If you’re like me and love that perfect blend of smoky, juicy turkey with a hint of herbiness, this Traeger Turkey Recipe is going to become your new favorite. I first tried smoking a turkey on my Traeger a few years ago, and honestly, it changed the way I approach holiday dinners forever. It’s not just for Thanksgiving—I’ve made this recipe during backyard BBQs and family gatherings, and it always wows the crowd with its rich, deep flavor and tender meat.

What makes this Traeger Turkey Recipe so worth trying is the ease of combining simple ingredients with the magic of wood pellet smoking. Using an injectable butter marinade (totally optional but highly recommended) along with a thoughtfully crafted rub lets you get all that incredible flavor straight into the meat, not just on the skin. Plus, the smoking process locks in moisture—that juicy turkey you’re dreaming of? Totally achievable here.

Ingredients You’ll Need

For this recipe, I like to keep things simple but impactful. Each spice and ingredient plays a role to enhance the turkey’s natural flavors while creating a beautiful bark on the outside during smoking. Here’s what you’ll want to grab, and some notes from my kitchen about each one.

Turkey (10-14 pound): Choose a fresh or fully thawed turkey; the size range helps it cook evenly on the Traeger.
Injectable Butter Marinade: This is optional but a game-changer—I usually use 1 ounce per pound of turkey to keep things juicy. I like using a mix of melted butter with herbs and garlic for injecting.
Olive oil or butter: I often spray the turkey with olive oil spray for a lighter touch, but you can also rub butter all over for richness.
Ground oregano: Adds a mild earthiness that complements poultry beautifully.
Ground thyme: A classic herb for turkey, lending a subtle floral note.
Brown sugar or sweetener: Balances the savoriness with a touch of caramel flavor—brown sugar is my go-to.
Smoked paprika: This is key to building that smoky depth you crave when using a Traeger smoker.
Garlic powder: For that classic garlicky warmth throughout.
Onion powder: Adds gentle sweetness and complexity.
Salt and pepper: Basic but essential—season generously to bring all the flavors together.

Variations

I love playing around with this Traeger Turkey Recipe depending on the season or my mood. You can absolutely make it your own with some easy tweaks—it’s all about what flavors excite you most.

Herb variations: Try swapping oregano and thyme for rosemary and sage for a classic holiday twist. I’ve done this often when craving more of those woodsy, piney flavors.
Spice it up: Add a pinch of cayenne or chipotle powder for a smoky heat kick. One time, I went bold with this, and my whole family loved the extra zing!
Lemon infusion: Mix some lemon zest into your butter marinade for a bright, fresh pop beneath the smoky crust.
Injectable alternatives: If you don’t want to use butter, chicken stock mixed with garlic and herbs can work well as an injection liquid for extra moisture.
Dietary tweaks: For a dairy-free version, sub avocado oil or coconut oil for the butter, and skip the injectable if that’s tricky.

How to Make Traeger Turkey Recipe

Step 1: Prep Your Turkey for Maximum Flavor

First, make sure your turkey is fully thawed if it was frozen—that’s crucial for even cooking. Pat it dry inside and out with paper towels. If you’re using the injectable butter marinade, load it into a marinade injector and generously inject it evenly into the breast, thighs, and drumsticks. This infuses the meat from within with fat and flavor that keeps it moist during the long smoke. Be sure to inject slowly and space out your injections so the marinade spreads nicely.

Step 2: Season and Oil Your Turkey

Next, rub the outside of the turkey with olive oil or melted butter—this helps the skin crisp up beautifully. Mix all your dry spices and herbs together in a bowl and sprinkle liberally over the turkey, making sure to cover every nook and cranny. Don’t forget to season inside the cavity as well for balanced flavor. For me, this step is therapeutic—I love massaging those herbs into the skin and knowing the flavor is going to be amazing.

Step 3: Get Your Traeger Ready and Smoke Low & Slow

Preheat your Traeger smoker to 325°F—this temperature hits that sweet spot for cooking turkey through while developing a golden bark. Place your turkey on the grill grate breast side up, and insert a meat thermometer probe if you’ve got one. Smoke for about 3 to 4 hours, depending on the size. The turkey is done when it hits an internal temperature of 165°F in the thickest part of the breast. I always check early with a reliable thermometer to avoid overcooking and drying out the bird.

