My first whiff of hickory smoke at a family cookout still lingers in my memory. This method brings that same wood-fired depth to your holiday table.
With a simple herb rub and the Traeger pellet grill, you’ll achieve juicy, perfectly smoked turkey with golden skin and tender meat.
Ingredients for Traeger Smoked Turkey Recipe Pellet Grill
Wood-fired flavor starts with these ingredients for your holiday bird.
| Ingredient | Amount | Notes |
|---|---|---|
| Whole Turkey 🦃 | 12 lb | Fully thawed, giblets removed |
| Hickory Wood Pellets 🪵 | 20 lb | For Traeger pellet grill |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tbsp | Freshly ground coarse |
| Dried Rosemary 🌿 | 1 tbsp | Crushed for herb rub |
| Dried Thyme 🌿 | 1 tbsp | Crushed for herb rub |
| Dried Sage 🍃 | 1 tbsp | Crushed for herb rub |
| Garlic Powder 🧄 | 1 tbsp | High-quality preferred |
| Onion Powder 🧅 | 1 tbsp | High-quality preferred |
| Olive Oil 🫒 | ¼ cup | For binding herb rub |
| Unsalted Butter 🧈 | ½ cup | Melted for basting |
| Chicken Broth 🥣 | 2 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Quartered for cavity |
| Carrots 🥕 | 3 whole | Peeled, cut into chunks |
| Celery Stalks 🥬 | 3 pieces | Cut into chunks |
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The turkey is the star here—go for a fresh, high-quality bird (12 lbs feeds 6 with leftovers). Traeger’s own hickory pellets deliver that signature smoke, but other hardwoods like apple or cherry work too. For the herb rub, Penzeys has the best dried spices if you want to splurge. The salt matters: Diamond Crystal kosher salt dissolves evenly and seasons perfectly without overdoing it.
No fresh herbs? Dried work just as well in the rub (use half the amount if substituting). Out of hickory pellets? Apple or pecan give a milder, sweeter smoke. If you’re avoiding dairy, swap the butter for olive oil when basting. The broth can be store-bought—Swanson or Pacific Foods are reliable. And yes, you can skip the aromatics, but they add a subtle depth worth the extra minute.
Brining isn’t required, but if you do, plan for 12-24 hours ahead. Store the turkey in the fridge (unbrined) for up to 2 days before smoking. Leftovers? They’ll keep for 4-5 days in the fridge or freeze beautifully for 3 months.
Why You’ll Love This Recipe
- Set It & Forget It: Honestly, the Traeger does all the work—just season the turkey, load the hickory pellets, and let the smoker handle the rest.
- Smoky Perfection: That deep hickory aroma mixed with rosemary and black pepper gives the meat a rich, wood-fired flavor that’s hard to beat.
- Holiday or Tuesday: I’ve served this for Thanksgiving and also just because it’s Thursday—equally impressive both times.
- Leftovers for Days: One 12-pound turkey means sandwiches, tacos, and soup for nearly a week, and the flavor only gets better.
Step-by-Step Instructions for Traeger Smoked Turkey
This method delivers perfectly juicy, wood-kissed turkey with minimal effort on your part.
Step 1: Prepare the Herb Rub and Turkey
In a small bowl, combine the 2 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tbsp Dried Rosemary, 1 tbsp Dried Thyme, 1 tbsp Dried Sage, 1 tbsp Garlic Powder, and 1 tbsp Onion Powder. Stir in the 0.25 cup Olive Oil to create a thick, aromatic paste.
Pat the 12 lb Whole Turkey completely dry inside and out with paper towels. This step is crucial—moisture prevents the rub from adhering and the skin from crisping. Gently separate the skin from the breast meat and rub half the herb mixture directly onto the meat. Spread the remaining herb mixture over the outside of the turkey, including the cavity. Let it sit at room temperature for 30 minutes while you prepare the smoker.
Step 2: Set Up the Traeger and Prep the cavity
Fill your Traeger pellet grill with 20 lb Hickory Wood Pellets and preheat to 325°F. The hickory will infuse the turkey with a rich, smoky depth that complements the herb rub beautifully.
While the grill heats, stuff the turkey cavity with the 1 whole Yellow Onion, 3 whole Carrots, and 3 pieces Celery Stalks. These aromatics will steam inside the bird, adding moisture and subtle flavor. Tuck the wings under the body and tie the legs together with kitchen twine to maintain a compact shape.
Step 3: Smoke the Turkey Low and Slow
Place the turkey breast-side up directly on the grill grates. Insert a meat probe into the thickest part of the thigh, avoiding the bone. Smoke the turkey undisturbed for 2.5 to 3 hours, maintaining the grill temperature at 325°F.
After the first 2 hours, begin basting the turkey every 30 minutes with the 0.5 cup Unsalted Butter you’ve melted. This adds richness and promotes even browning. The turkey is ready when the internal temperature reaches 165°F in the thigh and the juices run clear.
Step 4: Rest and Finish with Broth
Carefully remove the turkey from the grill and transfer it to a large cutting board. Tent loosely with foil and let it rest for 30 minutes. This allows the juices to redistribute for moist, tender meat.
While the turkey rests, pour the 2 cups Chicken Broth into a small saucepan and warm it over low heat. Once the turkey is rested, pour the warm broth over the turkey just before carving to add an extra layer of moisture and flavor. Carve and serve immediately.
Pro Tips For Making Traeger Smoked Turkey Recipe Pellet Grill
- Brine Overnight: I learned this the hard way—soak that turkey in a saltwater brine for 12-16 hours before smoking. It keeps the breast meat juicy, especially with the long cook time on the pellet grill.
- Spatchcock the Bird: Skip the whole turkey and butterfly it instead. Flattens the bird so it cooks evenly and cuts the smoking time by nearly half on the Traeger.
- Monitor Pellet Supply: After running out mid-smoke once, I now double-check the hopper. Hickory pellets burn fast at 225°F—fill it to the top before starting.
- Rest Before Carving: Sounds obvious, but let that smoked turkey rest under foil for at least 30 minutes. I was skeptical until I tried it—the juices redistribute and the rosemary flavor really settles in.
Make-Ahead Tips for This Dish
Prep the Turkey Early
Pat your 12 lb turkey dry and apply the herb rub the night before smoking. This gives the kosher salt time to penetrate deeply for maximum flavor and moisture retention. Store uncovered in the fridge to let the skin dry out slightly, which helps it crisp up beautifully on the grill.
Pre-Mix the Rub
Combine your herb rub ingredients up to 2 days ahead. The dried rosemary, thyme, and sage will meld together, intensifying their aromas. Store in an airtight container at room temperature. I like to give it a quick stir before using to redistribute the olive oil. 💡
Preheat the Traeger
Fill your Traeger with hickory pellets the day before and do a quick test run to ensure everything’s working. On cook day, preheat to 325°F while the turkey comes to room temperature. This ensures your grill is ready the moment you are.
Prep Aromatics
Quarter the yellow onion and chop the carrots and celery the night before. Store them in a sealed container in the fridge. Cold aromatics work just fine and save you precious time on the morning of the cook.
Warm the Broth
Measure out your 2 cups chicken broth ahead and keep it in the fridge. When the turkey is almost done, warm it in a small pot on the stove. This way, it’s ready to go the moment your bird comes off the grill.
Melt the 0.5 cup butter for basting in advance and keep it warm in a thermos. This ensures it’s ready for that first baste after 2 hours of smoking. ✨
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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