Smoking a turkey on a pellet grill is a fantastic way to prepare a juicy, flavorful bird for your holiday feast Pellet grills like the Pit Boss are ideal for smoking turkey, as they provide even, consistent heat and smoky wood flavor that you just can’t achieve in a traditional oven
In this article, I’ll provide a step-by-step guide to smoking the perfect turkey on a Pit Boss pellet grill. We’ll cover everything from choosing the right size bird, brining, preparing the grill, monitoring internal temperatures, resting, carving, and serving your masterpiece.
Choosing the Right Turkey
When selecting a turkey to smoke on your Pit Boss, smaller birds around 12-15 lbs tend to work best. Larger birds take much longer to cook and the breast meat can dry out before the legs and thighs are finished. A smaller turkey will cook more evenly from top to bottom.
You’ll also want to make sure you have a thawed turkey. Never try to smoke a frozen bird, as it will take far too long to come up to a safe internal temperature. Plan ahead and give yourself at least 3 days in the refrigerator to thoroughly thaw a frozen turkey.
Dry Brining for Maximum Juiciness
Dry brining is a must for ensuring a juicy smoked turkey. To dry brine, simply coat the turkey inside and out with kosher salt. Place it on a rack set inside a rimmed baking sheet and refrigerate uncovered for 8-24 hours.
The salt will both season the meat and draw moisture out of the skin, helping it get deliciously crispy when smoked Just make sure to rinse off the salt and thoroughly pat dry before seasoning and smoking
Preparing Your Pit Boss Pellet Grill
The key to perfect smoked turkey is maintaining an even, consistent temperature in the grill. Pellet grills excel at this.
Turn on your Pit Boss and preheat to 325°F using your favorite barbecue wood pellets like hickory, apple, or pecan.
Set up for indirect cooking by only using one side of the grill, leaving the other empty. Place a drip pan filled with water or broth on the empty side to catch drippings.
Seasoning and Smoking the Turkey
After patting the dry brined turkey completely dry, coat with olive oil and rub generously inside and out with your favorite barbecue seasoning or poultry herb blend.
Place the turkey on the opposite side of the drip pan, away from the direct heat source. This 2 zone, indirect setup allows the turkey to gently roast to perfection.
Insert a probe thermometer into the thickest part of the breast to monitor the internal temperature. Close the lid and let the Pit Boss work its magic!
Monitoring Temperatures
Maintaining proper internal temperatures is critical when smoking turkey. You want the breast meat to reach 160-165°F and the thighs 175°F.
Use an instant read thermometer to check multiple spots near the end of the cook to ensure even doneness. If the skin starts to get too dark before the meat is cooked through, tent with foil.
Expect a 12-15 lb turkey to take around 4 hours at 325°F to reach the proper internal temps.
Resting, Carving and Serving
Once the turkey hits 160°F in the breast and 175° in the thighs, remove it from the grill and let rest for 30 minutes before carving. This allows the juices to redistribute evenly throughout the meat.
Carve the turkey and serve it up with your favorite holiday sides and sauces. The smoky, juicy meat is fantastic on sandwiches the day after too!
Turkey Smoking Tips and Tricks
Here are some additional tips to ensure smoked turkey success on your Pit Boss grill:
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Inject with melted butter or broth for extra moisture and flavor.
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Add aromatic veggies like onion and celery to the cavity.
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Rotate the turkey every 45-60 minutes for even doneness.
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Use a water pan filled with broth or cider to add moisture.
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Wrap the wings and legs in foil if they brown too quickly.
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Brush with glaze or sauce in the last 30 minutes only if desired.
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Let rest 20-30 minutes before carving for juicy meat.
Step-by-Step Guide to Smoking Turkey on a Pit Boss Pellet Grill
Follow this simple step-by-step guide for foolproof smoked turkey using your Pit Boss wood pellet grill:
Ingredients:
- 1 12-15 lb turkey, thawed
- 3⁄4 cup kosher salt
- 2 tablespoons olive oil
- 1⁄4 cup barbecue seasoning rub
Instructions:
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Dry Brine the Turkey: Remove giblets and rinse turkey inside and out. Pat dry. Coat all over with kosher salt. Place on a rack over a rimmed baking sheet and refrigerate uncovered 8-24 hours.
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Prepare the Pellet Grill: Turn on grill, fill hopper with pecan pellets, and preheat to 325°F. Set up for indirect cooking.
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Prepare Turkey: Rinse and pat turkey completely dry. Coat with olive oil. Season inside and out with barbecue rub.
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Add Aromatics: Place halved onion, celery, apples, and fresh herbs in cavity. Tie legs together with cooking twine.
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Smoke the Turkey: Place turkey breast-side up on grill grate over the drip pan. Insert probe thermometer into thickest part of breast. Close lid.
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Monitor Temperature: Maintain grill temp at 325°F. Check breast temp periodically. Target is 160-165°F for breast, 175°F thighs.
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Check Doneness: Use instant read thermometer to check multiple spots when nearing target temp. If skin browns too quickly, tent with foil.
