I make a commission from purchases made through links in my posts, at no extra cost to you. Read my disclosure for more information.
Do you want to learn how to Make a Smoked Turkey? Is this your first time smoking a turkey for Thanksgiving dinner? I will teach you the tricks I use to smoke a turkey that your family and friend will rave about!
I have cooked Thanksgiving dinner for many years, and the only way I have found to smoke a turkey is to use a Traeger grill. Don’t worry I will take you through the process of how to prepare your turkey from start to finish. I even cover how to defrost and season your turkey before cooking! If you want to brine your turkey before smoking it to make it even juicier, check out my turkey brining post!
What Size Turkey Should I Buy For Thanksgiving?
You should plan to serve 1 1/2 pound of cooked turkey for each person on Thanksgiving. Below I have included a handy chart to help you decide what size turkey you should buy for your Thanksgiving dinner. This chart is based on how many guests you are expecting and the size of turkey you will need per pound.
What Size Turkey Should I Buy For Thanksgiving? |
|
|---|---|
| You should plan to serve 1 1/2 pound of cooked turkey for each person on Thanksgiving. This chart is based on how many guests you are expecting and the size of turkey you will need per pound. | |
| Number of Guests | Turkey Size (lbs.) |
| 10 | 15 lb. |
| 12 | 18 lb. |
| 15 | 22.5 lb. |
| 18 | 27 lb. |
Smoked Turkey Ingredients:
Links to Amazon
- 18 lb. Frozen Turkey
- 2 Lemons, quartered
- 2 Oranges, quartered
- 1 Large Onion, quartered
- 2 Pkg. of Butter
- Marinade
- Dry Rub
Kitchen supplies:
Links to Amazon
- Foil
- Foil roasting pan
- Turkey injector for the marinade
- Oven-safe meat thermometer (This is a link to the one we use.)
- Smoking grill (We use a Traeger Elite 22 Smoking Grill and we have not been disappointed!)
- Smoker wood chips (We use Traeger Hickory or Applewood pellets for this recipe.)
- Charcoal (If your smoker requires it, a Traeger doesn’t use charcoal.)
Turkey Gravy:
Links to Amazon
- 4 cups Chicken broth
- 4 tablespoons Butter
- 1/4 cup Flour
- Salt & Pepper to taste
- 1 tablespoon Garlic, crushed
- 2 teaspoon Onion powder
Turkey Thawing Notes:
What is the best way to thaw a turkey? I usually pull the turkey out of the freezer the Sunday before Thanksgiving, put it on a cookie sheet, and place it in the fridge to defrost. Here is a helpful chart on thawing a turkey by how much it weighs.
How Long To Thawing A Turkey By Weight |
||
|---|---|---|
| Turkey Size (lbs.) | Refrigerator (Days) | Cold Water (Hours) |
| 8 – 12 | 1 – 2 | 4 – 6 |
| 12 – 16 | 2 – 3 | 6 – 8 |
| 16 – 20 | 3 – 4 | 8 – 10 |
| 20 – 24 | 4 – 5 | 10 – 12 |
| 24 – 26 | 5 – 6 | 12 – 14 |
There are two ways to safely thaw a turkey, but using the fridge for thawing is recommended. Defrost the turkey in its original wrapper on a tray in the fridge for 24 hours for every 5 pounds. Never thaw a turkey at room temperature. You can also place the wrapped turkey in the sink and cover it completely with cold water for about 30 minutes per pound.
Change the water every 30 minutes to make sure it stays cold. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place it in water. Cook immediately or place in the fridge after thawing.
Marinating and dry rub your turkey instructions:
- Wednesday night, remove the wrapper, neck, and giblets from your turkey.
- Prepare your dry rub or marinade for your turkey.
(Optional if you are deciding to do this step.) - Place the turkey, breast side up in a foil roasting pan.
- Apply your desired dry rub or marinade to your turkey.
