Smoking a turkey on your Traeger grill is not just for Thanksgiving; it’s a fantastic cooking method that delivers unparalleled flavor and juiciness any time of year. For holiday gatherings, it brilliantly frees up crucial oven space, making your meal preparation much smoother. This comprehensive guide provides a foolproof recipe for a perfectly smoked turkey every single time, requiring no brining and relying on a simple yet incredibly flavorful buttery herb rub. Expect a succulent, tender bird in just about 3 to 4 hours, becoming the undisputed star of your table.
Mastering the Art of Traeger Smoked Turkey
When it comes to preparing meats, especially something as grand as a whole turkey, the Traeger grill stands out as an exceptional tool. Its precision temperature control is truly the secret ingredient behind its success, allowing for a consistent “low and slow” cooking approach that infuses deep, smoky flavors. While a Traeger or other electric pellet smoker offers unmatched convenience, the principles of successful smoked turkey can be applied to any grill capable of maintaining a stable low temperature and consistent smoke output. The key is steady heat and a continuous flow of your chosen wood pellets to impart that signature smoky essence.
Electric pellet smokers like the Traeger provide numerous advantages over traditional wood smokers. They eliminate the constant need to monitor and adjust wood and airflow, offering a set-it-and-forget-it convenience that is invaluable, especially when cooking larger items like a turkey. This ease of use ensures a more relaxed cooking experience, allowing you to focus on other aspects of your meal or simply enjoy the company of your guests.
Beyond its incredible taste, preparing a smoked turkey on your pellet grill, particularly during the bustling holiday season, offers a significant logistical advantage: it saves precious oven space. We all know the holiday oven real estate struggle – juggling side dishes, casseroles, and desserts can be a monumental task. By moving your turkey to the smoker, you liberate your oven for all those other culinary delights, simplifying your holiday cooking schedule immensely.
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How Long Does It Take to Smoke a Turkey on a Pellet Grill?
The cooking time for a smoked turkey is primarily determined by its size. Smoking is a cooking process, and even at lower temperatures, the meat gradually reaches a safe internal temperature. For a perfectly cooked turkey, you’ll need the internal temperature to reach at least 165-175 degrees Fahrenheit in the thickest part of the breast and thigh without touching bone. If you’re smoking at a consistent low temperature (around 225-250°F), a general rule of thumb is approximately 30 minutes per pound. However, several factors can influence this, including external weather conditions, how often you open the smoker lid, and the initial temperature of the turkey.
For this specific recipe, using a 15-pound turkey, we employ a two-stage smoking process to achieve maximum flavor and perfectly crispy skin. The turkey is smoked at 225 degrees Fahrenheit for the initial 2 hours to infuse deep smoky flavor. Following this, the bird is covered, and the grill temperature is increased to 325 degrees Fahrenheit for the remaining 90 minutes. This method drastically reduces total cooking time compared to a purely low-and-slow approach, bringing a 15-pound turkey to succulent perfection in about 4 hours. Always use a reliable meat thermometer to verify doneness, rather than relying solely on time.
Is the Smoked Turkey Really Cooked if the Meat is Still Pink? Understanding the Smoke Ring
It’s a common misconception that pink turkey meat automatically means it’s undercooked. When smoking meats at temperatures between 225-250 degrees Fahrenheit, a beautiful phenomenon occurs: the “smoke ring.” This distinct pinkish-red band, typically found just beneath the skin or bark, is a hallmark of properly smoked meat. It’s caused by a chemical reaction between the myoglobin in the meat and the gases (nitric oxide and carbon monoxide) produced during the combustion of wood. This reaction stabilizes the myoglobin, preventing it from turning brown as it cooks, resulting in that characteristic pink hue.
So, rest assured, if your smoked turkey displays a pink smoke ring, it does not mean it’s undercooked, assuming you’ve verified the internal temperature with a thermometer. Think of perfectly smoked brisket – it also features a prominent pink ring. This is a sign of successful smoking, not a food safety concern. As long as your turkey has reached the safe internal temperature of 165-175°F in its thickest parts, it is fully cooked and ready to enjoy.
The same principle applies to other smoked meats, like my smoked pork loin recipe. Smoked pork can also exhibit a pink color while being thoroughly cooked and incredibly tender. The pink comes from the smoke, not from being raw.
Does Smoked Turkey Require Brining?
Brining is a popular technique often employed to enhance the moisture and flavor of poultry, particularly when oven-roasting, to combat the risk of dry, stringy meat. The reasoning behind brining is sound: a salt solution helps the meat retain moisture, resulting in a more succulent final product. Nothing is quite as disappointing as an overcooked, dry turkey that feels like you’re eating wood pulp.
However, when it comes to smoking a turkey, brining becomes largely optional, and in this recipe, it’s skipped entirely. This is one of the many benefits of the “low and slow” smoking method. The gentle, consistent heat of a pellet grill, typically between 225-250°F, allows the turkey to cook without rapidly evaporating its natural moisture. Instead, the low heat gently draws moisture into the bird’s cells, keeping it incredibly juicy and tender throughout the smoking process. This means you can achieve a wonderfully moist turkey without the extra step and planning required for brining, saving you time and effort.
