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

Scale

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