Once you own a pellet grill you look forward to smoking meat year-round and showing off all that juicy and delicious meat candy to all your family and friends–but during the holiday season, the stakes couldnt be higher.
With everyone counting on you to create a perfectly seasoned and smoked turkey, anxiety can set in (especially for first-timers) and so we created this guide to walk you through it step by step, and answer any lingering questions about the turkey smoking process.
Here is a handy Table Of Contents we created so you can jump around to the different steps in the process…
The Step-by-Step Guide to Cooking the Perfect Turkey on a Pellet Grill
As pellet grills grow in popularity, more home cooks are discovering how incredibly convenient and flavorful they are for preparing holiday turkeys. Pellet grills provide consistent low-and-slow heat ideal for gently roasting a moist, tender turkey imbued with subtle smoky flavor.
Follow this foolproof process for cooking a juicy, delicious turkey on your pellet grill and wow your family this holiday season.
Pick the Right Size Turkey
When cooking turkey on a pellet grill, smaller birds around 12-15 lbs are ideal. Larger turkeys take much longer to cook through to the center and the breast meat can dry out. A smaller turkey will cook more evenly since the breast and thighs finish at the same time.
Make sure your turkey is completely thawed before smoking. Give yourself about 24 hours fridge thawing time per 5 lbs of frozen turkey.
Dry Brine for Maximum Juiciness
Dry brining is a simple technique that makes a remarkably moist, seasoned turkey. To dry brine simply coat your thawed raw turkey all over with kosher salt. Place it breast-side up on a rack set inside a rimmed baking sheet. Refrigerate uncovered for 8-24 hours before cooking.
The salt will both deeply season the meat and draw out moisture, helping the skin get crispy when cooked. Rinse off the salt and pat the turkey completely dry before seasoning and placing on the grill
Prepare Your Pellet Grill
The key to perfect smoked turkey is maintaining a steady, consistent temperature inside your pellet grill. Pellet grills excel at this.
Preheat your grill to 325°F, using your favorite barbecue wood pellets like hickory, apple, pecan, or cherry. Set up for indirect cooking by only using one side of the grill, leaving the other empty. Place a drip pan filled with broth or water on the empty side to catch drippings.
Season and Smoke Your Turkey
After patting the dry brined turkey dry, coat it with olive oil and generously season the cavity and outside with your favorite poultry seasoning or herb rub.
Place the turkey breast-side up on the grill grate over the drip pan, away from the direct heat source. Close the lid and let your pellet grill work its magic!
Monitor the Internal Temperature
Keeping an eye on internal temperature is critical when smoking turkey. Insert a probe thermometer into the thickest part of the breast to monitor the temp.
You want the breast meat to reach 160-165°F and the thighs to hit 175°F. Expect a 12-15 lb turkey to take around 4 hours at 325°F to finish.
Use an instant read thermometer to check multiple spots when nearing the target temp. If the skin starts to get too dark before the meat is done, tent loosely with foil.
Rest, Carve and Serve
Once the breast hits 160°F and the thighs reach 175°F, remove the turkey from the grill and let it rest for 30 minutes before carving. This allows the juices to redistribute for moist, flavorful meat.
Carve up your masterpiece and serve it alongside your favorite holiday sides. Smoked turkey also makes incredible sandwiches the next day!
Helpful Tips for Pellet Grill Turkey Success
Here are some additional tips for ensuring perfect turkey on your pellet grill:
- Inject with melted butter or turkey broth for extra moisture and flavor
- Stuff the cavity with halved onions, celery, apples and fresh herbs
- Rotate the turkey every 45-60 minutes for even cooking
- Use a drip pan filled with cider, broth or water for moisture
- Tent the wings and legs with foil if they brown too fast
- Apply glaze or sauce only during the last 30 minutes if desired
- Let rested turkey sit for 20-30 minutes before carving
Troubleshooting Common Pellet Grill Turkey Issues
Smoking turkey on a pellet grill is pretty simple, but there are a few minor issues that can pop up:
Dry Meat – Ensure turkey is brined and monitor temps closely to avoid overcooking.
Soggy Skin – Pat turkey fully dry after brining. Smoke at 325°F. Don’t baste while cooking.
