Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
It was the Thanksgiving after I got my first Traeger-Smoked Injected Butter Herb Turkey Recipe. I had spent years trying to perfect turkey in the oven—basting every 30 minutes, obsessing over the internal temp, stressing over dry white meat and undercooked dark. But no matter what I did, the turkey always ended up “just okay.” Not terrible, but definitely not something anyone would be talking about the next day.
That year, I decided to go bold. I had read about people injecting turkeys with melted butter, brining them in herb infusions, and then letting the Traeger do its magic low-and-slow over hardwood smoke. It sounded ambitious. It also sounded delicious. So I tried it.
What came out of that smoker wasn’t just turkey—it was hands down the most flavorful, juiciest, most aromatic bird I’d ever served. People were pulling off crispy skin before it even hit the table. There was no need for gravy (though I still made some), and not a single slice of breast meat went dry.
That turkey changed everything. And now, year after year, this Traeger-Smoked Injected Butter Herb Turkey Recipe is the centerpiece of our holiday table—and a tradition I’m proud to share.
Do you want more recipes?
Traeger-Smoked Injected Butter Herb Turkey Recipe (2025)
Ingredients
Here’s all you need to achieve a tasty Traeger-Smoked Injected Butter Herb Turkey Recipe:
For the Turkey:
- 1 whole turkey (12–15 lbs), thawed
- Kosher salt
- Freshly ground black pepper
- Olive oil
For the Butter Injection:
- 1 cup unsalted butter
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne (optional, for a subtle kick)
- Zest of 1 lemon
For the Dry Rub:
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons dried thyme
- 1 teaspoon brown sugar
How to Prepare Traeger-Smoked Injected Butter Herb Turkey Recipe
Here’s a step-by-step guide on how to achieve a delicious Traeger-Smoked Injected Butter Herb Turkey Recipe:
Step 1: Thaw and Prep Your Bird
To achieve a good Traeger-Smoked Injected Butter Herb Turkey Recipe, make sure your turkey is fully thawed in the refrigerator (this can take 3–4 days depending on the size).
Remove giblets and neck from the cavity. Pat the turkey dry with paper towels and place it on a baking sheet or roasting pan.
Step 2: Make the Herb Butter Injection
In a small saucepan, melt the butter over low heat. Add the rosemary, thyme, sage, garlic, lemon zest, onion powder, paprika, and cayenne.
Let it steep for a few minutes so the flavors really infuse into the butter.
Strain the mixture through a fine sieve (to avoid clogging the injector), then let it cool just enough to handle.
Step 3: Inject the Turkey
Using a meat injector, inject the herbed butter deep into the turkey breast, thighs, and drumsticks. Go slowly and evenly to ensure good distribution.
Some of the butter may leak out—that’s okay. Just pat the turkey again and let the skin air-dry while you prepare the rub.
Step 4: Apply the Dry Rub
Mix all dry rub ingredients in a bowl.
Lightly rub olive oil over the turkey to help the seasoning stick. Then coat the entire bird with the dry rub—get under the wings and in the cavity for maximum flavor.
Let the seasoned turkey sit uncovered in the fridge for at least 2–4 hours, or overnight if you have time. This helps dry the skin slightly, which leads to a beautiful, crispy finish.
Step 5: Preheat the Traeger
Set your Traeger smoker to 225°F and use a hardwood like apple, cherry, or hickory for a balanced smoke flavor.
If you’re using a water pan, place it inside the grill to maintain moisture.
Step 6: Smoke the Turkey Low and Slow
Place the turkey directly on the grill grates, breast side up. Insert a probe thermometer into the thickest part of the breast (without touching bone).
Smoke the turkey at 225°F for 3–4 hours, then increase the temperature to 325°F and continue cooking until the internal temperature hits 165°F in the breast and 175°F in the thighs.
For a 12–15 lb bird, total smoking time is usually 5–6 hours.
Step 7: Let It Rest
Once the turkey reaches the ideal temperature, remove it from the smoker and tent it loosely with foil. Let it rest for at least 20–30 minutes to allow juices to redistribute.
