I prepared my favorite smoked turkey recipe using a hearty blend of olive oil, melted butter, salt, pepper, paprika, and garlic powder. I also inject a savory marinade with low-sodium turkey broth and spices to keep the meat juicy. Smoked Turkey On Grill is my go-to method for this standout dish.

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I’ve been experimenting with my Traeger Smoked Turkey recipe for a while now and I finally nailed the perfect balance of flavor and moisture. I start with a whole turkey (12-18 lbs) that’s been perfectly thawed and prepped.

I coat it with a homemade dry rub that includes olive oil, unsalted melted butter, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano and sometimes a touch of cayenne pepper if I want a little kick. Then, for extra juiciness, I inject it with a marinade made from low-sodium turkey broth, more melted butter, garlic and onion powder, salt, and black pepper.

I love how this method works on various smokers or pellet grills, whether youre learning how to cook a turkey on a Traeger or trying to perfect a smoked turkey on a grill. Every bite is smoky, savory and downright irresistible, perfect for Thanksgiving or any special occasion.

Why I Like this Recipe

I love how the injection marinade keeps the turkey so moist and flavorful throughout every bite.
I really appreciate that the recipe is versatile – I can use any smoker or pellet grill I have, which makes it super convenient.
The homemade dry rub packs such a punch of flavor, and it’s cool that I can skip the brine if I want an easier prep.
It’s also perfect for any holiday or special occasion because the flavors are bold yet balanced, making every meal feel extra festive.

Ingredients

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Turkey: High protein tender meat perfect for a juicy, healthy smoked meal.
Olive oil: Adds healthy fats and helps keep the turkey moist through cooking.
Unsalted butter: Rich melted butter that locks in moisture and enhances flavor.
Paprika: Offers vibrant color with a mild, smoky, slightly sweet kick.
Garlic powder, onion powder, thyme & oregano: Aromatic spices that boost flavor and add depth.

Ingredient Quantities

1 whole turkey (12-18 lbs), thawed and all prepped

1/4 cup olive oil

1/4 cup unsalted butter, melted (this helps keep the turkey moist)

2 1/2 tsp salt for the dry rub

1 1/2 tsp black pepper for the dry rub

1/4 cup paprika

2 tsp garlic powder

2 tsp onion powder

1 tsp dried thyme

1 tsp dried oregano

Optional 1 tsp cayenne pepper if you like it a little spicy

Injection marinade: 1/2 cup low-sodium turkey broth

Injection marinade: 1/4 cup unsalted butter, melted

Injection marinade: 1 tbsp garlic powder

Injection marinade: 1 tbsp onion powder

Injection marinade: 1/2 tsp salt

Injection marinade: 1/2 tsp black pepper

How to Make this

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1. Preheat your pellet grill or smoker to about 225°F.

2. In a small bowl, mix 1/4 cup olive oil with 1/4 cup melted unsalted butter and set aside.

3. In another bowl combine 2 1/2 tsp salt, 1 1/2 tsp black pepper, 1/4 cup paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano and if you want a kick, add 1 tsp cayenne pepper; this will be your dry rub.

4. Pat the turkey dry with paper towels, then rub the oil & butter mixture all over the turkey, including inside the cavity.

5. Generously coat the turkey with the dry rub mixture, making sure to work it in under the skin whenever you can.

6. For the injection marinade, mix 1/2 cup low-sodium turkey broth, 1/4 cup melted unsalted butter, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper in a small container.

7. Fill an injector with the marinade and carefully inject it into the thick parts of the meat all over the turkey.

8. Place the turkey on the grill, breast side up, making sure it’s not too cramped so the smoke can circulate well.

9. Smoke the turkey slowly until the internal temperature reaches 165°F in the thickest parts, checking occasionally.

10. When done, take the turkey off the grill, let it rest for about 20 minutes, then carve and serve while warm. Enjoy!

Equipment Needed

1. Pellet grill or smoker (preheated to 225°F)
2. Two small mixing bowls – one for combining olive oil with melted butter and another for mixing the dry rub ingredients
3. A separate small container for the injection marinade
4. An injector (meat injector) for the marinade
5. A meat thermometer for checking that the turkey reaches 165°F
6. Paper towels for drying the turkey
7. Measuring cups and spoons for accurate ingredient portions
8. A carving knife and a carving fork for serving the turkey
9. A cutting board for carving the meat

FAQ

Q: How long should i smoke the turkey on the Traeger?

