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–+ servings
A smoked turkey sitting in an aluminum pan.
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5 from 3 votes

The Best Traeger Smoked Turkey

Learn how to smoke a whole turkey on a Traeger or other smoker. Get tender and juicy smoked turkey that will feed a crowd and leave them smiling every time!
Prep Time1 day
Cook Time5 hours
Resting Time1 hour
Total Time1 day 6 hours
Course: Dinner
Cuisine: American
Servings: 10
Cost: $10

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

Important Tips for The Best Traeger Smoked Turkey
1. Apply the Dry Brine Generously and in Advance
  • 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.
2. Maintain a Consistent Smoking Temperature
  • 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.
3. Avoid Over-Smoking
  • 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

Calories: 742kcal | Carbohydrates: 0.2g | Protein: 112g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 374mg | Sodium: 592mg | Potassium: 1172mg | Sugar: 0.4g | Vitamin A: 324IU | Calcium: 62mg | Iron: 4mg

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