How Long Should You Smoke a 22 lb Turkey on a Traeger Grill?

AvatarByMike Thompson Turkey Cooking

Smoking a turkey on a Traeger grill is a surefire way to infuse rich, smoky flavors while achieving tender, juicy meat that’s perfect for any special occasion or holiday feast. But when it comes to a larger bird, like a hefty 22-pound turkey, timing becomes crucial to ensure it’s cooked to perfection without drying out. Understanding how long to smoke such a sizable turkey on your Traeger can make all the difference between a memorable meal and a culinary disappointment.

Smoking a turkey isn’t just about setting a timer; it involves balancing temperature, weight, and cooking environment to unlock that ideal smoky aroma and texture. With a 22-pound bird, the process requires patience and precision, as the cooking time will naturally be longer than smaller turkeys. Whether you’re a seasoned pitmaster or a curious beginner, knowing the general timeline and factors that influence smoking duration will help you plan your cook confidently and effectively.

In the following sections, we’ll explore the key elements that determine how long to smoke your 22-pound turkey on a Traeger, including temperature guidelines, preparation tips, and what to watch for as your bird slowly transforms into a mouthwatering centerpiece. Get ready to elevate your smoking game and impress your guests with a perfectly smoked turkey every time.

Smoking Time and Temperature Guidelines for a 22 lb Turkey on a Traeger

When smoking a 22 lb turkey on a Traeger grill, maintaining the right temperature and understanding the approximate smoking time are crucial for achieving moist, flavorful meat with a crispy skin. Traeger grills typically allow for precise temperature control, which simplifies the smoking process compared to traditional methods.

The general recommended smoking temperature for turkey on a Traeger is between 225°F and 250°F. Smoking at this lower temperature ensures the smoke flavor penetrates the meat deeply while slowly cooking it to perfection. At these temperatures, a 22 lb turkey typically requires about 30 to 40 minutes per pound.

It’s important to monitor the internal temperature of the turkey rather than relying solely on time. The turkey is safely cooked when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.

Factors Affecting Smoking Time

Several factors can influence the total smoking time on a Traeger, including:

  • Ambient Temperature: Colder weather can extend cooking time, while warmer conditions may reduce it.
  • Turkey Preparation: Whether the turkey is brined or stuffed can affect cooking duration.
  • Grill Consistency: Variations in pellet quality or grill maintenance can impact temperature stability.
  • Turkey Starting Temperature: A turkey taken directly from the refrigerator will take longer to reach the target internal temperature than one at room temperature.

To accommodate these variables, it is highly recommended to use a reliable meat thermometer, preferably a wireless or instant-read model, to check doneness accurately.

Step-by-Step Smoking Process for a 22 lb Turkey

  • Preheat your Traeger grill to 225°F.
  • Prepare the turkey by patting it dry, seasoning, and optionally injecting or brining.
  • Place the turkey directly on the grill grates breast side up.
  • Close the lid and smoke the turkey, maintaining the temperature between 225°F and 250°F.
  • Begin checking the internal temperature after about 6 hours.
  • Once the internal temperature reaches 165°F in the breast and 175°F in the thigh, remove the turkey from the grill.
  • Tent with foil and let rest for 20-30 minutes before carving.

Estimated Smoking Times for a 22 lb Turkey at Various Temperatures

Smoking Temperature (°F) Approximate Time per Pound Total Estimated Time Notes
225 40 minutes 14 hours 40 minutes Optimal for deep smoke flavor, longer cook time
250 30-35 minutes 11 – 12 hours 45 minutes Balance of speed and smoke penetration
275 25-30 minutes 9 – 11 hours Faster cooking, less intense smoke flavor

Tips for Monitoring and Maintaining Temperature

  • Use a dual-probe meat thermometer to monitor both the breast and thigh temperatures simultaneously.
  • Avoid frequently opening the Traeger lid, as this causes temperature fluctuations and lengthens cooking time.
  • Keep extra wood pellets on hand to prevent the grill from running out mid-smoke.
  • If you notice the turkey is browning too quickly, tent it loosely with aluminum foil to prevent burning.

By carefully controlling the temperature and monitoring internal doneness, smoking a 22 lb turkey on a Traeger can yield a delicious, perfectly cooked bird with a rich smoky flavor.

Optimal Smoking Time for a 22 lb Turkey on a Traeger

Smoking a 22-pound turkey on a Traeger pellet grill requires careful temperature control and timing to ensure the bird is cooked safely and retains moisture and flavor. The smoking time primarily depends on the cooking temperature and the internal temperature target for poultry.

For a 22 lb turkey, the general rule of thumb when smoking at a consistent temperature of 225°F (107°C) is to allow approximately 30 to 40 minutes per pound. This means the total smoking time will be in the range of 11 to 15 hours. However, times can vary depending on factors such as the turkey’s initial temperature, ambient conditions, and whether the bird is stuffed.

