Traeger Smoked Turkey (The Ultimate Guide)
on Jan 01, 2025
This post may contain affiliate links. Please read our disclosure policy.
Traeger Smoked Turkey is a delicious smoked turkey recipe that even a beginner can master.
I’m addicted to making recipes for smokers, and this has become one of my favorite ways to use turkey. Even my niece, who doesn’t usually care for turkey, will always have a second helping of this whole smoked turkey.
Read on, and I’ll show you how to smoke a whole turkey that won’t take all day!
Table of Contents
- About This Traeger Smoked Turkey
- How Long Does it Take to Smoke a Turkey?
- The Best Flavor for Smoked Turkey
- Ingredients for Smoking a Whole Turkey
- How to Smoke a Whole Turkey
- How to Wrap a Smoked Turkey
- Top Recipe Tips
- Variations
- What to Serve with Smoked Turkey
- What to Do with Leftover Turkey
- Food Safety Tips
- Common Recipe Questions
- The Best Traeger Smoked Turkey Recipe
- More Delicious Smoker Recipes
About This Traeger Smoked Turkey
If you’re looking for the perfect smoked turkey to steal the show at your holiday table, this is it! This easy smoked turkey recipe delivers a smoky flavor, crispy skin, and juicy, tender meat that will have everyone reaching for seconds.
Whether you’re an experienced home cook or it’s your first year hosting, this recipe for making a smoked turkey is foolproof and packed with the best flavor and great flavor that will leave you thinking about it for days and days after you make it!
I find that using my Traeger smoker with consistent temperature is the best way to achieve a perfectly cooked bird, whether you’re working with a smaller turkey or a larger bird.
To make smoked turkey, you can also use an electric smoker or an offset wood smoker.
As I mentioned earlier, smoking good food is one of my passions. To show you what I mean, look at my Traeger Smoked Pork Chops, this complete guide on How to Smoke a Brisket a Flat, and my Whole Smoked Chicken.
I also love making turkey recipes of any kind! Please don’t ask me why, but I’m guessing it’s the farm boy in me. We raised our own turkeys back on the farm, and it was something my mom frequently made.
If you like to eat good turkey recipes, you’ll love our Herb-Roasted Turkey Tenderloin, our Dry-Brined Citrus and Savory Turkey (some of the best I’ve ever had) and this healthy recipe for Turkey and Hummus Wraps.
How Long Does it Take to Smoke a Turkey?
The cardinal rule for making anything on a smoker is always to allow yourself extra time than what you think you may need! Whenever I smoke anything, I like to plan backward from the time I want to serve the meat.
Write Out a Schedule
| TURKEY SMOKING SCHEDULE |
|---|
| Serving Time: 2:00 PM |
| Let the Turkeyh Rest: 1:00 – 2:00 PM |
| End Smoking the Turkey: 1:00 PM |
| Start Smoking the Turkey: 8:00 AM |
| Remove Turkey from Refrigerator and Prepare Smoker: 7:00 AM |
| Start Dry Brining the Turkey 6:00 PM the Night Before |
A bigger turkey generally requires more time in the smoker compared to a smaller one. Smoking is a slow cooking process that relies on low heat to cook the meat evenly and infuse it with a smoky flavor. The cooking time depends on the weight of the turkey, with larger birds needing more time to reach the safe internal temperature of 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thickest part of the thigh.
General Guidelines
- Smaller Turkey (8-12 lbs): Typically takes about 30-40 minutes per pound at 225-250°F.
- Larger Turkey (16-20 lbs or more): May take 35-45 minutes per pound at the same temperature range.
With this smoked turkey recipe, we start at a lower temperature of 225° but finish at a higher temperature of 300°. This will shave some time off the time it takes to smoke a whole turkey.
Additional Tips:
- Avoid Over-Smoking: Larger turkeys are in the smoker longer, so consider using a milder wood to prevent the meat from becoming overly smoky.
- Spatchcocking: For quicker and more even cooking, consider spatchcocking (butterflying) your turkey, regardless of size.