Step 4: Rest and Carve Like a Pro

Resting your turkey is a must! When you pull it off the smoker, tent it loosely with foil and let it rest for at least 20 to 30 minutes. This allows the juices to redistribute, making each slice juicy and tender. When carving, I start with the legs and then slice the breast meat thinly. Pro tip: a sharp carving knife makes this so much easier and keeps those slices pretty for serving.

How to Serve Traeger Turkey Recipe

The image shows a close-up of several pieces of roasted chicken with golden brown, crispy skin and a slightly charred texture in some areas. The chicken pieces vary in size and are layered on a dark tray, with the largest piece in the middle and smaller ones around it. The skin has a shiny, well-cooked look with visible seasoning and a rich golden hue. A small piece of yellow lemon is visible at the bottom right corner. The background is a white marbled surface and there is a purple cloth partially visible on the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish the turkey with fresh rosemary sprigs and a few lemon wedges—that way, guests can add a squeeze of brightness if they want. Sometimes I scatter pomegranate seeds around for a pop of color and a sweet-tart balance that pairs surprisingly well with smoky turkey.

Side Dishes

My go-to sides with this Traeger Turkey Recipe are classic mashed potatoes (buttermilk for richness), roasted Brussels sprouts tossed with balsamic glaze, and cranberry sauce that I like to make from scratch. For an extra special meal, I add homemade cornbread stuffing cooked right beside the turkey on the grill—it picks up a bit of smoke and always receives rave reviews.

Creative Ways to Present

For holiday dinners, I sometimes serve the turkey sliced on a big rustic wooden board surrounded by the garnishes and sides. It creates a warm, inviting centerpiece everyone can dig into family-style. Another fun way is to hollow out a small pumpkin and use it as a gravy boat alongside the turkey—that always gets compliments and sparks conversations.

Make Ahead and Storage

Storing Leftovers

Once your turkey has rested and been served, I like to slice any leftovers and store them in an airtight container or zip-top bag in the fridge. Keeping the slices moist is key, so I add a little bit of leftover turkey juices or broth to the container. The meat stays tender for up to 4 days when stored this way.

Freezing

If you want to freeze turkey, make sure it’s completely cooled before packing it in freezer-safe containers or bags. I usually portion the slices so I can thaw just what we need. It freezes well for up to 3 months and tastes great when reheated carefully.

Reheating

To keep your turkey juicy when reheating, I recommend warming it in a covered baking dish at 300°F with a splash of broth or water, tented with foil. This gentle heat helps prevent drying out. Microwave reheating works in a pinch but can be uneven, so just be sure to cover the meat and go slow.

FAQs

Can I use a frozen turkey for this Traeger Turkey Recipe?

It’s best to fully thaw your turkey before smoking it on a Traeger to ensure even cooking. A frozen or partially frozen bird won’t cook uniformly, which can lead to dry spots or unsafe internal temperatures. Plan ahead and thaw your turkey in the fridge for several days depending on size.
Do I have to inject the turkey with butter marinade?

Injecting with butter marinade is optional, but highly recommended. It helps keep the meat extra moist and flavors it from the inside out. If you prefer, you can skip this step and just rely on the rub and smoking process, but the turkey won’t be quite as juicy.
How long does it take to smoke a 12-pound turkey on a Traeger?

At 325°F, plan on about 3 to 4 hours for a 12-pound turkey. Using a meat thermometer is the best way to know when it’s perfectly done—you’re aiming for 165°F in the thickest part of the breast.
Can I brine the turkey before smoking?

Yes, you can brine the turkey before smoking for extra moisture and flavor. Just be cautious with salt amounts in your rub afterward to avoid over-seasoning. Also, pat the turkey very dry before applying the rub and oil to get a nice crisp skin.
What wood pellets work best for smoking turkey on a Traeger?

Fruit woods like apple or cherry are fantastic choices as they add a mild sweetness that complements turkey well. Hickory and maple also work beautifully for a richer smoky profile. I usually keep a couple of options on hand and pick based on the flavor vibe I’m after.

Final Thoughts

This Traeger Turkey Recipe has become my go-to for putting big smiles on faces around the table. There’s something magical about how the smoky flavors combine with the juicy, tender meat that just can’t be beaten. Whether it’s your first time smoking a turkey or you’re a seasoned pitmaster, this recipe is approachable, flexible, and consistently delicious—just like I promised you over that cup of coffee. Give it a try, and I bet you’ll be making it year after year, too!