Savor These 16 Traeger Turkey Recipes Today

Dinner time just got a whole lot more exciting with these 16 Traeger turkey recipes. Whether you’re craving smoky, juicy turkey for a weeknight meal or a holiday showstopper, this roundup has you covered. Get ready to fire up your pellet grill and savor every bite!

Traeger Smoked Whole Turkey with Maple-Apple Glaze

Rarely does a turkey emerge from the smoker with such burnished perfection, its skin lacquered with a sweet-tart glaze that catches the light like polished mahogany. This Traeger-smoked whole turkey, kissed with maple and apple, redefines the Thanksgiving centerpiece with every smoky, succulent slice.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 240 minutes

Ingredients

For the Turkey

• Whole turkey (12-14 lbs) – 1
• Olive oil – 2 tbsp
• Salt – 2 tsp
• Black pepper – 1 tsp

For the Maple-Apple Glaze

• Maple syrup – 1/2 cup
• Apple cider – 1/4 cup
• Apple cider vinegar – 2 tbsp
• Unsalted butter – 3 tbsp

Instructions

1. Preheat your Traeger grill to 225°F using your choice of hardwood pellets; apple or cherry wood complements the glaze beautifully.
2. Remove the turkey from its packaging and pat it completely dry with paper towels—this ensures crispy skin.
3. Rub the turkey all over with olive oil, then season generously with salt and black pepper, including inside the cavity.
4. In a small saucepan over medium heat, combine maple syrup, apple cider, apple cider vinegar, and butter. Whisk until the butter melts and the mixture is smooth; remove from heat and set aside.
5. Place the turkey directly on the Traeger grill grates, breast side up. Insert a probe thermometer into the thickest part of the thigh without touching bone.
6. Smoke the turkey for 2 hours without opening the lid—this builds a deep smoky bark.
7. After 2 hours, brush the turkey with the maple-apple glaze. Repeat glazing every 30 minutes for the remaining cook time.
8. Continue smoking until the internal temperature reaches 165°F in the thigh, about 4 hours total. Expect 30-40 minutes per pound at 225°F.
9. Carefully remove the turkey from the grill and let it rest on a cutting board for 20 minutes before carving. Tent loosely with foil if needed.
10. Carve the turkey and serve with any remaining glaze warmed on the side.

Once you taste the smoky, caramelized exterior paired with the juicy, tender meat, this turkey will earn a permanent spot on your holiday table. Drizzle extra glaze over sliced breast meat for a glossy finish, or serve alongside roasted root vegetables that soak up the pan juices beautifully.

Traeger Butter-Brined Turkey Breast with Herb-Roast Finish

Every holiday table deserves a centerpiece that's both stunning and succulent, and this Traeger Butter-Brined Turkey Breast delivers exactly that. The butter brine infuses the meat with moisture and subtle richness, while the herb roast finish creates a fragrant, golden crust that carves beautifully.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

• Water – 4 cups
• Kosher salt – 1/2 cup
• Brown sugar – 1/4 cup
• Unsalted butter – 1/2 cup (for brine) + 4 tbsp (for herb rub)
• Fresh rosemary – 2 sprigs
• Fresh thyme – 4 sprigs
• Black peppercorns – 1 tbsp
• Boneless turkey breast – 1 (4-5 lbs)
• Garlic – 4 cloves, minced
• Fresh sage – 2 tbsp, chopped
• Olive oil – 2 tbsp

