Traeger Smoked Turkey with Injectable Butter Marinade Recipe

If you’re ready to impress your friends and family with a juicy, flavorful turkey that’s got everyone asking for seconds, you’re going to love what I have for you today. This Traeger Smoked Turkey with Injectable Butter Marinade Recipe is honestly one of my all-time favorites—it’s rich, moist, and infused with buttery goodness inside and out. Whether it’s Thanksgiving or just a special weekend feast, once you try this method, you’ll be hooked, trust me!

this Recipe

Ingredients You’ll Need

All the ingredients come together perfectly to create a rich and juicy smoked turkey with layers of flavor and plenty of moisture. I recommend using fresh herbs and good-quality olive oil or real butter for the best results.

• Turkey (10-14 pound): The star of the show; choose a fresh or thawed whole bird for even smoking.
• Injectable Butter Marinade: This is your secret weapon for juicy meat—inject 1 ounce per pound of turkey.
• Olive Oil or Butter: Drizzled or sprayed on the skin to help the rub stick and keep it moist.
• Ground Oregano: Adds a warm herbaceous note.
• Ground Thyme: Brings a subtle earthiness to balance the paprika.
• Brown Sugar or Sweetener: A hint of sweetness that caramelizes beautifully on the skin.
• Smoked Paprika: Gives a smoky depth and vibrant color.
• Garlic Powder: Essential savory flavor booster.
• Onion Powder: Adds sweetness and complexity.
• Salt and Pepper: To taste, crucial for seasoning and crust development.

Variations

I love making this recipe my own by switching up the injectable butter marinade or tweaking the seasoning blend. It’s so forgiving—you can personalize it to fit your taste or meal occasion.

• Herb-Heavy Variation: Add fresh rosemary and sage into the injectable marinade for an extra fragrant turkey—my family couldn’t get enough when I tried this!
• Spicy Twist: Include cayenne pepper or smoked chipotle powder in the rub for a subtle heat that brings the flavor up a notch.
• Brined Option: Although it’s not needed, some like to brine for 12 hours to boost flavor; just be cautious about salt levels if you inject butter marinade.
• Turkey Breast Only: Perfect for smaller gatherings—simply scale down the injectable marinade and seasonings proportionally.

How to Make Traeger Smoked Turkey with Injectable Butter Marinade Recipe

Step 1: Prep Your Turkey and Marinade Injection

The very first thing I do is pat the turkey dry thoroughly and remove everything from inside its cavity—don’t skip this! This helps the skin crisp up during smoking. I then fill a meat injector with my butter marinade—I usually follow the guideline of 1 ounce of marinade per pound of turkey. For my 14-pound bird, that means about 14 ounces of rich, buttery goodness going right into the breasts, legs, and other thick areas. The injection is what really sets this recipe apart from traditional smoked turkeys.

Step 2: Coat and Season the Turkey

Next, I drizzle olive oil or spritz an oil spray evenly over the turkey. I love using a refillable spray bottle filled with olive oil because it helps cover the bird more efficiently with less mess. After that, I generously rub on my spice mix—oregano, thyme, smoked paprika, brown sugar, garlic powder, onion powder, and salt and pepper. Make sure you really work those spices into the skin; that’s going to develop the beautiful crust and flavor as it smokes.

Step 3: Smoke Low and Slow, Then Finish Hot

Place your turkey on the smoker rack (I like to keep a sheet of parchment paper below to catch drippings and make cleanup easier) and smoke at 225°F for about 3 hours. This slow smoking infuses that classic Traeger flavor and starts rendering the fat. Then, crank the heat up to 350°F and cook until the internal temperature hits 165°F—usually another 1-3 hours, depending on your turkey size. Always use a reliable meat thermometer and check the thickest parts, like the breast or thigh, to be sure you don’t under or overcook it.

Step 4: Rest Before Slicing

One thing I learned the hard way is never to slice straight off the smoker. Let your turkey rest for at least 15-20 minutes. This pause lets all those delicious juices redistribute, so when you carve, the meat remains tender and moist. If you cut too early, the juices run out and you end up with a dryer bird. Keep those drippings for gravy—you’ll want to whisk in some butter and flour to thicken and serve it alongside.

How to Serve Traeger Smoked Turkey with Injectable Butter Marinade Recipe

Garnishes

I’m all about simple garnishes that add freshness and a pop of color. Fresh rosemary sprigs, thyme branches, and a few lemon wedges look beautiful around the platter. Plus, those herbs echo the flavors in your turkey and keep the presentation inviting. A sprinkle of chopped parsley on carved slices adds a finishing touch I swear impresses guests.

Side Dishes

My go-to sides with this smoked turkey include creamy mashed potatoes, roasted Brussels sprouts with a hint of balsamic glaze, and a zesty cranberry relish. The richness of the turkey pairs perfectly with these familiar favorites, and the sweet-tart cranberries always bring balance. For something a bit different, I sometimes add grilled corn on the cob or smoked mac and cheese to keep the smoky vibe going strong.

Creative Ways to Present

For special occasions, I like to spatchcock the turkey before smoking. It flattens the bird for even cooking and looks incredible when served. Tucking the wings under and applying the injection makes the presentation rustic yet elegant. Another trick is slicing the breast meat thinly and fanning it on a wooden cutting board with fresh herbs and lemon slices for a stunning centerpiece everyone wants to dig into right away.

Make Ahead and Storage

Storing Leftovers

I always store leftover turkey in airtight containers and refrigerate within two hours of smoking. This keeps the meat juicy and safe to eat for up to 4 days. Whenever possible, I remove the meat from the bones to save space and make it easy to grab for quick meals.

Freezing

If I’ve got a ton of leftover turkey, freezing is a lifesaver. I wrap sliced turkey tightly in plastic wrap, then seal it in a freezer bag to avoid freezer burn. It freezes beautifully and defrosts with minimal moisture loss, so your turkey still tastes fresh even weeks later.

Reheating

When reheating, I prefer the oven at 275°F, covered loosely with foil to keep moisture locked in. This method keeps the meat tender and prevents drying out. You can also add a splash of broth or leftover gravy before heating to boost juiciness. Microwave works in a pinch, but beware—it can dry the meat if overdone.

FAQs

Final Thoughts

Making this Traeger Smoked Turkey with Injectable Butter Marinade Recipe has quickly become one of my favorite ways to roast turkey. The buttery injection, combined with that gentle smoky flavor, makes every bite juicy and memorable. If you want to wow your guests or just treat yourself to something special, you really can’t go wrong here. Grab your smoker, get that butter marinade ready, and enjoy the process—your turkey’s going to thank you!

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