Try this easy Traeger pellet grill smoked turkey recipe with NO BRINE! With a quick video and a step-by-step guide, you’ll learn how to smoke a whole turkey that turns out perfect every time.
Scroll to the bottom of this page for a printable recipe.
See this quick video on how to smoke a whole turkey in the pellet grill…
WHY YOU’LL LOVE THIS TRAEGER SMOKED TURKEY
This is the recipe to make when you want a whole smoked turkey that’s juicy, tender, and full of flavor—without a brine.
I’ll show you how to smoke a turkey of any size, step by step.
In this demo, you’ll see that our 11-pound bird took about 3.5–4 hours on the Traeger to reach 165°F, and I’ll share some easy tips along the way to get perfect results every time.
HOW LONG IT TAKES TO SMOKE A WHOLE TURKEY
Different size turkeys will need to smoke for different lengths of time to reach 165°F on the Traeger, coming out juicy and full of flavor.
As you’ll see in the recipe, I use two different temperatures. I smoke turkey low and slow at first, then increase the pellet grill temp.
This is about how long it takes:
- 11-pound turkey about 3.5–4 hours
- 12-pound turkey about 4–5 hours
- 13-pound bird about 4.5–5.5 hours
- 14-pound bird about 5–6.5 hours
- 15-pound turkey about 6–8 hours
Always use a reliable (wifi-preferred) meat thermometer to ensure the turkey reaches 165°F for safe, perfect results.
INGREDIENTS
Smoked Turkey Butter Rub (for under the skin)
- ¾ cup (about 1½ sticks) unsalted butter, softened
- 2 cloves garlic, grated or minced
- ½ tsp salt
- ¼ tsp pepper
- Zest of 1 medium lemon
Smoked Turkey Ingredients (with simple seasonings)
- 1 whole turkey (11–15 lbs)
- ¼ cup poultry rub or BBQ rub
- 2 tbsp olive oil
Optional Baste for Smoked Turkey
- 4 tbsp butter
- ½ tbsp garlic powder
- 1 tbsp fresh rosemary, chopped
Also try this delicious smoked ham.
HOW TO SMOKE A WHOLE TURKEY ON THE TRAEGER
Here’s the step-by-step recipe…
Step 9 – Rest and carve. Let the smoked turkey rest for at least 20 minutes, tented with foil if desired. Remove the twine, carve, and enjoy!
De-licious!
POPULAR SUBSTITUTIONS & ADDITIONS
Butter Rub:
- Use ghee or olive oil instead of butter.
- Add smoked paprika or cayenne for extra spice.
Turkey Seasonings:
- Swap poultry rub for herbs de Provence or just salt and pepper.
- Try smoked salt for more flavor.
- Stuff the cavity with onion, garlic, or citrus.
Optional Baste:
- Replace rosemary with thyme, sage, or oregano.
- Mix in honey or maple syrup for a sweet glaze.
Try making this cranberry BBQ sauce.
TIPS FOR MAKING THE BEST SMOKED TURKEY
- Loosen the skin and rub butter under it for juicy, flavorful meat.
- Let the turkey rest after smoking to lock in juices before carving.
- Use a meat thermometer to hit 165°F for perfectly cooked turkey every time.
MAKE IT A MEAL – WHAT TO SERVE WITH SMOKED TURKEY
- Soup: Butternut Squash Soup
- Appetizer: Smoked Potato Skins with Bacon / Smoked Wings
- Side: Smoked Mac & Cheese / Smoked Mashed Potatoes
- Veggies: Smoked Corn
- Additional Main Dish: Smoked turkey legs
- Dessert: Smoked Apple Pie
WHAT PELLETS DO YOU USE FOR SMOKING TURKEY?
This demonstration uses Traeger Turkey Pellets: a blend of oak, hickory, maple, and some rosemary. The flavor is perfect with that hint of rosemary.
See my favorite Thanksgiving recipes cooked with Turkey Blend Traeger Pellets….
DO YOU USE A PAN TO SMOKE TURKEY?
