New to all of this but I'm trying

[pasmom]

My son just purchased another smoker--a Traeger. I'm planning to have him smoke a 12 pound turkey, Currently it is frozen, any advice for a newbie? Thanks

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas!

[Donw]

First welcome from Maryland. I admit I’m a once a year turkey cooker so I’m not real help but many members are and will be along shortly. In the meantime that a look at this link to the AR site that can get you started. https://amazingribs.com/tested-recipes/turkey-recipes/

[acorgihouse]

Welcome! I haven't smoked a whole turkey for about ten years, only turkey breasts since then and nothing that size. The expertise here, and the willingness to help, is astounding. You will have help stepping in any time now. In the meantime, as a Tennessean transplanted to gulf coast Florida, GBO and happy to see you!

[pasmom]

GBO is right.I'm a graduate and attend all home games. We had a great season!

[Murdy]

Welcome,
Traeger has some info on their website as well

https://www.traeger.com/recipes/turkey

FWIW, I've had good luck with wet brines on turkey breasts.

[Purc]

Welcome to The Pit from Fort Worth. Meat Church has a number of YouTube videos on smoking turkeys on his Traeger.

[RonB]

Welcome to The Pit. I used to smoke a turkey on my Weber kettle using the rotisserie, but haven't even done that in years - sorry.

[jfmorris]

First - welcome pasmom !

Second - I would start thawing that turkey in the fridge at least 4-5 days before you want him to smoke it. They take a surprisingly long time to thaw in the fridge. Don't thaw on the counter, in a sink, etc. Just not food safe.

Finally, there are many ways to smoke a turkey - whole, just like you would do in the oven, spatchcocked - which is kinda still whole but flattened out and upside down by cutting out the backbone, and even cut into parts like a chicken. The cook time is longest for whole, and shortest for parted out. In all cases, I would cook it at 325 to 350 degrees, until the breast is about 155-160 degrees, and the thigh is 175 or so (the dark meat needs to get hotter to render fat and such).

Think of your son's Traeger like an outdoor wood pellet fired oven, and if you have ever done a turkey in the oven, do the same thing there for your first run.

Here is a great guide to the whole concept of smoking a turkey or cooking it on a grill outdoors:

https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/

I just did a 19 pound turkey for my daughter about 2 weeks ago, that had been in the freezer since November when she bought it. I thawed it for about 5 days in my garage fridge, and the night before I unpacked it, got rid of the giblet package (hidden under the neck skin) and the neck (hidden inside), and salted it with about 1/4 tsp salt per pound. I did this because it was a "Butterball Natural" and had negligible sodium content < 200mg per serving). Right before it went on the smoker, I applied a coat of olive oil and a rub (Lawry's Chicken and Poultry Rub), and I smoked it at 325F for about 3.5 hours, until it reached 155 in the breast. I pulled it, wrapped in foil, and dropped by her house and they ate it all week. She had just had a baby 2 weeks earlier, and this was my way of helping follow up the "meal train" friends of theirs had been doing, that had just ended the day before.

For your size turkey the cook time at 325F for a whole turkey will be about 2 hours, give or take. Always cook to temp, not time, and use a good digital thermometer to check the temp.

[Alan Brice]

That is spot on. Never used a pellet pooper but Jim's methods are sound. Temp probe is a must. Also will help you determine if still frozen. I pull at 157 breast temp. Dk meat I don't worry about. I use a PBC and the leg/thighs hang closer to the coals. I travel the finished bird,
wrapped, in a med ice chest as a faux cambro. I always spatchcock. more surface for seasoning

[Clawbear57]

3+

[Attjack]

I don't have a pellet smoker and I don't cooks turkeys. But if I did I would spatchcock that bird.

[Richard Chrz]

Welcome to the pit! Sounds like you will be off and running right away, Unfortunately my only experience is in spatchcock turkeys. If you have not thought about that. It may be a rabbit hole to go down. This site is full of really good advice to be shared, always ask, Be sure to check out the Show Us What Your Cooking thread, and share your cooks with us as well.

[RichieB]

Welcome from Western Massachusetts. I've never smoke a turkey but yes to chicken. In fact, one is in the fridge brining now. Hanging it on the Pit Barrel later on. Going to use a mixe of apple to cherry. Give it plenty of time to thaw in the fridge. Season it to your taste. I run at about 325 for about 2 hours till IT of 165. The pellet owners should lend more solid advice. Enjoy!

[WillTravelForFood]

pasmom be sure to not have the turkey be the first cook. You'll want there to be at least one "burn-in" done beforehand to burn off any manufacturing residue and whatnot that could adversely affect food if you don't do a burn-in.

And welcome to the group. You may want to check out either the POULTRY or the TRAEGER discussion channels for more details on either of your questions.

[Starsky]

Welcome!

[pasmom]

Love the Troll dolls! I had several of them as a kid.

[Starsky]

Don't know if you're old enough to remember, but these are Creeple Peeple that I made when I was about 8 yrs. old. I gave them to my mom and we found them in her bedroom after her passing.

[Smoke em if you got em]

Welcome! Butterfly and brine that bird.

[Skip]

Welcome from Minnesota. You're already getting lots of good advice. Good luck with your turkey.