Traeger Turkey Smoked Classic (Recipe for Printing)
Savor a Thanksgiving classic with this Traeger turkey smoked low and slow for juiciness. Features olive oil spray, garlic, onion, paprika, thyme, and brown sugar. Save & click.
# What You Need:
→ Main Protein
01 -
1 whole turkey, 10-14 pounds, giblets removed
→ Seasoning and Marinade
02 -
1/4 cup olive oil or melted butter
03 -
1/2 teaspoon ground oregano
04 -
1/2 teaspoon ground thyme
05 -
1 teaspoon brown sugar or preferred sweetener
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat the smoker to 225°F.
02 -
Pat the turkey dry using paper towels and remove all contents from the inner cavity.
03 -
If desired, inject marinade throughout the breasts, legs, and other areas for enhanced moisture.
04 -
Drizzle olive oil or melted butter evenly over the entire turkey, or use an oil spray bottle for light, even coating.
05 -
Combine oregano, thyme, brown sugar or sweetener, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning thoroughly over the skin, ensuring full coverage.
06 -
Place the seasoned turkey in the preheated smoker. Smoke for 3 hours at 225°F.
07 -
Raise the smoker temperature to 350°F. Cook until the internal temperature at the thickest part of the thigh or breast reaches 165°F. This may require an additional 1 to 3 hours depending on the size of the turkey. Use a calibrated meat thermometer to check several locations for accuracy.
08 -
Remove the turkey from the smoker and let rest for at least 15–20 minutes to retain juices before slicing.
09 -
Collect drippings to make gravy if desired. Combine with one tablespoon butter and whisk in one tablespoon flour, adding more as needed to achieve preferred thickness.
# Extra Tips:
01 -
Resting the turkey after smoking is essential to lock in moisture and prevent dryness when slicing.