Note: I do this by separating the skin from the breast creating a pocket (Don’t remove the skin!). I mix dry rub with the softened butter and stuff it between the skin and the meat. Cover the entire breast with 1/4 inch thickness of butter. Then use a turkey injector to apply the marinade to the turkey deep into the meat. - Cut in quarters onion, lemons, and oranges and place in turkey cavity.
- Cover the turkey with foil and place it into the fridge until you are ready to cook.
Instructions on how to smoke the turkey:
When I tested cooked a 22-pound brined turkey on our Taeger grill we cover the turkey with foil to help keep it moist. It took 6 hours to cook the brined turkey. The temperature outside was 37 degrees Farinhite with no wind. It was snowing on and off throughout the day. The turkey turned out so tender and juicy that the wings fell off and it took no effort the pull the turkey legs off of the bird.
Notes: Never brown or partially cook turkey to refrigerate and finish cooking later. Traditional basting by pouring juices over a turkey’s surface while it roasts will not make the meat juicier (that is what brining is for). The liquid penetrates only about 1/8 to 1/4 of an inch beneath the skin and most of the juice will run off into the pan. Opening the smoker door to baste a turkey can cool the grill and will lengthen the cooking time. Here is a helpful chart on smoking a turkey by how much it weighs and time.
Like this mouth watering recipe?
Now you can get it in this cookbook!
Family Favorite Holiday Recipe Cookbook
Make deliciously savory traditional Thanksgiving, Christmas, and Easter dinners your family will enjoy for years to come. With bonus chapters with mouth-watering recipes to help you use up all the leftover turkey and ham! Kitchen-tested recipes with full-color photographs and clear easy to follow step-by-step recipe instructions. 3 bonus printable shopping list and checklists downloads that you can edit!
Smoke-Cooking Method with a Traeger:
How Long To Smoke A Turkey In A Traeger |
|
|---|---|
| This chart is based off of a grill temperature of 325F. Always use a food thermometer to check the internal temperature of both turkey and stuffing. Plan for extra hour of cooking time to be safe. Cooking times will vary depending on outside temperature and weather conditions. |
|
| Turkey Size (lbs.) | Unstuffed Turkey (Timing) |
| 8 – 15 lb. | 5 – 5 1/2 hours |
| 15 – 20 lb. | 5 1/2 – 6 hours |
| 20 – 25 lb. | 6 – 6 1/2 hours |
| +25 lb. | 6 1/2 – 7 hours |
Always follow your equipment manufacturer’s guidelines. Cooking times will vary depending on wind, weather, altitude, and type of equipment. For safety, the turkey must reach 140 °F in four hours or less. Check after 3½ hours, if the temperature is low, finish in the oven.
If you want to roast your turkey in the oven, check out this post! Always use thermometers to monitor the turkey in the smoker and cooking temperature. Total cooking time will be increased by 10 minutes or more each time lid is lifted. Smoking has no preservative effect. Smoked turkey must be refrigerated.
- Verify the time you want to serve the turkey so you will know when to start cooking.
- Plugin Traeger grill and set to 225°F to preheat. Closes the lid for about 15 minutes before cooking.
- Remove the turkey from the fridge.
- Do not use stuffing or use a string lifter.
- Insert an oven-safe meat thermometer into the deepest part of the thigh, not touching the bone.
- Put Turkey on the grill and tent foil over the turkey.
- Set kitchen timer to track cooking time for the turkey.
- Every 1 to 1½ hours check the pellet hopper and refill as needed.
- Cook turkey to an internal temperature of 165 °F in the breast and innermost part of the thigh.
- When the turkey is done cooking remove it from the grill and bring it inside.
- Turn the grill off and let it cool.
- Cover loosely with aluminum foil and allow the turkey to rest for 20 minutes before carving.
Like this mouth watering recipe?
Now you can get it in this cookbook!
Family Favorite Holiday Recipe Cookbook
Make deliciously savory traditional Thanksgiving, Christmas, and Easter dinners your family will enjoy for years to come. With bonus chapters with mouth-watering recipes to help you use up all the leftover turkey and ham! Kitchen-tested recipes with full-color photographs and clear easy to follow step-by-step recipe instructions. 3 bonus printable shopping list and checklists downloads that you can edit!