- Monitor Temperature: Always use a reliable meat thermometer to ensure the smoked turkey is fully cooked without over-drying.
If you’re pressed for time, a smaller turkey or splitting a larger bird into sections may help reduce smoking time.
The Best Flavor for Smoked Turkey
A mild wood for smoking turkey is fruitwood or other woods with a light, subtle flavor. These woods complement the delicate taste of turkey without overpowering it. Here are some popular options:
- Applewood
- Sweet and slightly fruity, applewood adds a gentle, pleasing flavor that works wonderfully with poultry.
- Cherrywood
- Slightly sweet with a fruity aroma, cherrywood imparts a beautiful mahogany color to the turkey skin.
- Pecan
- A bit richer than fruitwoods but still mild, pecan provides a nutty, slightly sweet flavor.
- Maple
- Subtly sweet and smooth, maple gives smoked turkey a delicate, slightly caramelized note.
- Alder
- Known for its very mild and clean flavor, alder is often used for smoking fish but is also great for poultry.
Expert Tip
Avoid stronger woods like mesquite or hickory for smoked turkey, as their robust flavor can easily overpower the bird’s natural taste.
Ingredients for Smoking a Whole Turkey
- Whole Turkey: Whether you’re using a fresh turkey or a frozen turkey (fully thawed), the size of the turkey affects your cooking time and the cooking process. Smaller birds will require less time per pound in the smoker.
- Kosher Salt: A critical component for the dry rub, this helps with the turkey brine recipe and ensures that the meat stays juicy and flavorful.
- Cajun Seasoning (optional): For those who want a little kick, this adds extra depth to the outside of the turkey.
- Apple Cider Vinegar: The perfect base for your spritzer, it locks in moisture and enhances the smoky flavor.
- Butter: (Softened to room temperature.) This adds richness to the turkey skin and helps achieve that irresistible crispy skin.
How to Smoke a Whole Turkey
(See the complete recipe in the recipe card below.)
Thaw and Prepare
- If starting with a frozen turkey, ensure it’s fully thawed using cold water or refrigeration. Remove the neck and giblets from the turkey cavity, then use a paper towel to pat dry the inside and outside of the turkey.
Take the neck and giblets out of the cavity before smoking. These parts help to make the best turkey gravy. Be sure to use a drip pan below the bird to catch drippings for this, if you want to go that route.
Dry Brine
- Rub kosher salt (and optional seasonings like onion powder and garlic powder) liberally over the bird, including inside the cavity of the turkey. Let it rest uncovered in the fridge overnight.
Set Up Your Smoker
- Preheat your type of smoker to 225°F. Add wood chips or pellets for that great flavor. Place an aluminum water pan under the smoker grate and add a quart or two of warm water.
Expert Tip
Never add cold water to a hot smoker! This will slow your cooking time.
This is also a good time to calibrate your smoker’s thermometer using an ice bath.
Temperature probes on grills and smokers are notoriously inaccurate! For this reason, I always recommend using at least one or two other thermometers to check the temperature of your smoked turkey.
This is my favorite remote meat thermometer that allows you to monitor the turkey’s internal temperature while you do other things.
For an instant-read thermometer, I recommend the Thermapane One. It is accurate to one-half a degree and has an amazing warranty. If you like making things on your smoker, this is a must-have!
Smoking Process
- Spritz the bird with apple cider vinegar every half hour. When the internal temperature of the turkey reaches 135°F (check the thickest part of the breast or thigh bone with a meat thermometer), wrap it in foil with melted butter to lock in moisture.
How to Wrap a Smoked Turkey
While the turkey is smoking, you’ll want to prepare a large flat surface (like a picnic table) where you can lay out a few long sheets of heavy-duty foil for wrapping the bird.
Apply the Butter
- Lay two long sheets of heavy-duty foil out on a flat surface, parallel and overlapping by a couple of inches. Place the bird breast side up, in the center of the foil strips. Be sure to preserve the juices in the cavity of the bird by not allowing them to spill out.