Instructions

1. In a large pot, combine 4 cups water, 1/2 cup kosher salt, 1/4 cup brown sugar, 1/2 cup unsalted butter, 2 sprigs rosemary, 4 sprigs thyme, and 1 tbsp black peppercorns. Bring to a simmer, stirring until salt and sugar dissolve, then remove from heat and let cool completely.
2. Place the turkey breast in a large resealable bag or container. Pour the cooled brine over the turkey, seal, and refrigerate for 4-6 hours. Tip: Brining longer than 6 hours can make the meat overly salty, so set a timer.
3. After brining, remove the turkey from the brine and pat dry thoroughly with paper towels. Discard the brine. Let the turkey sit at room temperature for 30 minutes to take the chill off.
4. In a small bowl, combine 4 tbsp softened unsalted butter, 4 minced garlic cloves, 2 tbsp chopped fresh sage, and the leaves from 1 sprig rosemary (finely chopped). Mix into a compound butter.
5. Gently loosen the skin of the turkey breast with your fingers, being careful not to tear it. Spread half the herb butter under the skin directly on the meat. Rub the remaining butter all over the outside of the turkey. Drizzle with 2 tbsp olive oil and season with salt and pepper.
6. Preheat your Traeger grill to 225°F. Use a pellet flavor like apple or cherry for a mild smoke. Place the turkey breast directly on the grill grates, skin side up. Insert a probe thermometer into the thickest part of the breast.
7. Roast at 225°F until the internal temperature reaches 150°F, about 1.5-2 hours depending on size. Tip: Resist the urge to open the grill frequently; maintain steady airflow for even smoke.
8. Increase the Traeger temperature to 375°F to crisp the skin. Continue roasting until the internal temperature hits 160°F, about 15-20 minutes more. The skin should be golden and crackling.
9. Remove the turkey from the grill and let it rest on a cutting board for 15 minutes. Tip: Resting allows juices to redistribute, ensuring each slice is moist. Do not skip this step.

Once carved, the moist, herb-kissed slices are perfect atop a bed of mashed potatoes or tucked into a warm brioche roll with cranberry sauce. The butter brine ensures every bite is juicy, while the Traeger smoke adds an elusive depth that elevates the dish from simple to showstopping.

Spatchcock Traeger Turkey with Citrus and Thyme

Herbaceous and bright, this spatchcocked turkey takes on a new identity when kissed by smoke and citrus. The spatchcock technique ensures rapid, even cooking, while the Traeger infuses every bite with a subtle smokiness that elevates the classic holiday bird.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 90 minutes

Ingredients

• Whole turkey (12-14 lbs) – 1
• Olive oil – ¼ cup
• Orange – 2
• Lemon – 2
• Fresh thyme – ¼ cup
• Garlic – 4 cloves
• Salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. Spatchcock the turkey: using sturdy kitchen shears, cut along both sides of the backbone and remove it. Flip the turkey breast-side up and press firmly on the breastbone to flatten it completely. (Tip: Flattening the turkey evenly ensures uniform cooking and a juicy interior.)
2. Pat the turkey dry with paper towels, removing as much moisture as possible for crisp skin.
3. Zest and juice the oranges and lemons. Combine in a small bowl with olive oil, minced garlic, thyme leaves, salt, and pepper.
4. Loosen the skin over the breast and thighs, then rub the citrus-herb mixture generously both under the skin and all over the surface of the turkey.
5. Let the turkey rest at room temperature for 30 minutes to allow the flavors to penetrate.
6. Preheat your Traeger grill to 350°F with the lid closed for 15 minutes.
7. Place the turkey directly on the grill grate, breast side up. Insert a probe thermometer into the thickest part of the thigh, avoiding the bone.
8. Smoke the turkey for 1.5 to 2 hours, until the internal temperature reaches 165°F in the thigh and 155°F in the breast. (Tip: Check temperature early; Traeger ovens vary slightly. For crispy skin, increase heat to 400°F in the last 15 minutes if needed.)
9. Remove the turkey from the grill and let it rest, uncovered, for 15 minutes before carving. This allows juices to redistribute.

Zesty and succulent, each slice offers a harmonious blend of smoky citrus and herbaceous thyme. Serve alongside a bright arugula salad or roasted root vegetables for a memorable holiday feast.

Traeger Barbecue Turkey Legs with Sweet-Spicy Rub

Venture into the realm of smoky succulence with these Traeger Barbecue Turkey Legs, where a sweet-spicy rub transforms humble poultry into a handheld spectacle. Perfect for game days or backyard feasts, these legs boast a caramelized crust and tender, juicy meat that embodies summer cookouts.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 150 minutes

Ingredients

• Turkey legs – 4
• Brown sugar – 1/4 cup
• Paprika – 2 tablespoons
• Chili powder – 1 tablespoon
• Garlic powder – 1 teaspoon
• Onion powder – 1 teaspoon
• Salt – 1 teaspoon
• Black pepper – 1/2 teaspoon
• Cayenne pepper – 1/2 teaspoon

