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…
Smoking a turkey can seem daunting, but with the right wood pellets it’s easy to get juicy, flavorful results. The key is choosing a pellet that enhances the natural flavor of turkey without overpowering it. After smoking countless turkeys over the years, I’ve found these five pellets to be the best options.
Cherry Wood Pellets
Cherry wood pellets are my number one recommendation for smoking turkey. The fruity slightly sweet flavor perfectly complements the meatiness of turkey. Cherry wood also gives the skin a beautiful reddish hue that looks stunning on the dinner table.
While the smoke flavor is noticeable, it’s mild enough that it doesn’t dominate. This allows any rubs, marinades or basting sauces you use to shine through Cherry also pairs well with classic turkey seasonings like rosemary, sage and thyme.
Maple Wood Pellets
Maple wood lends a sweet, subtle smoky flavor that brings out the best in turkey. It adds rich notes while still letting the turkey flavor come through. The smoke rings produced by maple have a gorgeous golden brown color.
One tip with maple pellets is to use a savory rub or brine to balance out the sweetness. Herb butters or a salt and pepper rub work well. Maple smoke also complements fruit-based glazes and chutneys.
Apple Wood Pellets
Like cherry, apple wood provides a mild, fruity smoke that enhances the flavor of poultry. It’s an excellent choice for first-time turkey smokers. The classic flavor pairing of apples and turkey makes apple pellets a fool-proof option.
Apple wood also mixes well with stronger flavored woods like hickory and mesquite. Blending a small amount of apple softens their intensity. So apple pellets give you flexibility to create custom smoke flavors.
Alder Wood Pellets
Alder isn’t a wood you hear a lot about when it comes to smoking, but it’s a great choice for turkey. It produces a light, sweet smoke that won’t overpower the bird. Alder pellets are a smart choice when using rubs with complex spice blends or marinades with lots of ingredients. The subtle smoke taste allows the other flavors to be the star.
Oak Wood Pellets
While heavier woods like hickory and mesquite can be overpowering, oak provides a middle-of-the-road smoke flavor that’s perfect for turkey. It has a rich, woodsy taste that adds delicious smoky notes without tasting bitter or strong.
For a more complex flavor, try blending oak with a fruit wood like cherry or apple. The oak bolsters the overall smoke taste while the fruit wood keeps it mild and sweet. A 25/75 oak to cherry ratio works well.
Woods to Avoid for Smoking Turkey
Some wood pellets are too robust for the delicate flavor of turkey. Here are three to keep away from:
Mesquite Wood – The potent, almost bitter smoke mesquite produces will completely overwhelm turkey. Save these pellets for beef or pork that can stand up to the intensity.
Hickory Wood – While delicious with pork and red meat, hickory smoke is often too strong for poultry. Long turkey cook times mean the acrid flavor has too much chance to develop.
Walnut Wood – Walnut smoke is very full-bodied, making it a poor match for mild meats like turkey. Stick to walnut for bolder foods like beef ribs.
Blending Different Wood Pellets
Feel free to blend two or three varieties of pellets to create custom smoke flavors. Just be sure to use woods that complement turkey. For instance, a 50/50 mix of cherry and maple will provide sweet notes, while a cherry/oak blend adds a bit of smoky depth.
You can experiment, but I recommend keeping blends simple so one flavor doesn’t dominate. And stay away from mixing mild pellets with potent ones like mesquite or hickory. Their strong taste will still come through.
Other Tips for Smoking Turkey with Pellets
Here are a few extra pointers to ensure pellet-smoked turkey perfection:
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Store pellets in an airtight bag or container to prevent moisture absorption. Discard any that are moldy or have an off smell.
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Use a higher temperature, around 325°F, for turkey since the lean meat can dry out at low-and-slow temperatures.
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Let the turkey rest for 30-40 minutes once removed from the smoker so juices can redistribute before carving.
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Use a thermometer to check the breast and thigh meat instead of relying on cook times. Turkey is safely done at 165°F.
The Right Pellets Equal Juicy, Flavorful Turkey
The flavor and moisture of your smoked turkey relies heavily on using the proper wood pellets. Mild, fruity woods like cherry, apple and maple provide the best results. Their sweet, delicate smoke enhances the turkey without overshadowing it. Stay away from stronger mesquite and hickory pellets to avoid a bitter taste.
With quality pellets like the ones above, you’ll have tender, juicy smoked turkey with irresistible flavor. Don’t be afraid to blend a couple varieties to create the perfect smoke profile. Part of the fun of pellet grills is experimenting with different wood flavors.
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.
Wood Pellets: What Wood to Use for Smoked Turkey and How Much Is Needed?
We know that the pellets burn at about a pound per hour when the smoker is at 225 degrees at comfortable outdoor temperatures. (If its cold in the backyard, youll be burning at a higher rate.)
Today we’re smoking at 250 degrees, for 30-40 minutes per pound.
For this reason, I recommend a 20 pound bag of pellets, just to be sure. Refill the hopper to the brim with pellets or wood chips.
The BEST Smoked Turkey on a Pellet Grill | with Smokin’ Pecan Pellets
FAQ
What pellets are best for smoking turkey?
For smoking turkey, mild and fruity wood pellet flavors tend to work well as they complement the bird without overpowering it. Apple, cherry, pecan, or your favorite competition blend pellets would all work well.
What is the best wood to smoke a turkey with?
I love fruit woods for smoking poultry, and cherry is one of my favorites. Hickory is another great choice, as it gives the turkey a smoky, savory flavor. For a milder, smoky flavor, maple wood, pecan wood, and apple wood are also good choices.
What is the best wood pellets for smoking prime rib?
The wood chips or pellets most widely used to smoke prime rib are hickory, oak, pecan, apple, and cherry. In this recipe, we’re using hickory.
How many pellets 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.