How To Make Delicious Smoked Turkey On A Traeger Recipe

There’s something magical about this smoked turkey recipe that makes my taste buds sing—it’s like a flavor-packed hug from my Traeger grill. The rich blend of spices and slow smoking process creates the most succulent, smoky turkey that’s perfect for gathering with friends and family during the holidays or any day you’re feeling extra festive.

I really appreciate the profound, superlative flavor you can elicit from a Traeger, and this smoked turkey recipe is a veritable testament to that. Grilling with a 12-14 pound whole turkey, my secret spice mix contains smoked paprika and garlic powder, so the flavors are as bold as one would expect from a large bird.

And why not? It’s a showstopper dish for any gathering!

How To Make Delicious Smoked Turkey On A Traeger Recipe Ingredients

• Turkey: High in protein, low in fat; ideal for lean meals.
• Kosher Salt: Enhances flavor; crucial for brining.
• Brown Sugar: Adds sweetness; aids caramelization.
• Smoked Paprika: Gives smoky depth; rich in color.
• Black Pepper: Adds heat and complexity; antioxidant properties.
• Garlic Powder: Boosts umami; contains anti-inflammatory compounds.
• Olive Oil: Heart-healthy fats; imparts moisture.
• Thyme: Fragrant herb; supports digestion.

How To Make Delicious Smoked Turkey On A Traeger Recipe Ingredient Quantities

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• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 cup olive oil or melted butter
• 2 cups chicken broth or water

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How to Make this How To Make Delicious Smoked Turkey On A Traeger Recipe

1. Prepare the Turkey
Take the turkey out of the refrigerator and allow it to come to room temperature for about 30 minutes. Remove the giblets from the turkey’s cavity.

2. Make the Rub
In a tiny bowl, mix together kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary.

3. Season the Turkey
Dry the turkey with paper towels. Rub all over the turkey with olive oil or melted butter, both inside the cavity and over the skin. Apply the spice rub evenly to the entire turkey.

4. Preheat the Traeger
Adjust your Traeger grill to 225°F. It takes about 15 minutes to get it to its fully preheated state.

5. Set Up for Smoking
Put a pan beneath the grill grates to catch drippings from the chicken and add to the moisture in the smoking environment. Fill the pan with chicken broth or water.

6. Smoke the Turkey
Directly place the turkey on the grill grates, up on its breast side. Insert into the thickest part of the breast a meat thermometer. Ensure the thermometer does not touch bone.

7. Begin Smoking
For about 2 to 3 hours, smoke the turkey.

8. Increase Temperature
Preheat the grill to 350°F after the initial smoking period. Continue to cook until the turkey’s internal temperature reaches 165°F in the breast and 175°F in the thigh.

9. Remove and Rest
With care, lift the turkey from the grill and allow it to rest for a minimum of 20-30 minutes before carving. This gives the juices an opportunity to redistribute.

10. Carve and Serve
Slice the turkey and dish it up with the sides you love most. These should be the kind of flavors and textures that your perfect, smoke-infused turkey could hang out with. If you have any way to not make a smoke-infused turkey and also make it hang out with smoky flavors, please let us know. We will probably mock you and your non-pine/tree plan, but it’s still good to be in the know.

How To Make Delicious Smoked Turkey On A Traeger Recipe Equipment Needed

1. Refrigerator
2. Small bowl
3. Measuring cups and spoons
4. Paper towels
5. Traeger grill
6. Roasting pan or drip pan
7. Meat thermometer
8. Tongs or grill gloves
9. Carving knife
10. Cutting board

FAQ

• Q: How long does it take to smoke a turkey on a Traeger?A: Usually, it’s 3 to 4 hours at 225°F, but the best rule of thumb is to keep cooking until the internal temperature is 165°F.
• Q: Do I need to brine the turkey before smoking?A: Enhancing flavor and juiciness is what brining is all about. Although it is not required, it is a way to make food taste better. This recipe includes a dry rub, which is almost a dry brine, and that dry rub gets applied before the meat starts cooking.
• Q: Can I use any wood pellets for smoking?A: Yes, but the best wood pellets for complementing turkey are apple, cherry, or hickory. Those flavors pair wonderfully.
• Q: Should I baste the turkey during smoking?You don’t need to baste, but you can spray it with chicken broth or water for added moisture.
• Q: How do I know when the turkey is done?A: Employ a meat thermometer; the temperature inside should attain 165°F at the thickest part of the breast and thigh.
• Q: Can I use butter instead of olive oil?A: Yes, butter that has been melted works wonderfully and adds an intense flavor.
• Q: What sides pair well with smoked turkey?A: Wonderful complements to the smokiness are classic sides like mashed potatoes, cornbread, and green beans.

How To Make Delicious Smoked Turkey On A Traeger Recipe Substitutions and Variations

1/4 cup brown sugar: substitute with the following
1/4 cup coconut sugar
1/4 cup pure maple syrup
1 tablespoon smoked paprika
Substitute with:
1 tablespoon regular paprika
Mixed with:
1/2 teaspoon liquid smoke
1 tablespoon garlic powder: substitute with 1 tablespoon granulated garlic or 2 tablespoons minced fresh garlic
1 tablespoon onion powder: replace with 2 tablespoons chopped fresh onion or 1 tablespoon onion flakes.
1/4 cup extra-virgin olive oil or melted butter: substitute with 1/4 cup avocado oil or canola oil

Pro Tips

1. Brining Time To enhance flavor and moisture retention, consider brining the turkey overnight. Combine the salt and sugar with water to make a simple brine, and let the turkey soak in it in the refrigerator. Rinse the turkey afterward to remove excess salt.

2. Rest Before Cooking Allow the turkey to sit at room temperature for 1-2 hours before cooking. This helps ensure even cooking and a consistent internal temperature.

3. Use Fresh Herbs If possible, substitute dried thyme and rosemary with fresh herbs. This will impart a more vibrant and aromatic flavor to the turkey.

4. Add Aromatics Place aromatic vegetables like onions, garlic, and citrus fruits inside the turkey cavity. This will add an extra layer of flavor to the turkey as it cooks.

5. Baste with Juices Periodically baste the turkey with its own juices every hour during smoking. This will keep the turkey moist and enhance the flavor profile.