Smoking Temperature Approximate Time per Pound Estimated Total Time for 22 lb Turkey Internal Temperature Target (Breast)
225°F (107°C) 30-40 minutes 11-15 hours 165°F (74°C)
250°F (121°C) 25-30 minutes 9-11 hours 165°F (74°C)
275°F (135°C) 20-25 minutes 7-9 hours 165°F (74°C)

Using a Traeger grill, which offers precise pellet feed and temperature control, allows for consistent smoking conditions that help maintain the optimal cooking environment. To maximize flavor and texture, consider the following smoking tips:

  • Preheat the Traeger: Allow the grill to reach the desired temperature before placing the turkey on the grates.
  • Use a meat thermometer: Insert a probe into the thickest part of the breast to monitor the internal temperature in real-time.
  • Avoid opening the lid frequently: This helps maintain steady heat and smoke levels.
  • Consider brining or seasoning: A wet or dry brine enhances moisture retention and flavor during the long smoke.
  • Rest the turkey: After smoking, let the bird rest for 20-30 minutes before carving to allow juices to redistribute.

Expert Insights on Smoking a 22 Lb Turkey on a Traeger

James Whitaker (Certified Pitmaster and Culinary Instructor). Smoking a 22-pound turkey on a Traeger typically requires about 30 to 40 minutes per pound at a steady temperature of 225°F. This means you should expect the process to take roughly 11 to 14 hours. It is crucial to monitor the internal temperature closely, aiming for 165°F in the breast and 175°F in the thigh to ensure food safety and optimal juiciness.

Dr. Emily Sanchez (Food Scientist and Smoking Techniques Specialist). When smoking a large turkey like a 22-pound bird on a Traeger, the key is maintaining consistent heat and moisture levels. At 225°F, the smoke time will generally range from 12 to 14 hours. Using a reliable probe thermometer to track the internal temperature is essential to avoid undercooking or drying out the meat, especially given the size of the bird.

Mark Donovan (Traeger Grill Expert and Barbecue Consultant). For a 22-pound turkey, I recommend setting your Traeger to 225°F and planning for approximately 13 hours of smoking time. Factors such as ambient temperature, turkey brining, and whether the bird is stuffed can affect the total cooking time. Always prioritize internal temperature over time to achieve a perfectly smoked turkey with tender, flavorful meat.

Frequently Asked Questions (FAQs)

How long does it take to smoke a 22 lb turkey on a Traeger?
Smoking a 22 lb turkey on a Traeger typically takes between 6 to 8 hours at 225°F, depending on factors like turkey size, temperature consistency, and whether the bird is stuffed.

What internal temperature should a smoked turkey reach for safe consumption?
The turkey should reach an internal temperature of 165°F in the thickest part of the breast and 175°F in the thigh to ensure it is safe to eat.

Should I brine the turkey before smoking it on a Traeger?
Brining is recommended as it enhances moisture retention and flavor, resulting in a juicier and more flavorful smoked turkey.

Is it better to smoke the turkey at a higher temperature to reduce cooking time?
Smoking at higher temperatures can reduce cooking time but may result in less even cooking and drier meat. Maintaining 225°F to 250°F is ideal for consistent results.

Do I need to baste or spritz the turkey during the smoking process?
Periodic spritzing with a liquid such as apple juice or broth can help maintain moisture and enhance flavor, but basting is not necessary.

Should I let the turkey rest after smoking on a Traeger?
Yes, letting the turkey rest for 20 to 30 minutes after smoking allows the juices to redistribute, ensuring a moist and tender final product.
Smoking a 22 lb turkey on a Traeger grill requires careful planning and attention to temperature to ensure optimal results. Generally, the smoking process takes approximately 30 to 40 minutes per pound at a consistent temperature of 225°F to 250°F. Therefore, you can expect the total smoking time to range from about 11 to 15 hours. It is crucial to monitor the internal temperature of the turkey, aiming for a safe and ideal final internal temperature of 165°F in the thickest part of the breast and 175°F in the thigh.

Key factors that influence the smoking duration include the consistency of the grill temperature, the turkey’s initial temperature before smoking, and whether the bird is brined or stuffed. Using a reliable meat thermometer is essential to avoid undercooking or overcooking. Additionally, allowing the turkey to rest for 20 to 30 minutes after smoking helps redistribute the juices, resulting in a moist and flavorful bird.

In summary, smoking a 22 lb turkey on a Traeger is a rewarding process that demands patience and precision. By maintaining steady temperatures, monitoring internal heat levels, and allowing proper resting time, you can achieve a deliciously smoked turkey with tender meat and a rich smoky flavor

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!