How to Smoke a Turkey on a Pit Boss Smoker for a Perfect Feast

Smoking a turkey on a Pit Boss wood pellet grill results in the juiciest, most flavorful bird you’ll ever taste. Infusing your turkey with aromatic hardwood smoke provides next-level depth and makes this centerpiece worthy of any holiday table.

While smoking turkey may seem intimidating, modern pellet grills like the Pit Boss Series make the process foolproof. With precise digital controls and even heat distribution, you’ll get perfect results every time

In this guide, I’ll walk through everything you need to know to smoke a mouthwatering turkey on your Pit Boss smoker.

Choosing the Right Size Turkey

When selecting a turkey for smoking on a pellet grill, smaller birds around 12-15 lbs tend to work best Larger turkeys take much longer to fully cook through and the breast meat can dry out before the legs and thighs reach the proper internal temperature

A more compact 12-15 lb turkey will smoke and roast much more evenly from top to bottom. You’ll get juicy breast meat and fully cooked dark meat when the internal temp hits 165°F.

Thawing Your Turkey

Never try to smoke a frozen turkey directly on your Pit Boss. Frozen birds can take 2-3 times longer to cook, which leads to incredibly dry, overcooked meat

For optimal results, you’ll want to thaw your turkey fully in the refrigerator. Plan ahead and allow approximately 24-36 hours of thaw time for every 5 pounds.

A 15 lb turkey will need 3-4 days in the fridge to defrost. Place the frozen turkey on a tray to catch any drips as it thaws.

Dry Brining for Maximum Juiciness

Dry brining is a simple technique that makes a huge difference in producing juicy, well-seasoned smoked turkey.

To dry brine, liberally coat the turkey inside and out with kosher salt. Place it on a rack set inside a rimmed baking sheet. Refrigerate uncovered for 8-24 hours before smoking.

The salt will both season the meat and draw moisture out of the skin. This helps the skin get incredibly crisp and browned when exposed to the smoke and heat.

Make sure to thoroughly rinse off the salt and pat the turkey completely dry before smoking.

Setting Up Your Pit Boss Grill

Proper setup of your Pit Boss grill is key for even temperature control when smoking turkey. Here are a few tips:

• Preheat your Pit Boss to 225-275 ̊F using a milder wood pellet flavor like apple or pecan.

• Place a disposable aluminum drip pan filled with water or broth on one side of the grill.

• Arrange the racks so turkey sits on the opposite side of the drip pan, away from the direct heat.

This 2 zone, indirect setup allows the turkey to gently smoke to perfection without burning or overcooking.

Seasoning and Smoking Your Turkey

After patting the dry brined turkey completely dry, coat it with olive oil or melted butter. This helps the smoke and seasoning adhere.

Generously season the outside and cavity with your favorite poultry seasoning or herb rub. Things like rosemary, thyme, sage, and garlic pair especially well with turkey.

Carefully place the turkey breast side up on the grill grate over the drip pan. Insert a probe thermometer into the thickest part of the breast, avoiding bone. Close the lid and monitor the temperature.

Maintaining 225-275 ̊F with periodic rotation ensures even doneness. The turkey will need 2-3 hours of smoking time.

Monitoring Internal Temperature

With the probe thermometer in place, you can easily track the internal temperature of the turkey as it smokes without having to open the grill repeatedly.

For optimal safety and proper doneness, you’ll want to reach the following internal temperatures:

• Breast Meat – 165°F
• Thighs/Legs – 175°F

The Pit Boss controller regulates the pellet feed rate and fan speed to hold your target smoking temp. This gives you precise control over cooking.

Use an instant read thermometer to verify temps in multiple spots as the turkey nears completion.

Adding Smoke and Browning the Skin

For the first few hours, smoke the turkey at a lower 225-250 ̊F temperature to fully infuse flavor throughout the meat.

If the skin starts becoming too dark before the interior is cooked through, lightly tent foil over the turkey to shield it.

Once the breast and thighs reach the target internal temps, if you want darker, crispier skin, remove the foil and turn up the heat to 300-350 ̊F. Roast until the skin reaches your desired color.

Letting Your Turkey Rest

Resist the urge to immediately carve and serve the turkey once it comes off the smoker. Letting it rest is crucial.

Place the smoked turkey on a cutting board and tent loosely with foil. Let rest for 30-45 minutes. This allows juices to fully redistribute for moist, tender meat.

Slice and serve your masterpiece turkey alongside your favorite holiday sides and sauces. Enjoy the delicious smoked flavor in leftovers too!

Troubleshooting Pitfalls When Smoking Turkey

While smoking turkey on a Pit Boss pellet grill is straightforward, you may run into a few potential issues if not careful:

Dry, Overcooked Meat – Be sure to brine properly and monitor temperatures closely to avoid overcooking past 165°F. Foil tenting helps.

Rub Won’t Adhere – Always pat turkey fully dry after brining before applying oil and seasoning. Wet skin repels rub.

Skin Not Crispy – Smoke at 225-250°F until done, then uncover and bump heat to 300-350°F to crisp the skin at the end.

Uneven Doneness – Rotate turkey every 45-60 minutes for even exposure to heat and smoke. Cook indirectly.

Takes Too Long – Cook smaller birds around 12-15 lbs. Don’t smoke frozen turkey. Maintain correct grill temp.

Flare Ups – Use a drip pan, trim excess fat, and keep grill clean to prevent grease fires when smoking turkey.

With proper preparation and monitoring, you can avoid these missteps and turn out an incredible smoked turkey using your Pit Boss grill.

Step-by-Step Guide to Smoking Turkey on a Pit Boss

Follow this straightforward guide for success when smoking turkey on your Pit Boss:

Ingredients:

• 12-15 lb Turkey
• 1⁄4 cup Kosher Salt
• 2 tablespoons Olive Oil
• 1⁄4 cup Poultry Seasoning

Instructions:

1. Remove giblets from turkey cavity. Rinse turkey and pat dry.

2. Coat entire turkey liberally with kosher salt. Refrigerate uncovered 8-24 hours.

3. Rinse turkey. Pat extremely dry. Coat with olive oil.

4. Generously rub poultry seasoning all over turkey.

5. Preheat Pit Boss grill to 225°F with apple wood pellets.

6. Place disposable drip pan filled with broth on one side.

7. Position turkey breast up over drip pan, away from direct heat.

8. Insert probe thermometer into thickest part of breast. Close lid.

9. Smoke turkey for 2-3 hours until breast hits 165°F and thighs 175°F.

10. Remove turkey and let rest 30 minutes before slicing.

11. Carve turkey and serve!

Mastering the Perfect Smoked Turkey

Smoking a mouthwatering turkey on your Pit Boss pellet grill has never been easier. With the right size bird, proper preparation, seasoning, temperature control, and resting, you’ll have the star of the holiday table.

The key is taking your time and not rushing the process. Let the smoke work its magic for deliciously juicy meat. Invest in a good thermometer and practice proper food safety.

Impress your family with your smoked turkey skills this holiday season using your Pit Boss grill!

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