Cooking a moist and delicious turkey can seem daunting but with a Camp Chef pellet grill you’ll have a foolproof way to make the perfect bird. Pellet grills are ideal for turkeys, as the indirect heat and smoky flavor infuse the meat for next-level taste. Follow these tips and your Camp Chef pellet grill will deliver a showstopping turkey this holiday season.
Select the Right Size Turkey
First, choose a turkey that’s a good fit for your Camp Chef grill’s cooking surface. Many pellet grill models like the Woodwind and SmokePro SG can accommodate up to a 20 lb turkey. Make sure to leave some clearance around the turkey for proper airflow. Aim for about 1 pound of turkey per person, which allows for leftovers.
Brine is Key
Soaking the turkey in a saltwater brine is one of the most important steps The brine helps keep the meat incredibly moist and well-seasoned Dissolve 1 cup salt per gallon of water along with aromatics like garlic, citrus, herbs, and spices. Submerge the thawed turkey in the brine for 8-12 hours before cooking. Rinse and pat the turkey dry before seasoning.
Season Generously
Use a dry rub to give a flavor crust on the outside of the turkey. Camp Chef’s poultry seasoning blends are fantastic, or create your own with paprika, garlic powder, onion powder, cayenne, and other spices. Rub it all over the skin. Season the cavity as well. Let the seasoned turkey sit out while you preheat the grill.
Get Your Grill Ready
Preheat your Camp Chef pellet grill to 225-250°F with smoke setting on high. Use a flavorful wood pellet in your hopper like hickory, apple, cherry or pecan. Place a drip pan filled with broth, wine or water under the turkey. Use a roasting rack inside a foil pan, directly on the grill grates, or truss the turkey upright with the Camp Chef Poultry Upright Roaster.
Monitor the Temperature
Insert a meat thermometer into the thickest part of the breast, being careful not to touch bone. Maintain your grill’s temperature between 225-250°F and smoke the turkey until it reaches an internal temperature of 165°F, about 15-20 minutes per pound. Baste the turkey with melted butter or broth every 45-60 minutes.
Let It Rest
Once the turkey reaches 165°F, remove it from the grill and let it rest for 30 minutes before carving. This allows the juices to redistribute through the meat for incredible tenderness.
Carve and Serve
Carve the turkey and serve it up! The smoky, moist meat will impress your guests. Enjoy the turkey on its own, on sandwiches, in casseroles, and any way you love it. Leftovers will keep in the fridge for 4-5 days.
With the right techniques and your Camp Chef pellet grill, you’ll have the juiciest, most flavorful turkey imaginable. The indirect heat gently roasts the bird while the wood smoke infuses it with delicious flavor. Your friends and family will be begging for your recipe!
FAQs About Cooking Turkey on a Pellet Grill
How long does it take to smoke a turkey on a pellet grill?
Smoking time depends on the size of the turkey, but plan for about 30 minutes per pound at 225-250°F. A 12 lb turkey takes around 6 hours, while a 20 lb turkey may need 8-10 hours.
What temperature should I cook the turkey at?
Cook between 225-250°F for the best results. This low, indirect heat gently roasts the turkey and lets the smoke flavor permeate the meat.
Should I brine the turkey before smoking it?
Absolutely! Brining makes a huge difference in moisture and flavor. Soak the turkey 8-12 hours in a saltwater brine before smoking.
Can I stuff the turkey when smoking it?
It’s safest to cook stuffing separately to ensure it reaches a safe internal temp. Cook it in a casserole dish a couple hours before the turkey is done.
How do I know when the turkey is done smoking?
Use a meat thermometer to check temperature. The turkey is done at 165°F in the thickest part of the breast. Let it rest 30 minutes before carving.
What wood pellets work best for smoking turkey?
Milder fruit woods like apple, cherry, and pecan complement turkey beautifully. Hickory is also popular for its hearty smoke flavor.
Do I need to baste the turkey while it smokes?
Basting every 45-60 minutes helps keep the turkey moist. Use melted butter, olive oil, broth, or a marinade. Camp Chef’s turkey baste mop is fantastic.
With the right preparation and temperature monitoring, your Camp Chef pellet grill will deliver phenomenal smoked turkey. The indirect heat gently roasts the brined bird while infusing it with delicious smoky flavor. Follow these tips for your best turkey yet this holiday season.