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Remove and Rest: When breast hits 160°F and thighs 175°F, remove turkey from grill. Let rest 30 minutes before carving.
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Carve and Serve: Carve turkey and serve immediately with your favorite holiday sides. Enjoy!
Common Pit Boss Turkey Smoking Problems and How to Avoid Them
Smoking turkey on a pellet grill is pretty foolproof, but there are a few minor issues you may run into. Here’s how to avoid the most common potential problems:
Dry, Overcooked Meat – Brining is key for juicy meat. Make sure to monitor temps closely and don’t overcook. 165°F breast/175°F thighs is ideal.
Skin Not Crispy – Ensure skin is fully dry before smoking. Cook at 325°F. Avoid basting while cooking.
Takes Too Long – Cook smaller birds around 12-15 lbs. Don’t use frozen turkey. Maintain proper grill temp.
Uneven Cooking – Rotate turkey every 45-60 minutes. Cook indirectly using a drip pan. Use a probe thermometer.
Flare Ups – Trim excess fat before smoking. Use a drip pan to minimize grease drips. Keep grill clean.
With proper preparation and monitoring, you can avoid potential pitfalls and smoke the perfect turkey on your Pit Boss pellet grill every time.
FAQs About Smoking Turkey on a Pit Boss Grill
Below are answers to some of the most frequently asked questions about smoking turkey on a Pit Boss wood pellet grill:
What temperature do I smoke a turkey at on a Pit Boss?
- The ideal temperature for smoking turkey on a Pit Boss is between 325-350°F. This allows the skin to get crispy while fully cooking the meat without drying it out.
How long does it take to smoke a turkey on a Pit Boss grill?
- Smoking time can vary based on size, but plan for approximately 30 minutes per pound. A 15 lb turkey will take about 7-8 hours at 325°F including the rest time.
Should I brine the turkey before smoking?
- Brining helps keep the meat incredibly moist and seasoned. A simple dry brine of just salt and time is very effective. Wet brines work too.
What is the best wood to use for smoking turkey on a Pit Boss?
- Mild fruit and nut woods like apple, cherry, pecan, and almond compliment turkey very well. Stay away from heavy mesquite smoke.
How often do I need to check the temperature when smoking turkey?
- Check the internal temp every 30-45 minutes once the turkey reaches 130°F. Use a probe and instant read thermometer to verify doneness in multiple spots.
Do I need to wrap or tent the turkey while smoking?
- If the skin starts browning too fast before the meat is cooked through, tent loosely with foil to slow it down. Don’t fully wrap until done.
Should I inject liquids into the turkey?
- Injecting with broth, melted butter, or even a marinade adds great moisture and flavor. Just be sure to account for the extra time needed to cook an injected bird.
Can I stuff the turkey before smoking it?
THAW THE TURKEY
The first and among the most important steps in smoking our turkey will be to make sure your bird isn’t frozen. The general rule of thumb is to allow 24 hours of thaw time in the refrigerator for every five pounds your turkey weighs. For this recipe, which calls for a 12-14 turkey, you should allow for three to four days for it to completely defrost.
BRINING THE TURKEY
The next step in your Thanksgiving adventure is to brine your turkey. Brining is essential for your turkey to maintain moisture and become juicy and tender during the smoking process. Without getting too deep into the weeds, the brine helps turkey, a traditionally lean meat, retain fat content while it is cooking and prevents it from drying out.
A brining kit makes this process incredibly simple. A good brining kit comes equipped with a bag to put everything in, a brining mixture and seasoning for the turkey. To brine your turkey, add the brining mixture and four cups of water in a saucepan and bring to a boil. Carefully add this to one gallon of cold water and place into the bag with the turkey. Close the bag and refrigerate for 1 hour per pound of turkey. We strongly recommend completing this process the night before you plan on preparing your meal.
Perfectly Smoked Turkey on the Pit Boss Pro Series Vertical
FAQ
How long do you smoke a turkey on a Pit Boss pellet grill?
How long will it take to smoke a turkey at 225 degrees?
What is the best temperature to smoke a turkey at?
How do you smoke a Turkey on a pit boss pellet smoker?
One of the easiest ways to smoke a turkey on a Pit Boss pellet smoker is to spatchcock the turkey, then place it right on the grill grate to cook. The spatchcock method allows for even cooking of the bird and gets more surface area of the turkey browned and crispy.
Are pit boss pellets good?
To wrap up this write-up on Pit Boss pellets review, we can assure you that you won’t find any other pellets that come in such huge ranges of flavors. So, if you crave flavorful foods, this must be your pick. Moreover, they even offer heating for consistent cooking.
How does a wood pellet fire pit work?
Outside air is pulled through the bottom holes to ignite the fuel and flows through the hallow wall to the top Wood Pellets burn clean, slow, and strong while leaving behind minimal ask for easy clean up Enjoy your outdoor space all year long with the Vermont Castings Wood Pellet Steel Fire Pit.