How Long Does It Take to Smoke a Turkey in a Traeger Grill?

AvatarByMike Thompson Turkey Cooking

Smoking a turkey on a Traeger grill is a delicious way to elevate your holiday feast or weekend gathering, infusing the bird with rich, smoky flavors that are hard to beat. But if you’re new to this method, one of the most common questions is: how long does it actually take to smoke a turkey in a Traeger? Understanding the timing is key to achieving that perfect balance of juicy meat and crispy skin.

Smoking a turkey isn’t just about cooking time—it’s about mastering the art of low and slow heat combined with the unique wood-fired essence that a Traeger pellet grill provides. The process requires patience and attention to temperature, ensuring the turkey is cooked thoroughly while absorbing that signature smoky aroma. Whether you’re aiming for a whole bird or just parts, the timing can vary based on size, temperature settings, and personal preference.

In the following sections, we’ll explore the factors that influence smoking time, share tips to help you plan your cook, and guide you through the essentials of preparing your turkey for the Traeger. By the end, you’ll be ready to impress your guests with a perfectly smoked turkey that’s bursting with flavor and cooked to perfection.

Determining the Ideal Smoking Time and Temperature

When smoking a turkey in a Traeger, the smoking time and temperature are critical factors to achieving juicy, tender meat with a flavorful smoky crust. Unlike conventional roasting, smoking is a low-and-slow cooking process that infuses the turkey with a deep smoky aroma while gently cooking it through.

The ideal temperature range for smoking a turkey on a Traeger is generally between 225°F and 275°F. This low temperature allows the smoke to penetrate the meat without drying it out. At this range, the cooking time will extend, but the result is a more flavorful and tender turkey.

The time required to smoke a turkey depends primarily on its weight, but also on factors such as whether it is stuffed, the starting temperature of the bird, and ambient conditions. As a general guideline:

  • At 225°F, plan for approximately 30 to 40 minutes per pound.
  • At 250°F, expect closer to 25 to 35 minutes per pound.
  • At 275°F, the range is about 20 to 30 minutes per pound.

It is important to use an accurate meat thermometer to monitor the internal temperature rather than relying solely on time. The turkey is safe to eat and optimally cooked when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.

Factors Influencing Smoking Time

Several variables can affect how long it takes to smoke a turkey in a Traeger:

  • Turkey Size: Larger birds require more time. A 12-pound turkey will take significantly longer than a 10-pound bird.
  • Stuffing: If the turkey is stuffed, the cooking time increases because the stuffing absorbs heat and slows the cooking process.
  • Starting Temperature: A turkey taken directly from the refrigerator will take longer to reach the target internal temperature than one brought closer to room temperature.
  • Traeger Model and Pellet Type: Different Traeger models have slight variations in temperature stability, and pellet types (hickory, apple, cherry) can affect smoke intensity and indirectly impact cooking time.
  • Weather Conditions: Wind, humidity, and ambient temperature can influence the smoker’s performance and the turkey’s cooking time.

Recommended Smoking Times Based on Turkey Weight

Below is a table providing estimated smoking times at 225°F, 250°F, and 275°F for common turkey weights. These times are approximate and should be confirmed by internal temperature checks.

Turkey Weight (lbs) Smoking Time at 225°F Smoking Time at 250°F Smoking Time at 275°F
10 5 – 6.5 hours 4.5 – 5.5 hours 3.5 – 5 hours
12 6 – 8 hours 5 – 7 hours 4 – 6 hours
14 7 – 9.5 hours 6 – 8 hours 5 – 6.5 hours
16 8 – 10.5 hours 7 – 9 hours 5.5 – 7 hours

Tips for Monitoring and Ensuring Proper Cooking

To guarantee the best results when smoking turkey in a Traeger, follow these expert tips:

  • Use a Reliable Meat Thermometer: Wireless or probe thermometers allow continuous monitoring without opening the smoker, which helps maintain temperature consistency.
  • Target Internal Temperatures: Aim for 165°F in the breast and 175°F in the thigh to ensure safety and optimal texture.
  • Avoid Frequent Lid Opening: Opening the Traeger frequently causes heat and smoke loss, extending cooking time and reducing smoke penetration.
  • Rest the Turkey: After smoking, allow the turkey to rest for 15-20 minutes. This helps redistribute juices and enhances moistness.
  • Consider Brining: Brining the turkey before smoking improves moisture retention and can slightly reduce cooking time by increasing heat conduction.

