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
Scale
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