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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, set temperature to 350˚F and preheat, lid closed for 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˚F in the thigh next to the bone, and 160˚F in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165˚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!

*Cook times will vary depending on set and ambient temperatures.

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