Traeger Smoked Turkey: Your Guide to a Perfectly Juicy, Flavorful Bird (No Brine Needed!)
Smoking a turkey on your Traeger grill is a game-changer, not just for holiday feasts but any time of the year. This method guarantees a beautifully juicy and incredibly flavorful turkey every single time, all without the hassle of brining. Imagine freeing up precious oven space during the holidays while a delicious, aromatic turkey slowly cooks to perfection on your pellet grill in just 3-4 hours, infused with a rich, buttery herbed rub.
Mastering Traeger Smoked Turkey: The Pellet Grill Advantage
Cooking meats on an electric pellet smoker like a Traeger makes temperature control incredibly straightforward, and this precision is truly the secret to a perfectly smoked turkey. The “low and slow” cooking method, combined with your choice of wood pellets, ensures unparalleled flavor and tenderness. While a Traeger offers exceptional convenience, you can certainly use any type of smoker or grill capable of maintaining a consistent low temperature and steady smoke. The key is consistent heat and an even smoke flow to infuse the turkey with that signature smoky goodness.
Electric pellet smokers offer numerous advantages over traditional wood or charcoal smokers. They are renowned for their ease of use, precise temperature management, and ability to produce a clean, consistent smoke profile. This means less babysitting the grill and more time enjoying your guests, especially during busy holiday preparations.
This Smoked Turkey Recipe isn’t just for Thanksgiving or Christmas; it’s a fantastic choice all year round. However, its true value shines during the holiday season when oven space becomes a premium. Imagine having your turkey beautifully smoking outdoors while your oven remains free for all those beloved side dishes, casseroles, and desserts. We all know the struggle of a jam-packed oven, especially when you’re trying to orchestrate an entire holiday meal with a large turkey baking inside it!
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How Long Does It Take to Smoke a Turkey on a Traeger?
The smoking time for a turkey, as with any cooking method, primarily depends on its size and the temperature you maintain in your smoker. Since smoking involves cooking the meat at a lower temperature over a longer period, it’s essential to plan accordingly. For a safe and delicious result, the internal temperature of the turkey must reach at least 165-175 degrees Fahrenheit in the thickest part of the breast and thigh without touching bone.
As a general guideline, if you’re smoking your turkey at a consistent low temperature (around 225-250 degrees F), you can anticipate approximately 30 minutes of cooking time per pound. So, a 15-pound turkey might take around 7.5 hours at a constant low temperature. However, our recipe utilizes a slightly adjusted method to speed things up without sacrificing flavor or juiciness.
For this specific recipe, we successfully smoked a 15-pound turkey in approximately 4 hours. The process involved smoking at 225 degrees Fahrenheit for the initial 2 hours to maximize smoke penetration, followed by covering the bird and increasing the grill temperature to 325 degrees Fahrenheit for the remaining 90 minutes. This two-stage approach allows for that deep smoky flavor while ensuring the turkey cooks through efficiently and remains incredibly moist. Always remember that these are estimates, and a reliable meat thermometer is your best friend for guaranteed doneness.
Is Pink Smoked Turkey Cooked? Understanding the “Smoke Ring”
One common concern for those new to smoking is seeing pink meat even after the turkey has reached its safe internal temperature. Rest assured, if your turkey has been cooked at the recommended temperatures (between 225-325 degrees F) and has reached an internal temperature of 165-175 degrees F, it is absolutely cooked completely. The pinkish color you observe is a highly desirable characteristic known as a “smoke ring.”
A smoke ring is a natural phenomenon caused by the reaction between myoglobin (a protein in the meat) and the gases produced by burning wood, particularly nitric oxide and carbon monoxide. These gases penetrate the outer layers of the meat, setting its pink color. This is the same effect you see in perfectly smoked brisket, where a distinct ring of pink meat lies just beneath the dark “bark.” The presence of a smoke ring is actually a hallmark of properly smoked meat and a sign of a successful smoking process. So, don’t confuse it with undercooked poultry; it’s a badge of honor for your Traeger smoked turkey!
If you’re interested in other smoked meats, be sure to check out my smoked pork loin recipe. Smoked pork shares this characteristic; it can have a lovely pink hue while being thoroughly cooked and incredibly tender.
Again, the smoke itself imparts that beautiful pink color, not the meat being undercooked. Trust your thermometer!
Is Brining Necessary for Smoked Turkey?
Brining is a popular technique for turkey preparation, and for good reason. Its primary purpose is to introduce moisture and flavor into the bird before cooking, helping to prevent it from drying out. Many people swear by brining, and the reasoning is sound: nothing is worse than an overcooked, dry turkey with coarse, stringy meat that feels like you’re eating wood pulp.
