Traeger grills use an alternative to propane and charcoal by smoking the meat on the grill using wood chunks fed by an electric auger onto a hotplate. Not only does the slow smoking process keep the meat juicy, but it also gives it a distinctive smokey flavor that you can tweak using different types of wood chunks. The grill's large size and smoking cooking method allows you to cook even an entire turkey right on the grill.
Rub down the turkey, including the cavity, using wet paper towels to clean the bird. Rub a light coating of olive oil over the outside and inside of the bird using the cooking brush.
Sprinkle some of your favorite poultry rub or any other seasonings you wish to coat your bird with over both the inside and outside of the turkey.
Switch the grill on and set it to the "Smoke" setting while keeping the lid open. Allow the wood chips to heat and catch fire; this should take about five minutes.
Reduce the heat to a medium heat at around 300 degrees Fahrenheit on the digital thermometer.
Place the turkey in the center of the grill, close the lid and allow it to cook for three hours, 30 minutes to four hours.
Stick your meat thermometer into the thickest part of the breast to determine whether the turkey has finished cooking. According to the USDA, turkey and other poultry is safe to eat at an internal temperature of 165 degrees Fahrenheit.
Allow the turkey to sit for about 20 to 30 minutes to allow the juices to disperse throughout the entire bird before carving.