How Long Should You Cook a Turkey on a Traeger for Perfect Results?

AvatarByMike Thompson Turkey Recipe

Cooking a turkey on a Traeger grill has become a popular choice for those looking to infuse their holiday centerpiece with rich, smoky flavors and achieve a perfectly tender result. Whether you’re a seasoned Traeger enthusiast or a curious first-timer, understanding how long to cook a turkey on this wood pellet grill is essential to mastering the art of outdoor roasting. The process combines traditional techniques with modern technology, offering a unique twist on a classic dish.

Grilling a turkey on a Traeger involves more than just setting the temperature and waiting; it requires attention to factors like bird size, grill settings, and ambient conditions. The beauty of using a Traeger lies in its ability to maintain consistent heat and impart a distinct smoky aroma, but timing is critical to ensure the turkey is cooked through without drying out. Many cooks find that the journey from raw bird to golden perfection is as rewarding as the feast itself.

As you explore the best practices for cooking a turkey on a Traeger, you’ll discover tips and tricks that help balance flavor, texture, and juiciness. From preparation methods to temperature control, the nuances of timing play a pivotal role in delivering a memorable meal. This guide will walk you through the essentials, so you can confidently serve up a turkey that’s both delicious and

Factors Affecting Cooking Time on a Traeger

Several variables influence how long it takes to cook a turkey on a Traeger grill. Understanding these factors can help ensure you achieve perfectly cooked poultry every time.

First, the size and weight of the turkey play a significant role. Larger birds require more time to cook through, especially if you’re aiming for a consistent internal temperature without drying out the meat. A 12-pound turkey will cook considerably faster than a 20-pound bird.

The cooking temperature set on the Traeger also impacts the duration. Traegers offer precise temperature control, and most recipes recommend maintaining a steady range between 225°F and 275°F for smoking turkeys. Lower temperatures result in longer cook times but more tender, smoky flavors, while higher temperatures reduce cooking time but may sacrifice some moisture retention.

Another factor is whether the turkey is stuffed or unstuffed. Stuffing adds density and insulates the bird’s interior, requiring additional cooking time to ensure both the stuffing and the meat reach safe temperatures.

Additionally, how the turkey is prepared before cooking—such as brining or injecting with marinade—can affect cooking time by influencing moisture content and heat penetration.

Finally, environmental conditions like outdoor temperature and wind can alter cooking times slightly, though the insulated design of Traeger grills helps mitigate these effects.

Recommended Cooking Times and Temperatures

For most home cooks, the ideal approach is to smoke the turkey at a consistent temperature between 225°F and 275°F until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh. This ensures both safety and juiciness.

Below is a general guideline table that outlines approximate cooking times based on turkey weight and Traeger temperature settings:

Turkey Weight Cooking Temp (°F) Approximate Cooking Time Internal Temp Goal (°F)
8-12 lbs 225-250 3.5 – 4.5 hours 165 (breast), 175 (thigh)
12-16 lbs 225-250 4.5 – 5.5 hours 165 (breast), 175 (thigh)
16-20 lbs 225-275 5.5 – 6.5 hours 165 (breast), 175 (thigh)
20+ lbs 225-275 6.5 – 7.5 hours 165 (breast), 175 (thigh)

Keep in mind these times are approximate; always rely on a reliable meat thermometer to verify doneness rather than clock time alone.

Tips for Monitoring and Adjusting Cook Time

To achieve optimal results on your Traeger, consider these expert tips:

  • Use a Digital Meat Thermometer: Insert a probe into the thickest part of the breast and thigh to continuously monitor internal temperature without opening the grill lid.
  • Avoid Constant Lid Opening: Every time you open the Traeger, heat escapes, which can increase total cooking time. Rely on thermometer probes or the Traeger app for updates.
  • Adjust Temperature if Needed: If the turkey is cooking too quickly and the skin is browning excessively, lower the grill temperature slightly. Conversely, if the cooking is too slow, increasing temperature by 10-15 degrees can help.
  • Rest the Turkey After Cooking: Once the internal temperature has reached the target, remove the turkey and let it rest for 20-30 minutes. This allows juices to redistribute and carryover cooking to finish.
  • Consider Using a Water Pan: Placing a water pan inside the grill can help maintain moisture and stabilize temperature, potentially reducing cooking fluctuations.
  • Note Weather Conditions: Windy or cold weather can cause minor temperature drops; in such cases, monitor your grill’s temperature closely and add wood pellets as needed to maintain consistent heat.

By accounting for these variables and using precise temperature monitoring, you can confidently manage cook times and produce a tender, flavorful turkey every time on your Traeger.

Optimal Cooking Time for Turkey on a Traeger

Cooking a turkey on a Traeger grill combines the benefits of smoking and grilling, resulting in a flavorful, juicy bird. The time required to cook a turkey on a Traeger depends on several factors including the turkey’s weight, whether it is stuffed or unstuffed, and the cooking temperature used.

Generally, the recommended temperature for cooking a turkey on a Traeger is between 225°F and 275°F. Lower temperatures allow for slow smoking, enhancing flavor, while higher temperatures reduce cooking time but may sacrifice some smoke infusion.

Estimated Cooking Times by Turkey Weight

Turkey Weight Cooking Temperature Estimated Time (Unstuffed) Estimated Time (Stuffed)
8-10 lbs 225°F – 250°F 3.5 to 4.5 hours 4 to 5 hours
10-14 lbs 225°F – 250°F 4.5 to 5.5 hours 5 to 6 hours
14-18 lbs 225°F – 250°F 5.5 to 6.5 hours 6 to 7 hours
18-22 lbs 225°F – 250°F 6.5 to 7.5 hours 7 to 8 hours

At a slightly higher temperature of 275°F, cooking times may reduce by approximately 15-30 minutes per turkey size bracket. However, it is crucial to monitor internal temperature rather than relying solely on time.