I’ve been asked whether or now you should smoke turkey in pan, on the grill grates, or on a rack?
What I do in this recipe is a very easy two-pan method.
I place the turkey on a rack directly, with a large roasting pan beneath the grates to catch drippings. And another pan to the side of the turkey, on the rack, with water in it to add moisture.
This water pan method is also used in my smoked pulled pork recipe.
WHERE DO YOU MEASURE THE SMOKED TURKEY DONE TEMPERATURE?
We usually put it in two places: a thick part of the turkey breast and also the thigh (avoiding the bone). We usually pull the turkey out of the smoker around 160 degrees F measured in the thigh, then cover it and let it come up to temperature which is usually around 165 F.
See my video on where to check smoked turkey temperature.
CAN YOU SMOKE A FROZEN TURKEY?
For food safety reasons, don’t smoke frozen turkey. Definitely smoke a fresh turkey. Thaw turkey according to the chart below. 
See how to thaw a turkey two ways.
More easy ways to cook turkey
- Smoked spatchcock turkey
- Smoked turkey thighs
- Smoked turkey breast
- Oven roasted turkey breast
- Sous vide turkey breast
- See how to brine a turkey
See all of my easy turkey recipes.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Traeger Smoked Turkey Recipe (NO-BRINE, Whole Bird)
Video
Equipment
Ingredients
Smoked turkey butter rub (for under the skin)
- ¾ cups butter about 1 ½ sticks butter unsalted, softened
- 2 cloves garlic grated or minced
- ½ tsp salt
- ¼ tsp pepper
- 1 medium lemon zest
Smoked turkey ingredients with simple seasonings
- 1 whole turkey 11, 12, 13, 14, or 15 LB
- ¼ cup poultry rub or BBQ rub
- 2 tbsp olive oil
Optional baste for smoked turkey
- 4 tbsp butter
- ½ tbsp garlic powder
- 1 tbsp rosemary fresh, chopped
Instructions
- Mix the butter rub. Add all butter rub ingredients to a large bowl. Mash together with your hands or a potato masher until fully combined. Set aside.
- Prepare the turkey. Remove the turkey from its packaging and discard the inside parts. Pat the turkey dry with paper towels.
- Season the turkey. Gently loosen the skin from the breast and smear the butter rub underneath. Rub the outside with poultry rub and olive oil for extra flavor. Tie the legs together with twine if desired (like a shoelace, as shown in the Sip Bite Go video).
- Chill before smoking. Transfer the seasoned turkey to the fridge for at least 2 hours, or overnight. Remove 30 minutes before smoking to let it come to room temperature.
- Preheat the Traeger smoker. Set the smoker to 275°F and add your wood pellets. Optional: Place a roasting pan below the turkey to catch drippings and a small pan of water on the side for extra moisture.
- Smoke the turkey. Place the turkey directly on the grill grates, breast side up, tucking wings under. Smoke at 275°F for about 2 hours.
- Make the baste (optional). Combine all basting ingredients in a small saucepan over low heat. Stir until melted and remove from heat. Brushing the turkey adds extra flavor to the skin.
- Finish smoking. Raise the smoker temperature to 350°F. Brush the turkey with the baste. Smoke until the internal temperature in the thickest part of the thigh reaches 165°F (or 160°F if you prefer to rest it under foil until fully done). Smoking time will vary depending on the bird size and how often the smoker is opened.
- Rest and carve. Let the smoked turkey rest for at least 20 minutes, tented with foil if desired. Remove the twine, carve, and enjoy!
Notes
- 11-pound turkey about 3.5–4 hours
- 12-pound turkey about 4–5 hours
- 13-pound bird about 4.5–5.5 hours
- 14-pound bird about 5–6.5 hours
- 15-pound turkey about 6–8 hours
Nutrition
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Mark Hightwater says
Looking forward to smoking my turkey using this method. Wanted to know what you did to get the Traeger Grill rack high enough to put a full size pan under the rack?
Jenna Passaro says
I don’t know – it just fit!