Traeger Turkey Recipe

Ingredients

• 4.5–6.4 kg (10–14 lb)turkey
• 30 ml per 450 g (1 oz per lb)injectable butter marinade (optional; see notes)
• 60 ml (¼ cup)olive oil or butter (or olive oil spray)
• 2.5 ml (½ teaspoon)ground oregano
• 2.5 ml (½ teaspoon)ground thyme
• 5 ml (1 teaspoon)brown sugar or sweetener
• 5 ml (1 teaspoon)smoked paprika
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• to tastesalt and pepper

Instructions

1. 1

   Prepare the turkey

   If using the injectable butter marinade, inject about 30 ml per 450 g of turkey, distributing it throughout the meat.

2. 2

   Mix the seasoning

   In a small bowl, combine the olive oil or melted butter with the oregano, thyme, brown sugar or sweetener, smoked paprika, garlic powder, onion powder, salt and pepper. Stir until evenly mixed.

3. 3

   Season the turkey

   Rub the seasoning mixture over the turkey, including under the skin where possible.

4. 4

   Preheat the grill

   Preheat the Traeger or pellet smoker to 163°C (325°F).

5. 5

   Cook the turkey

   Set the turkey on the grill grate, breast side up. Smoke for about 13–15 minutes per pound, until the thickest part of the breast reaches 74°C (165°F). A 4.5–6.4 kg (10–14 lb) turkey typically takes about 3–4 hours.

6. 6

   Rest the turkey

   Take the turkey off the grill and cover it loosely with foil. Rest for at least 20–30 minutes before carving.

7. 7

   Carve and serve

   Carve the turkey and serve with your preferred sides and sauces.

What is Traeger turkey?

Traeger turkey is turkey cooked in a pellet grill, which uses wood pellets to provide heat and smoke. It fits the American tradition of serving a roast bird for holidays and other gatherings.

This version pairs a straightforward herb-and-spice rub with olive oil or butter. The optional injectable marinade adds another way to season and moisten the meat before it goes on the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 90g protein, 3g carbs, 35g fat.

Turkey supplies most of the protein, while the olive oil or butter contributes much of the fat; the small amount of sugar and the turkey provide relatively little carbohydrate. Serve a moderate portion with vegetables and a suitable side such as potatoes or bread to make a balanced plate.

Choosing the turkey and marinade

Turkey size: The recipe is written for a bird weighing 4.5–6.4 kg, so allow enough grill space for it to sit without touching the lid or sides.

Injectable marinade: This is optional and should be measured in proportion to the bird’s weight. If you use it, distribute it throughout the meat rather than concentrating it in one area.

Getting the seasoning to stick

Oil or butter: Use olive oil or melted butter as the base for the spices, or use olive oil spray as listed. The mixture helps coat the surface evenly.

Under the skin: Where it is easy to do so, gently work some seasoning beneath the skin. Take care not to tear it, and spread the mixture rather than leaving it in one spot.

Temperature and doneness

Grill setting: Preheat the pellet grill to 163°C (325°F) before adding the turkey. Keeping the grill at the specified temperature gives the bird a consistent cooking environment.

Temperature check: Use the stated 74°C (165°F) reading in the thickest part of the breast as the doneness cue. The suggested minutes per pound are a guide; check the temperature rather than relying on time alone.

Timing the cook and rest

Cooking time: The method estimates 13–15 minutes per pound and about 3–4 hours for a 4.5–6.4 kg bird. Actual timing can vary, so begin checking the turkey as it approaches the expected finish.

Resting: Loosely tent the cooked turkey with foil and leave it for at least 20–30 minutes before carving. This also gives you time to finish preparing the sides.

Serving the turkey

Carving: Let the turkey rest before slicing, then serve the breast and darker meat together so guests can choose their preferred pieces.

Sides: Pair it with roast potatoes, vegetables, stuffing or a fresh salad. A sauce served separately lets everyone add as much as they like.

Recipe notes & tips

• Thaw the turkey fully before preparing it for the grill.
• Pat the turkey dry before applying the seasoning so the mixture coats the skin more evenly.
• Keep the grill lid closed as much as possible while the turkey cooks.
• Use a meat thermometer to check the thickest part of the breast.
• Rest the turkey for at least 20–30 minutes before carving.
• If using the optional marinade, inject it evenly throughout the meat.

Variations

• Use butter: Melt it before stirring it into the spice mixture.
• Add more herbs: Adjust the oregano and thyme to suit your preferred seasoning.
• Choose a sweetener: Use brown sugar or the sweetener listed as an alternative.
• Use olive oil spray: Coat the turkey with spray instead of mixing in the measured oil.
• Skip the injection: Leave out the optional marinade and use the rub on its own.

Common mistakes to avoid

• Guessing doneness by time: Cooking time is an estimate; check the thickest part of the breast with a thermometer.
• Skipping the rest: Cutting immediately can release juices; leave the turkey loosely covered for at least 20–30 minutes.
• Uneven seasoning: Spread the mixture over the whole bird and beneath the skin where possible.
• Overfilling the grill: Make sure the turkey fits with space around it and the lid can close.
• Using cold, solid butter: Melt the butter before mixing it with the seasonings.

How to store

Refrigerate leftover turkey in a covered container within 2 hours of cooking and use within 3–4 days. Reheat portions until steaming hot, adding a splash of stock or water if needed to help keep the meat moist.

Frequently asked questions