So, a lot of times, brining is beneficial, especially for oven-roasted turkeys where higher, more direct heat can quickly evaporate moisture. However, when it comes to smoking a turkey, you’ll be thrilled to know that brining is completely optional – and in many cases, unnecessary! This is one of the fantastic benefits of the smoking process.
With a smoked turkey, the long, slow, and low heat environment of the smoker actually works to draw moisture into the bird, rather than drying it out too quickly. The consistent, gentle heat allows the collagen in the meat to break down slowly, resulting in an exceptionally tender and moist turkey even without a pre-soak. Plus, our rich, herbed butter rub also plays a crucial role in keeping the turkey moist and infusing it with flavor throughout the cooking process. So, skip the extra step of brining and enjoy a moist, flavorful turkey with less fuss!
An Affair from the Heart’s Smoked Turkey Recipe
As we’ve discussed, this recipe eliminates the need for brining, saving you precious prep time. This streamlined approach still delivers incredible results. For our recipe, you’ll need one whole turkey, ideally in the 12 to 15-pound range (our test turkey was 15 pounds). The key to its amazing flavor and moisture comes from a simple yet powerful herbed butter rub. You’ll need two sticks of salted butter and a blend of aromatic spices: basil, oregano, rosemary, celery seed, Italian seasoning, nutmeg, black pepper, salt, and Traeger Chicken Rub. This combination creates a savory, fragrant crust that penetrates the meat, ensuring every bite is bursting with flavor.
To prepare the rub, simply melt one stick of butter and thoroughly mix it with all the specified herbs and spices. Ensure the mixture is well combined to distribute the flavors evenly.
After rinsing and patting your turkey dry, place it on a sturdy rack in a roasting pan. Now, generously rub the herbed butter mixture all over the turkey. Don’t forget to get inside the cavity and, crucially, gently separate the skin from the breast meat and work some of that aromatic butter underneath. This step is vital for two reasons: it helps lock in moisture, preventing the breast meat from drying out, and ensures that herbaceous flavor is infused directly into the meat, not just on the surface.
For this recipe, we opted for Hickory pellets, which impart a robust, classic smoky flavor that pairs wonderfully with turkey. Preheat your Traeger grill to 225 degrees Fahrenheit. Once preheated, carefully place the roasting pan with the turkey onto the grill, leaving it uncovered. Close the lid and resist the urge to peek for the first 2 hours. This initial phase is crucial for establishing that deep, desirable smoke flavor.
After the initial 2 hours, open the lid and carefully drop the second stick of butter into the bottom of the roasting pan. This butter will melt and baste the turkey from below, adding even more moisture and flavor. Now, cover the entire roasting pan tightly with aluminum foil. This step creates a braising environment, further tenderizing the meat and helping it cook through more evenly. Increase the smoker’s temperature to 325 degrees Fahrenheit and continue cooking for another 90 minutes. After this time, begin checking the internal temperature using a reliable meat thermometer. The turkey is done when the thickest part of the breast reaches 165 degrees Fahrenheit. If it hasn’t reached this temperature after 90 minutes, simply re-cover and continue roasting, checking every 20-30 minutes until it does. Once cooked, allow the turkey to rest for at least 15-20 minutes before carving; this helps the juices redistribute, ensuring a truly moist and flavorful bird.
If you’ve never experienced the precision and speed of the Thermapen Mk4 meat thermometer, now is the time! It’s consistently rated as one of the best thermometers on the market, providing incredibly fast and accurate readings. This tool is indispensable for any serious cook, especially when smoking meats, ensuring perfect results every time. It also makes for an excellent holiday gift, available in a variety of vibrant colors!
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Don’t let this incredibly simple and delicious Traeger Smoked Turkey Recipe slip away! Pin it to your favorite Pinterest recipe board now so you can easily find it for your next family gathering or holiday feast!
How to Store Smoked Turkey: Maximizing Your Leftovers
Smoking a turkey for Thanksgiving or any other holiday meal is fantastic, but the real bonus often comes in the form of delicious leftovers! Smoked turkey meat, when stored properly, can last a surprisingly long time, allowing you to enjoy its rich flavors for days or even months.
For short-term storage, place cooked smoked turkey meat in an airtight container or tightly wrapped in plastic wrap in the refrigerator. It will remain fresh and delicious for about four to five days. This is perfect for quick sandwiches, salads, or reheating throughout the week.
