This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.
The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.
Smoking a turkey on a pellet grill is absolutely possible and can result in one of the juiciest most flavorful turkeys you’ve ever tasted! While pellet grills are often seen as a cross between a traditional grill and an electric smoker they can easily take on the full smoking task for larger cuts of meat like a whole turkey.
In this guide, we’ll cover everything you need to know to successfully smoke a turkey on your pellet grill, including:
- The benefits of smoking a turkey on a pellet grill
- Step-by-step instructions
- Turkey smoking times and temperatures
- Brining, basting, trussing, and resting
- Helpful tips and common mistakes to avoid
Why Smoke a Turkey on a Pellet Grill?
There are a few key advantages to using a pellet grill to smoke a whole turkey rather than the traditional oven roasting method
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Infuses incredible smoky flavor – The wood pellets impart a lovely subtle smoke flavor into the meat. Apple, cherry, hickory, and maple pellets work great.
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Helps keep the turkey incredibly moist – The steady, indirect heat avoids drying out the lean turkey breast meat.
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Allows fat to render slowly – The low and slow smoking gives the fat time to break down properly.
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Adds crispy skin – The skin gets beautifully crisp from the smoky air circulation.
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More forgiving than oven roasting – It’s hard to overcook and dry out the turkey with a pellet grill’s steady temp.
So if you want juicy, tender turkey with a delicious smoky flavor, your pellet grill can deliver!
Step-by-Step Guide to Smoking a Turkey on a Pellet Grill
Follow these simple steps for smoking turkey success on your pellet grill:
1. Thaw the Frozen Turkey
Completely thaw your frozen turkey in the refrigerator 1-2 days before smoking. Never thaw at room temperature.
2. Remove the Giblets
Check both front and rear cavities for giblets and neck. Remove and reserve for gravy if desired.
3. Dry Brine the Turkey
Dry brining is essentially salting the turkey skin heavily and allowing it to rest overnight. This seasons the meat and helps retain moisture.
Make sure turkey is fully thawed first. Pat the turkey dry with paper towels. Generously coat the skin all over with kosher salt. Place on a rack set in a rimmed sheet pan and refrigerate uncovered for 8-24 hours.
4. Rinse and Pat Dry
Rinse the dry brined turkey under cold water to remove excess salt. Pat very dry with paper towels, inside and out.
5. Apply Herbs and Oils
Rub the skin with olive oil or butter, then sprinkle with your favorite dried herbs. Stuff the cavity with onion, apple, and herbs. Truss the legs closed with kitchen string.
6. Preheat the Pellet Grill
Heat your pellet grill to 225°F using apple, cherry, hickory, or maple pellets. Maintain this temp throughout the smoke.
7. Place Turkey on the Grill
Set the turkey directly on the grill grates, breast side up. No need for a pan. Insert a probe thermometer into the thickest part of the breast, being careful to not hit bone.
8. Smoke the Turkey
Smoke the turkey for about 13 minutes per pound, until the probe reads 165°F at the breast. For example, a 16 lb turkey will take about 3.5 hours.
9. Remove and Rest
Carefully remove turkey and let rest 30 minutes before carving. The temp will rise to 170°F for safe doneness as it rests.
Turkey Smoking Times and Temperatures
- Smoking temp: 225°F
- Internal temp: 165°F in breast, 175°F in thighs
- Approximate smoke times:
- 8-12 lb turkey = 2.5 – 3 hours
- 12-16 lb turkey = 3 – 4 hours
- 16-20 lb turkey = 4 – 5 hours
- 20-24 lb turkey = 5 – 6 hours
Use a good probe thermometer in multiple spots to confirm doneness, not just relying on time. Breast meat can dry out easily if overcooked.
Should You Brine the Turkey?
Brining is soaking the turkey in a saltwater solution before smoking. While not required, it can make the turkey even juicier and better seasoned. Here are brining tips:
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Make a brine using 1 cup kosher salt to 2 gallons water. Add aromatics like peppercorns, bay leaves, spices, citrus, and sugar.
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Submerge the thawed, rinsed turkey in the brine. Use a large container and weigh down if needed.
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Chill in the fridge 8-24 hours. Longer is okay but don’t exceed 48 hours.
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Rinse well, pat very dry before smoking.
You can skip brining and just dry brine as described above. This seasons the skin beautifully.
Basting the Turkey While It Smokes
Basting means spooning or spraying juices over the turkey as it cooks. This adds flavor and moisture. Baste every 45-60 minutes:
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Use a mop, brush, or bulb baster.
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Good basting liquids include chicken/turkey stock, olive oil, melted butter, wine, fruit juices.
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Take care opening the grill repeatedly. Use quickly to maintain temp.
Basting does mean sacrificing some crispy skin, so it’s optional. The turkey will still be juicy without basting on a pellet grill.
