Pellet Grill Smoked Turkey
Our pellet grill smoked turkey (Traeger smoked turkey) is a favorite for the holidays. It's made with a smoked turkey brine and homemade dry rub so it comes out perfect every time, with crispy skin and delicious flavor! You may also like our smoked turkey breast recipe for small families or Thanksgiving dinner for two.
Servings: 8 people
Calories: 979kcal
Ingredients
- 12-14 pound turkey fresh or thawed
Smoked Turkey Brine
- water (1-2 gallons, or enough to submerge the turkey completely)
- ¾ cup Diamond Crystal Kosher Salt (use half this amount if using table salt)
- ½ cup granulated sugar
- 2 oranges quartered
- 3 lemons quartered
- 2 limes quartered
- 1 head garlic peeled
- 1 white onion quartered
- 1 bunch thyme sprigs
- 2-3 sprigs rosemary
- 3-4 sage leaves fresh
Smoked Turkey Dry Rub
- ½ cup light brown sugar
- ½ cup granulated honey
- 1 tablespoon Cajun seasoning
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons coarse black pepper
- 1 teaspoon smoked paprika
Instructions
Make the Brine
- In a large pot, warm water and stir in salt and sugar until dissolved. Let it cool to room temperature.
- Add the fruit, garlic, and herbs to the brine. Stir to combine.
- The brine can be made up to 3 days ahead of time, just store in the refrigerator until ready to use.
Make the Dry Rub
- In a bowl, whisk together all the dry rub ingredients until smooth and lump-free.
- Store in an airtight container until ready to use.
- The smoked turkey dry rub can also be prepared ahead of time.
Prep the Turkey
- Remove the turkey (fresh or fully thawed) from its packaging.
- Take out the innards (neck and giblets) from the cavity of the bird. You can use it to make turkey stock or turkey gravy.
- Trim any excess skin, if desired.
Brine Turkey
- Submerge the turkey in the cooled brine and refrigerate for at least 4 hours (overnight is best).
- Then, take the turkey out of the brine and pat it dry. Let it sit at room temperature for 30 minutes.
Season Turkey with Dry Rub
- Season turkey all over with the prepared dry rub mixture, including inside the cavity. Set the turkey aside while you preheat the smoker.
Smoke Turkey
- Preheat the smoker to 250°F. Once the smoker reaches 250°F, place the turkey on a wire rack, and place the rack on the smoker grill grates.
- Smoke turkey until the breasts and thighs reach an internal temperature of 165°F.
Rest and Serve
- Remove the turkey from the smoker and let it rest for 15-20 minutes before carving.
- If you need to let it rest longer, lightly tent it with foil. This may cause the skin to soften, so feel free to put it in the oven for a quick broil to crisp the skin back up.
Notes
- Tie the legs with butcher’s twine and tuck the wing tips to prevent burning and improve presentation.
- Do not stuff the turkey with dressing. Add citrus, onions, or herbs loosely if desired and discard after cooking.
- Use a drip pan under the turkey to catch drippings.
- Allow up to 30 extra minutes of cook time in case the turkey runs long; tent with foil if it finishes early.
- Start checking temperatures an hour before expected doneness. Remove the turkey once both breast and thigh reach 165°F.
Nutrition
Calories: 979kcal | Carbohydrates: 57g | Protein: 156g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 456mg | Sodium: 11422mg | Potassium: 1847mg | Fiber: 3g | Sugar: 49g | Vitamin A: 877IU | Vitamin C: 47mg | Calcium: 143mg | Iron: 7mg