If you find yourself with an abundance of turkey and can’t use it all within a few days, freezing is an excellent option. For best quality, smoked turkey can be kept in the freezer for up to 3 months. To freeze, wrap individual portions or larger chunks tightly in aluminum foil, then place them inside airtight freezer bags, squeezing out as much air as possible before sealing. This double-layer protection helps prevent freezer burn and maintains the turkey’s flavor and texture.
Here’s a handy tip for easy meal prep:
Once the turkey has cooled, carve it into slices or shred it. Wrap small, sandwich-sized portions individually in foil or plastic wrap, then place these wrapped portions into separate small zip-top freezer bags. This way, you can easily take out just the amount you need for a quick sandwich, a topping for a salad, or to add to a soup, without having to defrost a large quantity.
Delicious Ideas: What to Do with Leftover Smoked Turkey
The beauty of a perfectly smoked turkey is that its leftovers are arguably just as good, if not better, than the initial meal. Since the smoked turkey is already fully cooked and packed with flavor, reheating it simply requires warming it to the correct temperature without overcooking and drying it out. The rich, smoky essence of the turkey will elevate any dish you incorporate it into. Here are some fantastic ideas to transform your delicious leftovers:
- Gourmet Sandwiches: Elevate your lunch game! Use thin slices of smoked turkey in sandwiches, paired with your favorite cheese, crisp lettuce, and a touch of cranberry sauce or a zesty aioli. Try the Turkey and Havarti Sandwiches (pictured above) for a comforting grilled option.
- Turkey Salad Sliders: Dice or shred your smoked turkey and mix it with mayonnaise, celery, onions, and your preferred seasonings for a smoky twist on classic turkey salad. Serve it on small slider buns for a delightful appetizer or light meal.
- Hearty Soups: Smoked turkey adds incredible depth to soups. Substitute it for regular turkey or chicken in recipes like Homemade Turkey Noodle Soup, or explore options like Creamy Leftover Turkey & Wild Rice Soup for a comforting meal.
- Elegant Entrees: Impress your guests by repurposing your turkey into something special, like a Fancy Turkey a la Oscar, which typically features asparagus, crab meat, and hollandaise sauce.
- Quick & Easy Meals: For a simple yet flavorful dinner, use smoked turkey in Turkey Ranch Baguettes or add it to a robust White Bean Chili with Turkey for a smoky kick.
The possibilities are endless! Don’t let a single savory morsel go to waste.
More Traeger Recipes from An Affair from the Heart
Perhaps you’re not just here for the turkey today? Maybe you’ve caught the smoking bug and are looking for #AllTheSmokerRecipes! If you love the ease and incredible flavor that cooking on a Traeger brings, you’re in luck. Here are some of my absolute favorite and most popular Traeger recipes that are sure to become staples in your outdoor cooking repertoire:
Other Traeger Smoker Recipes:
- Bloody Mary Burger: An inventive burger bursting with savory flavors inspired by the classic cocktail.
- Glazed Smoked Ham (pictured above): Perfect for holidays or special occasions, this ham is unbelievably juicy with a sticky, sweet glaze.
- Smoked Pork Loin: Tender, flavorful pork loin, great for weeknight dinners or entertaining.
- Dorothy’s BBQ Pork Chops: A family favorite, these chops are infused with smoky goodness and slathered in BBQ sauce.
- Bacon-Wrapped Pork Loin with Sauerkraut Stuffing: An impressive dish featuring a succulent pork loin wrapped in bacon and filled with a unique stuffing.
- Smoked Salmon: Learn how to achieve perfectly flaky and flavorful smoked salmon for any occasion.
Right now — Let’s grab the Smoked Turkey Recipe! 
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Print Recipe
Smoked Turkey Recipe
Equipment
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Traeger Pellet Grills Pro Series 780 Pellet Bronze Grill, Smoker
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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
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Preheat Traeger grill to 250 degrees.
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Rinse turkey inside and out in cool water, pat dry.
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Place turkey on a rack in a roasting pan.
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Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together.
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Rub the turkey all over with the butter mix, inside and out, and get it under the skin, too.
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Place the turkey in the roaster, UNCOVERED on the grill and close the lid. Set a timer for 2 hours. Do NOT open the lid during this time.
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When the timer goes off, add the second stick of butter to the bottom of the roaster, and cover the turkey.
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Turn the temperature up to 325 degrees, and roast for another 90 minutes. Check the internal temperature in the thickest part of the breast, it will reach 165 degrees when it’s done. If it hasn’t reached that after 90 minutes, cover and continue roasting, checking every 20-30 minutes until it does.
Notes
Your cook time can vary tremendously based on the size of the bird. Take that into account.
NOTE: Stuffing the turkey before cooking will make the cooking time vary tremendously.