Tackling a turkey can be one of the most overwhelming tasks of the holiday season. Every year we get a flood of questions regarding pellet grill capacities, methods, pellets, proper thaw times, cook times, and overall how to prepare the best smokey turkey. Weve compiled a few helpful turkey tips and tricks for preparing and cooking the perfect bird-a main dish that all your guests will want to gobble up. And, dont forget…a few delectable side dishes more than compliment the meal!
Smoking turkey on a pellet grill may seem intimidating for novice backyard cooks. However, with the right techniques and tools, you can master cooking juicy, flavorful smoked turkey on a Camp Chef pellet grill. In this article, I’ll share tips and step-by-step instructions to help you smoke a tasty turkey with ease.
Why Smoke Turkey on a Pellet Grill?
Smoking imparts a delicious woody flavor that complements the rich, savory taste of turkey. The low, slow cooking process tenderizes the meat while retaining moisture. Pellet grills like the Camp Chef are ideal for smoking turkey for the following reasons:
-
Set it and forget it – Pellet grills allow you to precisely dial in the ideal smoking temperature. Once set up, they maintain a steady temperature for hours without constant monitoring.
-
Consistent smoke – Pellet grills burn small hardwood pellets that smolder and produce a steady stream of fragrant smoke This infuses the turkey with deep smoky flavor
-
Large capacity – Pellet grill cooking chambers are roomy enough to accommodate a whole turkey. Some Camp Chef grills like the Woodwind can fit turkeys up to 24 pounds
-
Temperature control – You can adjust the temperature as needed during the smoking process. This level of control is harder to achieve with charcoal or gas smokers.
Picking the Right Turkey
When selecting a turkey to smoke on your Camp Chef pellet grill, keep these tips in mind:
-
Weight – Choose a turkey between 12-16 pounds. Smaller birds may dry out while larger ones are harder to cook evenly.
-
Fresh or frozen – Either works fine, but frozen turkeys require 2-3 days of thawing in the fridge before smoking.
-
Brining – Opt for an unbrined turkey so you can brine it yourself for extra moisture and flavor.
Brining for the Juiciest Meat
Brining is a must for smoking turkey on a pellet grill. It helps retain moisture and seasons the meat thoroughly. Here’s a simple brine recipe:
- 1 gallon water
- 1 cup kosher salt
- 1⁄2 cup brown sugar
- Herbs and spices like garlic, peppercorns, rosemary, thyme
Submerge the thawed turkey in the brine for 12-24 hours. Rinse and pat dry before seasoning and smoking. The longer the brine, the more flavor and moisture is absorbed.
Prepping the Turkey for the Pellet Grill
After brining, prep the turkey for smoking:
- Remove giblets and neck from the cavities. Discard or use for gravy.
- Pat the turkey dry with paper towels.
- Loosen the skin from the breast and legs without fully detaching it.
- Rub softened butter under the skin. This bastes the meat from within as it cooks.
- Season the skin liberally with a spice rub. Herbs, brown sugar, paprika, salt, and pepper work well.
- Tuck the wing tips under to prevent burning.
- Place turkey breast-side up on a V-rack inside a foil pan to catch drippings.
Maintaining Ideal Smoking Temperatures
The ideal temperature range for smoking turkey in a pellet grill is 225°F to 250°F. This low and slow setting tenderizes the meat and infuses rich smoke flavor over several hours.
Here are some tips for maintaining the right temperatures:
- Keep the grill lid closed as much as possible. Open briefly only to spritz, baste, or check doneness.
- If the temperature drops below 225°F, increase the pellet feed rate.
- If it creeps above 250°F, decrease the pellet feed rate or open the lid briefly.
- Use a wireless digital meat thermometer to monitor the grill’s temperature from afar.
Estimated Smoking Times
Smoking times vary based on the size of the turkey. Use these estimates as a guide:
- 12 to 14 lbs: About 5 hours
- 15 to 18 lbs: About 6 hours
- 19 to 24 lbs: About 7 to 8 hours
The best way to confirm doneness is using a meat thermometer. The turkey is ready when the thickest part of the breast and thighs reach 165°F. If needed, increase the temperature at the end to thoroughly cook the bird.