Takes Too Long – Cook smaller birds around 12-15 lbs. Don’t use frozen turkey.
Uneven Cooking – Rotate turkey every 45-60 mins. Cook indirectly with a drip pan.
Flare Ups – Trim excess fat before cooking. Use a drip pan. Keep grill clean.
With proper preparation and monitoring, you can avoid these potential pitfalls and smoke the perfect bird!
Step-by-Step: Smoking Turkey on a Pellet Grill
Follow these simple steps for juicy, flavorful smoked turkey using your pellet grill:
Ingredients:
- 1 12-15 lb thawed turkey
- 3⁄4 cup kosher salt
- 2 tbsp olive oil
- 1⁄4 cup barbecue seasoning
Instructions:
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Dry Brine: Coat turkey completely with kosher salt. Refrigerate on a rack over a baking sheet for 8-24 hours.
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Prep the Grill: Fill hopper with apple pellets. Preheat to 325°F. Set up for indirect cooking.
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Prepare Turkey: Rinse off salt, pat very dry. Coat with oil, season inside and out with rub.
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Add Aromatics: Stuff cavity with onions, celery, apples, herbs. Tie legs together.
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Smoke Turkey: Place breast-side up on grill grate over drip pan. Insert probe thermometer.
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Monitor Temp: Maintain 325°F. Check breast temp periodically. Target is 160-165°F breast, 175°F thighs.
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Check Doneness: Use instant read thermometer to verify temp in multiple spots. Tent with foil if skin browns too quickly.
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Rest and Carve: When breast hits 160°F and thighs 175°F, remove from grill. Let sit 30 mins before carving.
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Serve and Enjoy! Dig into your juicy, smoky Thanksgiving turkey!
Frequently Asked Questions About Cooking Turkey on a Pellet Grill
Here are answers to some of the most common questions people have about preparing turkey on a pellet grill:
What temperature should I cook turkey at on a pellet grill?
The ideal temp range for turkey is between 325-350°F. This crisps the skin while fully cooking the meat without drying it out.
How long does it take to smoke a turkey on a pellet grill?
Plan for approximately 30 minutes per pound. A 15 lb turkey will take 7-8 hours at 325°F including the rest time.
Should I brine the turkey before smoking it?
Yes, brining is highly recommended. It infuses flavor and keeps the meat incredibly moist. A simple dry brine of just salt and time works great.
What wood pellets are best for turkey?
Blends of mild fruit woods and nuts like apple, pecan, almond and cherry compliment turkey very well. Avoid heavy mesquite smoke.
How often should I check the turkey’s temperature?
Check the internal temp every 30-45 minutes once it reaches 130°F. Use both a probe and instant read thermometer to verify doneness.
Should I tent the turkey with foil while it smokes?
If the skin starts browning too quickly before the meat is done, tent it loosely with foil to slow it down. Don’t wrap fully until finished cooking.
Can I inject flavors into the turkey?
Absolutely! Injecting with turkey broth, garlic butter, or even a marinade adds awesome flavor. Just account for the extra cooking time needed.
Can I stuff the turkey before smoking it?
Yes, you can stuff the turkey cavity before placing it on the grill. However, cooking stuffed turkey takes longer, so be sure to monitor the temperature closely.
With the right techniques, smoking turkey on a pellet grill is easy and incredibly delicious. Brine your bird, keep temps steady, and rely on thermometers for perfect results every time. Your family will rave about the juicy, smoky flavor.
How Long To Smoke A Turkey On a Pellet Grill
We will be smoking the turkey at 250 degrees until it reaches 165 degrees. This takes about 25 min per pound.
The cooking time will change from bird to bird depending on how many pounds of turkey you are smoking.
My 15 pound turkey trials consistently came to temp in 5-6 hours on my Rec Teq Bullseye, but depending on your type of smoker I would give yourself a buffer of 2 hours to account for inconsistencies in pellet smokers and outside temperature.
The best way to get juicy turkey is to always smoke to temperature, not to time, which often inadvertently overcooks the turkey meat.
