How to Cook the Best Traeger Smoked Turkey

Overview:

This guide provides a detailed recipe for preparing the best smoked turkey using a Traeger grill. The turkey is brined with a signature citrus brine kit, rubbed with Traeger Turkey rub, and smoked using Turkey Blend hardwood pellets for maximum flavor. The recipe ensures a juicy, tender turkey perfect for holiday feasts.

Ingredients:

• 1 whole turkey (18-20 lbs), thawed if frozen, giblets removed
• 1 Traeger Orange Brine and Turkey Rub Kit
• 1/2 cup Traeger Pork & Poultry Rub, divided
• 1/2 pound unsalted butter, softened

Steps:

1. Brine the Turkey: The day before smoking, brine the turkey according to the instructions on the Traeger Turkey Brine Kit. After brining, rinse and pat the turkey dry.
2. Season the Turkey: Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub. Carefully separate the turkey skin from the meat over the breasts and spread softened butter under the skin and over the breasts. Season the outside of the turkey with the remaining rub.
3. Chill: Transfer the turkey to the refrigerator to chill for at least one hour.
4. Prepare for Cooking: Truss the legs and tuck the wing tips under the bird. Place the turkey in a roasting pan.
5. Smoke the Turkey: Preheat the Traeger to 225°F with the lid closed for 15 minutes. Insert a probe into the thickest part of the turkey breast, place the roasting pan on the grill grates, and cook until the internal temperature reaches 100-110°F.
6. Increase Temperature: Increase the grill temperature to 350°F and continue cooking until the internal temperature reaches 160°F (about 4 more hours).
7. Rest and Carve: Remove the turkey from the grill and let it rest for at least 30 minutes before carving. The internal temperature will continue to rise to 165°F during this resting period.

Additional Tips and Guides:

• Tools: Recommended products include the MEATER PLUS Wireless Meat Thermometer and various Traeger rubs and wood pellets.
• Tips & Tricks: Guides on buying, brining, rubs, smoking woods, cooking times, carving, and more are provided to help achieve the best results.

Unique Article Based on the Blog Post:

Smoking a turkey to perfection can transform your holiday feast into a culinary masterpiece. With the right techniques and a reliable Traeger grill, you can achieve a juicy, flavorful turkey that will be the highlight of your dinner table. Here’s a step-by-step guide to help you master the art of smoked turkey.

1. The Importance of Brining: Brining your turkey is the first crucial step. Using a citrus brine not only enhances the flavor but also ensures the meat remains moist during the smoking process. Follow the instructions on the Traeger Turkey Brine Kit for the best results. After brining, rinse the turkey thoroughly and pat it dry.

2. Seasoning for Depth: Seasoning plays a pivotal role in developing a rich, savory flavor profile. Begin by seasoning the inside cavity with Traeger Pork & Poultry Rub. Then, create a pocket under the skin of the turkey breasts and spread softened butter evenly. This not only adds flavor but also keeps the meat tender. Rub the outside of the turkey with the remaining seasoning to form a delicious crust during smoking.

3. Preparing for the Smoke: Refrigerate the seasoned turkey for at least an hour. This chilling period allows the flavors to meld and the skin to dry out slightly, which helps it crisp up during cooking. When ready, truss the legs and tuck the wing tips under the bird to ensure even cooking.

4. The Smoking Process: Preheat your Traeger grill to 225°F. For an enhanced smoky flavor, use the Super Smoke setting if available. Insert a temperature probe into the thickest part of the turkey breast and place the turkey in a roasting pan on the grill grates. Smoke the turkey until it reaches an internal temperature of 100-110°F.

5. Achieving the Perfect Finish: Increase the grill temperature to 350°F and continue cooking until the internal temperature reaches 160°F. The total cooking time will vary based on the size of your turkey and external conditions. Once the desired temperature is reached, remove the turkey from the grill and let it rest for at least 30 minutes. This resting period allows the juices to redistribute, ensuring a moist and flavorful bird.

6. Serving Your Masterpiece: Carving a smoked turkey requires patience and precision. Start by removing the legs and thighs, then carve the breasts against the grain. Serve your perfectly smoked turkey with your favorite sides and enjoy the accolades from your guests.

Smoking a turkey is more than just a cooking method; it’s an experience that brings out the best in your bird. With these steps and the superior performance of a Traeger grill, your smoked turkey will be the star of your holiday feast. Enjoy the rich, smoky flavors and tender meat that only a well-smoked turkey can offer.