Simple Spatchcocked Smoked Turkey with a nice “Kiss of Smoke” was the perfect dinner for a hot day. Here in the United States it has been over 100 degrees, so slowly smoking a turkey for cold sandwiches and future casseroles seemed like a great idea. Three easy things and Green Mountain Apple pellets made a fully flavored turkey that didn’t take any time or heat up in the kitchen.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We like wine, good food, music, and sometimes a dance or two. For strawberry margaritas, we use frozen strawberries as ice.
Smoked turkey is a mouthwatering alternative to traditional roasted turkey for holidays or anytime you’re craving turkey. With the right technique, accessories and some patience, you can make insanely moist, tender and delicious smoked turkey on your Green Mountain Grill (GMG).
Why Smoke a Turkey on a GMG?
There are several advantages to smoking turkey on a GMG wood pellet grill
- Infuses incredible smoky flavor into the meat.
- Produces exceptionally juicy and tender turkey, even the breast meat.
- Allows seasoning and rubs to deeply penetrate the meat when brined.
- Provides hands-off cooking while imparting flavor with wood smoke.
- Whole turkey cooks evenly and thoroughly with indirect heat.
- Skin gets beautifully crisped from the smoke.
- Gives turkey an amazing presentation and WOW factor.
With the right prep and cooking method your GMG will yield the best smoked turkey you’ve ever tasted!
Tips for Preparing Turkey for Smoking
Proper preparation ensures tender, flavorful smoked turkey:
- Brining – Soaking the turkey in a saltwater brine imparts moisture and seasoning. Brine 8-24 hours.
- Dry brining – Rubbing turkey all over with salt, sugar and spices penetrates flavor. Let sit overnight.
- Injecting – Using an injector needle to pump brine deep into the meat keeps it incredibly juicy.
- Rub under the skin – Lifting the skin and rubbing seasoning directly onto the meat infuses big flavor.
- Truss the legs – Binding the legs together holds them tight to the body for even cooking.
- Use a rack – Elevate the turkey on a rack in a pan so smoke surrounds the whole bird.
How to Smoke a Whole Turkey on a GMG
Follow this simple process:
- Prep turkey – Thaw completely, remove giblets, brine, dry rub, truss and prep.
- Preheat to 225-250°F – Get the grill heating low and steady before putting turkey in.
- Place turkey on rack in pan – Use a drip pan with rack to catch drippings.
- Insert probes – Monitor temps in breast and thigh with food probes.
- Maintain even heat – Keep grill temp steady between 225-250°F.
- Spritz with broth/cider – Mist turkey every hour to keep moist.
- Cook to safe internal temp – Breast to 165°F, thighs to 175-180°F.
- Rest before carving – Wait 15-30 minutes before slicing to allow juices to set.
Total smoking time is usually 8-12 hours for a 10-22 lb turkey. Monitor it closely and make any adjustments to maintain ideal conditions.
GMG Smoked Turkey Rub Recipes
Spice up turkey with rubs that complement smoke:
Basic Herb Rub
- 1⁄4 cup paprika
- 2 Tbsp salt
- 2 Tbsp pepper
- 1 Tbsp garlic powder
- 1 Tbsp dried thyme
- 1 Tbsp dried rosemary
- 1 Tbsp dried sage
Citrus and Spice Rub
- Zest of 1 orange
- Zest of 1 lemon
- 2 Tbsp brown sugar
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp cayenne pepper
Coffee Maple Rub
- 1⁄4 cup smoked paprika
- 3 Tbsp ground coffee
- 3 Tbsp maple syrup
- 1 Tbsp garlic powder
- 2 tsp salt
- 2 tsp pepper
Experiment with rub combinations to find your favorite savory, spicy or sweet flavors. Apply them generously under the skin and all over the turkey.
Make Moist and Tender GMG Smoked Turkey
The key is maintaining low, consistent heat and not overcooking. This allows the collagen in the meat to break down slowly so even the breast stays tender and juicy. Take it low and slow. Serve carved slices of ridiculously delicious smoked turkey that will impress any guests!
Backyard BBQA Wood Pellet Grill Recipe
Is Smoking a Turkey on a Green Mountain Grill REALLY Worth the Hype?
FAQ
How long does it take to smoke a turkey on a green mountain grill?
How long does it take to smoke a turkey at 225 on a pellet grill?
Is it better to smoke a turkey at 225 or 250?
How do you cook a smoked turkey?
Place the smoked turkey in a pot large enough to fit along with water. Add enough water to cover the turkey. Bring the water to a boil. Cook the turkey for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates. While the smoked turkey cooks/softens, wash your greens.
How long does a smoked turkey take to thaw?
Smoked Turkey on Green Mountain Daniel Boone Pellet Grill. Also for Traeger, REC TEC and others 1 whole 13 – 25 pound turkey, thawed. Thaw the frozen turkey in the refrigerator. This may take 4 – 5 days. Unwrap the turkey, leave the leg ties in place, but remove any innards from the inner breast cavity and the rear.
Can you smoke a turkey breast without a tie?
If the legs did not come with a tie, tie the legs together. Any tie made of turkey skin will come apart during cooking, so that will not work. (For a good smoking, start at this low temperature.) Place the turkey breast side down (legs down) in a rack or pan. And allow to smoke for 8 hours.