Confidently smoke a whole turkey with my easy Smoked Turkey Recipe on the Traeger Pellet Grill. I’ve partnered with them (and Meater) to bring you this post on exactly how to make smoked whole turkey for Thanksgiving. I’m using their dry rub and Traeger Turkey Pellets Kit. Let’s smoke a whole bird!
HEY THERE – I’m hosting a turkey takeover on Instagram @sipbitego. Follow me there for the live updates!
See the video
See how to cook smoked turkey thighs…
Ingredients
Here’s what you need to flavor your turkey to perfection.
Smoked turkey butter rub (for under skin)
- Butter
- Garlic
- Salt
- Pepper
- Lemon zest
Try making this cranberry BBQ sauce…
Smoked turkey ingredients with simple seasonings
- Whole turkey (I smoked a 11 lb turkey, see FAQs for notes on weight)
- Turkey poultry rub (I used the Traeger turkey rub)
- Olive oil
See this guide to thawing a turkey…
Optional baste
- Butter
- Garlic powder
- Rosemary (fresh chopped)
See how to enhance a turkey gravy packet…
Also see my go-to smoked turkey breast recipe, spatchcock smoked turkey, and this buttery, delicious smoked ham.
How long to smoke a whole turkey?
A medium sized whole turkey smokes on the pellet grill in about 3.5-4 hours…
- STEP 1 – at 275 degrees F (for the first 2 hours).
- STEP 2 – then finished at 350 degrees F until the internal temp reaches 165 degrees F.
The best size turkey for smoking
In this guide, we smoke an 11 pound whole turkey.
Larger birds up to 20 lbs aren’t recommended. People smoking 13 pound or larger whole turkeys, run the risk of staying in the “Danger Zone” of 40°F and 140°F for an unsafe amount of time.
The total smoking turkey time on the Traeger took about 3.5-4 hours until the Meater thermometer read 165 degrees F.
See how to make butternut squash soup…
What pellets are good for smoked 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 review of the Traeger Fin And Feather Rub…
In addition to any of the flavors above, you can try cherry pellets or pecan pellets.
See my favorite Thanksgiving recipes cooked with turkey blend Traeger pellets….
Do you make smoked turkey in pan or on rack?
I use a 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. Similar to my smoked pulled pork recipe. 
Where do you put the thermometer in a smoked turkey?
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. (though you can cook sous vide frozen turkey breast, if you’re into that)
How to smoke a turkey
Now I’ll walk you through how to smoke a whole turkey.
- Mix butter rub. (photo A) Add all of the compound butter mixture ingredients to a large bowl. With hands or a potato masher, mash ingredients together until combined. Set aside.
- Remove the whole turkey from plastic. Remove inside parts and discard. Pat turkey with paper towel.
- Season turkey. (photo B) First, use your fingers to loosen the skin of the turkey from the meat. Smear butter between skin and turkey breast. Add turkey poultry rub and olive oil to outside skin of turkey. Rub into skin, about 1 minute. Tie legs together with twine like the Sip Bite Go recipe video demonstrates if desired. The gist of it is that you put the twine under the whole turkey, then up and around the legs, tying them together like a shoelace.
- Chill turkey in the fridge before smoking. (photo C) Transfer seasoned whole turkey to the fridge and store for at least 2 hours, to overnight. Remove the turkey from the refrigerator 30 minutes before smoking it.
- Preheat Traeger smoker to 275 degrees F. (photo D) Add Traeger Turkey Blend wood pellet chips, or whatever pellets you’re using to the hopper. If desired, add a roasting pan with raised edges to catch the drippings below the grates (below where the turkey will sit). Add a small pan filled with room temperature or cold water on top of the grates, to the side, to add moisture as the whole turkey smokes (optional).
- Smoke the whole turkey. (photo E) Once preheated, add the whole turkey directly to the grill grates, breast side up, tucking wings under so they don’t stick out and smoke faster than the other parts. Smoke whole turkey at 275 degrees F for 2 hours.
- Make the turkey baste. (photo F) You don’t have to baste the turkey, but it will add a lot of flavor to the skin. To make it, add all the basting ingredients to a small saucepan on a burner set to low heat. Stir until melted then remove from heat and set aside until the next step.
- Raise the temperature of the smoker to 350 degrees fahrenheit. (photo G) Brush turkey with baste. Smoke until internal temperature of the turkey, measured in the thickest part of the turkey (the thigh) with an internal meat thermometer. Traeger whole turkey is done smoking when it measures 165 degrees F (but sometimes people choose to pull the turkey from the heat at 160 F and letting it come up to temperature under foil while it rests). Exactly how long to smoke a whole turkey will depend on how many times the smoker is opened, and the size of the bird.
- Rest smoked turkey for at least 20 minutes, (photo H) under tin foil if desired. Remove twine and carve and enjoy!
