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Smoked Turkey Recipe

Difficulty 3/5
Prep time 12 hrs

Cook time 7 hrs
Serves 6-8

Hardwood Pecan

Prepare your smoked turkey outside on the Traeger to free up oven space. Let that bird smoke its way to deliciousness while catching up with relatives on Thanksgiving. The smoked flavor will be worth getting scrappy over.


1 12 to 16 lb. Fresh or Frozen Turkey, Thawed (All Giblets Removed)

3 gallons Water

1 cup Traeger BBQ Rub

1 cup Sugar

1-1/2 Tbsp. Garlic, Minced

1/2 cup Worcestershire Sauce

2 Tbsp. Canola Oil


Plan ahead, This recipe requires brining overnight.

Ensure the turkey is fully thawed and remove any giblets.

Pour 3 gallons of water in a 5 gallon non-metal bucket. Add Traeger rub and mix until completely dissolved. Next add garlic, sugar, and Worcestershire sauce.

Place the turkey, breast side down, into the bucket with the brine. Make sure the turkey is completely submerged. Cover bucket and place in refrigerator overnight.
Remove turkey from brine and pat dry. Rub canola oil over entire outside of turkey and place breast side up into disposable aluminum roasting pan.

Set temperature to 180℉ and preheat, lid closed for 15 minutes.

Place the turkey on the grill and smoke for 2 1/2 to 3 hours.

Increase grill temperature to 350℉ and cook for 3-1/2 to 4 hours, or until the internal temperature reaches 165℉ in the thickest part of the breast.

Remove from grill and allow to rest for 15 minutes before carving. Enjoy!

Remove from grill and allow to rest for 15 minutes before slicing and carving

See our complete guide on how to smoke a turkey to learn more about cooking times, temperatures, and techniques.

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