A: Generally you'll want to smoke a 12-18 lb turkey for about 4 to 5 hours, but always check that the internal temp hits 165°F in the breast and around 175°F in the leg for safety.

Q: Do i need to brine the turkey before using the dry rub?

A: Not really, the combination of the butter, olive oil and injection marinade usually does the trick to keep it moist, but if you like a brined turkey feel free to brine it for extra flavor.

Q: Can i adjust the spices if i dont like something?

A: Sure do, the recipe is pretty flexible so if you wanna tone down the heat, simply skip the cayenne pepper, or if you like more garlic taste up the garlic powder a bit.

Q: What do i do if i dont have a Traeger?

A: You can use any smoker or charcoal grill that can hold a steady low temperature; just be sure to monitor the heat closely to get that similar smoky flavor.

Q: Is it necessary to use an injection marinade?

A: Not absolutely, it’s mainly to infuse more flavor and moisture deep into the meat. If you dont have an injector, just let the butter and oil work on the surface and baste periodically during smoking.

Traeger Smoked Turkey Recipe Substitutions and Variations

If you don’t have olive oil, you can use canola or grapeseed oil instead
If you’re out of unsalted butter, unsalted margarine works fine too
For the dry rub, if you don’t have black pepper you can use white pepper or even a pinch of red pepper flakes to add some heat
Instead of low-sodium turkey broth for the injection marinade, chicken broth can be a good substitute
If paprika is missing from your pantry, smoked paprika or even a mild chili powder can step in

Pro Tips

1. Make sure to really pat the turkey dry before you rub it with the oil and butter mix, it helps the seasoning stick better and gives you a nicer crust when it smokes.
2. When you inject the marinade, don’t just stick it in one spot. Try to work it evenly through the thick parts so the meat stays moist overall.
3. Always use a meat thermometer to check the temperature deep in the thickest part of the turkey, it’s super important to avoid undercooking.
4. Let the turkey rest after smoking for at least 20 minutes. It might seem like a long wait, but this step lets the juices settle in, making the meat far more tender and flavorful.

Traeger Smoked Turkey Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

825

kcal

Equipment: 1. Pellet grill or smoker (preheated to 225°F)
2. Two small mixing bowls – one for combining olive oil with melted butter and another for mixing the dry rub ingredients
3. A separate small container for the injection marinade
4. An injector (meat injector) for the marinade
5. A meat thermometer for checking that the turkey reaches 165°F
6. Paper towels for drying the turkey
7. Measuring cups and spoons for accurate ingredient portions
8. A carving knife and a carving fork for serving the turkey
9. A cutting board for carving the meat

Ingredients

1 whole turkey (12-18 lbs), thawed and all prepped
1/4 cup olive oil
1/4 cup unsalted butter, melted (this helps keep the turkey moist)
2 1/2 tsp salt for the dry rub
1 1/2 tsp black pepper for the dry rub
1/4 cup paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
Optional 1 tsp cayenne pepper if you like it a little spicy
Injection marinade: 1/2 cup low-sodium turkey broth
Injection marinade: 1/4 cup unsalted butter, melted
Injection marinade: 1 tbsp garlic powder
Injection marinade: 1 tbsp onion powder
Injection marinade: 1/2 tsp salt
Injection marinade: 1/2 tsp black pepper

Directions

Preheat your pellet grill or smoker to about 225°F.
In a small bowl, mix 1/4 cup olive oil with 1/4 cup melted unsalted butter and set aside.
In another bowl combine 2 1/2 tsp salt, 1 1/2 tsp black pepper, 1/4 cup paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano and if you want a kick, add 1 tsp cayenne pepper; this will be your dry rub.
Pat the turkey dry with paper towels, then rub the oil & butter mixture all over the turkey, including inside the cavity.
Generously coat the turkey with the dry rub mixture, making sure to work it in under the skin whenever you can.
For the injection marinade, mix 1/2 cup low-sodium turkey broth, 1/4 cup melted unsalted butter, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper in a small container.
Fill an injector with the marinade and carefully inject it into the thick parts of the meat all over the turkey.
Place the turkey on the grill, breast side up, making sure it’s not too cramped so the smoke can circulate well.
Smoke the turkey slowly until the internal temperature reaches 165°F in the thickest parts, checking occasionally.
When done, take the turkey off the grill, let it rest for about 20 minutes, then carve and serve while warm. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.