For an appetizer, try this smoked corn on the cob and smoked wings.
How long does it take to smoke a 15 lb turkey?
I’ve specifically been asked this a handful of times. Always use a thermometer, but estimate about 7-8 hours for smoking a 15 lb turkey.
What to do with smoked turkey leftovers from Thanksgiving?
My favorite sandwiches are often made from leftovers from smoked cooking.
There are just a few enhancements that really make an average turkey sandwich one that is super-delicious. See this recipe for this turkey avocado sandwich.
Here’s what I recommend you try –
Slice up some sourdough bread and spread on some creamy dressing like this jalapeno ranch on one side, and sliced avocado on the other.
Add your favorite cheese, and leftover pellet cooked turkey, and enjoy!
See more on smoked foods for the holidays
1 – See the Sip Bite Go review of Traeger Turkey pellets.
2 – See what’s in the turkey brine kit.
3 – Check out these tasty holiday dishes to smoke on the pellet grill…
- Smoked ham
- Smoked turkey breast
- Smoked turkey legs
- Smoked turkey wings
- Smoked mac and cheese
- Smoked mashed potatoes
- Smoked asparagus
- Smoked apple pie
- See more turkey recipes
- Check out the best smoked foods for a Traeger Thanksgiving dinner
- See all of Sip Bite Go’s Thanksgiving turkey recipes…
- Also check out how to cook a turkey in the oven and this turkey brine recipe…
Try a new Smoker Recipe…
Upgrade Your BBQ Game
The wrong meat thermometer will ruin your food… see the BBQ meat thermometers I credit for getting delicious results.
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about smoking whole turkey with maximum flavor.
You can also smoke spatchcock turkey, or if you’re serving just a couple people, smoking a turkey breast is a great option. I also have a guide to making roasted turkey breast and sous vide turkey breast, too.
Don’t forget: I’m hosting a smoked turkey takeover on Instagram — connect with me @sipbitego. You can also subscribe to the Sip Bite Go channel for helpful cooking videos from my recipe collection.
Smoked Turkey Recipe on the Traeger Pellet Grill (Whole Bird, No Brine)
Equipment
- Pellet Grill Smoker
- Sheet tray
- Roasting pan
- Loaf pan
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 lemon zest
Smoked turkey ingredients with simple seasonings
- 1 whole turkey I smoked a 11 lb turkey
- ¼ cup turkey poultry rub I used Traeger Turkey Rub
- 2 tbsp olive oil
Optional baste for smoked turkey
- 4 tbsp butter
- ½ tbsp garlic powder
- 1 tbsp rosemary fresh, chopped
Instructions
- Mix butter rub. Add all of the compound butter mixture ingredients to a large bowl. With hands or a potato masher, mash ingredients together until combined. Set aside.
- Remove the whole turkey from plastic. Remove inside parts and discard. Pat turkey with paper towel.
- Season turkey. First, use your fingers to loosen the skin of the turkey from the meat. Smear butter between skin and turkey breast. Add turkey poultry rub and olive oil to outside skin of turkey. Rub into skin, about 1 minute. Tie legs together with twine like the Sip Bite Go recipe video demonstrates if desired. The gist of it is that you put the twine under the whole turkey, then up and around the legs, tying them together like a shoelace.
- Chill turkey in the fridge before smoking. Transfer seasoned whole turkey to the fridge and store for at least 2 hours, to overnight. Remove the turkey from the refrigerator 30 minutes before smoking it.
- Preheat Traeger smoker to 275 degrees F. Add Traeger Turkey Blend wood pellet chips, or whatever pellets you’re using to the hopper. If desired, add a roasting pan with raised edges to catch the drippings below the grates (below where the turkey will sit). Add a small pan filled with room temperature or cold water on top of the grates, to the side, to add moisture as the whole turkey smokes (optional).
- Smoke the whole turkey. Once preheated, add the whole turkey directly to the grill grates, breast side up, tucking wings under so they don’t stick out and smoke faster than the other parts. Smoke whole turkey at 275 degrees F for 2 hours.
- Make the baste. You don’t have to baste the turkey, but it will add a lot of flavor to the skin. To make it, add all the basting ingredients to a small saucepan on a burner set to low heat. Stir until melted then remove from heat and set aside until the next step.
- Raise the temperature of the smoker to 350 degrees fahrenheit. Brush turkey with baste. Smoke until internal temperature of the turkey, measured in the thickest part of the turkey (the thigh) with an internal meat thermometer. Traeger whole turkey is done smoking when it measures 165 degrees F (but sometimes people choose to pull the turkey from the heat at 160 F and letting it come up to temperature under foil while it rests). Exactly how long to smoke a whole turkey will depend on how many times the smoker is opened, and the size of the bird.
- Rest smoked turkey for at least 20 minutes, under tin foil if desired. Remove twine and carve and enjoy!
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!