An Affair from the Heart’s Signature Smoked Turkey Recipe
Our smoked turkey recipe prioritizes flavor, juiciness, and ease, eliminating the need for brining and its associated wait time. This means you can go from prep to plate faster, without compromising on quality. Here’s a breakdown of what you’ll need and how to create this show-stopping dish:
Ingredients for the Herb Butter Rub:
- 1 whole turkey, approximately 12 to 15 pounds (ours was 15 pounds)
- 2 sticks (1 cup) of salted butter, divided (1 stick melted for the rub, 1 stick for the pan)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon celery seed
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 3 teaspoons Traeger Chicken Rub (or your preferred poultry rub)
Begin by preparing the aromatic herb butter rub. In a small bowl, melt one stick of salted butter. Once melted, thoroughly whisk in all the dried herbs and spices: basil, oregano, rosemary, celery seed, Italian seasoning, nutmeg, black pepper, salt, and your chosen Traeger Chicken Rub. This fragrant blend will create a rich, savory crust and permeate the meat with incredible flavor.
Prepare your turkey by rinsing it inside and out with cool water, then patting it thoroughly dry with paper towels. This ensures the rub adheres well. Place the turkey on a rack inside a sturdy roasting pan. Generously apply the herb butter mixture all over the turkey. Don’t forget to rub some inside the cavity, and crucially, gently lift the skin over the breast and thighs to work some of the rub underneath. This ensures the skin crisps beautifully while the meat beneath stays incredibly moist and infused with flavor.
For this recipe, we opted for Hickory pellets, which impart a robust, traditional smoky flavor that pairs wonderfully with turkey. Preheat your Traeger grill to 250 degrees Fahrenheit. Once preheated, carefully place the turkey in its roasting pan, uncovered, directly onto the grill grates. Close the lid and resist the urge to peek for the first 2 hours. This initial low-temperature smoke is vital for developing that coveted smoke ring and deeply infusing flavor.
After 2 hours, open the lid. Drop the second stick of butter into the bottom of the roasting pan. This butter will melt and baste the turkey from below, adding another layer of richness and keeping the drippings flavorful for gravy. Cover the entire roasting pan tightly with aluminum foil. Now, increase the temperature on your smoker to 325 degrees Fahrenheit and continue cooking for another 90 minutes. This higher heat stage will help crisp the skin and accelerate the cooking process to reach the desired internal temperature. At the end of this period, check the internal temperature in the thickest part of the turkey breast using a reliable meat thermometer. The turkey is done when it registers 165 degrees Fahrenheit. If it hasn’t reached this temperature, re-cover and continue roasting, checking every 20-30 minutes until it does.
A high-quality meat thermometer is your best friend when smoking turkey. If you haven’t yet experienced the precision and speed of the Thermapen Mk4 meat thermometer, we highly recommend it! It’s an indispensable tool for achieving perfect results every time and makes a fantastic holiday gift – pick from one of its 10 vibrant colors!
The Importance of Resting Your Smoked Turkey
Once your turkey reaches the target internal temperature, resist the urge to carve it immediately. Resting is a critical step often overlooked but essential for a juicy turkey. Remove the turkey from the smoker, keep it covered with foil, and let it rest on a cutting board for at least 20-30 minutes, or even up to an hour for larger birds. This allows the juices, which have been driven to the center of the bird during cooking, to redistribute evenly throughout the meat. Cutting into the turkey too soon will cause these flavorful juices to run out, leaving you with a drier bird. A well-rested turkey ensures every slice is moist and tender.
Love This Recipe? Pin It for Later!
Don’t let this incredibly simple and delicious Traeger Smoked Turkey Recipe get lost in the shuffle! Make sure to save it to your favorite Pinterest recipe board so you can easily find it for your next holiday meal or weekend cookout.
Storing Your Delicious Smoked Turkey Leftovers
One of the best parts about smoking a turkey for Thanksgiving or any special occasion? The delicious leftovers! With proper storage, your smoked turkey meat will remain flavorful and moist for several days, allowing you to enjoy its fantastic taste in various meals.
For short-term storage, cool the turkey meat completely, then slice or shred it and place it in airtight containers or bags in the refrigerator. It will typically last about four to five days. If you find yourself with an abundance of turkey and can’t use it all within this timeframe, freezing is an excellent option. Smoked turkey freezes beautifully and can be stored in the freezer for up to 3 months. For best results, wrap portions tightly in aluminum foil before placing them in airtight freezer bags. This double protection helps prevent freezer burn and preserves the turkey’s flavor and texture.
Here’s a handy tip for easy access: Portion out slices or shredded turkey into small, sandwich-sized zip-top bags. This way, you can grab just the right amount for a quick sandwich, a topping for a salad, or an addition to a soup without defrosting a large quantity.
Creative Ways to Use Leftover Smoked Turkey
Leftover smoked turkey is a true culinary gift. Its rich, smoky flavor deepens overnight, making it even more delicious the next day. You can enjoy it cold in sandwiches or salads, or gently reheat it. When reheating, remember that the turkey is already cooked, so the goal is to warm it through without drying it out. Avoid overcooking, which can lead to tough, stringy meat.
