Despite owning several smokers, when it comes time to cook the turkey, I find I almost always end up firing up my pellet grill.
Smoking a turkey on the pellet grill is the easiest way to get a perfectly cooked bird with crispy skin and a subtle smoky flavor.
I’ll show you step-by-step how to brine, season, and smoke roast a turkey on your pellet grill to perfection. This no-fail pellet grill turkey recipe will wow your guests this Thanksgiving.
Smoking a turkey on a pellet grill results in a moist, flavorful bird with crispy skin. With the right temperature, time, and technique, you’ll have a showstopping centerpiece ready for your next holiday meal. In this comprehensive guide, I’ll share how to smoke a turkey on a pellet grill perfectly every time.
Choosing the Right Temperature
Temperature is key when smoking a turkey on a pellet grill There are two common temperature approaches
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Low and slow (225°F – 250°F) – This method imparts more smoke flavor since the turkey cooks slowly over a longer period of time. However, the skin will not get as crispy
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Hot and fast (325°F – 350°F) – The higher temperature cooks the turkey faster and helps crisp up the skin. You’ll get less smoke penetration, but still very good flavor.
I prefer to smoke my turkey between 325°F and 350°F. This gives me the best of both worlds – a nicely smoked turkey with crispy skin. If you want maximum smoke flavor, go with the lower temperature range. Keep in mind it will add 1-2 hours to the total cooking time.
Preparing the Turkey
Proper preparation is also essential for great results:
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Choose the right size – I recommend a 12-14 lb turkey for the most tender, juicy meat. Going much bigger can lead to uneven cooking.
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Thaw completely – Ensure your turkey is completely thawed before smoking. This takes 24 hours per 4 lbs in the refrigerator.
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Dry thoroughly – Pat the turkey dry inside and out with paper towels before applying any rub or oil. The drier the surface, the crispier the skin.
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Apply oil and rub – Coat the turkey lightly with olive oil or butter then apply your favorite poultry rub. Get some up under the skin too.
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Insert probes – Use a digital meat thermometer to monitor the breast and thigh temperatures. This eliminates guesswork.
Smoking Times for Whole Turkey
Smoking times will vary based on the size of your turkey and temperature setting. Use these general guidelines for your pellet grill:
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12-14 lbs:
- 225°F – 250°F = 6-7 hours
- 325°F – 350°F = 2-2.5 hours
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16-18 lbs:
- 225°F – 250°F = 8-9 hours
- 325°F – 350°F = 3-3.5 hours
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20+ lbs:
- 225°F – 250°F = 10+ hours
- 325°F – 350°F = 4+ hours
No matter what temperature you choose, I recommend allowing 15-30 minutes of rest time before carving. This allows the juices to redistribute for maximum moisture. Tent loosely with foil if you want to keep the skin crisp.
Internal Temperatures
Monitoring the internal temperature ensures the turkey cooks through without overcooking the breast. Target the following:
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Breast – 160°F
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Thigh – 175°F
Use an instant read thermometer to check multiple areas. Temperatures can vary in different parts of the turkey. When the breast hits 160°F, the thighs should be at 175°F or hotter.
If the breast is at temperature but the thighs need longer, tent the breast with foil and continue cooking until the thighs reach 175°F.
Pellet Recommendations
Fruit wood pellets like apple, cherry, and peach bring out the best in poultry. Their mild, sweet smoke complements turkey perfectly. Nut woods like pecan and almond are also excellent choices.
Stay away from heavy smoke like hickory and mesquite, which can easily overwhelm the delicate flavor. For a custom turkey blend, I like a 70/30 apple/pecan mix.
Common Smoking Mistakes
It’s easy to mess up your smoking session. Here are some common mistakes to avoid:
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Not thawing the turkey completely – Always thaw in the refrigerator for 24 hours per 4 lbs.
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Overstuffing the cavity – This prevents even cooking. Follow any size recommendations from the recipe.
