Traeger Turkey Recipe
If you’re looking for a game-changer for your holiday or weekend cookouts, this Traeger Turkey Recipe is an absolute must-try. Cooking a turkey on a Traeger grill adds this incredible smoky flavor and juicy tenderness that’s hard to beat. Plus, it’s perfect when you want that beautiful golden-brown skin and moist meat without staying cooped up in the kitchen all day.
I’ve made this turkey recipe more times than I can count, and honestly, it’s become my go-to for every occasion from Thanksgiving to casual family dinners. The flavor balance between herbs, garlic, and the smoky punch from the Traeger makes it downright irresistible. Once you get the hang of it, you’ll enjoy a foolproof method that yields consistent results—trust me on this Traeger Turkey Recipe; it’s worth every minute spent prepping and smoking.
Ingredients You’ll Need
These ingredients come together to build a robust flavor profile with hints of smoky, savory, and just the right touch of sweetness. Shopping for fresh herbs and quality butter or olive oil really lifts this recipe to the next level.
- Turkey (10-14 pound): Choose a fresh or thawed bird with good skin for the best smoking results.
- Injectable Butter Marinade (optional): Adds incredible juiciness; plan about 1 ounce per pound of turkey. I like using a simple butter-based injectable with herbs for that extra moisture inside.
- Olive Oil or Butter: This is for basting or rubbing the skin to get that crispy, flavorful coat.
- Ground Oregano: Brings an earthy hint that pairs beautifully with the smoky notes.
- Ground Thyme: A subtle herbaceous flavor that’s essential for poultry seasoning.
- Brown Sugar or Sweetener: Balances the savory with a sweet depth, enhancing the crust.
- Smoked Paprika: Boosts the smoky aroma and gives that tempting reddish tint.
- Garlic Powder: Imparts that familiar, comforting garlic warmth without overpowering.
- Onion Powder: Complements the garlic and herbs for savory depth.
- Salt and Pepper: Don’t skip these basics — they elevate every other flavor.
Variations
I love to switch things up depending on the season or my mood, and the Traeger Turkey Recipe is perfect for playing around. Whether you want a spicier kick or a more herb-forward profile, tweaking the spices makes it totally yours.
- Herb-heavy: I sometimes add fresh rosemary and sage into the spice mix or under the skin, which gives an amazing aroma that reminds me of fall.
- Spicy Twist: Throw in a pinch of cayenne or chili powder if you want your turkey with some heat—it’s a fun change and adds warmth without overwhelming.
- Butter vs Olive Oil: For a richer flavor, I use butter, but olive oil works well if you want a lighter approach and crispier skin.
- Injectables: Some friends swear by injecting apple cider or a mix of herbs and broth for added moisture; I’ve tried both with good results.
How to Make Traeger Turkey Recipe
Step 1: Prep and Season Like a Pro
Start by making sure your turkey is completely thawed if it was frozen. Pat it dry with paper towels—this helps get that crisp skin. If you’re using the injectable butter marinade, inject it deep into the breast and thighs with a flavor enhancer syringe. Next, rub olive oil or butter all over the skin to help the spices stick and promote browning. Then, mix your oregano, thyme, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle and rub this seasoning blend evenly all over the turkey, including the cavity for maximum flavor.
Step 2: Prepare Your Traeger Grill
Preheat your Traeger to 325°F (163°C). I usually clean and oil my grill grates beforehand to prevent sticking. I also like to use a drip pan under the turkey to catch any drippings, which makes cleaning easier and adds a bit of moisture to the environment. Once your grill is at temp, place the turkey breast side up on the grill grates. Close the lid, and let the magic happen!
Step 3: Smoking and Monitoring
Plan on about 13-15 minutes per pound for a 10-14 pound bird, but always rely on your meat thermometer for doneness. The target internal temperature is 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh. Resist the urge to open the lid too often; every peek lets heat escape and adds cooking time. If the skin browns too quickly, you can tent the turkey with foil after a few hours.
Step 4: Rest Before Carving
Once your turkey hits that perfect temperature, remove it from the grill and tent loosely with foil. Let it rest for at least 20-30 minutes—this step is a game changer because it lets the juices redistribute for maximum moistness. Don’t skip resting; it’s when all that smoky goodness gets locked in.
How to Serve Traeger Turkey Recipe
Garnishes
I like to garnish with fresh herbs like rosemary or thyme sprigs for a beautiful presentation and extra fragrance. A few lemon wedges on the side help brighten the rich smoky flavors, especially when squeezed on just before eating. Sometimes, a simple drizzle of melted butter over the carved slices makes it feel extra indulgent.
Side Dishes
This Traeger Turkey Recipe pairs wonderfully with classic sides like creamy mashed potatoes, tangy cranberry sauce, and roasted Autumn vegetables. I also love serving it with grilled corn or a fresh green salad to balance the hearty meat. For holiday dinners, a homemade stuffing or savory cornbread completes the plate perfectly.
Creative Ways to Present
For festive occasions, I’ve arranged the turkey slices on a wooden serving board surrounded by colorful roasted veggies and fresh herbs, making it the centerpiece of the table. You can also carve the meat off and serve in warm tortillas for a fun turkey taco twist. Another idea I tried was making a turkey slider platter with cranberry aioli—always a hit at casual gatherings.
