Description

This Traeger Turkey recipe delivers a perfectly smoked and juicy turkey with a flavorful injectable butter marinade and a savory dry rub. Ideal for large gatherings, the turkey is smoked low and slow, then finished at a higher temperature for crispy skin and tender meat. Optional spatchcocking provides an alternative method for even cooking and excellent presentation.

Ingredients

Scale

Turkey

10-14 pound turkey

Injectable Butter Marinade (Optional)

1 ounce injectable butter marinade per pound of turkey (approximately 10-14 ounces for this recipe)

Seasoning and Rub

¼ cup olive oil or butter, or olive oil spray
½ teaspoon ground oregano
½ teaspoon ground thyme
1 teaspoon brown sugar or sweetener
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

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Instructions

Preheat the smoker: Set your smoker to 225°F (107°C) to ensure slow, even cooking for the turkey.
Prepare the turkey: Pat the turkey dry using paper towels and remove all contents from the inner cavity.
Inject the turkey (optional): Using injectable butter marinade, inject approximately 1 ounce per pound throughout the breast, legs, and other thick areas to enhance juiciness and flavor.
Apply olive oil or butter: Drizzle ¼ cup olive oil or butter over the turkey or use an olive oil spray bottle for even coating, which helps the seasoning adhere and promotes crisp skin.
Season and rub: Combine the oregano, thyme, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture thoroughly onto the entire surface of the turkey, ensuring full coverage.
Smoke the turkey: Place the turkey in the smoker and smoke at 225°F for 3 hours.
Increase cooking temperature: Raise the smoker temperature to 350°F (177°C) and continue cooking the turkey until it reaches an internal temperature of 165°F (74°C). This will typically take an additional 1 to 3 hours depending on the size.
Check internal temperature: Use a probe or meat thermometer to measure the thickest part of the turkey (usually between thigh and leg or breast) to ensure it has reached 165°F for safe consumption.
Rest the turkey: Remove the turkey from the smoker and allow it to rest for 15-20 minutes. This resting period helps the juices redistribute, keeping the meat moist when sliced.
Use drippings for gravy: Save the turkey drippings to make gravy by combining them with a tablespoon of butter and thickening with flour as needed.
Optional spatchcocking: Before seasoning, place the turkey breast-side down and cut along both sides of the backbone with shears or a knife to remove it. Flip the turkey breast-side up and press to flatten, hearing a crack. Tuck wings under the breast and position drumsticks properly. This technique helps the turkey cook more evenly and speeds cooking time.

Notes

Feel free to customize the seasoning with your favorite spice rubs.
Make sure the turkey is evenly coated with spices; add more if needed.
Use any store-bought injectable marinade or homemade marinades such as Tony Chachere’s Butter Injection Marinade or Garlic and Herb Injection Marinade.
When injecting marinade, use 1 ounce per pound of turkey; for example, 14 pounds of turkey requires about 14 ounces of marinade.
Because of the injection, brining overnight is unnecessary but optional.
Use parchment paper under the turkey in the smoker for easier removal and to catch drippings.
Plan for roughly 1 pound of turkey per guest; consider scaling ingredients based on turkey size.
For smaller groups, using a turkey breast and proportionally adjusting ingredient amounts works well.

Nutrition

Serving Size: 1 slice (approximately 4 oz)
Calories: 320
Sugar: 1.5 g
Sodium: 350 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 90 mg