Instructions

1. In a small bowl, combine brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper; mix until well blended.
2. Pat turkey legs dry with paper towels. (Tip: Dry skin ensures the rub adheres and promotes crispiness.)
3. Generously apply the rub evenly over all surfaces of the turkey legs, pressing gently to adhere.
4. Let the rubbed legs rest at room temperature for 30 minutes to allow the flavors to penetrate. (Tip: A longer rest of up to 1 hour intensifies the seasoning.)
5. Preheat your Traeger grill to 225°F using hickory pellets for robust smoke flavor.
6. Place the turkey legs directly on the grill grate, spacing them evenly.
7. Smoke the legs for 2 to 2.5 hours, or until an instant-read thermometer inserted into the thickest part registers 165°F. (Tip: Use a probe thermometer to monitor temperature without opening the lid.)
8. For extra crispy skin, increase the Traeger temperature to 350°F and cook for an additional 10 minutes.
9. Remove the legs from the grill and let them rest for 5 minutes before serving.

Nestled between smoke and spice, each leg offers a crisp exterior giving way to tender, juicy meat. Serve them with creamy coleslaw and cornbread for a complete Southern-inspired meal that delights with every bite.

Traeger Turkey Roulade Stuffed with Sausage and Cranberry

From the heart of the countryside comes a holiday showstopper: a Traeger-smoked turkey roulade, elegantly stuffed with savory sausage and tart cranberries, then rolled and tied to perfection. This recipe elevates the traditional roast with layers of flavor and a stunning presentation.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 60 minutes

Ingredients

For the Turkey

• Boneless skin-on turkey breast – 2 lbs
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

For the Stuffing

• Italian sausage – 1 lb
• Fresh cranberries – 1 cup
• Onion – 1 small
• Garlic – 2 cloves
• Fresh sage – 2 tbsp
• Bread crumbs – 1 cup
• Chicken broth – ¼ cup
• Egg – 1 large

For the Glaze

• Maple syrup – 2 tbsp
• Dijon mustard – 1 tbsp

Instructions

1. Preheat the Traeger grill to 325°F with the lid closed for 15 minutes.
2. Butterfly the turkey breast by slicing horizontally through the thickest part, stopping ½ inch from the edge, and open it like a book; cover with plastic wrap and pound to an even ½-inch thickness.
3. Season both sides of the turkey with salt and pepper.
4. In a skillet over medium heat, cook the Italian sausage, breaking it into small pieces, until browned and cooked through, about 8 minutes.
5. Add the diced onion and minced garlic to the skillet; sauté until softened, about 3 minutes.
6. Transfer the sausage mixture to a bowl and let cool for 5 minutes; then stir in chopped cranberries, fresh sage, bread crumbs, chicken broth, and egg until fully combined.
7. Spread the stuffing evenly over the turkey breast, leaving a 1-inch border around the edges.
8. Starting from the long side, tightly roll the turkey into a log; tie with kitchen twine at 1-inch intervals to secure. Tip: For a neat roll, tuck in any loose stuffing as you go.
9. Brush the outside of the roulade with olive oil.
10. In a small bowl, whisk maple syrup and Dijon mustard together for the glaze; set aside.
11. Place the roulade seam-side down on the Traeger grill grates; close the lid and smoke for 45 minutes.
12. Brush the glaze over the roulade; continue smoking for 15 minutes, or until the internal temperature reaches 165°F in the thickest part. Tip: Use an instant-read thermometer for accuracy.
13. Remove the roulade from the grill and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring moist slices.
14. Carefully remove the twine and slice into 1-inch medallions.

Not only does the Traeger infuse the turkey with a subtle smoky aroma, but the cranberry-sausage stuffing adds a bright, savory contrast in every slice. Serve this roulade as the centerpiece of your holiday table, garnished with fresh sage and roasted root vegetables.

