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Traeger Smoked Turkey
This Traeger Smoked Turkey is juicy, tender, slightly smoky and so easy to make! Your dinner will definitely make the holiday newsletter!
Equipment
Ingredients
Brine
- 2 quarts apple cider
- 1/2 cup brown sugar
- 1 1/4 cups Morton Kosher Salt
- 3 bay leaves
- 3 tbsp Whole allspice berries
- 1 sprig Fresh Rosemary
- 2 sprigs Fresh Sage
- 5 sprigs Fresh Thyme
- 1 lemon sliced
- 1 orange sliced
- 4 qts cold water
Turkey
- 13-15 lb turkey
- 1/2 lb butter softened
- 6 cloves garlic minced
- 5-10 sprigs fresh Thyme
- 1 sprig fresh Rosemary
- 1 sprig fresh Sage
- 1 tbsp black pepper
- 1 tbsp coarse sea salt
- 1 onion
- 1 lemon
- 1 apple
- extra fresh herbs
Instructions
Brine the Turkey
- Heat cider, brown sugar, salt, bay leaves, allspice berries, fresh rosemary, sage, thyme, lemon and orange in stock pot, bring to a boil and let cool2 quarts apple cider, 1/2 cup brown sugar, 1 1/4 cups Morton Kosher Salt, 3 bay leaves, 3 tbsp Whole allspice berries, 1 sprig Fresh Rosemary, 2 sprigs Fresh Sage, 5 sprigs Fresh Thyme, 1 lemon, 1 orange
- Add cold water4 qts cold water
- Remove turkey from packaging and rinse. Be sure to remove neck and bag of innerds (check both ends of the bird) and discard
- Place turkey into brining container (I used a Ziploc XL bag)13-15 lb turkey
- Pour in brine mixture and be sure turkey is covered
- Refrigerate the turkey in bring between 12-24 hours (at least overnight)
- Remove turkey from brine and set on counter in roasting rack
Smoke the Turkey
- Mix together softened butter, garlic, fresh thyme, rosemary, sage, pepper and salt with a spatula1/2 lb butter, 6 cloves garlic, 5-10 sprigs fresh Thyme, 1 sprig fresh Rosemary, 1 sprig fresh Sage, 1 tbsp black pepper, 1 tbsp coarse sea salt
- Create a pocket between skin and meat on turkey breast and as much around the bird as you can
- Rub softened butter mixture into the pocket - once inside the pocket - push further into the skin by pressing on the outside
- Rub remaining butter mixture on outside of bird
- Chop apple, onion and lemon into quarters and stuff inside bird with extra fresh herbs1 onion, 1 lemon, extra fresh herbs, 1 apple
- Place turkey in refrigerator for 1 hour to chill
- Turn Traeger to smoke. Once smoke dissipates (about 5 min) - change temp to 225 and bring to temp.
- Place turkey in roasting pan onto Traeger
- Smoke turkey (be sure the hopper is full) until the internal temp is 110 degrees. This will take approximately 2 hours - but always check with your instant read thermometer or temp probe on Traeger
- Increase the temp to 350 degrees on the Traeger.
- Continue to cook until internal temp registers at 160 (or the red plastic thing pops!). Be sure to check temp in the thickest part of the breast. Check the temp every 30 minutes or so. This will take approximately 2 hours. But be sure to check yourself as things can vary depending on outside temp, size of bird, etc.
- Remove turkey from the grill and let rest for at least 30 minutes before carving
Notes
Cooking Time for Turkey on a Traeger
This timetable is based on directions in this recipe. Changing the temp and opening the grill frequently can also alter the time. Always temp check your turkey and don't rely solely on a timer.
With that - here are approximate times for turkeys based on pounds:
- 8 to 10 pounds = 2-1/2 to 3-1/4 hours
- 10 to 12 pounds = 3 to 4 hours
- 12 to 14 pounds = 3-1/2 to 4-1/2 hours
- 14 to 16 pounds = 4-1/4 to 5-1/3 hours
- 16 to 18 pounds = 5 to 6 hours
- 18 to 20 pounds = 5-1/2 to 6-3/4 hours
Nutrition
Serving: 1lbCalories: 974kcalProtein: 133.1gFat: 45.7gSaturated Fat: 22gCholesterol: 404mgSodium: 481mgPotassium: 1359mgCalcium: 20mgIron: 45mg
Tried this recipe?Let us know how it was!
