Ingredients
- 18–20 Lb. solution-free turkey
Grill & Cooking Supplies
Before You Get Started
As important as flavor is to a good meal, your first priority should be health and safety. Here are precautions we recommend taking to give your guests the best experience:
- Do NOT roast your turkey at a setting below 325° F.
- Using a meat thermometer to check for proper doneness — 180° F internal temperature for the thigh and 165° F for the breast — is also best practice.
- There are many ways to season your turkey for enhanced flavor — from adding an injection to brining to giving your turkey a butter coating.
- Not sure which method is right for you? Read “Top 4 Methods for a Juicy Turkey,” for help deciding.
- Additionally, the featured grill in the recipe video is the Traeger Ironwood 885 grill
- We recommend using the Traeger turkey pellet blend hardwood pellets
How to roast your turkey on the Traeger
Step 1 Warm up the Grill
Add the Traeger Turkey Blend Wood Pellets to your grill and set the temp to 350° F.
Step 2 Roast Your Turkey
Cook times can vary greatly depending on the size of your turkey. For the closest approximation, follow this table below:
Unstuffed Turkey |
Stuffed Turkey |
| 8 to 12 pounds — 2 3/4 to 3 hours
12 to 14 pounds — 3 to 3 3/4 hours 14 to 18 pounds — 3 3/4 to 4 1/4 hours 18 to 20 pounds — 4 1/4 to 4 1/2 hours 20 to 24 pounds — 4 1/2 to 5 hours |
8 to 12 pounds — 3 to 3 1/2 hours
12 to 14 pounds — 3 1/2 to 4 hours 14 to 18 pounds — 4 to 4 1/4 hours 18 to 20 pounds — 4 1/4 to 4 3/4 hours 20 to 24 pounds — 4 3/4 to 5 1/4 hours |
Step 3 Let Your Turkey Rest
Turn off the grill when cooking is complete, but keep the turkey inside with the lid closed to let it rest for 15–20 minutes.
PRO TIP
Step 4 Carve Your Turkey
For a step-by-step carving tutorial, watch our “How to Carve a Turkey” video on YouTube. Here are some basics to help you get started:
- First, check that your knife is properly sharpened.
- Start by removing the leg and thigh. Angle the knife towards the bone as you cut.
- Cut off the wings next. Pull them back until they pop, slicing through the joints to separate the wings.
- Remove the breasts by making a deep cut along one side of the breastbone and slicing downwards.
Step 5 Plate and Serve
Time to dig in. Watch everyone reach for a slice once you set your turkey on the table!
