Traeger-Smoked Injected Butter Herb Turkey Recipe

If you’re craving a turkey that’s bursting with juicy, smoky flavor and melts in your mouth, you’ve got to try this Traeger-Smoked Injected Butter Herb Turkey Recipe. I absolutely love how the injected butter keeps the meat super moist while the herb rub and Traeger smoker add that unforgettable smoky vibe. Whether it’s a special holiday feast or a weekend gathering, this recipe will have everyone asking for seconds—and trust me, you want that kind of reputation in your kitchen!

this Recipe

Ingredients You’ll Need

These ingredients work together so well because the injected butter marinade hydrates the turkey from the inside, while the herb blend on the skin creates a flavorful crust during smoking. When shopping, look for good quality turkey and injectable marinades, or feel free to make your own—we’ll cover tips so you won’t have any guesswork in the kitchen.

• Turkey (10-14 pound): A whole turkey with good size ensures enough servings and even smoking.
• Injectable Butter Marinade: This optional ingredient is the secret to juicy interior meat—look for garlic and herb flavored or make your own blend.
• Olive Oil or Butter (or spray): Helps the seasoning stick and promotes crispy skin without drying out.
• Ground Oregano: Adds earthiness to the herb profile.
• Ground Thyme: Brings subtle floral notes enhancing the turkey’s natural flavor.
• Brown Sugar or Sweetener: Balances the savory spices with a touch of caramelized sweetness.
• Smoked Paprika: Amplifies smokiness even before the turkey hits the smoker.
• Garlic Powder: Classic flavor enhancer that penetrates the turkey skin well.
• Onion Powder: Adds depth and mild sharpness to the rub.
• Salt and Pepper: Essential for seasoning and bringing all the flavors together.

Variations

I love giving this recipe little twists depending on the occasion or what’s in my pantry. Don’t hesitate to experiment—whether that means swapping herbs, adjusting smoky levels, or trying boneless turkey breasts instead of a whole bird. You’ll find that customizing can make this recipe truly your own.

• Herb Swap: I sometimes use rosemary or sage in place of oregano and thyme, which adds a more fragrant, earthy aroma my family goes crazy for.
• Spicy Kick: Adding a pinch of cayenne or chili powder gives the turkey a subtle heat that’s unexpectedly delicious.
• Brine Lovers: Though I don’t brine because of the injection, I’ve tried a quick brine before injection and enjoyed how it deepened flavor.
• Spatchcock Method: Flattening the turkey speeds cooking and gives crispier skin all over—great for when you’re short on time.

How to Make Traeger-Smoked Injected Butter Herb Turkey Recipe

Step 1: Prep Your Turkey Like a Pro

Start by preheating your Traeger smoker to 225°F. While it’s warming up, pat your turkey dry—this step can’t be overstated because dry skin means crispier, more flavorful results. Remove the giblets and anything inside the cavity, and if you’re feeling adventurous, you can spatchcock the bird to help it cook more evenly. I like to tuck the wings back under the breast to keep them from burning too fast.

Step 2: Inject and Oil the Turkey

This is where the magic starts. Using your injectable butter marinade, inject about 1 ounce per pound throughout the turkey—breasts, thighs, legs—don’t be shy! This trick infuses rich buttery flavor deep inside. Then drizzle or spray olive oil all over the skin. Using an oil spray bottle is my personal hack because it spreads the oil evenly and uses less than pouring it on.

Step 3: Season and Rub Generously

Mix together your oregano, thyme, smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Rub this herb blend all over the turkey, making sure every inch is well-coated. This rub builds a beautiful crust once smoked, so don’t be stingy—it’s key to unlocking complex flavors.

Step 4: Smoke Low and Slow

Place your seasoned turkey in the smoker and let it cook at 225°F for about 3 hours. This slow smoke imparts that signature Traeger flavor and gently cooks the bird.

Step 5: Raise the Heat to Finish

After those first few hours, crank the smoker up to 350°F to finish cooking the turkey. This usually takes 1-3 more hours depending on your turkey’s size. The all-important tip here is to use a probe thermometer to monitor temperature in the thickest areas—typically between thigh and breast. Aim for 165°F internal temperature for safe, moist perfection.

Step 6: Rest and Carve Like a Champ

Once out of the smoker, resist the urge to carve right away. Letting the turkey rest for at least 15-20 minutes allows juices to redistribute—and this simple step is how you avoid dry, sad slices. While resting, collect any drippings to make gravy. I like mixing them with a tablespoon of butter and thickening gradually with flour. It’s a total game changer.

How to Serve Traeger-Smoked Injected Butter Herb Turkey Recipe

Garnishes

I love garnishing my turkey platter with fresh herbs like rosemary and thyme sprigs—not just for looks, but because the aroma elevates the whole dining experience. A few lemon wedges on the side add a bright, zesty contrast to the rich smokiness.

Side Dishes

My go-to sides with this turkey are creamy mashed potatoes, green bean almondine, and homemade cranberry sauce. They complement the smoky, buttery turkey perfectly—balancing hearty with fresh flavors. Don’t skip the gravy made from the drippings; it’s the ultimate finishing touch.

Creative Ways to Present

For holiday dinners, I like arranging carved slices fan-style on a large tray lined with kale or lettuce leaves, then placing roasted garlic cloves and herb sprigs around the edges. It looks festive and invites guests to dig in. Also, try serving alongside mini bread rolls or cornbread muffins to soak up every last bit of that buttery goodness.

Make Ahead and Storage

Storing Leftovers

I usually slice leftover turkey and store it in airtight containers in the fridge. Keeping it sliced means you can reheat just what you want without overcooking the entire bird. It holds beautifully for 3–4 days, retaining most of its moisture thanks to the injected butter.

Freezing

If I’m freezing leftovers, I wrap the turkey slices tightly in plastic wrap and then place them in a freezer-safe bag. This double-layer method prevents freezer burn and keeps the turkey tasting fresh up to 2-3 months. Just thaw overnight in the fridge for the best results.

Reheating

To reheat without drying out, I cover the turkey slices with foil and warm them low and slow at 275°F in the oven, or zap them gently in the microwave with a damp paper towel over the top. This keeps things moist and preserves the smoky, buttery goodness.

FAQs

Final Thoughts

This Traeger-Smoked Injected Butter Herb Turkey Recipe has become my go-to whenever I want to impress friends or family with effortless flavor and moist, tender meat. The combination of butter injection, herb rub, and wood smoke really hits all the right notes—rustic, cozy, and celebratory. Give this recipe a whirl next time you want to elevate your turkey game, and I promise you’ll be glad you did!

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