How Long To Smoke A Turkey Without A Traeger
How Long To Smoke A Turkey Without A Traeger |
|
|---|---|
| This chart is based off of a grill temperature of 240F cooking a turkey 30 – 40 minutes per pound. Always use a food thermometer to check the internal temperature of the turkey. Plan for extra hour of cooking time to be safe. Cooking times will vary depending on outside temperature and weather conditions. |
|
| Turkey Size (lbs.) | Unstuffed Turkey (Timing) |
| 8 – 15 lb. | 5 – 5 1/2 hours |
| 15 – 20 lb. | 5 1/2 – 6 hours |
| 20 – 25 lb. | 6 – 6 1/2 hours |
| +25 lb. | 6 1/2 – 7 hours |
- Verify the time you want to serve the turkey so you will know when to start cooking.
- Soak hardwood chips in water for 1-2 hours.
- Plugin the electric smoker or ignite charcoal for about 30 minutes before cooking.
- Remove the turkey from the fridge.
- Do not use stuffing or use a string lifter.
- Insert an oven-safe meat thermometer into the deepest part of the thigh, not touching the bone.
- Position foil-lined water pan in smoker according to manufacturer’s directions; fill the pan with water.
- Check the temperature of the grill at the grate. Be sure the temperature is between 200 to 250°F.
- Place turkey on the grill. Cover and adjust vents according to the manufacturer’s directions since each smoker is different.
- Set kitchen timer to track cooking time for the turkey.
- Maintain 200 to 250°F temperature throughout cooking.
Note: If using a charcoal smoker, add additional briquettes every 1 to 1½ hours. - Replenish water and soaked hardwood chips as needed.
- Cook turkey to an internal temperature of 165°F in the breast and the innermost part of the thigh.
Note: Turkey may take up to 12 hours. - When the turkey is done cooking remove it from the grill and bring it inside.
- Turn the grill off and let it cool.
- Cover loosely with aluminum foil and allow the turkey to rest for 20 minutes before carving.
Instructions for gravy:
Links to Amazon
- 4 cups Chicken broth
- 4 tablespoons Butter
- 1/4 cup Flour
- Salt & Pepper to taste
- 1 tablespoon Garlic, crushed
- 2 teaspoon Onion powder
1) 30 minutes before the turkey is ready to come out of the oven. In a saucepan combine butter, stock, or broth, and heat to medium-high.
2) Wisk in flour, garlic, and seasonings.
3) When it starts to boil, reduce heat to medium-low and continue cooking until gravy has reduced and thickened.
4) Serve with turkey.
I hope you enjoy this smoked turkey recipe as much as my family does. Please share this recipe if it was helpful to you!
Like this mouth watering recipe?
Now you can get it in this cookbook!
Family Favorite Holiday Recipe Cookbook
Make deliciously savory traditional Thanksgiving, Christmas, and Easter dinners your family will enjoy for years to come. With bonus chapters with mouth-watering recipes to help you use up all the leftover turkey and ham! Kitchen-tested recipes with full-color photographs and clear easy to follow step-by-step recipe instructions. 3 bonus printable shopping list and checklists downloads that you can edit!
Looking for more holiday inspired cooking?
4 Ways To Cook A Homemade Glazed Ham With Easy To Use Cooking Charts
Easy to follow recipe for cooking a glazed ham. Easy to read charts for how long to cook your ham in the oven, Crockpot, Electric Roasting Pan, & Traeger Grill…
How to Make a Smoked Turkey
Do you want to learn how to Make a Smoked Turkey? Is this your first time smoking a turkey for Thanksgiving dinner? I will teach you the tricks I use to smoke a turkey that your family and friend will rave about!…
How To Make A Juicy Slow Roasted Turkey In The Oven
Do you want to learn how to slow roast a juicy turkey? Is this your first time cooking a turkey for Thanksgiving dinner? Do you want to cook a beautiful juicy turkey without …
If you like this recipe, then you will love these recipes!
