Traeger Smoked Turkey: The Best Way to Cook a Turkey Without Brining

Traeger Smoked Turkey: No Brine Required

If you’re looking for a delicious and easy way to smoke a turkey, look no further than your Traeger grill! With just a few simple ingredients, you can have a perfectly smoked turkey on the table in no time. And the best part is, you don’t even need to brine it!

In this article, we’ll walk you through the steps of smoking a turkey on your Traeger, from start to finish. We’ll provide tips on choosing the right turkey, preparing it for smoking, and creating the perfect smokey flavor. So whether you’re a Traeger novice or a seasoned pro, read on for all the information you need to smoke a turkey like a pro!

Ingredients	Instructions	Notes
1 (12-14 pound) whole turkey 1 cup apple cider vinegar 1 cup water 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper	Preheat your Traeger smoker to 225 degrees F. In a large bowl, combine the apple cider vinegar, water, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the turkey in a large roasting pan and pour the brine over it. Cover the pan with foil and refrigerate for at least 4 hours, or overnight. Remove the turkey from the brine and pat it dry with paper towels. Place the turkey on the smoker and cook for 3-4 hours, or until the internal temperature reaches 165 degrees F. Let the turkey rest for 10 minutes before carving and serving.	You can also use a brine made with beer, apple juice, or white wine. If you don’t have time to brine the turkey, you can skip this step and just season it with salt and pepper before cooking. The cooking time will vary depending on the size of your turkey. Let the turkey rest for at least 10 minutes before carving and serving.

Choosing the Right Turkey

When choosing a turkey for smoking, there are a few factors to consider.

Size and weight

The size of the turkey will determine how long it takes to smoke. A smaller turkey will cook faster than a larger turkey. If you are new to smoking turkey, it is a good idea to start with a smaller bird.

Type of turkey

There are two main types of turkeys: heritage turkeys and commercial turkeys. Heritage turkeys are raised on small farms and have a richer flavor than commercial turkeys. However, they are also more expensive. Commercial turkeys are raised in large-scale operations and are less expensive than heritage turkeys.

Fresh vs. frozen

You can choose to smoke a fresh turkey or a frozen turkey. Fresh turkeys are typically more flavorful than frozen turkeys, but they also require more planning. Frozen turkeys can be smoked straight from the freezer, but they will take longer to cook.

Brining or not brining

Brining is a process of soaking the turkey in a saltwater solution before smoking it. Brining helps to keep the turkey moist and flavorful. However, it is not necessary to brine a turkey before smoking it.

Preparing the Turkey

Once you have chosen a turkey, it is time to prepare it for smoking.

Removing the giblets

The giblets are the internal organs of the turkey. They are usually found in a bag inside the turkey’s cavity. To remove the giblets, first rinse the turkey inside and out with cold water. Then, open the bag and remove the giblets. Discard the liver and heart, and save the neck and gizzard for making gravy.

Washing the turkey

It is important to wash the turkey before smoking it. This will help to remove any bacteria that may be present. To wash the turkey, rinse it inside and out with cold water. Be sure to rinse under the wings and inside the cavity.

Drying the turkey

After washing the turkey, it is important to dry it thoroughly. This will help to create a crispy skin when the turkey is smoked. To dry the turkey, place it on a rack in a roasting pan and pat it dry with paper towels.

Applying a rub or marinade

A rub or marinade can help to add flavor to the turkey. There are many different rubs and marinades available, so you can choose one that you like. To apply a rub or marinade, simply rub it all over the turkey. Allow the turkey to marinate for at least 30 minutes, or up to overnight.

Smoking the Turkey

Once the turkey is prepared, it is time to smoke it.

Setting up the smoker

The first step is to set up the smoker. If you are using a charcoal smoker, you will need to build a fire. If you are using an electric smoker, you will need to preheat it according to the manufacturer’s instructions.

Placing the turkey in the smoker

Once the smoker is heated, it is time to place the turkey in it. Place the turkey breast-side up on a roasting rack in the smoker. If you are using a charcoal smoker, you will need to add wood chips to the fire.

Monitoring the temperature

The temperature of the smoker should be between 225F and 250F. The turkey will take about 3 hours per pound to smoke. To check the temperature of the turkey, insert a meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165F.

Resting the turkey

After the turkey is done smoking, it is important to let it rest for at least 30 minutes before carving it. This will allow the juices to redistribute and the turkey to become more flavorful.