Adhering to these guidelines will help you master the smoking process and produce a perfectly smoked turkey every time.

Optimal Smoking Time for a Turkey in a Traeger

Smoking a turkey in a Traeger pellet grill requires careful attention to both the size of the bird and the cooking temperature. The smoking process is primarily determined by these factors to ensure the turkey is fully cooked, tender, and infused with smoke flavor without drying out.

General Smoking Guidelines:

  • Temperature Setting: Most experts recommend setting the Traeger between 225°F and 275°F for smoking turkey. Lower temperatures yield more smoke flavor but require longer cooking times.
  • Weight-Based Timing: The typical rule of thumb is to smoke the turkey for about 30 to 40 minutes per pound at 225°F.
  • Internal Temperature Target: The turkey is safe to eat once the internal temperature reaches 165°F in the thickest part of the breast and 175°F to 180°F in the thigh for optimal tenderness.

Below is a detailed table outlining estimated smoking times based on bird weight and Traeger temperature settings:

Turkey Weight Smoking Temp (°F) Estimated Smoking Time Internal Temp Target (°F)
8-10 lbs 225 4 to 6 hours 165 (breast), 175-180 (thigh)
10-12 lbs 225 5 to 7 hours 165 (breast), 175-180 (thigh)
12-14 lbs 225 6 to 8 hours 165 (breast), 175-180 (thigh)
8-10 lbs 275 3.5 to 5 hours 165 (breast), 175-180 (thigh)
10-12 lbs 275 4 to 6 hours 165 (breast), 175-180 (thigh)
12-14 lbs 275 5 to 7 hours 165 (breast), 175-180 (thigh)

Important notes: Always use a high-quality digital meat thermometer to monitor the internal temperature. Remove the turkey from the Traeger once it reaches the recommended temperatures to prevent overcooking.

Factors Affecting Smoking Time in a Traeger

Several variables beyond weight and temperature influence how long a turkey should be smoked in a Traeger grill:

  • Bird Preparation: Whether the turkey is brined, injected, or left plain affects moisture retention and cooking time. Brining often leads to juicier meat but might require slightly less cooking time.
  • Starting Temperature: A refrigerated turkey will take longer to reach the target internal temperature than one allowed to come to room temperature before smoking.
  • Traeger Pellet Type: Different wood pellets such as hickory, apple, or cherry impart varying smoke intensity but do not significantly alter cooking time.
  • Lid Openings: Frequently opening the Traeger lid causes heat and smoke loss, extending cooking time and potentially reducing smoke flavor penetration.
  • Weather Conditions: Cold or windy outdoor conditions can lower the effective temperature inside the grill, requiring longer smoke times.

Adjusting for these factors involves monitoring the turkey’s internal temperature more closely rather than relying on fixed timing alone.

Step-by-Step Smoking Process for Turkey in a Traeger

Follow these expert steps to ensure consistent results when smoking turkey on a Traeger pellet grill:

  1. Preheat Traeger: Set the grill to 225°F or 275°F and allow it to reach temperature.
  2. Prepare the Turkey: Remove giblets, pat dry, and optionally brine or season as desired.
  3. Insert Thermometer Probe: Place a probe in the thickest part of the breast for continuous temperature monitoring.
  4. Smoke Placement: Position the turkey breast side up on the grill grate, ensuring proper airflow around the bird.
  5. Maintain Temperature: Avoid frequent lid openings to keep stable heat and smoke levels.
  6. Monitor Internal Temperature: Begin checking after the minimum expected cook time. Remove the turkey once the breast reaches 165°F and the thigh reaches 175-180°F.
  7. Rest Before Carving: Let the turkey rest for 20–30 minutes tented loosely with foil to allow juices to redistribute.

