Traeger Turkey Recipe
There’s something truly magical about smoking a turkey on a Traeger grill—it infuses the meat with a rich, smoky flavor that’s impossible to replicate in an oven. This Traeger Turkey Recipe is one of my go-to crowd-pleasers for holiday gatherings and special weekend cookouts. What makes it stand out? The balance of herbs and spices paired with a tenderizing butter marinade that keeps the bird juicy and incredibly flavorful.
If you’ve never used your Traeger for turkey before, you’re in for a treat. The slow, smoky cooking brings the meat to life, while the aromatic blend of oregano, thyme, smoked paprika, and garlic makes every bite feel like a celebration. Trust me, once you try this Traeger Turkey Recipe, it’ll become part of your seasonal rotation—or even a year-round staple.
Ingredients You’ll Need
Each ingredient in this Traeger Turkey Recipe plays a key role, whether it’s boosting flavor, adding moisture, or enhancing that gorgeous golden crust you’re aiming for. I always recommend fresh spices if you can get them—they pack a punch and really elevate the final dish.
- Turkey (10-14 pound): Pick a fresh or fully thawed bird for the best texture and even cooking.
- Injectable Butter Marinade (optional): This keeps the turkey incredibly juicy; I use about 1 ounce per pound of turkey. You can find premade injectables or make your own with melted butter and seasoning.
- Olive oil or butter: Adds fat for crisp skin and richness. I sometimes use an olive oil spray to control the amount, but butter definitely ups the flavor.
- Ground oregano: Brings a subtle earthiness to the spice mix.
- Ground thyme: Perfect for that warm, herbal note that pairs beautifully with poultry.
- Brown sugar or sweetener: Helps caramelize the skin for a lovely color and slight sweetness.
- Smoked paprika: Adds depth and complements the Traeger’s natural smoky flavor.
- Garlic powder: Gives a savory boost without overpowering the turkey.
- Onion powder: Works alongside garlic to create that classic poultry seasoning profile.
- Salt and pepper: Essential to season the bird thoroughly and balance out the spices.
Variations
One of the best things about this Traeger Turkey Recipe is how easy it is to customize—after all, everyone has their favorite flavor tweaks. I often switch up the herbs or adjust the spices to suit the season or my mood.
- Herb Blend Variation: I’ve swapped the oregano and thyme for rosemary and sage before, giving the turkey that more traditional Thanksgiving vibe. It’s delicious and totally worth trying if you’re craving those classic notes.
- Spice Heat: If you like a little kick, adding a pinch of cayenne or chili powder to the rub gives the turkey an extra zing, which my spice-loving friends always appreciate.
- Smokeless Indoor Version: If you don’t have a Traeger, you can roast the turkey in the oven with the same seasoning but skip the smoky flavor. It’s still flavorful and moist, but the grill magic really brings it to another level.
- Vegetarian Butter Marinade: For those who want to keep it dairy-free, coconut oil mixed with herbs makes a great substitute for butter in the injectable marinade.
How to Make Traeger Turkey Recipe
Step 1: Prep and Inject Your Turkey
Start by patting your turkey dry with paper towels—that’s key for getting a crispy skin later. If you’re using the injectable butter marinade, heat it slightly so it’s liquid but not hot, then inject it evenly throughout the breast and thigh meat. I like to inject about 1 ounce per pound of turkey; this keeps the inside extra moist as it smokes.
Step 2: Season the Turkey
Next, rub olive oil or melted butter all over the turkey skin. This locks in moisture and helps the spices stick. In a small bowl, combine oregano, thyme, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle this mixture generously over every inch of the turkey, including inside the cavity—don’t be shy! I promise the flavor makes a big difference.
Step 3: Preheat and Smoke on Your Traeger
Preheat your Traeger to 225°F (107°C). Once it’s ready, place the turkey breast side up on the grill grates. Close the lid and smoke low and slow — it usually takes about 30 to 40 minutes per pound, so patience is key here. I always keep an eye on the internal temperature, aiming for a safe 165°F (74°C) in the thickest part of the breast.
Step 4: Rest Before Carving
After smoking, let the turkey rest for at least 20 minutes. This step is non-negotiable in my kitchen because it lets all the juices redistribute, making every slice juicy and tender. Cover it loosely with foil during rest to keep warm.
How to Serve Traeger Turkey Recipe
Garnishes
I like to garnish my smoked turkey with fresh herbs like rosemary sprigs and thyme for that pops of green and earthy aroma. Thin lemon slices around the platter add a bit of brightness and a splash of color. It’s simple but pretty—perfect for when company’s coming!
Side Dishes
To complement the smoky flavors, I pair the turkey with traditional sides like creamy mashed potatoes, roasted vegetables, and homemade stuffing. For something different, a tangy cranberry relish or a fresh apple coleslaw adds a wonderful contrast to the richness.