- How to Slow Roast A Turkey
- 4 Ways To Cook A Homemade Glazed Ham With Easy To Use Cooking Charts
- Easy Homemade Cranberry Orange Sauce
- Baked Mac and Cheese with Bacon
- Homemade Flaky Biscuits Recipe
- Homemade Flaky Crescent Rolls
I hope you enjoy this smoked turkey recipe as much as my family does. Please share this recipe if it was helpful to you!
I make a commission from purchases made through links in my posts, at no extra cost to you. Read my disclosure for more information.
Like this mouth watering recipe?
Now you can get it in this cookbook!
Family Favorite Holiday Recipe Cookbook
Make deliciously savory traditional Thanksgiving, Christmas, and Easter dinners your family will enjoy for years to come. With bonus chapters with mouth-watering recipes to help you use up all the leftover turkey and ham! Kitchen-tested recipes with full-color photographs and clear easy to follow step-by-step recipe instructions. 3 bonus printable shopping list and checklists downloads that you can edit!
How to Make a Smoked Turkey
Equipment
- Traeger Grill (Smoking Grill)
- Foil
- Foil Roasting Pan
- Turkey Injector (for the marinade)
- Oven-Safe Meat Thermometer
- Smoker Wood Chips
Ingredients
Turkey:
- 20 lb. Frozen Turkey
- 2 Md. Lemons Quartered
- 2 Md. Oranges Quartered
- 1 Lg. Onion Quartered
- 2 Pkg. Butter
- Marinade
- Dry Rub
Turkey Gravy:
- 4 Cups Chicken Broth
- 4 Tbsp. Butter
- ¼ Cup All-Purpose Flour
- Salt To taste
- Black Pepper To taste
- 1 Tbsp. Garlic Crushed
- 2 Tsp. Onion Powder
Instructions
Turkey Thawing Notes:
- What is the best way to thaw a turkey? I usually pull the turkey out of the freezer the Sunday before Thanksgiving, put it on a cookie sheet, and place it in the fridge to defrost. Here is a helpful chart on thawing a turkey by how much it weighs.
Marinating and dry rub your turkey instructions:
- Wednesday night, remove the wrapper, neck, and giblets from your turkey.
- Prepare your dry rub or marinade for your turkey. (Optional if you are deciding to do this step.)
- Place the turkey, breast side up in a foil roasting pan.
- Apply your desired dry rub or marinade to your turkey. I do this by separating the skin from the breast creating a pocket (Don’t remove the skin!). I mix dry rub with the soften butter and stuff it between the skin and the meat. Cover the entire breast with 1/4 inch thickness of butter. Then use a turkey injector to apply the marinade to the turkey deep into the meat.
- Cut in quarters onion, lemons, and oranges and place in turkey cavity.
- Cover the turkey with foil and place into the fridge until you are ready to cook.
Instructions on how to smoke the turkey:
- Notes: Never brown or partially cook turkey to refrigerate and finish cooking later. Traditional basting by pouring juices over a turkey’s surface while it roasts will not make the meat juicier (that what brining is for). The liquid penetrates only about 1/8 to 1/4 of an inch beneath the skin and most of the juice will run off into the pan. Opening the smoker door to baste a turkey can cool the grill and possibly lengthen the cooking time. Here is a helpful chart on smoking a turkey by how much it weighs and time.
Smoke-Cooking Method with a Traeger:
- Always follow your equipment manufacturer’s guidelines. Cooking times will vary depending on wind, weather, altitude, and type of equipment. For safety, the turkey must reach 140 °F in four hours or less. Check after 3½ hours, if the temperature is low, finish in the oven.If you want to roast your turkey in the oven, check out this post! Always use thermometers to monitor turkey smoker and temperatures. Total cooking time will be increased by 10 minutes or more each time lid is lifted. Smoking has no preservative effect. Smoked turkey must be refrigerated.
- Verify the time you want to serve the turkey so you will know when to start cooking.
- Plugin Traeger grill and set to 225°F to preheat. Closes lid for about 15 minutes before cooking.
