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Ultimate Smoked Turkey

Difficulty 3/5
|
Prep time 60 mins

Cook time 3 hrs
|
Serves 6-8

Hardwood Apple

Give your turkey the smoke it deserves. This bird is brined in our signature citrus brine kit, rubbed down with Turkey Rub and smoked over none other than our Turkey Blend hardwood for flavor inside and out.

Ingredients

1 (18-20) LB TURKEY

1 TRAEGER TURKEY BRINE KIT

1/2 CUP TRAEGER PORK & POULTRY RUB

1/2 LB SOFTENED BUTTER

Preparation

The day before, brine the turkey according to the package directions.

Remove from brine in the morning, rinse and pat dry. Season the inside cavity with Traeger Pork & Poultry rub.

Prep the turkey by separating the skin from the breast creating a pocket to stuff the softened butter in. Cover the entire breast with 1/4 inch thickness of butter.

Transfer to the fridge and let chill for at least 1 hour.

Remove from the fridge and truss the legs and tuck the wing tips back around the bird.

When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.

Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal temperature reaches 100-110 degrees F.

Increase the temperature on the grill to 350 degrees F and continue to cook until an instant read thermometer registers 160 degrees F when inserted in the thickest part of the breast.

Remove the bird from the grill and let rest for at least 15 minutes or until it reaches 165 degrees F before carving. Enjoy!

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Reviews

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Dacono
  • Colorado
Good Smoke No Bump-up
Followed recipe but exceeded 110 degrees. Had two probes into the breast both reading 115 to 118 degrees when I bumped-up the temperature to 350 degrees. After increasing the temperature for 30 minutes I noticed the pan juices where beginning to smoke and burn in the bottom drip pan on the Traeger. I reduced the temperature back to 225 degrees and finished out the turkey to a breast temperature of 160 degrees.
And as the previous reviewer I to used a good brine and brined the turkey for 29 hours. I would highly recommend brining it is a must as far as I am concerned to ensure a moist turkey.
 
 
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Peoria
  • Arizona
Best Turkey yet!
This was absolutely the best turkey we have ever cooked! We brined our 20 lb Turkey for 24 hours then added some Rosemary under the breast skin with a sprig of thyme, followed the directions provided and was amazed at the super moist and perfectly smoked turkey.

One note I want to make is the 3 hrs cook time did not include the time required to smoke the turkey. Our total cooking time for smoking and cooking was about 5 1/2 hours.
 
 
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Minnetonka
  • Minnesota
Great recipe but...
I'm a bit confused with what to do with the butter and when to season the outside of the bird. Should I season the outside at the same time as the cavity or at the time of increasing the heat. Please clarify. Thanks
 
 
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