How Long to Smoke a Turkey on a Pellet Smoker for Perfectly Cooked Meat

Smoking a turkey on a pellet smoker is a fantastic way to prepare a flavorful juicy bird for holidays like Thanksgiving or Christmas. But getting the cook time right is crucial for success. Undercook the turkey and it won’t be safe to eat. Smoke it too long and the meat dries out. So how long does it take to smoke a turkey on a pellet smoker?

Estimating Turkey Cook Times on a Pellet Smoker

As a general guideline, plan on smoking the turkey for approximately 30 minutes per pound at a temperature between 225-250°F. For example, a 12 lb turkey will take roughly 6 hours to reach an internal temperature of 165°F in the breast.

However a few factors can alter the time needed

Turkey Size

Obviously, a bigger turkey requires more time. Stick to birds between 10-15 lbs for the most even cooking. Going over 15 lbs makes it hard to keep the white and dark meat properly done. Miniature turkeys under 8 lbs need less time. You can deduct 30-60 minutes for smaller birds. But be sure to use a meat thermometer instead of relying solely on cook times.

Pellet Smoker Temperature

Most recipes recommend smoking turkeys between 225-250°F. This low, steady heat gently cooks the meat while infusing plenty of delicate smoke flavor. Cranking up the temperature speeds things up. At 275°F, estimate 20-25 minutes per pound. But higher heat means less smoke absorption into the meat.

Dropping the temp below 225°F makes for an extra smoky turkey, but adds hours to the total cook time.

Brined vs Unbrined

Soaking the raw turkey in a saltwater brine before smoking helps season the meat and makes it super moist. But it also accelerates the cooking. An unbrined turkey may need up to 30 additional minutes per pound since it lacks the initial moisture infusion.

Spatchcocking

Butterflying the turkey so it lays flat, known as spatchcocking, significantly reduces cook time. Air circulation improves and more surface area gets exposure to the smoke and heat. Estimate about 20 minutes per pound for a spatchcocked turkey. It’s also easier to get evenly smoked white and dark meat.

Stuffing and Trussing

For food safety, it’s best not to stuff a smoked turkey. The stuffing lengthens the overall cook time and can result in undercooked meat hidden inside.

Avoid trussing as well. Tying the legs together inhibits smoke absorption. Letting the thighs finish faster than the breast prevents overcooking.

Use a Reliable Meat Thermometer

While the times above provide rough estimates, the only surefire way to guarantee safely cooked turkey is using an accurate digital meat thermometer.

Test the temperature in multiple spots, aiming for 165°F in the breast and 175°F in the thighs. Once the bird hits these marks, it’s perfectly smoked no matter the total time.

And let the turkey rest at least 15-30 minutes before slicing to allow the juices to redistribute for moister meat.

With a good thermometer and adjusting for the factors above, you can nail the perfect cook time for mouthwatering smoked turkey on your pellet grill every holiday. Proper timing balances safety, smoke penetration, and moisture for outstanding results.

Step-by-Step Guide to Smoking a Turkey on a Pellet Smoker

Follow these steps for foolproof smoked turkey using a pellet grill:

1. Thaw the Turkey

Completely thaw frozen turkey in the refrigerator 1-2 days before smoking. This enables even cooking and proper brining.

2. Brine the Bird (Optional)

Soaking in a saltwater brine adds flavor and moisture. Make a basic brine with 1 cup salt per gallon of water. For more flavor, add aromatics like garlic, onions, herbs, citrus, or spices. Submerge the turkey and refrigerate 12-24 hours.

3. Prep the Turkey

Remove turkey from brine if using and pat dry with paper towels. Trim excess skin and fat. Rub the outside with oil. Apply a dry seasoning rub if desired.

4. Preheat the Pellet Smoker

Heat your pellet grill to 225-250°F with smoke enabled. Give it 15 minutes to preheat before adding the turkey.

5. Place Turkey in the Smoker

Put the turkey on the center of the grill grates, breast-side up. Insert a probe thermometer into the thickest part of the breast, ensuring it doesn’t touch bone.

6. Smoke the Turkey

Keep the lid closed and smoke the turkey until the breast meat reaches 165°F, approximately 30 minutes per pound. Expect a 12 lb bird to take 6+ hours.

7. Rest and Carve

When done, remove turkey and let rest 15-30 minutes before slicing. The temperature will rise 5-10°F. Enjoy your perfectly smoked turkey!

Tips for the Best Smoked Turkey

Here are some extra pointers for maximizing flavor and tenderness when smoking turkey on a pellet grill:

• Brine turkey for 12-24 hours in saltwater or a flavorful brine. This seasons the meat and boosts moisture.

• Apply an herb rub under the skin. Get flavor into the meat without burning delicate herbs.

• Spatchcock smaller birds under 16 lbs. Removes backbone so turkey cooks faster and more evenly.

• Smoke with fruit wood pellets like apple, cherry, or pecan which pair great with poultry.

• Use a disposable drip pan to catch juices. Prevents flare ups.

• Spritz turkey with apple juice or broth every 45-60 minutes. Keeps meat moist during long cook.

• Smoke at 250-275°F once turkey hits 140°F. Helps crisp the skin without overcooking.

• Check temperature in both breast and thighs. Cook until 165°F and 175°F respectively.

• Let turkey rest before carving. Gives juices time to redistribute for moister meat.

Get Perfectly Smoked Turkey This Holiday Season

Smoking a whole turkey on a pellet grill results in tender, juicy meat with incredible wood-fired flavor. Plenty of smoke and the right internal temperature are key. Figure approximately 30 minutes per pound when smoking turkey at 225-250°F. Adjust time based on turkey size, brining, spatchcocking, and use a reliable meat thermometer. Follow these tips and your pellet smoker turkey will be a mouthwatering hit!

Links

Links