and smoked over none other than our Turkey Blend wood pellets for flavor inside and out.
Prep Time
20 Min
Cook Time
6 Hr
Pellets
Turkey Blend
Yields: 10 Servings
Ingredients
main
- 1 Whole
- (18-20 lb) turkey, thawed if frozen, giblets removed
- 1
- 1/2 Cup
- 1/2 Pound
- Unsalted butter, softened
Complete Your Cook
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Units of Measurement:
Before You Get Started
When buying your turkey, make sure to skip the pre-brined birds. Start with a fresh or frozen turkey (pre-brined of course) so you can control the flavor from the first smoke. This step helps lock in moisture and infuse your smoked turkey with seasoning from the inside out, so that every bite is tender, smoky perfection. If you need some additional info on how to brine a turkey, make sure to check out our guide.
Steps
Step 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.
Ingredients
1 Whole (18-20 lb) turkey, thawed if frozen, giblets removed
Step 2
Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub.
Ingredients
Step 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 to create an epic turkey recipe.
Ingredients
1/2 Pound Unsalted butter, softened
Pro TipThe best turkey rub for smoking blends bold herbs like sage and thyme with bright citrus, a touch of sweetness from brown sugar or honey, and warm spices like black pepper and paprika. These flavors enhance turkey’s natural savoriness without overpowering it.
Step 4
Transfer the turkey to the refrigerator to chill for at least 1 hour.
Step 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.
Step 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 / 107 ˚C
Super Smoke
Step 7
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
Step 8
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
Pro TipIf you’re planning your cook without a wireless smart meat thermometer, you can estimate total time at about 30 minutes per pound once the grill is at 325 to 350°F. But because this recipe starts with a low-and-slow smoke and then increases the heat, those estimates are only a rough guide. The most reliable method is always cooking to internal temperature, so pull the turkey when the breast reaches 160°F.
Step 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!
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.
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.
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.
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.
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.
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.
Turn Up The Flavor With The Timberline
Crank the heat and let the Timberline do what it does best. This grill was made to bring out bold, wood-fired flavor every time you lift the lid.
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