Trussing the Turkey
Trussing brings the legs and wings close to the body with kitchen string or silicone bands before smoking. Trussing does a few things:
- Makes the turkey cook evenly
- Helps the bird hold its shape
- Allows the skin to crisp up better
Not essential, but recommended for best results. Watch YouTube videos on proper trussing techniques.
Letting the Smoked Turkey Rest
Never cut into the smoked turkey right away! It must rest first:
- Resting allows juices to redistribute evenly.
- The internal temp will rise 5-10 degrees during the rest.
- Rest for 30 minutes before carving.
- Loosely tent with foil to keep warm.
Resting helps ensure your smoked turkey stays incredibly moist and flavorful. Don’t skip this step!
9 Helpful Tips for Smoking Turkey on a Pellet Grill
Follow these tips and tricks for the very best smoked turkey:
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Always use a meat probe thermometer, don’t rely on grill temp alone.
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Resist frequently peeking under the hood, maintain steady heat.
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Cut narrow slits in the skin for seasoning and smoke to penetrate better.
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Use a disposable foil pan under the grill grate to catch drippings for gravy.
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Avoid stuffing the turkey since the stuffing won’t get hot enough internally.
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Injecting the turkey with broth fills it with moisture and flavor from the inside out.
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Spray the skin with olive oil to get an extra crispy skin.
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Soak wood chips in water for 30 minutes if using for extra smoke.
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Let the grill preheat thoroughly, don’t put the turkey in right away.
4 Common Mistakes to Avoid
It’s easy to end up with dry, underdone turkey if you make these common pitfalls:
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Not brining or dry brining – This seasons and locks in moisture.
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Rushing and not allowing enough time – Go by temp, not time estimates.
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Cooking at too high a temp – Low and slow is key, don’t go over 300°F.
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Not resting the bird – Juices won’t redistribute and meat dries out.
As long as you avoid these issues and follow the step-by-step instructions, you’ll have amazing smoked turkey on your pellet grill!
Smoking a whole turkey on your pellet grill results in the ultimate flavorful, moist holiday centerpiece. While it requires some preparation and a time investment, the results are well worth it. Just be sure to brine, truss, allow ample time, and use a meat thermometer.Serve your perfectly smoked turkey and get ready for rave reviews! What are you waiting for? Fire up that pellet grill and smoke a turkey this year!
Supplies Needed for a Smoked Turkey
Here are the supplies you’ll need to gather prior to making your smoked turkey:
Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase.
The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished.
It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!).
Stuffing a Smoked Turkey
I DO NOT recommend stuffing a turkey with dressing before smoking. By the time the inside of the stuffing reaches a safe temperature, the meat of the bird is typically overcooked. You can add apples, onions, herbs, or citrus to the interior of your turkey for additional flavor, just don’t pack it in there tightly so the air can still circulate, and be sure to discard whatever is inside the bird after you’re done smoking.
If you plan on making stuffing alongside your turkey, try out my Smoked Sausage Stuffing recipe. It’s cooked in a cast iron skillet and is simply delicious!
Easy Smoked Turkey Recipe for Thanksgiving (on a Pellet Grill!)
FAQ
How long does it take to smoke a turkey on a pellet grill?
Place in the smoker, insert a temperature probe in the thickest part of the breast, close the lid, and let it smoke for 2 hours at 180 degrees.Apr 14, 2020
How do you keep turkey moist in a pellet smoker?
How do you keep turkey moist in a pellet smoker? I highly recommend wet brining your turkey for at least 12 hours before cooking. This is the key to producing an incredibly flavorful and juicy turkey.
How many bags of pellets do I need to smoke a turkey?
- 8-10 people: 1 12-14 lb. …
- 12-14 people: 1 16 lb. …
- 16-18 people: 2 12-14 lb. …
- 20+ people: 2 16 lb. …
- Pellet Grill & Wood Pellets: Cooking a turkey can take up to 6 hours depending on the size of your bird.
How do you smoke a Turkey on a pellet grill?
This is the sweet spot of smoke and skin texture. If smoking turkey on a pellet grill you can start with a low smoke setting like 225 – 250 degrees. After two or three hours of smoke you can then crank it up to 375 degrees to roast and crisp up the skin while still getting the flavor from the wood pellets.
How long does it take to smoke a Turkey on a pellet smoker?
This is because the cook time can vary depending on both the turkey size and the grill type. So we recommend using a good thermometer and taking the turkey off the pellet smoker once the internal temperature reaches 160 degrees. But at 225 degrees, the general rule is that it takes about 30 minutes to smoke per pound of turkey.
Can you cook a Turkey on a pellet grill?
The best part of any pellet grill is that it’s easy to start at a low temperature for smoke flavor and then cranking it up to get the higher roasting temperatures. There is NO NEED to allow the turkey to sit for an hour and come to room temperature. This is a myth and will not materially change the cooking times at all.