How Long to Cook a Turkey on a Pit Boss Pellet Grill for a Perfectly Cooked Bird

Cooking a juicy, flavorful turkey on a pellet grill like the Pit Boss may seem intimidating, but it doesn’t have to be. With some simple preparation and monitoring you can make this centerpiece shine at your next gathering. In this comprehensive guide we’ll walk through everything you need to know to nail cooking times and temps for a tender, delicious turkey off your Pit Boss pellet grill.

Choosing the Right Turkey

The first step is selecting the right turkey for your Pit Boss. Smaller birds around 12-15 lbs are ideal, as larger turkeys can dry out. Also, make sure your turkey is fully thawed before smoking. Give yourself at least 3 days in the fridge to thaw a frozen bird.

A fresh or frozen turkey under 16 lbs will cook best on a standard Pit Boss grill. This size allows for even cooking from the breast to the legs and thighs.

Prepping Your Pellet Grill

Properly preparing your Pit Boss grill ensures turkey success

• Choose quality 100% hardwood pellets like hickory, apple, or maple for flavor. Mesquite provides a bold smoky taste.

• Preheat your grill to 325°F using the PID controller. This higher temp cooks the turkey faster.

• Set up for indirect cooking on one side, leaving the other empty for a drip pan.

Seasoning for Maximum Juiciness

Seasoning is key for a flavorful and moist turkey off the pellet grill. Dry brining really helps get a crispy skin and well-seasoned meat.

To dry brine, simply coat the turkey all over with kosher salt. Let it rest overnight in the fridge on a rack over a pan. The salt will both season and draw out moisture from the skin. Rinse off the salt and pat the turkey completely dry before smoking.

You can also rub the turkey with olive oil and your favorite barbecue seasoning or poultry herb blend for even more flavor.

Time and Temps for Smoking Your Turkey

The cooking process takes a little patience, but delivering perfect results. Here’s a timeline of what to expect:

• 0:00 – Load up your hopper with pellets and preheat grill to 325°F. Prep turkey and place on opposite side of drip pan, away from the heat. Insert a probe thermometer into the thickest part of breast, avoiding bone. Plan for approximately 15 minutes per pound.

• 0:15 – Turkey hits 100°F internal temp. This initial stage helps render fat and initiate browning.

• 1:00 – Breast temp should be 140°F – 150°F. Moisture evaporates quickly at this point so watch temps closely.

• 1:30 – Thickest part of breast should reach 150°F-160°F.

• 2:00 – Thighs and legs now rise in temp more quickly than breast.

• 2:30-3:00 – Turkey breast hits 165°F. Thighs and legs should be 175°F-185°F.

• 3:00-3:30 – Pull turkey off grill once breast hits 165°F and thighs/legs are at least 175°F.

So for a 14 lb turkey at 325°F, expect approximately 3 hours 15 minutes to fully cook through. Smaller birds may finish slightly faster.

Use your probe thermometer to verify safe finishing temps. Let the turkey rest 20-30 minutes before carving.

Monitoring Your Cook

The key is keeping an eye on temperatures:

• Use a reliable digital meat thermometer – Insert into thickest part of breast to monitor the internal temp. Once breast hits 150°F, really watch it closely.

• Check after first 2 hours – After 2 hours, breasts should be around 150°F or so. This is a critical time to avoid overcooking.

• Rotate if needed – Rotate turkey if one side is cooking faster. This ensures even browning and cook times.

• Account for carryover cooking – The internal temp will rise 5-10 degrees after removing from grill as juices redistribute. So pull it off at 165°F.

Finishing Touches

A few final tips for perfection:

• Let the turkey rest for 20-30 minutes once it’s off the grill before carving. This helps lock in juices.

• Brush with melted butter – Brushing on some melted butter after cooking really crisps up the skin nicely.

• Make turkey jus from drippings – Use the flavorful drippings from the drip pan to make an easy, delicious turkey jus sauce for serving.

Mastering the Turkey Cook

The key factors for turkey smoking success on your Pit Boss pellet grill include:

• Choosing a 12-15 lb bird for even cooking
• Dry brining for moisture and flavor
• Setting up your grill for indirect heat
• Cooking to an internal temp of 165°F
• Monitoring temps closely once the breast hits 150°F
• Letting the turkey rest before slicing into it

With the proper technique, you’ll have a juicy, tender, fantastically smoked turkey to wow your guests. Delicious sauces and sides will complete your pitmaster feast.

So try your hand at cooking turkey on your Pit Boss this holiday season. Your patience will be rewarded with perfect results!