Steps

• Step 1

  Make the brine: Pour the water into a 5 gallon non-metal bucket. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved.

  Ingredients

  • 3 Gallon water

  • 1 Cup Traeger Rub

  • 1 Cup sugar

  • 1 1/2 Tablespoon minced garlic

  • 1/2 Cup worcestershire sauce

  Pro Tip

  Brining from frozen or fresh is a game-changer when it comes to juicy, flavorful turkey. If you're learning how to brine a turkey for smoking, this step helps lock in moisture and infuse the bird with seasoning from the inside out, so that every bite is tender, smoky perfection.

  Learn More

• Step 2

  Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Cover the bucket and refrigerate overnight.

  Ingredients

  • 1  (12-16 lb) fresh or frozen turkey, thawed, giblets removed

• Step 3

  Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.

  Ingredients

  • 2 Tablespoon Canola oil

• Step 4

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Insert the meat thermometer into the thickest part of the turkey breast. Place the pan with the pellet grill turkey on the grill grates. Close the lid and start smoking a turkey on a pellet grill for 2 1/2-3 hours.

  03:00

  225 ˚F / 107 ˚C

  Super Smoke

• Step 6

  Increase the grill temperature to 350℉ and continue cooking until the internal temperature of the turkey reaches 165°F, 3 1/2-4 hours more.

  04:00

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• Step 7

  Remove the turkey from the grill and let rest for 30 minutes before carving. Enjoy!