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Not drying the skin – Patting the turkey dry is essential for crispy skin. Any moisture will steam instead.
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Cooking at too low a temp – Try 325°F+ for the best texture and moisture level.
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Not monitoring temperature – Use a digital thermometer for precise doneness, especially in the breast.
Pellet Grill Tips
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Use a drip pan – This will catch drippings for gravy and protect the burn pot. Line it with foil for easy cleanup.
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Add a water pan – The moisture helps keep the breast meat juicy and tender. Replenish as needed.
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Increase the smoke – If your grill has a “smoke” setting, use it for extra flavor especially during the first hour.
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Flip halfway – Rotate the turkey at the halfway point for even exposure to heat and smoke.
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Tent at the end – Lightly tent foil over the turkey when it reaches temperature for a resting period.
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Make turkey stock – Simmer the neck, giblets, and wing tips after smoking for rich turkey stock.
Troubleshooting
Here are some common problems and solutions:
Turkey taking too long to cook:
- The grill is running cooler than the set temperature. Adjust the P-setting or use a thermometer to confirm the actual temp. Open the top damper more to increase airflow.
Skin not getting crispy:
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Too low of a cooking temp. Increase to at least 325°F.
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Skin was not dried properly before smoking. Ensure the skin is patted completely dry before applying oil and rub.
Breast meat drying out:
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Overcooking. Use a meat thermometer and stop cooking at 160°F internal temp in the breast area.
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Uneven cooking. Rotate the turkey mid-smoke and/or tent breast with foil if needed.
Rub won’t stick:
- Turkey skin not dried properly before rubbing. Moisture prevents rub adherence. Thoroughly pat dry with paper towels.
Strong burning wood taste:
- Wood pellets are too strong for poultry. Use a fruit or nut wood like apple or pecan which have milder flavor.
Mastering smoking turkey on a pellet grill delivers incredibly moist meat paired with crispy, flavorful skin your guests will rave about. Follow these guidelines for temperature, technique, and internal doneness and you’ll have flawless results every time no matter what pellet grill you use. Happy smoking!
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.
When using a wet brine, your fresh turkey sits in water flavored with salt, herbs, and other seasonings for up to 24 hours.
Dry brining is when you salt and season the protein with no liquid so that the salt breaks down the muscle fibers and traps in the natural juices. For poultry, I will always prefer a wet brine.
Some turkeys actually come pre-brined in a solution. Look at the ingredients closely and avoid artificial ingredients. I always recommend a homemade brine with natural ingredients.
If you’re short on time, consider injecting instead like we did in our Cajun-style Smoked Turkey.
For this pellet smoked turkey recipe, I recommend smoking to temperature, not time. This is because the cook time can vary depending on the turkey’s size and your particular grill.
We recommend using a good leave-in thermometer like the MEATER and taking the turkey off the pellet smoker once the internal temperature reaches 165°F.
The 14 lb turkey I smoked was done in three hours.
For this recipe, I used cherry wood pellets from Bear Mountain. However, you can’t go wrong with any of the common smoke woods, such as pecan, maple, or apple.
Some people like to use oak or mesquite, although the latter can pack a bit more punch. We have a whole article on the best wood for smoking turkey if you want to learn more.
A big question is, “When do I thaw my turkey?” The answer depends on the weight. I always allow 24 hours for every 4-6 pounds of turkey when thawing in the refrigerator.
Thawing the turkey in the refrigerator is the best way to allow the bird to reach a safe temperature without shocking the protein. So, for this 14 lb turkey, I moved it into the refrigerator three days before brining. If you’re in a pinch, you can also brine the turkey in cold water, which usually takes 30 minutes per pound.
I have always followed a simple rule to estimate the size of the turkey I need.
The weight of the turkey in pounds will typically produce the same number in average servings of turkey. I used a 14 lb turkey that yielded 14 smaller servings and roughly 10-12 larger servings. I like to think about who I am feeding and give myself an estimate based on that. For example, my husband’s best friend is a bodybuilder, so I know he will eat three servings of turkey!