Key Internal Temperatures to Monitor

  • Unstuffed Turkey: The internal temperature should reach 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
  • Stuffed Turkey: The center of the stuffing must also reach 165°F (74°C) to ensure it is safe to eat.

Using a reliable meat thermometer, preferably a wireless or probe-style model compatible with Traeger grills, is essential for accurate temperature monitoring during the cooking process.

Step-by-Step Cooking Process on a Traeger

Following a structured process will help achieve optimal results when cooking turkey on a Traeger:

  1. Preheat the Traeger: Set the grill to your chosen cooking temperature (225°F to 275°F) and allow it to reach a steady heat.
  2. Prepare the Turkey: Remove giblets and pat the bird dry. Optionally, brine the turkey beforehand to enhance moisture retention.
  3. Season the Turkey: Apply a dry rub or seasoning of choice evenly over the skin and inside the cavity.
  4. Place the Turkey on the Grill: Position the turkey breast side up on the grill grate, ensuring even airflow around the bird.
  5. Monitor Internal Temperature: Insert the thermometer probe into the thickest part of the breast and, if applicable, into the stuffing.
  6. Maintain Consistent Heat: Avoid opening the grill frequently to preserve temperature and smoke consistency.
  7. Remove and Rest: Once the turkey reaches the target internal temperature, remove it from the grill and let it rest for at least 20 minutes before carving. This allows juices to redistribute for moist meat.

Tips for Even Cooking and Enhanced Flavor

  • Use a Water Pan: Placing a water pan inside the Traeger helps maintain humidity, preventing the turkey from drying out during long cooking periods.
  • Consider Spatchcocking: Removing the backbone and flattening the turkey can reduce cooking time and promote more even heat distribution.
  • Apply Butter or Oil: Rubbing the skin with butter or oil before seasoning enhances browning and crispness.
  • Rest the Turkey Covered: Tent the turkey loosely with foil during resting to retain warmth without steaming the skin.
  • Use Fruit Woods: Wood pellets such as apple, cherry, or pecan complement turkey flavor with mild, sweet smoke notes.

Expert Recommendations on Cooking Turkey Using a Traeger Grill

Chef Laura Mitchell (Culinary Specialist and Outdoor Cooking Instructor) advises, “When cooking a turkey on a Traeger, the general rule is to allow approximately 15 minutes per pound at a steady temperature of 325°F. This timing ensures the bird cooks evenly while maintaining moisture. It’s crucial to use a reliable meat thermometer to confirm the internal temperature reaches 165°F in the thickest part of the breast.”

John Reynolds (Professional Pitmaster and BBQ Consultant) states, “For a Traeger smoker, I recommend cooking the turkey low and slow at 225°F to 250°F, which can take anywhere from 30 to 40 minutes per pound depending on the bird’s size. This method imparts a deep smoky flavor and tender texture, but patience is key. Monitoring the internal temperature throughout is essential to avoid undercooking or drying out the meat.”

Dr. Emily Carter (Food Scientist and Meat Cooking Researcher) explains, “The cooking duration on a Traeger varies based on factors like turkey weight, temperature consistency, and whether the bird is stuffed. Typically, cooking at 275°F results in a balanced cook time of about 20 minutes per pound. Using a probe thermometer to track the turkey’s internal temperature in real time is the most reliable way to determine doneness and ensure food safety.”

Frequently Asked Questions (FAQs)

How long does it typically take to cook a turkey on a Traeger grill?
Cooking a turkey on a Traeger usually takes about 30 to 40 minutes per pound at 225°F, but total time varies depending on the bird’s size and temperature consistency.

What internal temperature should a turkey reach when cooked on a Traeger?
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 fully cooked and safe to eat.

Should I brine my turkey before cooking it on a Traeger?
Brining is recommended to enhance moisture and flavor, especially when smoking at low temperatures on a Traeger, as it helps prevent dryness during the longer cooking process.

Is it better to cook the turkey at a low or high temperature on a Traeger?
Cooking at a low temperature (around 225°F) is preferred for smoking and flavor development, but finishing at a higher temperature (around 350°F) can help crisp the skin.

Do I need to use a water pan when cooking a turkey on a Traeger?
Using a water pan is beneficial as it helps maintain moisture inside the grill, preventing the turkey from drying out during the extended cooking period.

How often should I check the turkey while it cooks on a Traeger?
Check the turkey every 45 minutes to an hour to monitor internal temperature and ensure even cooking, but avoid opening the lid too frequently to maintain consistent heat.
Cooking a turkey on a Traeger grill requires careful attention to time, temperature, and preparation to achieve a perfectly smoked and juicy result. Generally, the cooking time varies based on the turkey’s weight, with an average estimate of about 30 to 40 minutes per pound at a temperature of 225°F to 275°F. It is essential to use a reliable meat thermometer to monitor the internal temperature, aiming for a safe minimum of 165°F in the thickest part of the bird.

Proper preparation, including brining, seasoning, and allowing the turkey to come to room temperature before cooking, significantly enhances the flavor and texture. Additionally, maintaining consistent heat and avoiding frequent lid openings will help ensure even cooking. Resting the turkey after cooking allows the juices to redistribute, resulting in a moist and tender final product.

In summary, understanding the balance between cooking time, temperature, and internal doneness is crucial when using a Traeger to cook a turkey. By following recommended guidelines and employing best practices, one can confidently produce a delicious, smoky turkey that meets food safety standards and satisfies the palate.

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!