This resting period is crucial for moist, sliceable meat.
How to Serve Traeger-Smoked Injected Butter Herb Turkey Recipe
Carve the turkey and serve slices of breast and dark meat alongside your favorite sides. The buttery, herbed interior pairs beautifully with:
- Smoked mac and cheese
- Roasted garlic mashed potatoes
- Cranberry-orange relish
- Charred green beans
- Cornbread stuffing
While gravy is optional (thanks to the butter injection), a simple pan gravy made from the drippings is always welcome.
Leftovers make incredible turkey sandwiches, soups, or smoked turkey hash the next morning.
Tips
1. Dry the Skin for Better Texture
Leaving the turkey uncovered in the fridge for a few hours helps dry out the skin, leading to a crisper finish on the smoker.
2. Use a Quality Injector
A stainless steel meat injector helps you inject thicker mixtures like herbed butter without clogging.
3. Don’t Over-Smoke
Stick to mild or medium hardwoods. Over-smoking can make turkey taste bitter or overly intense.
4. Watch the Internal Temp
Always go by temperature, not time. Use a digital probe for accuracy. Undercooked poultry is unsafe; overcooked turkey gets dry.
5. Rest, Rest, Rest
Letting the turkey rest is just as important as the smoking process. Cutting too early will release all those beautiful juices.
Variations
1. Cajun-Inspired Butter Turkey
Add Cajun seasoning to the butter mix and rub. Throw in a bit of hot sauce for heat.
2. Maple Bourbon Glaze Finish
In the last 30 minutes of smoking, brush the skin with a maple bourbon glaze made of maple syrup, bourbon, and Dijon mustard.
3. Garlic Parmesan Crust
Add grated Parmesan and garlic to the dry rub for a crispy, savory twist.
4. Apple Cider Brined Turkey
Brine the turkey in apple cider, kosher salt, and bay leaves for 24 hours before injecting and smoking.
5. Spatchcocked Turkey
Cut out the backbone and flatten the turkey for faster cooking and more even smoke penetration.
FAQs
1. Can I smoke a frozen turkey?
No. Always fully thaw your turkey before smoking. Smoking a frozen bird risks uneven cooking and food safety issues.
2. How long does it take to smoke a 14 lb turkey?
At 225°F, plan for about 30–40 minutes per pound. For a 14 lb bird, expect around 5.5 to 6 hours total (including the final temperature increase to 325°F).
3. What wood pellets work best for turkey on a Traeger?
Apple, cherry, maple, or pecan offer subtle, sweet smoke that pairs well with poultry. Hickory works if you want a stronger flavor.
4. Do I need to brine the turkey if I’m injecting it?
No, not necessarily. The butter injection alone adds plenty of flavor and moisture. However, brining in advance can deepen flavor even further.
5. Can I make this Traeger-Smoked Injected Butter Herb Turkey Recipe without a Traeger?
Yes! Any pellet grill or smoker with temperature control will work. Even a charcoal smoker with wood chunks can produce similar results.
Final Thoughts
There’s something undeniably special about serving a Traeger-Smoked Injected Butter Herb Turkey Recipe. It’s more than a holiday dish—it’s a celebration of flavor, fire, and tradition. The Traeger-Smoked Injected Butter Herb Turkey Recipe brings together everything we love about the season: the warmth of slow cooking, the scent of wood smoke, the richness of real butter, and the joy of feeding people we care about.
If you’re ready to ditch dry turkey forever and serve something unforgettable, this Traeger-Smoked Injected Butter Herb Turkey Recipe is your new go-to. Whether it’s for Thanksgiving, Christmas, or your next family feast, Traeger-Smoked Injected Butter Herb Turkey Recipe delivers every single time.
From that first buttery bite to the very last sandwich made from Traeger-Smoked Injected Butter Herb Turkey Recipe’s leftovers, you’ll taste the love and effort that went into it.
Happy smoking, happy Traeger-Smoked Injected Butter Herb Turkey Recipe achievement—and happy holidays.