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–+ servings
Whole Traeger smoked turkey on a cutting board.
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5 from 49 votes

Smoked Turkey

Oh-so-juicy and flavorful Smoked Turkey is perfect for your holiday table or whenever you need to feed a crowd. Delicious, moist, tender, and that rub is pure perfection! Pair this easy Smoked Turkey with your favorite sides!
Prep Time1 hour
Cook Time6 hours
Total Time7 hours
Course: Main Course
Cuisine: American
Keyword: pellet smoker, smoked turkey, smoker, turkey
Servings: 8 servings
Calories: 883kcal
Author: Chef Jenn

Equipment

  • Traeger pellet grill/smoker
  • hardwood pellet blend

Ingredients

  • 15 pound turkey or however big

For the dry rub:

  • 1/4 cup brown sugar
  • 1 tablespoon kosher salt use half as much table salt
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon dried sage
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper

Instructions

  • Remove the turkey from the fridge 1 hour prior to smoking so it can warm up.
  • Mix the salt, paprika, brown sugar, black pepper, onion powder, garlic powder, dried thyme, and dried sage in a small bowl.
  • Rub the turkey all over with the dry rub and leave it on the counter for an hour prior to smoking.
  • Preheat your Traeger pellet smoker - or any other electric smoker - to 180-F as per the manufacturer's instructions.
  • Place the rubbed turkey directly on the rack in the smoker. Smoke it at 180-F for about an hour, then turn the temperature up to 250-F. Continue smoking the turkey at 250-F.
  • When the turkey reaches about140-F, rub it all over with the cooking oil. This will help the skin get crispy.
  • Smoke the turkey until it reaches 165-F with an accurate digital meat thermometer. Always check the meatiest part of the thigh, inserting the instant-read thermometer right up next to the bone.
  • Remove the turkey from the smoker and let it rest for about 15 minutes before carving.
  • Enjoy!

Notes

Chef Jenn's Tips

  • Always give yourself plenty of time to smoke a turkey, and smoke to temp (165-F), not time.
  • Don't bother brining your turkey - see my comments above.
  • Allow plenty of resting time.
  • Temp the turkey in the thickest part of the thigh, right up close to the body. Get the thermometer close to the bone for the best reading.
  • If you start running out of time, turn the turkey up to a maximum temperature of 300-F.
  • Smoked turkeys don't make a lot of juice for gravy, but save the carcass to make turkey stock, and you'll have some of the best soups around!
  • Don't worry if the thigh and leg meat looks pinkish - if it is cooked to 165F, then that pink color is from the smoke!

Nutrition

Serving: 6ounces | Calories: 883kcal | Carbohydrates: 8g | Protein: 131g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 435mg | Sodium: 1551mg | Potassium: 1381mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 6mg