"Traeger Smoked Turkey is one of my favorite ways to cook turkey for Thanksgiving. Check out my tried and true method on how to smoke a turkey, along with my 8 pro tips for the best smoked turkey!"
2. For a liquid brine, rinse and pat the turkey dry after the brine time. For a dry brine, there is no need to rinse (unless your recipe specifically tells you to). Simply pat it dry afterwards.
3. Prepare your smoker to a low heat setting. On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, Pecan or a blend of pellets for our wood.
4. Transfer the turkey to the smoker, insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the breast, and smoke on 150-160 degrees F for 3 - 4 hours.
5. After 3 - 4 hours, Increase the temperature to 225 degrees F and continue to cook until the the meat thermometer registers 150 degrees F in the thickest portion of the breast.