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 smoked turkey takeover on Instagram @sipbitego. Follow me there for the live updates!
Table of Contents
Why my Traeger smoked whole turkey is the best
- See how long to smoke a whole turkey so it turns out juicy, flavorful and tender.
- Super easy seasoning tips.
- This no-brine smoked turkey takes up less space in the fridge.
- Prep it the night before, if you’d like.
First time smoking turkey on the Traeger? See the full-length video for beginners at the bottom of this page (the YouTube video).
Also see my go-to smoked turkey breast recipe.
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
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
Optional baste for smoked turkey
- Butter
- Garlic powder
- Rosemary (fresh chopped)
The best size turkey for smoking
In this guide, you’ll see we smoke an 11 pound whole turkey. See the notes at the bottom of the page for why larger birds up to 20 lbs aren’t recommended. The total smoking turkey time on the Traeger took about 3.5-4 hours until the Meater thermometer read 165 degrees F.
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. In addition to any of the flavors above, you can try cherry pellets or pecan pellets.
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.
FAQs
You know, I really like how juicy and tender this recipe turns out so I wouldn’t recommend going lower than 275. It would take a long time to cook any lower.
The trick is using the two different cooking times of 275 and 350. If you’re wondering exactly how long does it take to smoke a turkey because you’re low on time, my version is highly recommended because with a higher smoked turkey temp it cooks really fast. And you don’t have to brine the turkey either.
I use a two-pan method for smoking turkey. I smoke 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. 
Food safety experts recommend choosing a turkey that weighs up to 12 lbs for smoking. This keeps them at a safe temperature. People smoke larger whole turkeys, even though they risk staying in the “Danger Zone” of 40°F and 140°F for an unsafe amount of time.
In this example, we smoke an 11 pound whole turkey. The total smoke time on the Traeger took about 3.5-4 hours until the Meater thermometer read 165 degrees F.
Standard turkey sizes usually range from petite turkey that’s 10, 11, or 12 lb. To medium young turkeys of 12-14 or 15 pounds. To large turkeys, all the way up to 20 lbs.
So time varies by weight and you’ll have to start smoking them at 275 for the first 2 hours, then crank up the heat to 350 and smoke it until the turkey thigh’s internal temperature reaches 165 degrees F (or 160 if you’re giving it time to rest and come up to 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.
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)
In this demonstration, I’m using the Traeger Turkey Pellets which is a blend of the best pellets for smoking turkey. The flavors include oak, hickory, maple, and some rosemary. In case you’re wondering, pellets have a stronger impact than wood chips, which is one of the reasons why using a pellet grill is a little different than an electric smoker.
In case you’re wondering, pellets have a stronger impact than wood chips, which is one of the reasons why using a pellet grill is a little different than an electric smoker.
More Tasty Grill + Smoker Recipes
- Smoked wings
- Smoked turkey breast
- Whole smoked turkey
- Smoked whole chicken
- Traeger tri tip
- Smoked Traeger pizza
- Smoked corn on the cob
- Traeger beef ribs
- Grilled chicken wings
- Grilled skirt steak
- Flank steak marinade
- Grilled potato wedges
- Smoked pulled pork
See my favorite smoker tools and seasonings in my Amazon Storefront.
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, smoked 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) | Sip Bite Go
Equipment
- Pellet Grill Smoker
- Sheet tray
- Roasting pan
- Loaf pan
Ingredients
Smoked turkey butter rub (for under the skin)
- 3/4 cups butter about 1 1/2 sticks butter unsalted, softened
- 2 cloves garlic grated or minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lemon zest
Smoked turkey ingredients with simple seasonings
- 1 whole turkey I smoked a 11 lb turkey
- 1/4 cup turkey poultry rub I used Traeger Turkey Rub
- 2 tbsp olive oil
Optional baste for smoked turkey
- 4 tbsp butter
- 1/2 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!
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