Smoking a turkey is a great way to cook a delicious and flavorful bird. By following these tips, you can smoke a perfect turkey every time.

3. Smoking the Turkey

Temperature and time

The ideal temperature for smoking a turkey is between 225 and 250 degrees Fahrenheit. This will allow the turkey to cook slowly and evenly, resulting in a juicy and flavorful bird. The cooking time will vary depending on the size of the turkey, but a good rule of thumb is to allow 1 hour per pound of turkey.

Wood chips or pellets

You can use either wood chips or pellets to smoke a turkey. Wood chips give the turkey a more intense smoky flavor, while pellets produce a milder smoke. If you are using wood chips, you will need to add them to the smoker every hour or so. If you are using pellets, you will not need to add them as often.

Spritzing or basting

During the smoking process, you will need to spritz or baste the turkey every hour or so. This will help to keep the turkey moist and prevent it from drying out. You can use either water, apple cider vinegar, or a mixture of the two to spritz or baste the turkey.

Monitoring the temperature

It is important to monitor the temperature of the turkey during the smoking process. The internal temperature of the turkey should reach 165 degrees Fahrenheit before it is done. You can use a meat thermometer to check the internal temperature of the turkey.

4. Carving and Serving the Turkey

Resting the turkey

After the turkey is done smoking, it is important to let it rest for at least 30 minutes before carving it. This will allow the juices to redistribute throughout the turkey, resulting in a more flavorful and juicy bird.

Carving the turkey

To carve the turkey, you will need a sharp knife. Start by removing the legs from the turkey. Then, cut the breast meat into slices. You can also remove the wings from the turkey if you like.

Serving the turkey

The turkey can be served hot or cold. If you are serving it hot, you can reheat it in the oven or on the stovetop. If you are serving it cold, you can slice it and arrange it on a platter. You can serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and gravy.

Smoking a turkey is a great way to cook a delicious and flavorful bird. By following these steps, you can be sure to create a smoked turkey that your family and friends will love.

Q: Can I smoke a turkey without brining it?

A: Yes, you can smoke a turkey without brining it. However, brining will help to keep the turkey moist and flavorful. If you choose not to brine the turkey, be sure to baste it frequently with melted butter or olive oil to help keep it from drying out.

Q: What temperature should I smoke a turkey at?

A: The ideal temperature for smoking a turkey is between 225F and 250F. This will allow the turkey to cook slowly and evenly, resulting in a moist and flavorful bird.

Q: How long does it take to smoke a turkey?

A: The cooking time for a smoked turkey will vary depending on the size of the bird. A 12-pound turkey will typically take between 4 and 5 hours to smoke.

Q: What wood should I use to smoke a turkey?

A: There are many different woods that can be used to smoke a turkey. Some popular choices include hickory, oak, and applewood. The type of wood you use will impart its own unique flavor to the turkey.

Q: How do I know when the turkey is done smoking?

A: The turkey is done smoking when the internal temperature reaches 165F. You can check the temperature using a meat thermometer inserted into the thickest part of the thigh.

Q: How do I rest a smoked turkey?

A: After the turkey is done smoking, it should be allowed to rest for at least 30 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and juicy bird.

Q: What are some tips for smoking a turkey?

A: Here are a few tips for smoking a turkey:

* Use a high-quality wood for smoking.
* Brine the turkey for at least 24 hours before smoking.
* Smoke the turkey at a low temperature (225F-250F) for several hours.
* Baste the turkey frequently with melted butter or olive oil to help keep it moist.
* Let the turkey rest for at least 30 minutes before carving.

In this blog post, we have discussed how to smoke a turkey on a Traeger without brining. We covered the steps involved in the process, as well as some tips and tricks to help you get the best results.

We hope that you found this information helpful and that you will be able to use it to smoke a delicious and juicy turkey for your next holiday gathering.

Here are a few key takeaways from the blog post:

* Brining a turkey is not necessary when smoking it on a Traeger.
* The key to smoking a turkey on a Traeger is to cook it at a low temperature for a long period of time.
* You can use any type of wood for smoking a turkey, but some woods are better suited for smoking turkey than others.
* It is important to baste the turkey regularly while it is smoking to keep it moist.
* You can serve smoked turkey with a variety of side dishes, such as mashed potatoes, stuffing, and cranberry sauce.

We hope that you enjoy smoking your next turkey on a Traeger!