This wood-fired turkey recipe is grilled then braised to create a flavorful, moist, and tender protein that easily shreds and is lower in fat than pork. Turkey sandwiches are perfect any time of year and for any off road adventure.
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Season turkey thighs on both sides with the Traeger Pork & Poultry rub.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Arrange the turkey thighs directly on the grill grate and smoke for 30 minutes.
Transfer the thighs to a sturdy disposable aluminum foil or roasting pan. Pour the broth around the thighs. Cover the pan with foil or a lid.
Increase temperature to 325℉ and preheat, lid closed. Roast the thighs until they reach an internal temperature of 180℉.
Remove pan from the grill, but leave grill on. Let the turkey thighs cool slightly until they can be comfortably handled.
Pour off the drippings and reserve. Remove the skin and discard.
Pull the turkey meat into shreds with your fingers and return the meat to the roasting pan.
Add 1 cup or more of your favorite Traeger BBQ Sauce along with some of the drippings.
Recover the pan with foil and reheat the BBQ turkey on the Traeger for 20 to 30 minutes.
Serve with toasted buns if desired. Enjoy!
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