When picking out the turkey, I suggest searching for a symmetrical turkey with a wider shape to ensure a more even cook, better presentation, and more breast meat.
Low and slow vs smoke roasted turkey
The number one complaint I hear about smoked turkey (or any poultry, for that matter) is rubbery skin.
This happens when the temperature never gets hot enough to crisp up and render the fat in the skin properly.
Many people try smoking their turkey around 225°F, which takes anywhere from four to six hours. This produces great smoked flavor, but the turkey won’t have that crispy skin we know and love. It may also be a little overpowering in smoke flavor when paired with Thanksgiving sides.
Cooking the turkey at a higher temperature in less time won’t sacrifice any flavor. The best unkept secret about pellet smokers is that they can produce clean smoke at high temperatures.
For this recipe, we smoke the turkey at a higher temperature, using a roasting method, so that the turkey has crispy skin and still has that clean smoke flavor with a juicy texture. We call this method the smoke-roasted method. The best part about this recipe is that it only takes three hours to cook your turkey!
What temperature do you smoke a turkey on a pellet grill?
FAQ
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 long to smoke a 14 lb turkey on pellet grill?
Place the turkey on the smoker and smoke for 6 hours or about 30 minutes per pound until the internal temperature reaches at least 165°F for the breast and …Oct 18, 2024
Can you pull turkey off a smoker at 160?
Smoked turkey breast temperature
It will have the same safety at 155°F (68°C) in 1.2 minutes! Every degree you shave off of the final temp (as long as you stay within the food-safe range) saves you more and more moisture within the turkey breast, so don’t cook it all the way up to 165°F (74°C)!
How long to smoke a 15 pound turkey at 225 degrees?
How Long to Smoke a Turkey. A good rule of thumb is that smoking a turkey typically takes about 30-40 minutes per pound at a temperature of 225°F to 250°F.
How long to smoke a Turkey on a pellet grill?
To smoke a turkey on a pellet grill, plan on around 2 to 2 1/2 hours. This assumes a temperature of 325°F and a 12-14 lb bird. The weather outside, your grill thermometer, and a dozen other things can affect your cooking time. Cooking times are an estimate.
What temperature should a Turkey be smoked at?
Smoke your turkey at 325°F until the breast reads 160°F or internal temperature. Take your time carving the turkey, stick it on a platter, and it’s time to eat! John bought his first home in 2012 and bought his first grill shortly afterward: the ubiquitous Weber kettle grill. He’s been hooked since the first time he fired up some coals.
Can you cook a whole Turkey on a pellet grill?
Smoking the perfect whole turkey on a pellet grill is easy if you follow my instructions: cook it at the right temperature (325°F), pick the right pellets (apple, pecan, and hickory are my favorites), and remove it when the breast reads 160°F internal temperature.
How do you cook a turkey breast on a pellet grill?
Ensure your turkey is fully thawed and brined. Pat it dry before applying olive oil and your favorite seasoning blend to enhance flavors. Preheat the pellet grill to a temperature between 225°F and 250°F. This low temperature allows the smoke to penetrate the meat effectively. Place the turkey, breast side up, directly on the grill grates.
How do you cook a Turkey on a pellet smoker?
Make the perfect barbecue turkey on your pellet smoker grill. Cooked low and slow over pecan or maple, this wood-cooked poultry will be beautifully juicy and tender every time. Combine 4 quarts of water and 1 cup of salt in a large container. Combine until salt has dissolved. Prepare turkey by removing giblets from turkey cavity.
How do you smoke a Turkey on a grill?
Place the turkey, breast side up, directly on the grill grates. Use wood pellets that match your desired flavor, like hickory for a bold taste or apple for a milder sweetness. Smoke the turkey for approximately 30 minutes per pound. Keep the grill lid closed to maintain a steady temperature and smoke circulation.