Creative Ways to Present
One fun way I like to present this Traeger Turkey Recipe is by serving it family-style on a large wooden cutting board surrounded by roasted garlic cloves and colorful veggies. It gives a rustic, inviting vibe that’s perfect for casual gatherings or even holiday dinners where everyone serves themselves.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely before placing them in airtight containers. They keep well in the fridge for up to 4 days. For best texture, I slice the meat before storing, which makes quick sandwiches or salads a breeze the next day.
Freezing
I’ve frozen leftover turkey successfully by wrapping slices tightly in plastic wrap and then placing them in freezer bags with all the air pressed out. The turkey holds up well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheating is easiest in a low oven (around 300°F) covered with foil to retain moisture—usually about 20-30 minutes depending on the amount. You can also gently warm slices in a covered skillet with a splash of broth. Avoid microwaves if you want to keep it juicy and tender.
FAQs
-
Can I use this Traeger Turkey Recipe for a larger turkey?
Absolutely! This recipe works well for turkeys up to 14 pounds, but if you go larger, just adjust the injectable marinade and cooking time accordingly (roughly 30-40 minutes per pound at 225°F). Be sure to monitor the internal temperature closely to avoid under or overcooking.
-
Is the injectable butter marinade necessary?
Not necessary, but highly recommended. The injectable butter adds moisture and flavor deep into the meat, especially the breast, which tends to dry out. If you don’t have it, just be sure to baste the turkey with butter or oil a few times during cooking.
-
What wood pellets should I use with my Traeger for this turkey?
I love using mild fruit woods like apple or cherry pellets for turkey because they add a gentle, sweet smoke flavor that doesn’t overpower the bird. Hickory also works if you like a stronger smoky punch, but be careful not to use too much.
-
How do I know when my Traeger turkey is done?
The best way is to use a meat thermometer to check the internal temperature in the thickest part of the breast. It should reach 165°F for safe consumption. Remove it from the grill at this temperature and let it rest before carving.
-
Can I prepare the turkey the night before?
Definitely! I often inject and season the turkey the night before, then refrigerate it uncovered to let the skin dry, which helps create a crispy finish when you cook it. Just bring the turkey to room temperature before placing it on the grill.
Final Thoughts
This Traeger Turkey Recipe is one of those dishes that brings me so much joy every time I make it. There’s just something about the smoky aroma filling the air that makes guests instantly excited. I love how approachable it is—no complex techniques, just a simple but thoughtful combination of flavors and good-old-fashioned patience. Honestly, if you’re thinking about firing up your Traeger for turkey, try this recipe first. You’ll thank me later, and your friends and family will too!
Print
Traeger Turkey Recipe
- Prep Time: 20 minutes
- Cook Time: 4.5 to 5.5 hours
- Total Time: 5 to 6 hours
- Yield: Serves 10–12 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Traeger Turkey recipe guides you to cook a juicy, flavorful whole turkey using a Traeger pellet grill. Featuring a simple dry rub with herbs and smoked paprika, plus an optional injectable butter marinade for added moisture and richness, this recipe produces a beautifully smoked turkey with a crisp skin and tender meat, perfect for holiday feasts or any special occasion.
Ingredients
Turkey
- 10–14 pound whole turkey
Injectable Butter Marinade (Optional)
- 1 ounce injectable butter marinade per pound of turkey (approximately 10–14 ounces)
Dry 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 pat it dry with paper towels. If using, inject the butter marinade evenly throughout the turkey, focusing on the breast and leg areas to keep the meat moist during cooking.
- Make the Dry Rub: In a small bowl, combine olive oil or melted butter with oregano, thyme, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until well incorporated to form a paste.
- Apply the Rub: Rub the herb and spice mixture all over the turkey, including under the skin and inside the cavity, ensuring even coverage for maximum flavor.
- Preheat the Traeger Grill: Set the Traeger pellet grill to 225°F and allow it to come to temperature with the lid closed for about 10-15 minutes.
- Smoke the Turkey: Place the turkey directly on the grill grate, breast side up. Close the lid and smoke the turkey at 225°F until the internal temperature reaches 145°F, which typically takes about 3 to 4 hours but can vary depending on size.
- Increase the Heat for Crispiness: Once the turkey reaches 145°F, increase the grill temperature to 350°F to crisp the skin and finish cooking. Continue to cook until the internal temperature reaches 165°F in the breast and 175°F in the thigh, which usually takes an additional 45 minutes to 1 hour.
- Rest the Turkey: Remove the turkey from the grill and tent loosely with foil. Let it rest for at least 20-30 minutes to allow juices to redistribute before carving and serving.
Notes
- The injectable butter marinade is optional but adds exceptional moisture and flavor inside the turkey. You can use a store-bought injectable butter or make your own by melting butter mixed with broth and seasonings.
- If preferred, olive oil spray can be used instead of olive oil or butter to reduce fat content while still helping the dry rub adhere.
- Use a meat thermometer to accurately track internal turkey temperature to ensure safe and perfect doneness.
- Adjust smoke time as necessary based on turkey size and ambient conditions.
- Allowing the turkey to rest before carving is crucial for juicy slices.
Keywords: Traeger turkey, smoked turkey, grilled turkey, turkey recipe, holiday turkey, injected turkey, smoked poultry