Smoked turkey is incredibly versatile and can elevate almost any dish where you’d typically use cooked chicken or regular turkey. Here are some fantastic ideas to make the most of your leftovers:
- Turkey and Havarti Sandwiches: (pictured above) Create gourmet sandwiches with melted Havarti, smoked turkey, and your favorite condiments on crusty bread.
- Turkey Salad Sliders: Dice or shred your smoked turkey and mix it with mayonnaise, celery, onions, and your preferred seasonings for a savory turkey salad, perfect for small slider buns.
- Homemade Turkey Noodle Soup: Substitute smoked turkey for regular turkey in your favorite comforting noodle soup recipe for an extra layer of savory depth.
- Fancy Turkey a la Oscar: Repurpose smoked turkey into an elegant dish with asparagus, crab meat, and a rich Hollandaise sauce.
- Creamy Leftover Turkey & Wild Rice Soup: A hearty and satisfying soup that uses the smoky flavor to perfection.
- Turkey Ranch Baguettes: A quick and easy meal using baguette slices topped with smoked turkey and a zesty ranch dressing.
- White Bean Chili with Turkey: Add a smoky twist to your chili by incorporating shredded smoked turkey.
- Smoked Turkey Pizza: Use thinly sliced smoked turkey as a topping for homemade or store-bought pizza, perhaps with a BBQ sauce base.
- Turkey Tacos or Quesadillas: Shredded smoked turkey makes a fantastic filling for Mexican-inspired dishes.
Explore More Traeger Recipes from An Affair from the Heart
Perhaps your culinary journey doesn’t stop at turkey today! If you’re passionate about pellet grilling and eager to explore more savory creations from your Traeger, you’ve come to the right place. We love experimenting with our smoker, and here are some of our other favorite Traeger recipes that are sure to impress:
- Bloody Mary Burger: A gourmet burger with a spirited twist.
- Glazed Smoked Ham (pictured above): A tender, sweet, and smoky ham perfect for any holiday or special dinner.
- Smoked Pork Loin: Juicy and flavorful pork loin, smoked to perfection.
- Dorothy’s BBQ Pork Chops: Classic BBQ flavor with the incredible tenderness only a smoker can achieve.
- Bacon-Wrapped Pork Loin: An indulgent and flavorful dish, perfect for entertaining.
- Smoked Salmon: Delicate and smoky salmon, a fantastic appetizer or light meal.
Ready to experience the best turkey you’ve ever tasted? Let’s dive into the detailed Smoked Turkey Recipe below! 
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Smoked Turkey Recipe
Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, and yields a juicy flavorful turkey in about 3-4 hours.
Equipment
- Traeger Pellet Grills Pro Series 780 Pellet Bronze Grill, Smoker
- Anolon Advanced Hard Anodized Nonstick Roaster / Roasting Pan Set with Utensils
Ingredients
- 1 – 12 to 15 pound turkey (ours was 15 pounds)
- 1 stick (1/2 cup) salted butter, melted
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon celery seed
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon salt
- 3 teaspoon Traeger Chicken Rub
- 1 stick butter (1/2 cup)
Instructions
- Preheat Traeger grill to 250 degrees Fahrenheit.
- Rinse turkey inside and out in cool water, pat thoroughly dry with paper towels.
- Place turkey on a rack in a roasting pan.
- Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings (basil, oregano, rosemary, celery seed, Italian seasoning, nutmeg, pepper, salt, Traeger Chicken Rub), whisk together until well combined.
- Generously rub the butter mixture all over the turkey, inside and out. Make sure to gently lift the skin and get some of the rub underneath, especially over the breast and thighs.
- Place the turkey in the roaster, UNCOVERED, on the preheated grill and close the lid. Set a timer for 2 hours. It is crucial NOT to open the lid during this initial smoking period to maintain consistent temperature and smoke.
- When the timer goes off after 2 hours, open the lid. Add the second stick of butter to the bottom of the roasting pan. Cover the turkey and roasting pan tightly with aluminum foil.
- Increase the grill temperature to 325 degrees Fahrenheit, and continue roasting for another 90 minutes. After 90 minutes, check the internal temperature in the thickest part of the breast (avoiding bones) using a reliable meat thermometer. The turkey is done when it reaches 165 degrees Fahrenheit. If it has not reached 165°F, re-cover and continue roasting, checking every 20-30 minutes until the desired temperature is achieved.
- Once cooked, remove the turkey from the grill and let it rest, still covered, for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist turkey.
Notes
We used Hickory Pellets when we smoked this turkey, which provides a rich, classic smoky flavor.
Your cook time can vary tremendously based on the size of the bird and external conditions. Always rely on a meat thermometer to ensure proper doneness.
NOTE: Stuffing the turkey before cooking will significantly increase the cooking time and can affect the evenness of cooking. For best results with this recipe, we recommend cooking the turkey unstuffed.
Nutrition
Serving: 1 | Calories: 921kcal | Carbohydrates: 1g | Protein: 130g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 513mg | Sodium: 734mg