- Remove the turkey from the fridge.
- Do not use stuffing or use a string lifter.
- Insert oven-safe meat thermometer into the deepest part of the thigh, not touching bone.
- Put Turkey on the grill and tent foil over the turkey.
- Set kitchen timer to track cooking time for the turkey.
- Every 1 to 1½ hours check pellet hopper and refill as needed.
- Cook turkey to an internal temperature of 165 °F in the breast and innermost part of the thigh.
- When the turkey is done cooking remove it from the grill and bring it inside.
- Turn grill off and let it cool.
- Cover loosely with aluminum foil and allow the turkey to rest for 20 minutes before carving.
Instructions for gravy:
- 30 minutes before turkey is ready to come out of the oven. In a saucepan combine butter, stock, or broth, and heat to medium-high.
- Wisk in flour, garlic, and seasonings.
- When it starts to boil, reduce heat to medium-low and continue cooking until gravy has reduced and thickened.
- Serve with turkey.
Notes
There are three ways to safely thaw a turkey, but using the fridge for thawing is recommended. Defrost the turkey in its original wrapper on a tray in the fridge for 24 hours for every 5 pounds. Never thaw a turkey at room temperature. You can also place the wrapped turkey in the sink and cover it completely with cold water for about 30 minutes per pound. Change the water every 30 minutes to make sure it stays cold. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place it in water. Cook immediately or place in the fridge after thawing. Smoking Notes: Never brown or partially cook turkey to refrigerate and finish cooking later. Traditional basting by pouring juices over a turkey’s surface while it roasts will not make the meat juicier (that what brining is for). The liquid penetrates only about 1/8 to 1/4 of an inch beneath the skin and most of the juice will run off into the pan. Opening the smoker door to baste a turkey can cool the grill and possibly lengthen the cooking time. Here is a helpful chart on smoking a turkey by how much it weighs and time.
Subscribe to Nerdy Moms United!
Get updates on the latest posts and more straight to your inbox!
Like this mouth watering recipe?
Now you can get it in this cookbook!
Family Favorite Holiday Recipe Cookbook
Make deliciously savory traditional Thanksgiving, Christmas, and Easter dinners your family will enjoy for years to come. With bonus chapters with mouth-watering recipes to help you use up all the leftover turkey and ham! Kitchen-tested recipes with full-color photographs and clear easy to follow step-by-step recipe instructions. 3 bonus printable shopping list and checklists downloads that you can edit!
Looking for more holiday inspired cooking?
Fast and Easy Creamy Chicken and Broccoli Casserole
This super simple creamy chicken and broccoli casserole can be put together in 10 minutes! This recipe works great for school night or workweek dinner that can please the pickiest of eater…
Easy Squash Apple Bake Recipe
This super easy squash apple bake side dish is sure to please your holiday dinner guests. Even my own teenage son and husband begs me to make this recipe…
Easy Homemade Squash Soufflé Recipe
This super easy homemade Squash soufflé recipe is sure to please your holiday dinner guests. You can even make it ahead of time and freeze it for later! Even my own teenage son begs me to make this Squash soufflé every Thanksgiving and Easter dinner…
4 Ways To Cook A Homemade Glazed Ham With Easy To Use Cooking Charts
Easy to follow recipe for cooking a glazed ham. Easy to read charts for how long to cook your ham in the oven, Crockpot, Electric Roasting Pan, & Traeger Grill…
Homemade Flaky Crescent Rolls
These homemade flaky crescent rolls are great for Thanksgiving, Christmas, or Easter Dinner! Since this recipe makes 32 rolls in one batch, I make this once a year and freeze the extra for another holiday dinner. Talk about a big time saver! I also give instructions on how to freeze and unfreeze the rolls…
Easy Homemade Cranberry Orange Sauce
This is the best homemade cranberry sauce recipe I have had! I only make for Thanksgiving to go with the turkey. I am not a fan of the canned cranberry sauce and I bet you are not either! For me, the idea of a can shape sauce giggling at me does not invite me to…