Smoky Chipotle Traeger Turkey Burgers

For a weeknight dinner that feels like a backyard celebration, these Smoky Chipotle Traeger Turkey Burgers deliver bold, wood-fired flavor with a kiss of char. Juicy, spiced patties meet a smoky chipotle kick, all elevated by the Traeger's signature kiss of heat.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• Ground turkey – 1 lb
• Chipotle peppers in adobo – 2 tbsp (minced)
• Smoked paprika – 1 tsp
• Garlic powder – 1/2 tsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Hamburger buns – 4
• Lettuce leaves – 4
• Tomato slices – 4
• Red onion slices – 4
• Mayonnaise – 2 tbsp
• Lime juice – 1 tbsp

Instructions

1. In a large bowl, combine ground turkey, minced chipotle peppers, smoked paprika, garlic powder, salt, and black pepper. Mix gently with your hands until just combined; overworking can make the burgers dense.
2. Divide the mixture into 4 equal portions and form into 3/4-inch-thick patties. Use your thumb to create a small dimple in the center of each patty to prevent puffing during grilling.
3. Preheat your Traeger grill to 450°F with the lid closed for 15 minutes. This high heat ensures a good sear while locking in moisture.
4. Place patties directly on the grill grates. Cook for 6 minutes without moving, then flip carefully using a spatula. Continue grilling for another 6 minutes, or until the internal temperature reaches 165°F.
5. During the last 2 minutes of cooking, place hamburger buns cut-side down on the grill to toast lightly.
6. In a small bowl, whisk together mayonnaise and lime juice to create a quick chipotle-lime spread (add extra minced chipotle if you like more heat).
7. Assemble burgers: spread the mayo mixture on the bottom bun, top with lettuce, tomato slice, patty, and red onion slices. Cover with top bun and serve immediately.

Keen on a smoky kick, these burgers pair beautifully with a crisp coleslaw or sweet potato fries. The chipotle-lime mayo cuts through the richness, while the Traeger's subtle smokiness lingers with every bite.

Traeger Turkey Meatballs in Tomato-Smoke Sauce

Deeply smoky and tender, these Traeger turkey meatballs in tomato-smoke sauce bring a rustic elegance to the dinner table. Smoked low and slow, then simmered in a rich, fire-kissed tomato sauce, they're a comforting dish that feels both special and approachable.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Meatballs

• Ground turkey – 1 lb
• Breadcrumbs – ½ cup
• Parmesan cheese, grated – ¼ cup
• Egg – 1 large
• Garlic, minced – 2 cloves
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried oregano – 1 tsp
• Olive oil – 1 tbsp

For the Sauce

• Canned crushed tomatoes – 1 (14 oz) can
• Tomato paste – 2 tbsp
• Chicken broth – ½ cup
• Smoked paprika – 1 tsp
• Onion, finely chopped – ½ cup
• Garlic, minced – 2 cloves
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Red pepper flakes – ¼ tsp (optional)

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, salt, pepper, oregano, and olive oil. Mix gently until just combined; overmixing can make meatballs dense.
2. Form the mixture into 12 equal meatballs, about 1.5 inches in diameter.
3. Preheat your Traeger grill to 225°F with the lid closed for 15 minutes, using hickory or applewood pellets for a mild smoky flavor.
4. Place the meatballs directly on the grill grates and smoke for 30 minutes, or until they reach an internal temperature of 160°F when checked with an instant-read thermometer.
5. While the meatballs smoke, prepare the sauce: In a large skillet over medium heat, warm 1 tbsp olive oil. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
6. Stir in crushed tomatoes, tomato paste, chicken broth, smoked paprika, salt, pepper, and red pepper flakes if using. Bring to a simmer, then reduce heat to low.
7. Once meatballs are smoked, transfer them to the skillet with the sauce. Spoon sauce over meatballs to coat. Simmer gently for 10 minutes to meld flavors.
8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or basil if desired.

Your family will love the tender, juicy meatballs and the deep, smoky tomato sauce that clings to every bite. Serve over pasta, polenta, or crusty bread for a meal that feels like a warm hug on a cool evening.

