Directions
- Brine the Turkey: The day before smoking, prepare the turkey according to the Traeger Turkey Brine Kit instructions. Remove the turkey from the brine, rinse under cold water, and pat completely dry with paper towels. This step ensures the meat stays juicy and flavorful.
- Season the Cavity: Sprinkle 2 tablespoons of Traeger Pork & Poultry Rub inside the turkey cavity. This adds subtle seasoning that infuses the meat from the inside out.
- Butter Under the Skin: Carefully separate the skin from the breast meat by sliding your hands between the skin and meat, creating a pocket. Spread the softened butter evenly under the skin, ensuring a layer about ¼ inch thick. This helps the meat stay moist and adds rich flavor.
- Season the Exterior: Rub the remaining Traeger Pork & Poultry Rub over the outside of the turkey, covering all surfaces evenly. Make sure to season the legs, wings, and back for balanced flavor.
- Prepare the Smoker: Preheat your smoker to 225–250°F (107–121°C) using a hardwood blend suitable for turkey, like apple or hickory. Allow the smoke to build a steady stream for maximum flavor.
- Smoke the Turkey: Place the turkey breast side up on the smoker grates. Close the lid and smoke until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh, approximately 30–40 minutes per pound.
- Baste Occasionally (Optional): You may baste the turkey with pan drippings or melted butter every hour to enhance the skin’s golden crispness.
- Rest the Turkey: Once fully smoked, carefully remove the turkey from the smoker. Tent loosely with foil and let it rest for 20–30 minutes. This allows juices to redistribute, keeping the meat moist.
- Carve and Serve: Carve the turkey by removing the legs and wings first, then slicing the breast meat against the grain. Serve with your favorite sides and enjoy the smoky, citrus-infused flavors.
Recipe Details
- Prep Time: 30 minutes + brining overnight
- Cook Time: 8–10 hours (depending on turkey size)
- Total Time: 8.5–10.5 hours
- Servings: 12–16
- Difficulty: Medium
Variations & Substitutions
- Swap the Traeger Pork & Poultry Rub for a homemade mix of paprika, garlic powder, onion powder, salt, and black pepper if a branded rub is unavailable.
- Add fresh herbs like rosemary, thyme, or sage under the skin for an extra layer of aromatic flavor.
- Use maple or cherry wood instead of a standard hardwood blend for a subtly sweeter smoke profile.
- For a spicier twist, mix a teaspoon of cayenne pepper into the butter before spreading under the skin.
Serving Suggestions
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