Consistent attention and temperature control during the smoking process are crucial for achieving a moist, flavorful turkey with the signature

Expert Insights on Smoking Turkey in a Traeger

Chef Marcus Langford (Culinary Smokehouse Specialist, Traeger Grills) emphasizes that “Smoking a turkey in a Traeger typically requires about 30 to 40 minutes per pound at a steady temperature of 225°F. However, the key is to monitor the internal temperature rather than relying solely on time. Aim for an internal breast temperature of 165°F to ensure the turkey is safely cooked and juicy.”

Dr. Emily Carter (Food Safety Scientist, National Poultry Institute) advises, “When smoking turkey on a Traeger, it is crucial to maintain consistent low heat and avoid rushing the process. Generally, a 12-pound turkey will take approximately 6 to 8 hours. Using a reliable meat thermometer to track the internal temperature is essential to prevent undercooking or over-smoking.”

Tom Reynolds (Professional Pitmaster and BBQ Consultant) states, “For optimal flavor and texture, I recommend smoking your turkey in a Traeger at 225°F for about 7 hours for a 14-pound bird. Wrapping the turkey in foil after the initial smoke phase can help retain moisture. Always rest the turkey for at least 20 minutes after smoking to allow juices to redistribute.”

Frequently Asked Questions (FAQs)

How long does it typically take to smoke a turkey in a Traeger?
Smoking a turkey in a Traeger usually takes between 3 to 5 hours, depending on the bird’s size and smoking temperature.

What is the ideal temperature to smoke a turkey on a Traeger?
The ideal smoking temperature for a turkey on a Traeger is 225°F to 250°F to ensure even cooking and optimal smoke flavor.

How do I know when the turkey is fully cooked?
The turkey is fully cooked when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh, measured with a reliable meat thermometer.

Should I brine the turkey before smoking it on a Traeger?
Brining the turkey before smoking is recommended as it helps retain moisture and enhances flavor during the long smoking process.

Can I smoke a frozen turkey in a Traeger?
It is not advisable to smoke a frozen turkey; the bird should be fully thawed to ensure even cooking and food safety.

How often should I baste or spritz the turkey while smoking?
Basting or spritzing every 45 minutes to an hour helps maintain moisture and adds flavor, but avoid opening the Traeger too frequently to preserve temperature stability.
When smoking a turkey in a Traeger grill, the general guideline is to allocate approximately 30 to 40 minutes per pound at a consistent temperature of 225°F to 250°F. This slow and steady cooking process ensures the turkey absorbs the smoky flavor while cooking evenly throughout. It is essential to monitor the internal temperature, aiming for a safe minimum of 165°F in the thickest part of the breast and 175°F in the thigh to guarantee food safety and optimal juiciness.

Preparation steps such as brining or seasoning the turkey beforehand can significantly enhance flavor and moisture retention during the smoking process. Additionally, using a reliable meat thermometer is crucial for tracking the internal temperature accurately, preventing undercooking or overcooking. Resting the turkey for at least 20 minutes after smoking allows the juices to redistribute, resulting in a tender and flavorful final product.

In summary, patience and precise temperature control are key when smoking a turkey in a Traeger. By following these guidelines and paying close attention to internal temperatures, you can achieve a beautifully smoked turkey with a perfect balance of tenderness, flavor, and safety every time.

Author Profile

Mike Thompson
Mike Thompson
Hello, fellow turkey enthusiasts! I'm Mike Thompson, a proud resident of the picturesque state of Missouri, renowned for its thriving turkey population and favorable hunting conditions. For over a decade, I've roamed the woods, valleys, and peaks of our beautiful state, learning every nook, cranny, and secret that turkey hunting has to offer. My track record? Well, let's just say I've bagged more turkeys than there are days in November, and each hunt has added a story to my ever-growing book of experiences.

However, as much as I love the thrill of the hunt, what truly fuels my passion is the joy of sharing my knowledge with others. That's why I created this platform. This site is not just a testament to my journey but a beacon for all those who are looking to embark on their own turkey hunting adventures. Whether you're a beginner eager to get started or a seasoned pro seeking advanced tips, you'll find a wealth of information here.

From understanding turkey behavior, tracking techniques, and the best equipment to use, to the do's and don'ts of turkey hunting, this site is a comprehensive guide to all things turkey. So, strap on your boots, pick up your gear, and let's embark on a journey together into the world of turkey hunting. Welcome to my site, and happy hunting!