Cajun Smoked Traeger Turkey with Creole Spice Rub

On a brisk morning, nothing beats the anticipation of a slow-smoked turkey. This Cajun Creole-spiced turkey, cooked on a Traeger grill, delivers a bold, peppery crust and juicy, tender meat that will impress any crowd.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 300 minutes

Ingredients

• Turkey – 1 whole (12–14 lbs)
• Olive oil – 2 tbsp
• Paprika – 2 tbsp
• Garlic powder – 1 tbsp
• Onion powder – 1 tbsp
• Cayenne pepper – 1 tsp
• Dried oregano – 1 tsp
• Dried thyme – 1 tsp
• Salt – 1 tbsp
• Black pepper – 1 tbsp

Instructions

1. Combine paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and black pepper in a small bowl. Stir to blend.
2. Pat the turkey dry with paper towels. Tip: Dry skin ensures the rub adheres and creates a crisp crust.
3. Rub the turkey generously with olive oil, then apply the spice rub evenly over the entire surface, including the cavity.
4. Preheat the Traeger grill to 225°F, using apple or cherry wood pellets. Tip: A stable temperature is key for even smoking.
5. Place the turkey breast-side up on the grill grates. Insert a meat probe into the thickest part of the thigh, avoiding the bone.
6. Smoke the turkey for about 5 hours, or until the internal temperature reaches 165°F. Tip: Letting the turkey rest allows juices to redistribute, ensuring moist meat.
7. Remove the turkey from the grill and let it rest for 20 minutes before carving.
8. Carve and serve.

Glistening with a mahogany crust, this turkey offers a spicy kick that pairs beautifully with classic Southern sides like collard greens and cornbread. The tender meat practically falls off the bone, making it the star of any holiday table or backyard gathering.

Traeger Pineapple-Smoked Turkey Tacos

Dive into the vibrant flavors of the Southwest with these Traeger Pineapple-Smoked Turkey Tacos, where succulent shredded turkey meets a smoky-sweet salsa crafted from grilled pineapple. Each bite balances tender, juicy meat with charred tortillas and a bright, tangy finish.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

For the Turkey

• Turkey breast – 2 lbs
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

For the Salsa

• Pineapple – 2 cups, sliced
• Red onion – ½ cup, diced
• Jalapeño – 1, seeded and minced
• Cilantro – ¼ cup, chopped
• Lime juice – 2 tbsp

For Serving

• Corn tortillas – 12
• Lime wedges – for garnish

Instructions

1. Preheat your Traeger grill to 225°F using apple or hickory pellets.
2. Pat the turkey breast dry and rub all over with olive oil, salt, and black pepper.
3. Place the turkey directly on the grill grates, close the lid, and smoke for 2 hours, or until an instant-read thermometer inserted into the thickest part registers 165°F.
4. While the turkey smokes, grill the pineapple slices for 4–5 minutes per side, until lightly charred and softened.
5. Let the grilled pineapple cool slightly, then dice into small cubes.
6. In a bowl, combine the diced pineapple, red onion, jalapeño, cilantro, and lime juice. Toss well and set aside.
7. Once the turkey reaches temperature, remove from the grill and let rest for 10 minutes. (Tip: Resting locks in juices; skip this and the meat will dry out.)
8. Shred the turkey using two forks, discarding any large fat pieces.
9. Add the shredded turkey to the salsa and toss to coat evenly. (Tip: Let the mixture sit for 5 minutes to meld flavors.)
10. Increase the Traeger temperature to 400°F. Grill the tortillas for 30–45 seconds per side, until warm and lightly charred. (Tip: For extra flavor, brush tortillas with a little oil before grilling.)
11. Fill each tortilla with a generous portion of the turkey-salsa mixture. Serve immediately with lime wedges.

No two bites are alike; the smoky, tender turkey contrasts with the bright, charred pineapple salsa, while the lightly crisped tortillas add a satisfying crunch. Serve with extra lime wedges and a drizzle of crema for a creamy finish, or pile on sliced avocado for added richness.

Traeger Lemon-Herb Turkey Kebabs

Elevate your summer grilling with these Traeger Lemon-Herb Turkey Kebabs, where smoky wood-fired flavor meets bright Mediterranean notes. Marinated in a zesty lemon-herb mixture, each tender bite is perfectly charred on the grill.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Marinade

• Lemon juice – ¼ cup
• Olive oil – ¼ cup
• Minced garlic – 3 cloves
• Dried oregano – 1 tsp
• Dried thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Kebabs

