Traeger Smoked Turkey Recipe - NO BRINE

Prepare the turkey by removing the giblets and patting it dry with paper towels.

In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).

Rub the spice mixture all over the turkey, including under the skin and inside the cavity.

Soak the wood chips in water for at least 30 minutes before smoking.

Preheat your smoker to 225°F (107°C).

Place the soaked wood chips in the smoker box or directly on the coals if using a charcoal smoker.

Put the turkey on the smoker rack, breast side up, and close the lid.

Smoke the turkey for about 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.

Once done, remove the turkey from the smoker and let it rest for at least 20-30 minutes before carving.

Carve the turkey and serve.

Spice Level: