Juicy Traeger Smoked Turkey Recipe (Dry Brine)

Traeger Smoked Turkey is a whole turkey seasoned with a dry brine and herb butter, then cooked on a pellet grill until the meat is juicy and the skin is crisp and golden. It's an easy holiday main for Thanksgiving or Christmas that frees up oven space and gives the turkey a light wood-fired flavor. Unlike wet-brined turkey, this version dry-brines for 24 to 48 hours and uses a two-stage smoking method, starting low for smoke flavor and finishing hotter for crisp skin and evenly cooked meat.

Why I use a dry brine for smoked turkey

I'll be honest, turkey was never my favorite. My husband and I both thought it was usually dry, bland, and a little disappointing, so years ago we started serving my Traeger Smoked Brisket for Thanksgiving instead. It quickly became one of our favorite holiday traditions.

A few years later, we decided to put a smoked turkey next to the brisket and give it another shot. When I tested this version on my Traeger, I skipped the big bucket of wet brine and used a simple dry brine instead. It took up less room in the fridge, made prep much easier, and gave the skin a chance to dry out before smoking.

That small change made a huge difference. The turkey had great flavor all the way through, the skin came out crisp, and the meat stayed juicy. I pair the dry brine with herb butter made with garlic, rosemary, thyme, and sage, then smoke the bird low before raising the heat to finish it.

If turkey has let you down before, I get it. Nobody wants to spend days thawing and prepping a Thanksgiving turkey only to carve into dry meat at the table. This method gives you a clear plan ahead of time, and most of the work is done before your guests arrive.

If you are looking for more easy smoker recipes, check out my Traeger Smoked Ribs, Traeger Smoked Ham, Smoked Whole Chicken, or Traeger Smoked Brisket.

If you don't have a smoker, my Dutch Oven Turkey is another great option for the holidays.

Ingredients You'll Need

• Turkey: Start with the best bird you can find. I always choose a turkey with no added hormones or solutions, because you don't want hidden saltwater injections messing with the flavor. I usually source mine online or from Whole Foods, where I know the quality is consistent. A 10-12 lb turkey works perfectly on the pellet grill - it cooks evenly, absorbs smoke well, and isn't so large that it dries out.
• Sea Salt: My go-to for dry brining. It penetrates the meat, seasons it all the way through, and helps draw out moisture from the skin so it crisps beautifully on the smoker. Kosher salt will also work if that's what you have on hand, but avoid table salt - it's too fine and will make the turkey overly salty.
• Coconut Sugar: I swap traditional brown sugar for coconut sugar because it's unrefined and has a more subtle sweetness. It balances the salt in the brine and helps the skin caramelize without making the turkey taste sugary.
• Orange + Zest: I use both the zest and the flesh of the orange. The zest adds bright citrus oils to the brine, while quartered orange wedges in the cavity release steam and perfume the turkey with fresh, subtle flavor. Smoke, herbs, and citrus are a combination that just works.
• Black Pepper: Freshly ground black pepper adds warmth and a little bite. It helps balance the richness of the butter and brings out the savory side of the turkey.
• Seasonings (Garlic Powder, Onion Powder, Smoked Paprika, Dried Thyme, Dried Rosemary): This is my simple dry rub for smoked turkey. It layers on savory, smoky flavor without overpowering the meat. The paprika also gives the skin a beautiful golden color when it roasts.
• Unsalted Butter: I go with Kerrygold grass-fed butter every time. It's rich, flavorful, and high quality. The butter melts into the meat under the skin, keeping it juicy while carrying the herbs and garlic deep into the turkey. It also helps the skin crisp up and turn that deep golden brown we all want in a holiday bird.
• Fresh Garlic: Garlic is non-negotiable in my kitchen. Minced into the butter, it infuses every bite with aromatic flavor.
• Fresh Rosemary, Fresh Thyme, Fresh Sage: These herbs come straight from my garden. They're the classic trio for poultry, and when blended into the herbed butter, they turn a simple turkey into something that tastes like the holidays.
• Onion: Tucked inside the cavity, the onion adds depth and a gentle sweetness as it steams during cooking. Combined with the orange and herbs, it's a natural way to flavor the turkey from the inside out.

See the recipe card for full information on ingredients and quantities.