• Boneless skinless turkey breast – 1½ lbs, cubed
• Red onion – 1 large, cut into chunks
• Bell pepper – 1 large, cut into chunks
• Wooden skewers – 8, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together lemon juice, olive oil, minced garlic, oregano, thyme, salt, and black pepper until emulsified. Tip: Use fresh lemon juice for the brightest flavor.
2. Add cubed turkey breast to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, ideally 4–6 hours. Tip: Marinating longer ensures deeper flavor penetration.
3. Preheat your Traeger grill to 400°F with the lid closed for 15 minutes. Tip: For extra smoke flavor, add a handful of soaked wood chips to the grill box.
4. Thread marinated turkey, red onion chunks, and bell pepper chunks alternately onto soaked skewers, dividing evenly among 8 skewers. Leave a small gap between pieces for even cooking.
5. Place skewers directly on the grill grates, close the lid, and cook for 12–15 minutes, turning once after 7 minutes, until turkey reaches an internal temperature of 165°F and has light grill marks.
6. Remove skewers from grill and let rest for 3 minutes before serving. Tip: Resting allows juices to redistribute, keeping the turkey moist.

Crisp on the outside and juicy within, these kebabs offer a delightful interplay of smoky char and bright citrus. Serve them over a bed of fluffy couscous or alongside warm pita and tzatziki for a complete Mediterranean feast.

Garlic-Parmesan Traeger Turkey Tenderloins

Of all the quick weeknight proteins, turkey tenderloins often go overlooked, but when paired with garlic and Parmesan and finished on a Traeger, they become a succulent, smoky delight. This recipe delivers a crisp exterior and juicy interior in under 30 minutes, making it an ideal choice for busy evenings.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Main

• Turkey tenderloins – 1.5 lbs
• Olive oil – 2 tbsp
• Garlic powder – 2 tsp
• Grated Parmesan cheese – ½ cup
• Kosher salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat the Traeger grill to 450°F with the lid closed for 15 minutes, ensuring a consistent high heat for searing.
2. Pat the turkey tenderloins dry with paper towels to remove excess moisture, which helps the seasonings adhere and promotes browning.
3. In a small bowl, combine garlic powder, grated Parmesan, kosher salt, and black pepper; stir until evenly mixed.
4. Brush the tenderloins all over with olive oil, then evenly coat them with the Parmesan-garlic mixture, pressing gently to adhere.
5. Place the tenderloins directly on the grill grate and sear for 4 minutes per side, flipping carefully with tongs to achieve a golden crust.
6. Continue cooking with the lid closed for an additional 15 to 17 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F. Tip: Let the meat rest for 5 minutes before slicing to retain juices.

Rich with umami and a hint of wood-fired character, these tenderloins pair beautifully with a crisp arugula salad or roasted vegetables. The Parmesan creates a delicate, nutty crust while the Traeger infuses a subtle smoke that elevates the humble turkey into something truly special.

Low-Carb Traeger Smoked Turkey Thighs with Rosemary

Deeply aromatic and impossibly tender, these low-carb Traeger smoked turkey thighs with rosemary deliver a sophisticated twist on a classic barbecue staple. The gentle kiss of smoke and fragrant herb make this a showstopping centerpiece for any ketogenic table.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For the Turkey

• Turkey thighs – 4 (about 2 lbs each)
• Fresh rosemary – 2 tbsp, chopped
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Traeger grill to 225°F with the lid closed for 15 minutes, using a mild wood like apple or cherry for a subtle smoke that won’t overpower the rosemary.
2. Pat the turkey thighs dry with paper towels to ensure the seasoning adheres and the skin crisps during smoking.
3. In a small bowl, combine chopped rosemary, olive oil, salt, and black pepper to create a paste.
4. Rub the rosemary paste evenly over all surfaces of the turkey thighs, lifting the skin gently to season underneath for deeper flavor.
5. Place the seasoned thighs directly on the grill grate, skin side up, and smoke for 2 hours or until the internal temperature reaches 165°F in the thickest part (tip: use a probe thermometer to avoid opening the grill).
6. For extra crispy skin, increase the grill temperature to 350°F during the last 10 minutes of cooking (tip: this final sear locks in juiciness).
7. Remove the thighs from the grill and let them rest for 10 minutes before slicing; this allows juices to redistribute, ensuring every bite is moist (tip: tent loosely with foil to keep warm).