Make Ahead and Storage
Storing Leftovers
I store leftover turkey in an airtight container in the fridge within two hours of cooking. It usually keeps well for 3-4 days. To avoid drying out the meat, I add a little bit of broth or juice in the container to maintain moisture—this little trick is a lifesaver when reheating.
Freezing
Freezing works great if you want to save some for later. Slice or shred the turkey first and freeze it in portion-sized freezer bags. I try to remove as much air as possible to prevent freezer burn. When I thaw it, I do it overnight in the fridge for best texture.
Reheating
To reheat, I gently warm leftover turkey in a covered dish with a splash of broth at 300°F in the oven to keep it moist. Microwaving works in a pinch, but watch the time carefully so the meat doesn’t dry out. Another tip is wrapping slices in foil before reheating, which helps lock in moisture.
FAQs
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Can I use a frozen turkey for this Traeger Turkey Recipe?
It’s best to fully thaw your turkey before starting this recipe to ensure even cooking and the best texture. Cooking a frozen turkey on a Traeger can result in uneven smoke absorption and longer cooking times, so plan ahead to thaw the bird in the refrigerator for a couple of days before smoking.
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Do I need to use the injectable butter marinade?
The injectable marinade is optional but highly recommended if you want extra juiciness and flavor deep inside the meat. If you don’t have one, rubbing butter or oil on the skin and using the spice rub still produces a delicious turkey.
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How long does it take to cook a turkey on a Traeger?
Expect about 13-15 minutes per pound at a consistent 325°F. However, it’s best to rely on a meat thermometer to check for 165°F in the breast and 175°F in the thighs rather than cooking strictly by time.
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Can I smoke the turkey at a lower temperature?
Yes, some prefer smoking at lower temps around 225°F for more smoke flavor, but that significantly increases cook time. If you try this, be patient and monitor internal temperature closely to avoid drying out.
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How do I avoid dry turkey breast when smoking?
Injecting marinade, basting with butter or oil, and letting the turkey rest after cooking are key steps. Also, keep an eye on the internal temperature and remove the turkey as soon as it reaches 165°F to avoid overcooking.
Final Thoughts
This Traeger Turkey Recipe has become such a favorite in my home because it takes traditional turkey to a whole new level with that smoky, juicy goodness. Whether you’re a seasoned Traeger pro or just dipping your toes into smoking, this recipe gives you reliable, delicious results. I encourage you to give it a go the next time you want to impress friends or family—it’s like having a backyard chef doing all the hard work while you enjoy the compliments!
Print
Traeger Turkey Recipe
- Prep Time: 30 minutes
- Cook Time: 6 to 9 hours
- Total Time: 6 hours 30 minutes to 9 hours 30 minutes
- Yield: Serves 12–16 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Traeger Turkey recipe offers a flavorful and juicy smoked turkey perfect for festive gatherings or a special family meal. Infused with a blend of aromatic herbs and spices, and optional injectable butter marinade for extra moisture, this recipe brings out the best in a 10-14 pound turkey using a wood pellet grill for a delicious smoky finish.
Ingredients
Turkey and Marinade
- 10–14 pound turkey
- 1 ounce injectable butter marinade per pound of turkey (optional)
Seasoning Rub
- ¼ cup olive oil or butter (or olive oil spray)
- ½ teaspoon ground oregano
- ½ teaspoon ground thyme
- 1 teaspoon brown sugar or sweetener
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Turkey: Remove the turkey from packaging and take out the giblets and neck from the cavity. Pat the turkey dry with paper towels to ensure the skin is dry for better smoke adherence.
- Inject Marinade (Optional): Using an injector, insert the butter marinade into thick parts of the turkey meat, such as the breast, thighs, and drumsticks. This will add moisture and flavor internally.
- Make the Seasoning Rub: In a small bowl, combine olive oil or melted butter, ground oregano, ground thyme, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to create a consistent rub.
- Apply the Rub: Generously brush or spray the seasoning rub evenly all over the turkey, including under the skin where possible for deeper flavor penetration.
- Preheat the Traeger Grill: Preheat your Traeger wood pellet grill to 225°F (107°C), setting it for indirect cooking. Ensure the grill is clean and has fresh wood pellets for optimal smoke flavor.
- Smoke the Turkey: Place the turkey on the grill grate breast side up. Close the lid and smoke the turkey until the internal temperature reaches 165°F (74°C); this will take approximately 30 to 40 minutes per pound, or about 6–9 hours for a 10-14 pound turkey.
- Monitor the Temperature: Use a meat thermometer to regularly check the internal temperature, focusing on both the breast and thigh to ensure even cooking.
- Rest the Turkey: Once the turkey reaches the safe internal temperature, remove it from the grill and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes to allow juices to redistribute.
- Carve and Serve: Carve the turkey and serve it with your favorite sides. Enjoy your perfectly smoked, flavorful Traeger turkey!
Notes
- Injectable butter marinade adds moisture and richness but can be omitted if desired.
- Using olive oil spray can reduce the amount of oil used while helping the rub adhere better.
- Ensure the grill maintains a consistent temperature for even cooking and smoke absorption.
- Wood pellet choice influences flavor; hickory or applewood pellets complement turkey well.
- Resting the turkey is critical for juicy meat and easier carving.
Keywords: Traeger turkey, smoked turkey, wood pellet grill turkey, Thanksgiving turkey, grilled turkey recipe, turkey marinade, smoked poultry
