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Roasted Wild Turkey with Herb Butter

Difficulty 4/5
Prep time 20 mins

Cook time 3 hrs
Serves 8-12

Hardwood Oak

Take your bird from field-to-table. The flavor of wild turkey is enhanced with a thyme, rosemary and sage butter and roasted over oak.


1 (14 to 16 lb) wild (or frozen) turkey

1 cup butter, softened

1 tbsp thyme, chopped

1 tbsp rosemary, chopped

1 tbsp sage, chopped

5 cloves garlic, minced

kosher salt

coarse ground black pepper


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Clean out the cavity of the bird. Combine butter, herbs, garlic and 1 tsp salt and 1 tsp pepper. 

Spread the herbed butter under the skin on the turkey breast and other places on the turkey you can get under the skin. 

Season the outside of the turkey and cavity liberally with salt and pepper.

Place turkey on grill and cook for 3 hours; check the internal temperature. The desired temperature is 175 degrees F in the thigh next to the bone, and 160 degrees F in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165 degrees F in the breast.

If the desired temperature is not reached, continue cooking for an additional 20 minutes until done.

Remove from grill and let rest for 15 minutes before slicing. Enjoy!

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