- Smear one half-pound butter all over the surface of the breast side, covering the entire surface of the turkey, including the wings and legs.
- Flip the bird, breast side down and smear the remaining butter on the bottom of the turkey.
- Re-insert the temperature probe (if you removed it while transferring.)
Wrapping in Foil
- Be careful not to tear the foil.
- Wrap the foil around the bird as tightly as possible, crunching it down to get all the air out. This will help prevent steaming.
- Finish: Increase the smoker temperature to 300°F and continue cooking until the internal temp reaches 165°F.
Expert Tip
You’ll want to put the wrapped turkey into a large, heavy-duty aluminum pan for easy transporting.
At this point, you can also finish the turkey on your smoker or in your kitchen oven. Because the bird is wrapped in foil, it will not absorb any more smoke. Because I’m a smoking nerd and I don’t want to heat my kitchen up, I finish my smoked turkey on the smoker.
When the smoked turkey reaches an internal temperature of 165°, flip it breast side-up and carefully unwrap it, in the aluminum pan. Be sure to preserve the buttery juices as you will use them when you plate the turkey.
How to Crisp the Skin on Smoked Turkey
This is an optional step, but after the turkey is ready to come of the smoker, I like to place it under the broiler of my kitchen oven for a few minutes to crisp it up.
Rest the Turkey
This is a critical step for smoking a turkey. You’ll want to allow the turkey to rest 30 to 60 minutes before carving and serving.
This allows the meat fibers to reabsorb a lot of juice, giving you juicy and flavorful turkey pieces. If you don’t allow for a proper rest, the meat will be dry and less flavorful.
Loosely tent the bird with foil while it rests.
Top Recipe Tips
- Use a meat thermometer to monitor the internal temperature of the turkey for best results.
- For a simple brine, use equal parts kosher salt. A sprinkle of sugar is good too.
- Always place the turkey over indirect heat for even cooking.
- Adding fresh herbs like rosemary or thyme to the turkey cavity enhances the smoky flavor.
- Spritzing with apple cider vinegar or apple juice every half hour ensures the bird stays juicy.
Variations
- Swap Cajun seasoning for a homemade spice rub with brown sugar, paprika, and chili powder.
- Add quartered onions and lemons to the turkey cavity for extra aroma.
- Experiment with different wood chips like cherry or hickory for unique flavors.
- Use a gas grill or charcoal grill if you don’t have a pellet smoker.
What to Serve with Smoked Turkey
Pair this perfect turkey with:
What to Do with Leftover Turkey
Transform leftover turkey into:
You can also use the turkey carcass to make a great turkey stock for gravy, tomato risotto, or soup!
Food Safety Tips
- Always wash your hands and surfaces after handling raw turkey.
- Keep the bird refrigerated until ready to cook.
- Cook to an internal temp of 165°F to avoid foodborne illness.
- Store leftovers in an airtight container within two hours of cooking.
Common Recipe Questions
Absolutely! A wet brine with salt, sugar, and water works just as well and adds a slightly different texture.
Timing: Allow about 24 hours of thawing time for every 4-5 pounds of turkey.Example: A 12-pound turkey will take about 3 days to thaw.
Preparation: Place the turkey in its original packaging on a tray or in a large pan to catch any juices that might leak.
Refrigeration: Keep the turkey in the refrigerator at a temperature of 40°F (4°C) or below.
Check: Ensure the turkey is fully thawed before cooking. The thickest part (breast or thigh) should no longer feel frozen.
Important Turkey Thawing Tips
- Never thaw a turkey at room temperature, as this can promote bacterial growth.
- Cook promptly after thawing, especially if you use the cold water or microwave method.
Ready to master your next holiday feast? This best smoked turkey recipe has everything you need to deliver a perfectly smoked turkey every time!
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
The Best Traeger Smoked Turkey
Equipment
Ingredients
- non-stick cooking spray or oil
- 1 quart Water
- 16 lb Whole turkey, thawed
- kosher salt
- Cajun seasoning, Optional
- 1 cup apple cider vinegar
- 1 lb Butter, Divided and at room temperature.