Despite what other blogs say, as a chef and culinary expert with 15 years of experience you do not need to cook poultry beyond 165 degrees internal temperature. This is a Servesafe and FDA endorsed temperature taught in all culinary schools. Please do not overcook your turkey to 180 degrees, it is completely unnecessary and any cooking blog stating this is misinformed.
Pro Tip: Many people remove the turkey at 160 degrees because carry over cooking on a larger bird (like a turkey) will be at least 5 degrees as it rests.
For your first time, the important thing to know is you can speed up the cook time, at any time, by bumping the internal temperature of the pellet grill to 275 degrees to 300 degrees.
A turkey contains no connective tissue that needs to break down over low and slow temperatures, so at any time you can bump the temperature to help it hit 160-165 degrees if you need to get dinner on the table.
Let the turkey smoke for 1 1/2-2 hours so that the turkey paint can set. Then begin spritzing the turkey with a squeeze bottle of pineapple juice.
If you dont like pineapple juice, apple cider vinegar or apple juice is also nice. For my Thanksgiving turkey, its got to be pineapple juice because the whole family thinks it makes the best smoked turkey.
Spritz the turkey every 30-45 minutes, unless its disturbing the compound butter. The compound butter should be fairly well set by now, but every cook is different and I wouldnt prioritize spritzing the turkey over keeping that gorgeous herb butter intact.
As the turkey cooks, just give it a light spritzing to encourage a golden brown sheen on the skin of the turkey.
What woods are best with smoked turkey?
I recommend any fruitwoods such as apple, cherry, and peach. You can also use mild competition blends, usually a blend of pecan, hickory, and oak.
Smoke flavor is subjective but I personally would stay away from really robust woods like mesquite and post oak for smoking turkey, though many people would disagree with me, especially in South Texas.
The best wood for smoked turkey is a mild wood with a smoke aroma that the whole family likes.
Now were ready to smoke. Heat the smoker to 250 degrees f and prepare a water pan (a small pan of water…I use an old bread pan or an aluminum pan) full of water and place it in the chamber.
The water pan adds moisture to the chamber and helps the smoke penetrate and adhere to the turkey. Though pellet grills dont usually need help maintaining a consistent temperature like stick smokers do, the water pan still provides moisture in the air.
Bring the large turkey out to the pellet grill and place it inside, not touching the water pan. Make sure the turkey is not exposed to any direct heat, only indirect heat (which is how all pellet grills are set up but I know some readers smoke turkeys on a charcoal grill over indirect heat with wood chips.)
Then insert the instant read thermometer probe into the thickest part of the breast, and place the other end into the pellet grill temperature probe inserts.
If your pellet grill doesnt have a temperature probe for instant readings, you will want to use a basic meat thermometer probe connected to a digital read out, or I recommend the Meater wireless probe which goes into the thickest part of the turkey breast and communicates directly with an app on your phone…the app is pretty cool and will talk to you about your progress as the turkey smoke.
Either way, we will only be smoking to temperature, not to time, so we need a temperature probe that can tell us when the internal temperature of the turkey is approaching 160 degrees.
When the probe is inserted, close the chamber and begin the cook!
Easy Smoked Turkey Recipe for Thanksgiving (on a Pellet Grill!)
FAQ
How long to cook a turkey on a pellet grill?
- Small turkey (8–12 lbs): 2.5–3 hours at 325°F
- Medium turkey (12–18 lbs): 3.5–4.5 hours
- Large turkey (>18 lbs): Up to 6 hours
Is it better to smoke a turkey at 225 or 250?
- Crispy skin: Cooking at a slightly higher temperature like 250°F promotes crispier skin on the turkey compared to 225°F where the skin might become rubbery.
- Cooking time: Smoking at 225°F will take significantly longer than at 250°F.
- Smoke flavor: If you want a more intense smoky flavor, opt for the lower temperature of 225°F.
How do you keep turkey moist in a pellet smoker?
While the turkey is smoking every 1-2 hours, you can baste the turkey with chicken or vegetable broth. This will help keep it juicy and avoid drying out.Oct 18, 2024
How long to smoke a 14 lb turkey?
- A 12–18 lb turkey can take 6–10 hours to smoke.
- A 14 lb turkey can take 4–5 hours to smoke at 250°F.