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Traeger Smoked Turkey with Injectable Butter Marinade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 107 reviews
  • Author: Hannah
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 28 servings 1x
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Description

This Traeger Turkey recipe delivers a juicy and flavorful smoked turkey perfect for holiday gatherings or special meals. Featuring a blend of aromatic spices and an optional injectable butter marinade, this method uses low and slow smoking to infuse the turkey with rich smoky flavors while ensuring tender and moist meat throughout. Whether you choose to spatchcock the turkey for even cooking or smoke it whole, this recipe is easy to follow and guarantees a delicious centerpiece for your feast.

Ingredients

Units Scale

Turkey

  • 10–14 pound turkey

Marinade (Optional)

  • Injectable Butter Marinade – 1 ounce per pound of turkey

Seasoning

  • 1/4 cup olive oil or butter, or olive oil spray
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon ground thyme
  • 1 teaspoon brown sugar or sweetener
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Preheat Smoker: Preheat your smoker to 225 degrees Fahrenheit to prepare for slow smoking your turkey.
  2. Prepare the Turkey: Pat the turkey dry with paper towels and remove any contents from the inner cavity to ensure even cooking.
  3. Inject Marinade (Optional): Using an injector, inject the butter marinade throughout the turkey, focusing on the breasts, legs, and other thick areas to add moisture and flavor.
  4. Oil the Turkey: Drizzle olive oil or spray olive oil onto the turkey to coat the skin evenly, which helps with seasoning adherence and browning.
  5. Season the Turkey: Rub the turkey thoroughly with ground oregano, ground thyme, smoked paprika, garlic powder, onion powder, brown sugar or sweetener, salt, and pepper. Make sure the turkey is fully coated.
  6. Smoke the Turkey: Place the turkey in the preheated smoker and smoke at 225 degrees Fahrenheit for 3 hours to infuse smoky flavor.
  7. Increase Heat and Continue Cooking: After 3 hours, increase the smoker temperature to 350 degrees Fahrenheit and continue cooking until the internal temperature of the thickest part of the turkey reaches 165 degrees Fahrenheit, which may take an additional 1 to 3 hours depending on the size of your turkey.
  8. Check Internal Temperature: Use a probe or meat thermometer to test the thickest parts of the turkey (usually between the thigh, leg, and breast) to ensure it is fully cooked.
  9. Rest the Turkey: Once cooked, remove the turkey from the smoker and allow it to rest for 15-20 minutes. This resting period allows the juices to redistribute, resulting in juicy slices.
  10. Save Drippings for Gravy: Keep the turkey drippings; combine them with butter and flour as needed to make a flavorful gravy.
  11. Spatchcock Option (Before Seasoning): To spatchcock, place the turkey breast side down, cut along both sides of the backbone with sharp shears or knife to remove it, then flip the turkey breast side up and press down to flatten until a crack is heard. Tuck wings under the breasts to prevent over-browning and for better presentation.

Notes

  • You can season the turkey with any favorite rubs or additional spices for variation.
  • Ensure the turkey is completely coated with spices and add more if necessary for flavor depth.
  • Any store-bought injectable marinade or homemade butter injection marinade works well; Tony Chachere’s Butter Injection Marinade is a good option.
  • If using injection marinade, inject approximately 1 ounce per pound of turkey for best results.
  • Brining is not necessary when injecting with butter marinade, but you may brine if desired.
  • Using parchment paper under the turkey during smoking helps with easy cleanup and catches drippings for gravy preparation.
  • Plan one pound of turkey per guest to determine the turkey size needed. For smaller groups, consider using a turkey breast.
  • The recipe is easily scalable based on the weight of the turkey or turkey breast used.

Nutrition

  • Serving Size: 4 oz cooked turkey
  • Calories: 230
  • Sugar: 1.5 g
  • Sodium: 350 mg
  • Fat: 14 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 8.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0.3 g
  • Protein: 22 g
  • Cholesterol: 75 mg

Find it online: https://cookesrecipes.com/traeger-smoked-turkey-with-injectable-butter-marinade-recipe/