Instructions
- Allow the turkey to completely thaw in a refrigerator if frozen.
- Line a rimmed baking sheet with foil and place a cooling rack on top of it. Apply a nonstick spray to the cooling rack.
- When the turkey is thawed, remove the neck and giblets and discard or save for another use. Place the turkey on the cooling rack and rimmed baking sheet. Use some paper towels to pat dry the entire turkey, including the inside of the cavity. Apply a liberal coating of kosher salt to the entire surface of the turkey, and inside the cavity as well. Rub in the optional cajun seasoning if you're using that.
- Place the turkey, uncovered, into a refrigerator and allow to dry brine overnight.
- When you are ready to smoke the turkey, calibrate the temperature probe of the smoker and place an aluminum pan under the smoker's grate. Put a quart of warm water into the pan. Next, preheat the smoker to 225° F and light a smoke tube if using one.
- When the smoker is at 225°, place the entire baking sheet, cooling rack, and turkey on the grill and insert the temp probe into the thickest part of the thigh, or deep into the breast. Do not allow the temp probe to touch bone.
- While the turkey is smoking, place three long sheets of aluminum foil on a large, flat surface, like a picnic table. Two of the sheets should be placed parallel together and overlapped by a couple of inches.
- Spritz the turkey with apple cider vinegar every 20-30 minutes. When the internal temp reaches 130-135° F, it's time to wrap the bird. This will take between 90 and 120 minutes. Be sure to verify the temp with an instant-read thermometer. Remove the temp probe and increase the temperature of your smoker to 300° F.
- Carefully transfer the turkey to the foil, being careful not to spill the juices. Smear one-half of the butter over the top surface of the turkey, making sure to get the wings and drumbsticks as well. Reinsert the temperature probe.
- Flip the turkey, breast side down, and smear the remaining butter over the bird. Tightly wrap the turkey with the two sheets of foil and take the third sheet, and another if necessary) and wrap it in the other direction (side to side.)
- At this point, you can finish the turkey on your smoker, or you can place it in a preheat oven at 300°. You'll want to allow it to reach an internal temperature of 160-165° F.
- Unwrap the turkey and preserve the juices. Now, to crisp up the skin, you can place it under the broiler in your oven for 3 to 5 minutes. Then, loosely tent it with foil and allow it to rest for 30 to 60 minutes before carving and serving.
- Plate the sliced turkey with the preserved juices.
Notes
- Use a mixture of kosher salt, sugar (optional), and your preferred herbs and spices.
- Rub the mixture thoroughly inside the cavity and over the skin, and consider lifting the skin to apply directly to the meat for better flavor penetration.
- Let the turkey rest uncovered in the refrigerator for at least 24-48 hours to allow the salt to penetrate and season the meat fully. This also helps the skin dry out, resulting in a crispier texture when smoked.
- Set your smoker to a low, steady temperature of 225-250°F for optimal smoke infusion and even cooking.
- Use hardwoods like apple, cherry, or hickory for a rich but not overpowering smoky flavor.
- Use a meat thermometer to monitor the internal temperature; the turkey is done when the thickest part of the breast reaches 165°F and the thigh reaches 175°F.
- Turkey absorbs smoke quickly, so limit heavy smoke to the first 2-3 hours of cooking.
- Too much smoke can overpower the delicate flavor of the turkey.
- Keep the smoker vents open to ensure proper airflow, which helps prevent bitter or acrid flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Smoker Recipes
Grill and Smoker Recipes
The BEST Traeger Smoked Beef Tenderloin
Grill and Smoker Recipes
Smoked Pork Loin
Grill and Smoker Recipes
Smoked Salmon Recipe
Grill and Smoker Recipes
I was one of the lucky folks to try this fantastic smoked turkey. It will be my go-to way to make turkey from now on. Thanks for another smoked winner!
Delicious, moist & honestly best Turkey I’ve ever tasted. Love this! Great Rx.