Zesty rosemary and mellow smoke meld into every succulent bite, while the golden skin offers a satisfying crunch. Serve alongside a crisp arugula salad or roasted vegetables for a complete low-carb feast.

Gluten-Free Dijon Traeger Turkey Breast

Elevate your holiday table or Sunday dinner with this Gluten-Free Dijon Traeger Turkey Breast, a showstopper that combines the tang of Dijon mustard with the deep, smoky flavor of the Traeger grill. Perfectly moist and incredibly easy to prepare, this dish will become a staple for any gluten-free gathering.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 150 minutes

Ingredients

Turkey

• Turkey breast (boneless, skinless) – 1, about 3–4 lbs
• Dijon mustard – ¼ cup
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Paprika – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Traeger grill to 225°F using your preferred wood pellets (apple or cherry for a mild smoke).
2. Pat the turkey breast thoroughly dry with paper towels to ensure the rub adheres well.
3. In a small bowl, whisk together Dijon mustard, olive oil, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
4. Brush or rub the mustard mixture evenly over the entire turkey breast, coating all sides. (Tip: Let the rubbed turkey rest at room temperature for 15 minutes while the grill preheats to allow the flavors to penetrate.)
5. Place the turkey breast directly on the grill grates, close the lid, and smoke for approximately 2.5 hours, or until an instant-read thermometer inserted into the thickest part registers 165°F. (Tip: Avoid opening the lid frequently to maintain consistent temperature and smoke.)
6. Once the target temperature is reached, remove the turkey from the grill and tent loosely with aluminum foil. Let it rest for 10 minutes. (Tip: Resting redistributes juices, ensuring every slice is moist.)
7. Carve the turkey breast against the grain into ½-inch slices.

Zesty with a hint of smoke, each slice is tender and juicy, pairing beautifully with a crisp green salad or roasted vegetables. For a truly memorable meal, serve with a dollop of extra Dijon alongside.

Traeger Turkey Pastrami for Sandwiches

Layered with an aromatic crust of cracked pepper and coriander, this turkey pastrami emerges from the Traeger with a smoky depth that rivals any deli classic.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 240 minutes

Ingredients

• Turkey breast (boneless, skinless) – 3 lbs
• Water – 4 cups
• Kosher salt – ½ cup
• Brown sugar – ¼ cup
• Black pepper – 2 tbsp (coarsely ground)
• Coriander seeds – 1 tbsp (crushed)
• Garlic powder – 1 tsp
• Onion powder – 1 tsp

Instructions

1. In a large container, combine 4 cups water, ½ cup kosher salt, and ¼ cup brown sugar; stir until dissolved. Submerge 3 lbs turkey breast and refrigerate for 4–6 hours (brining ensures moist meat).
2. Remove turkey from brine, rinse thoroughly under cold water, and pat completely dry with paper towels.
3. Mix 2 tbsp coarsely ground black pepper, 1 tbsp crushed coriander seeds, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl.
4. Apply the spice rub evenly over the entire surface of the turkey, pressing gently to adhere.
5. Preheat your Traeger grill to 225°F using your preferred pellet blend (hickory or apple for mild smoke).
6. Place the seasoned turkey directly on the grill grate and smoke until the internal temperature reaches 165°F, about 4 hours (use a probe thermometer for accuracy).
7. Remove the turkey from the grill and let it rest for 15 minutes to allow juices to redistribute.
8. Slice the turkey very thinly against the grain to ensure tender, sandwich-friendly pieces.

Just a whisper of smoke lingers in each slice, making it perfect mounded on rye with a swipe of mustard. The peppery bark gives way to juicy, tender meat that elevates any sandwich into something memorable.

