After several attempts I have determined that the best way to smoke a turkey on a Traeger is to first brine and spatchcock the turkey. This is the best smoked turkey recipe!
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Tools needed to smoke a turkey on the Traeger
Smoked Turkey Ingredients:
- 14 pound Turkey
- Turkey brine – find the best recipe here
- 5-6 garlic cloves, smashed
- 2 Tablespoons Butter
- 1 sprig of fresh rosemary
- 2 Tablespoons olive oil
How to brine a turkey
Please don’t skip this step if you plan to smoke your turkey. The brine with help to season your turkey and make it more tender. Most importantly it will help the turkey resist drying out, which can occur if you overcook it. Choose your favorite brine recipe, or use this recipe.
Place your thawed turkey in the brine, in the refrigerator, 12-24 hours prior to cooking.
How to Spatchcock a Turkey
Remove the neck. Place your turkey breast side down on a large cutting board or platter. Cut along both sides of the backbone with a poultry shears. Remove the backbone.
Flip the turkey over and press down until you hear a crack. The turkey should lie flat.
How to season your Turkey prior to smoking
Coat both sides of the turkey with the olive oil. Stuff the butter, rosemary leaves and smashed garlic cloves under the skin, on top of each breast.
How to Smoke a spatchcocked Turkey
Start by preheating your Traeger to 275 degrees F. Place the seasoned spatchcocked turkey directly on the grate. Insert the meat thermometer into one breast.
Smoke for 4 – 4.5 hours or until the meat thermometer reaches 165 degrees F in the breast.
Remove the turkey from the Traeger and allow it to rest for 15-30 minutes before carving.
More Thanksgiving Recipes:
Printable Recipe:
Servings
minutes
Preparing Time
30 minutes
Cooking Time
240 minutes
Calories
kcal
INGREDIENTS
14 pound Turkey<br>Turkey brine<br>5-6 garlic cloves, smashed<br>2 Tablespoons Butter<br>1 sprig of fresh rosemary<br>2 Tablespoons olive oil
DIRECTION
- Start by Brining your turkey. Choose your favorite brine recipe. Place your thawed turkey in the brine, in the refrigerator, 12-24 hours prior to cooking.<br>
- Next Spatchcock your turkey. Remove the neck. Place your turkey breast side down on a large cutting board or platter. Cut along both sides of the backbone with poultry shears. Remove the backbone. then, flip the turkey over and press down until you hear a crack. The turkey should lie flat.
- Preheat your Traeger to 275 degrees F. Place the seasoned spatchcocked turkey directly on the grate. Insert the meat thermometer into one breast. Smoke for 4 – 4.5 hours or until the meat thermometer reaches 165 degrees F in the breast.
- Remove the turkey from the Traeger and allow it to rest for 15-30 minutes before carving.
NOTES
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