Juicy Traeger Smoked Turkey (Dry Brine Method)

A close-up of a whole roasted turkey with crispy, seasoned skin on a wooden board. A blurred orange and some fresh sage leaves are visible in the background.

5 from 1 vote

Juicy Traeger Smoked Turkey (Dry Brine Method)

This Traeger Smoked Turkey might just be the easiest holiday showstopper you'll ever make. With just a little prep the day before, the smoker does almost all the work. A dry brine keeps the meat juicy, herbed butter crisps the skin, and the pellet grill infuses the turkey with just the right amount of smoke. Forget dry or boring, this is smoked turkey that's tender, flavorful, and perfect for Thanksgiving or Christmas dinner.

Prep Time15

Cook Time4 30

Dry Brine Time1

Total Time1 4 45

Course: dinner

Cuisine: American

Servings: people

Calories: 122kcal

Author: Nadia

Equipment

Traeger Grill
Wood Pellets
Instant-Read Thermometer
Kitchen Twine
Foil Pan (optional)

Ingredients

10 lb Organic Whole Turkey

Dry Brine

2 ½ tablespoons Sea Salt
2 teaspoons Coconut Sugar
1 Zest of Orange
2 teaspoons Black Pepper
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Smoked Paprika
¼ teaspoon Dried Thyme
¼ teaspoon Dried Rosemary

Herbed Butter Mixture

½ cup Unsalted Butter softened
2 cloves Garlic minced
1 tablespoon Fresh Rosemary finely chopped
1 tablespoon Fresh Thyme finely chopped
1 tablespoon Fresh Sage finley chopped
1 teaspoon Sea Salt
½ teaspoon Black Pepper

For The Cavity (Optional)

1 Orange quartered
½ Onion quartered
1-2 sprigs Fresh Rosemary
1-2 sprigs Fresh Tyme

Instructions

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 dried thyme and rosemary. 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.
10 lb Organic Whole Turkey, 2 ½ tablespoons Sea Salt, 2 teaspoons Coconut Sugar, 1 Zest of Orange, 2 teaspoons Black Pepper, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Smoked Paprika, ¼ teaspoon Dried Thyme, ¼ teaspoon Dried Rosemary
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, 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.
½ cup Unsalted Butter, 2 cloves Garlic, 1 tablespoon Fresh Rosemary, 1 tablespoon Fresh Thyme, 1 tablespoon Fresh Sage, 1 teaspoon Sea Salt, ½ teaspoon Black Pepper, 1 Orange, ½ Onion, 1-2 sprigs Fresh Rosemary, 1-2 sprigs Fresh Tyme
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.
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.
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

Notes

Expert Tips and Notes

Dry brine uncovered: Leave the turkey uncovered in the fridge while it brines. This not only dries the skin so it crisps up beautifully, but it's also safest to keep it on the lowest shelf so nothing drips on other food.
Watch the temp, not the clock: Use an instant-read thermometer and pull the turkey when the breast hits 162°F. It will carry over cook to 165°F while resting, keeping it perfectly juicy.
Rest before carving: Tent the turkey loosely with foil and give it 30-45 minutes before carving. This keeps the skin crisp and lets the juices redistribute.
Soften the butter: Make sure the butter for your herb mixture is really soft before mixing in garlic and herbs. If it's too cold, it won't spread under the skin easily. If that happens, warm it gently in the oven on very low heat until it's soft but not melted.

Nutrition