Mediterranean Olive-Lemon Traeger Smoked Turkey

Fusing the bright, briny flavors of the Mediterranean with the smoky depth of a Traeger grill, this olive-lemon roasted turkey brings a coastal elegance to your holiday table. The citrus and herbaceous rub infuses every bite, while the slow smoke ensures a juicy, golden bird.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

Turkey and Rub

• Turkey (12–14 lbs) – 1 whole
• Kalamata olives (pitted) – 1 cup
• Lemons – 2
• Garlic cloves – 4
• Fresh rosemary (chopped) – 2 tbsp
• Fresh thyme (chopped) – 2 tbsp
• Dried oregano – 1 tsp
• Olive oil – ¼ cup
• Kosher salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. Pat the turkey dry with paper towels, inside and out. Allow it to sit at room temperature for 30 minutes to ensure even cooking.
2. Zest both lemons and juice one of them; set aside the second lemon for the cavity. In a food processor, combine olives, lemon zest, lemon juice, garlic, rosemary, thyme, oregano, olive oil, salt, and pepper. Pulse until a coarse paste forms.
3. Gently loosen the turkey skin over the breast and thighs using your fingers. Spread half of the olive paste directly under the skin, then rub the remaining paste all over the exterior.
4. Cut the reserved lemon into quarters and place inside the turkey cavity along with a handful of remaining olives (if desired). Truss the legs with kitchen twine.
5. Preheat your Traeger grill to 225°F using apple or cherry wood pellets for a mild smoke flavor. Place the turkey breast-side up on the grill grate.
6. Smoke the turkey until the thickest part of the thigh reaches an internal temperature of 165°F, about 6 hours. Baste with any accumulated juices every 90 minutes to keep the skin moist. Tip: Use a probe thermometer to monitor without opening the lid frequently.
7. Remove the turkey from the grill and let it rest on a cutting board for 20 minutes. Tip: Resting allows juices to redistribute, ensuring moist meat. After resting, carve and serve.

You'll love how the tender meat pulls apart with a whisper of smoke and a burst of olive and lemon. Serve it alongside a crisp Greek salad or warm pita for a meal that feels both celebratory and sun-drenched.

Leftover Traeger Turkey Hash with Smoked Eggs

Versatility defines this hash, where leftover Traeger-smoked turkey finds new life alongside softly fried eggs. Pan-seared until golden and crisp, the hash transforms humble ingredients into a refined breakfast or brunch. Each bite delivers smoky richness balanced by tender potatoes and a runny yolk.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Hash and Eggs

• Shredded Traeger-smoked turkey – 2 cups
• Yukon Gold potatoes – 1 lb (diced into ½-inch cubes)
• Yellow onion – 1 medium (diced)
• Red bell pepper – 1 (diced)
• Garlic – 2 cloves (minced)
• Olive oil – 2 tbsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Eggs – 4 large
• Butter – 1 tbsp
• Fresh chives – 1 tbsp (chopped)

Instructions

1. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
2. Add diced potatoes and spread into an even layer; cook undisturbed for 3 minutes to develop a golden crust. Then stir and continue cooking, stirring occasionally, until potatoes are tender and deeply browned, about 7 more minutes. (Tip: Pat potatoes dry with a paper towel before cooking for extra crispiness.)
3. Season potatoes with salt and pepper, then push them to one side of the pan. Add onion and bell pepper to the empty side; cook, stirring, until softened, about 4 minutes.
4. Stir in garlic and smoked paprika; cook until fragrant, 1 minute. Combine with the potatoes.
5. Add shredded turkey and stir gently; cook until heated through, about 3 minutes. Press the entire mixture into an even layer with a spatula; cook without stirring for 2 minutes to form a crunchy crust on the bottom. (Tip: Press firmly to maximize contact with the pan for better browning.)
6. While the hash finishes, melt butter in a separate nonstick skillet over medium heat. Carefully crack eggs into the pan, leaving space between them. Cook until whites are set and edges are lacy, about 3 minutes. For sunny-side-up, cover the skillet for the last 30 seconds to lightly set the top; yolks should remain runny. (Tip: Use fresh eggs for firmer whites that hold their shape.)
7. Sprinkle eggs with a pinch of smoked paprika and salt. Divide hash among four plates, top each with a fried egg, and garnish with fresh chives.

Once you taste the interplay of crispy potato edges, smoky turkey shreds, and a luscious yolk, this hash will become your definitive way to repurpose leftovers. Serve it with a side of sliced avocado or a simple arugula salad for a complete meal that feels entirely intentional.

Conclusion

Whether you’re grilling, smoking, or roasting, these Traeger turkey recipes bring juicy, smoky flavor every time. Pick your favorite, fire up the pellet grill, and enjoy! Drop a comment below to share which recipe you tried first, and don’t forget to pin this collection for later. Happy cooking!