Smoked Turkey (Traeger/Pellet, Spatchcock Option)

Juicy holiday turkey with simple brine and citrus-herb injection, clean smoke, and crisp skin in about 3.5–5 hours

Whisper-smoky meat, shattering skin, and foolproof temps for the most reliable Thanksgiving centerpiece.

Why You’ll Love It

• Built for pellet grills with exact cues for Turkey On Traeger Grill and Smoker Turkey Recipes.
• Moisture insurance from Turkey Brine For Smoked Turkey plus optional Turkey Injection Recipes.
• Flexible method: whole or Spatchcock Turkey Smoked for faster, more even cooking.
• Clear temps and timing for a Best Smoked Turkey Recipe you can repeat every holiday.
• Leftover gold for sandwiches, soups, and all your Turkey Meat Recipes.

Ingredients (notes only)

Turkey

• 12–14 lb whole turkey, fully thawed, giblets removed. Pat very dry.

Brine (choose one)

• Dry brine (crispest skin): kosher salt by weight on meat surface. Use 1 tsp per lb with Diamond Crystal or ½ tsp per lb with Morton’s. Optional ½ tsp baking powder per 5 lb to aid crisping.
• Wet brine (classic, juicy): per 2 gallons water add 1 cup kosher salt (Diamond), ½ cup brown sugar, 1 Tbsp peppercorns, 4 bay leaves, citrus peels.

Citrus-Herb Injection (optional but amazing)

• Unsalted turkey or chicken broth, melted unsalted butter, lemon juice, Worcestershire, garlic powder, onion powder, white pepper, salt to taste (reduce or omit salt if wet-brined).

Rub + Binder

• Neutral oil or mayonnaise, paprika, garlic powder, onion powder, dried thyme, black pepper. Tiny brown sugar for color if desired.

Aromatics & Wood

• Onion, apple, lemon halves, thyme/rosemary sprigs for cavity. Pellets or wood: apple, cherry, or a touch of hickory.

Step-by-Step Instructions

1. Brine the bird
   • Dry brine: Sprinkle measured salt under skin where possible and all over the surface. Refrigerate uncovered 24–48 hours.
   • Wet brine: Submerge 12–24 hours, then rinse, pat very dry, refrigerate 4–12 hours uncovered to dry the skin.
2. Spatchcock (optional, faster): Cut out backbone with shears, flip and press to flatten. Tuck tips; optionally foil wing tips later.
3. Inject (optional): Whisk injection. Using a food-safe injector, inject breast in a 1–1½ inch grid, then thighs and drumsticks. Wipe any leaks; do not overfill.
4. Season: Lightly coat skin with oil. Mix rub and apply evenly, including under loosened breast skin.
5. Preheat smoker:
   • Pellet/Traeger: 275°F for best balance of smoke and skin. For heavier smoke, start at 225°F for 60–90 minutes, then raise to 275–300°F. Add a small water pan if using an offset.
6. Smoke the turkey: Place breast-side up with a probe in the deepest part of the breast, not touching bone.
   • At 275°F: plan 20–25 minutes per lb whole; 15–18 minutes per lb spatchcock.
   • Rotate pan once halfway through. Lightly spritz dry spots with apple juice only if needed.
7. Target temps:
   • Breast: pull at 160–162°F (carryover to 165°F).
   • Thigh/leg: aim for 175°F for tender dark meat.
     If skin needs more color, raise to 350–375°F for the final 15–25 minutes.
8. Rest and carve: Tent loosely and rest 20–30 minutes (spatchcock 15–20). Carve: remove legs and thighs, wings, then slice breast across the grain.

Pro Tips

• Crisp skin rules: Dry the surface thoroughly, cook at 275°F+, and finish hot if needed. Wet brine? Air-dry uncovered before smoking.
• Salt math matters: Use brand-specific salt rates to avoid oversalting, especially if injecting.
• Clean smoke: Thin, blue smoke beats billowing white smoke. Clean out ash and preheat fully.
• Probe placement: Deepest breast center, parallel to the board. Verify with a second instant-read.
• Don’t stuff the cavity: It slows cooking and risks uneven temps. Use aromatics only.

Variations (mapped to interests)

• Traeger Turkey Thanksgiving: Apple or cherry pellets, start 225°F for 60–90 min smoke boost, finish 300–325°F.
• Spatchcock Turkey Smoked: 12–14 lb bird finishes ~3–3.5 hours at 275°F with even doneness.
• Smoked Roast (turkey breast roast 3–5 lb): 250–275°F, about 1.5–2.5 hours to 160–162°F then rest to 165°F.
• Cajun Injection: Swap spices for Cajun blend and add hot sauce.
• Maple Orange Brine: Add orange peel, cloves, and maple syrup to wet brine.

How to Serve

• Slices with smoked pan gravy (mix drippings with low-sodium broth to balance smoke).
• Pair with cornbread dressing, cranberry relish, and charred green beans.
• Leftovers for ramen, quesadillas, and wild-rice soup.

Make Ahead & Storage

• Make ahead: Smoke up to 1 day ahead. Slice, cover with broth, chill. Reheat covered at 300°F until 165°F.
• Fridge: 3–4 days. Freeze: sliced up to 3 months with some broth.
• Reheat: Covered with splash of broth to 165°F; broil skin pieces briefly to re-crisp.

FAQs

How long does a 12–14 lb turkey take at 275°F?
Roughly 4–5 hours. Always cook to temp, not just time.

Wet brine or dry brine?
Dry brine = crisper skin. Wet brine = classic juicy profile. Both work if the skin is thoroughly dried before smoking.

What wood is best?
Apple or cherry for mild sweetness; add a little hickory for backbone.

Can I skip injection?
Yes. Injection adds flavor insurance for the breasts but isn’t required if you brine and monitor temps.

Why is my skin rubbery?
Surface wasn’t dry or you stayed at low temp too long. Finish at 350–375°F for 15–25 minutes.

Simple Nutrition Table (estimate, per 6 oz cooked with skin)

Calories 265 | Protein 36 g | Fat 12 g | Carbs 1 g | Sodium varies by brine
Estimates only.