So, you have just bought a Traeger, and Thanksgiving is around the corner. The whole family is coming over to give thanks and is looking forward to a succulent turkey meal. Traeger is the perfect grill to use when you want an impeccably smoked, rich-in-flavor, juicy turkey. In this article, we will discover the 4 best Traeger smoked turkey recipes that we are sure will impress your family and friends this season.
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Roasted Citrus-Herb Spatchcocked Turkey
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- Total Time: 4 hours
- Yield: 8 1x
Description
This wood-fired turkey is crispy and juicy. It will be the best bird you’ve ever tasted.
Ingredients
Units Scale
For the brine:
- 4 sprigs of fresh rosemary
- 2 lemons, cut into quarters
- 6 sprigs of fresh thyme
- 1/2 cup of brown sugar
- 1 gallon of cold water
- 1 cup of kosher salt
- 2 oranges, cut into quarters
For the Turkey:
- 1 large onion, sliced
- 4 stalks of finely chopped celery
- 6 sprigs of fresh thyme
- 4 large carrots, roughly chopped
- 1 (10-13lb) thawed turkey
- 2 dried bay leaves
- Oil as needed your choice, Olive is healthier
- 2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups of turkey or chicken stock
Herb butter
- 1 teaspoon freshly ground black pepper
- 1 clove, minced garlic
- 4 sprigs of fresh thyme leaves
- 1 cup butter, softened
- Cherry pellets
Instructions
- When preparing the brine, use a 5-gallon bucket, then add the sugar and salt to the water, and stir until dissolved. Next, add the lemons, thyme, rosemary, and oranges. If you happen to have a larger turkey you would need to make more brine, add an extra cup of salt, and 1/2 a cup of brown sugar for every additional gallon of water.
- Should the turkey still have the liver, giblets, and neck remove them for the cavity and reserve them for making a gravy if desired.
- Next, in a bowl, mix the garlic, butter, thyme leaves, and pepper, and put it aside.
- Take the turkey out of the brine and rinse it under cold water, then pat it dry with a paper towel.
- When turning the turkey into a spatchcock, use a large knife or kitchen scissors to cut along either side of the backbone. Turn the turkey over and press it down until you hear the breastbone crack and it flattens. Next, tuck the wings underneath to secure them in place.
- After that, loosen the skin on the breast and create pockets where you can insert the herb butter and spread it over each thick layer of the breast.
- Next, add the carrots, thyme, chicken stock, celery, and bay leaves to a roasting pan. Then put the turkey on top, season with salt and pepper, and brush with oil.
- Preheat, the Traeger to 350℉ with the lid closed for 15 minutes.
- Put the probe into the center of the breast. Then put the pan on the grill grate, and roast the turkey for 2-3 hours with the lid closed until the internal temperature reaches 160°F and the skin is crispy and golden.
- Remove the turkey from the grid and allow it to rest for 20 minutes before serving.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Method: Grill
Ultimate Smoked Turkey
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- Total Time: 4 hours 20 minutes
- Yield: 8 1x
Description
This tasty turkey is rubbed with turkey rub and brined in Traeger's signature citrus brine kit then smoked over their turkey blend hardwood for extra flavor.
Ingredients
Units Scale
- 1 Traeger orange brine and turkey rub kit
- 1/2 cup Traeger pork and poultry rub, divided
- 1 whole turkey, thawed (18–20 lb)
- 1/2 pound butter, softened
- Turkey blend pellets
Instructions
- Brine the turkey in the Traeger turkey brine kit the day before, then remove it from the brine, rinse, and pat dry.
- Season the inside with 2 tablespoons of Traeger pork and poultry rub.
- Next, carefully separate the turkey skin from the meat over the breasts creating a pocket. Then spread the butter over. Season the outside with Traeger pork and poultry rub.
- Next, chill the turkey in the fridge for an hour.
- Preheat the Traeger to 225℉ with the lid closed for 15 minutes.
- Insert the probe into the thickest part of the breast. Put the roasting pan on the grill grate. With the lid closed cook the turkey until the internal temperature reaches 100-110℉.
- Then increase the temperature to 350℉ and cook for another 3-4 hours until the internal temperature reaches 160℉. Remember to check it every 30 minutes after the temperature is increased.
- Remove from the grill and allow to rest for 30 minutes before carving.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Method: Grill
Traeger Brined Smoked Turkey
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- Total Time: 2 hours 20 minutes
- Yield: 8 1x
Description
This juicy turkey recipe requires soaking in brine overnight. Best plan ahead.
Ingredients
Units Scale
For the brine:
- 1 cup plus a teaspoon of kosher salt
- 1 teaspoon pepper
- 1/2 cup molasses
- 1/3 cup brown sugar
- 8 quarts water
- 1/2 teaspoon onion powder
- 7 sage leaves
- 1 (8-10 lb) turkey breast
- 1/2 teaspoon garlic salt
- Ice
- Hickory pellets
For the rub:
- 2 tablespoons butter
- Traeger pork and poultry rub
Instructions
- Combine water, brown sugar, garlic salt, sage leaves, pepper, 1 cup of salt, molasses, and onion powder in a large pot. Over medium heat bring the brine to a simmer, stirring until the sugar and salt dissolve. Remove from heat and add then add the ice. Stir until melted and allow the brine to cool.
- Next, put the turkey in the brine and make sure that it is fully submerged. You can weigh it down with plates. Cover and put it in the fridge for 24 hours.
- Preheat the Traeger to 375℉ for 15 minutes with the lid closed.
- In the meantime, take the turkey out of the brine and rinse well, pat it dry then spread the butter over the skin, and season with Traeger pork and poultry rub.
- Put the probe into the thickest part of the breast and place the turkey on the grill. With the lid closed, cook for 2-2 1/2 hours until the internal temperature reaches 165℉.
- Take the turkey off the grill and allow it to rest for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Grill
Roasted Honey Bourbon Glazed Turkey
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- Total Time: 4 hours 30 minutes
- Yield: 8 1x
Description
Lift your whiskey glass to this tasty honey bourbon glazed turkey recipe. This recipe uses Traeger fin and feather rub and your favorite bourbon.
Ingredients
Units Scale
- 1/4 cup Traeger fin and feather rub
- 1/2 cup honey
- 1 whole (18-20 lb) turkey
- 1/4 cup brown sugar
- 1/2 cup bourbon
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 3 tablespoons apple cider vinegar
- Pecan pellets
Instructions
- Set the temperature on the Traeger to 375℉ and preheat for 15 minutes. Tie the turkey legs together. Season the whole turkey with Traeger fin and feather rub.
- Next, put the turkey on the grill gate and cook it for 30 minutes until the skin begins to brown.
- After half an hour, lower the temperature to 325℉ and cook until the internal temperature reaches 165℉ when poking it into the thickest part of the breast with a thermometer. This should take about 3-4 hours.
- To make the glaze mix all the other ingredients in a saucepan and bring to a boil. Lower the temperature and allow it to simmer for 15-20 minutes.
- Brush the glaze over the turkey during the last ten minutes and let it cook for a further 10 minutes. Take the turkey off the grill and allow it to rest for 10-15 minutes before carving.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Method: Grill
Conclusion
Turkey is a lean meat that is nutritious and low in fat. There are a variety of ways to cook turkey, you can soak it in brine, bake, grill, roast, or smoke it in your Traeger. The 4 best Traeger smoked turkey recipes will be a hit for your next Thanksgiving meal. It’s a good idea to experiment with different wood pellet flavors and seasonings to create your own signature turkey dish. Have fun!!!
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