Turkey Thawing Chart

The key to a juicy smoked turkey starts long before it hits the grill. A frozen bird needs plenty of time to thaw safely in the refrigerator. Plan about 24 hours per 4-5 pounds at 40°F. It's always better to allow extra time rather than not enough.

How to dry brine a turkey for smoking

Dry brining is my favorite way to prep a turkey for the smoker. It seasons the meat ahead of time without taking up a ton of refrigerator space with a bucket of liquid, and leaving the turkey uncovered helps dry the skin so it can get crisp on the Traeger.

For this recipe, I use 1 tablespoon of sea salt for every 4 pounds of turkey. A 10-pound turkey needs about 2½ tablespoons, and a 12-pound turkey needs about 3 tablespoons.

Rub the dry brine all over the turkey, including under the skin where you can. Place the turkey uncovered in the refrigerator for 24 to 48 hours before smoking. If you only have overnight, that still gives the salt time to season the meat, though I prefer a full 24 hours when I can plan ahead.

Do not rinse the turkey after dry brining. Rinsing adds moisture back to the surface of the bird, which works against the dry skin we want before it goes on the smoker. When you're ready to cook, just take the turkey out of the refrigerator and continue with the herb butter and smoking instructions below.

How to Make Traeger Smoked Turkey (Pellet Grill Method)

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Dry brine the turkey (24-48 hours before cooking)

Pat the turkey dry with paper towels, then mix together sea salt, coconut sugar, orange zest, black pepper, and the seasonings. Rub the mixture all over the turkey, including inside the cavity and gently under the skin if possible. This acts as your dry rub for smoked turkey. Place the turkey uncovered on a wire rack set over a sheet pan in the fridge so the skin can dry and the flavors penetrate the meat.

Plan about 1 tablespoon of salt per 4 pounds of turkey for even seasoning.

Step 2. Prepare the herbed butter & turkey

Remove the turkey from the fridge about 1 hour before you plan to cook it. In a small bowl, combine softened unsalted butter, garlic, rosemary, thyme, sage, orange zest, salt, and pepper. Rub half of the butter under the turkey skin, focusing on the breasts and thighs, and spread the rest over the outside. Stuff the cavity with orange wedges, onion, and herb sprigs if you're using them, then tie the legs with kitchen twine.

Step 3. Smoke the Turkey

Preheat your Traeger to 225°F and fill it with apple, cherry, or post oak wood pellets. Place the turkey breast side up on the smoker and let it smoke at 225°F for 2 to 2 ½ hours. This step is what gives pellet-smoked turkey its signature flavor.

Step 4. Roast the Turkey

After the smoke has set in, increase the temperature to 325°F and continue cooking until the breast reaches 162°F and the thigh 175°F. For a 10 lb turkey, this usually takes about 2 hours 10 minutes to 2 hours 30 minutes. Always check the smoked turkey's internal temperature with an instant-read thermometer rather than relying on time alone.

Step 5. Rest and Carve

Once the turkey is cooked, remove it from the smoker and tent it loosely with foil. Let the turkey rest for 30-45 minutes before carving to allow the juices to redistribute

How Long To Cook Smoked Turkey On A Pellet Grill?

Cooking times will vary based on the size of your turkey. Use this chart as a guide and always rely on a thermometer for accuracy.

Remove the turkey when the breast reaches 162°F, then let it rest for 30-45 minutes. The temperature will continue to rise as the turkey rests, bringing the breast to 165°F before carving.

Storage And Reheating

• Refrigerator: Smoked turkey will last 3-4 days in the fridge when stored in an airtight container.
• Freezer: For longer storage, slice the meat off the bone, wrap tightly, and freeze for up to 3 months. I like to portion it into freezer bags so I can pull out exactly what I need for sandwiches, soups, or quick meals.
• Reheating: Warm the turkey gently in a 300°F oven. Place the slices in a baking dish with a splash of broth, cover with foil, and heat until warmed through. This method keeps the meat moist instead of drying out.
• Carcass: Don't toss the bones. Simmer the carcass with water, onion, carrots, celery, and herbs to make a rich smoked turkey stock. It's perfect for soups, stews, or even as a base for gravy.
• Food Safety: Refrigerate leftovers within 2 hours and reheat slices to 165°F before serving.