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–+ servings
Smoked traeger turkey on black platter with stuffing and potatoes.
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Traeger Turkey

A smoked Traeger turkey is cooked to perfection with smoke and heat giving it a nice crispy skin and juicy meat.
Course Main Course
Cuisine American
Type Smoked Meat
Prep Time 30 minutes
Cook Time 5 hours
Brine 12 hours
Total Time 17 hours 30 minutes
Servings 10 Servings
Calories 793kcal
Author Will
Cost 35

Equipment

Ingredients

Turkey

  • 15 lb whole turkey giblets removed
  • 8 tbsp butter separated

Brine

  • 1 gallon Buttermilk
  • ⅓ cup kosher salt
  • ¼ cup black peppercorns
  • 5 each bay leaves
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 4 leaves sage

Instructions

  • Remove giblets from inside of turkey and rinse bird with fresh water.
  • Add brine ingredients in a turkey roasting/brining bag and mix with a wooden spoon.
  • Add turkey to brine submerging fully into liquid. Brine in refrigerator for 8-24 hours.
  • Remove turkey and dry with paper towels. Tie legs together with butcher twine or leave on plastic leg tie that comes with most turkeys.
  • Pre-heat smoker to 225°F.
  • Using a spoon in the upside down position, separate the skin from the breast meat of the turkey. Place 2 tablespoon of sliced butter in between the skin and breast meat of turkey.
  • Melt/soften 6 tablespoon of butter and rub over the skin of the entire turkey. No need to spread on the back/bottom of the turkey.
  • Place turkey directly on grill rack of Traeger smoker breast side up and smoke for 3 hours. Spritz bird with 50:50 mixture of apple cider vinegar and water every 40 minutes.
  • Increase temperature to 350°F and cook until the internal temperature is 165°F in breast and 180°F in thigh when checked with an instant read thermometer, about another 2 hours.
  • Let rest 20-30 minutes and slice ⅛ - ¼" thick to serve. Pair with your favorite side dishes & Enjoy!
  • Make sure to leave a comment and give this recipe a rating if you tried it! Thanks!

Notes

  • Use a meat thermometer to know exactly when the turkey if finished cooking.
  • Using fruit woods gives the best flavor.
  • Spritzing will help keep the bird moist while smoking.
  • Allow turkey to rest for at least 20 minutes after cooking before carving.

Nutrition

Calories: 793kcal | Carbohydrates: 5g | Protein: 106g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 375mg | Sodium: 1337mg | Potassium: 1200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 5mg