Basting and Spritzing the Turkey
Basting helps keep the turkey skin from drying out. Use a mop or brush to coat the turkey with broth, melted butter, olive oil, or other flavorful liquids every 45 to 60 minutes while smoking. You can also spritz the skin periodically with an herb-infused spray.
Resting for Juicy Meat
Never skip the resting step after smoking turkey. Allowing the turkey to rest for 20 to 30 minutes before carving allows the juices to redistribute evenly within the meat. Slice into the turkey right away, and juices will spill out onto your cutting board instead of back into the meat.
Carving and Serving Smoked Turkey
Smoked turkey makes a stunning centerpiece to serve for holidays and special dinners. Follow these tips for carving and serving:
- Carve thin slices across the breast meat first.
- Next, remove the leg quarters and slice the thigh and drumstick meat.
- Arrange artful overlapping slices on a large platter.
- Garnish with fresh herbs. Serve with your favorite sides and sauces.
Leftover smoked turkey makes amazing sandwiches, wraps, soups, and salads all week long. Simply reheat gently to keep it moist.
Smoking Turkey on a Camp Chef Pellet Grill
From brining to temperature control to resting, you now have the techniques to smoke mouthwatering turkey on a Camp Chef pellet grill. The savory smoke flavor takes ordinary turkey from bland to spectacular. Impress your family at the next holiday feast with your smoking skills.
HOW TO SPATCHCOCK A TURKEY
- Using a good pair of kitchen shears, cut down both sides of the backbone and remove (*but, dont throw away!) Its easier to cut through the joints if you stay close to the backbone.
- Turn the turkey over and firmly press down on the turkey breast. The breastbone should snap, allowing the turkey to lay flat.
*Check out the picture above. Remember that backbone we told you to remove but not toss? Since you cant stuff a spatchcocked bird, place a tray of stuffing under your turkey about halfway through your cooking process–with the backbone inside!) Itll catch all those messy drippings and give you TONS of added flavor.
Different woods burn differently and not just any variety hardwood will do for a turkey. If youre looking for a classic bold flavor we recommend a Mesquite or Oak pellet base. If youre looking for something on the sweeter side try a Cherry or Apple. And if youre unsure about which hardwood pellets to commit to, the Competition Blend is a safe route.
In our Pro series pellet grills and smokers you can use hardwood chips or chunks. The Woodwind Pro and XXL Pro have our new technology which give significantly more smoke flavor rivaling that of an offset stick smoker. The chips and chunks burn slightly “dirtier”. This is where the majority of the flavor comes from. Pellet grills are amazing at flavor and convenience but critics will say they dont provide enough smoke flavor. If you are considering what wood to use and have the capability of picking up a Pro series pellet grill or vertical smoker, the wood you put in the smoke box will determine the ending flavor.
There are many variables that can determine the amount of time it will take to cook a turkey; such as what method youre using (traditional, turkey cannon, or spatchcocked,) the temperature of your pellet grill/oven, outside weather, and even things like the temperature of your turkey before you start to cook it. So, how long should you cook a turkey? Below are some rough estimates and a quick comparison. The chart reflects cook times for a pellet grill set at 325°F.
The internal temperature to safely consume turkey is 165°F. The most accurate way to monitor your turkeys cooking progression is by using a meat probe or thermometer.
After cooking, let the turkey rest for at least 20 minutes before carving and serving it up. This will give your turkey some much needed time to redistribute all those tasty flavors. If you have guests late to the party and have a large cooler, you can rest your turkey for up to three hours.
- Remove the leg and wings by cutting at the joint where it meets the body.
- Cut along the backbone.
- Cut in from the side and meet the cut made along the backbone (from step 2.)
- Lift out the entire breast and slice against the grain.
Carve like a pro using our new 4-Piece Carving Set to make your slices. Plus, pick up our large, 26-inch Bamboo Cutting Board to create a carving station big enough for your turkey.
Serving a turkey is easier than you may think. If done right a turkey will be one of the most delicious, flavorful proteins you will ever make. Turkey gets a bad wrap because more often than not they are over cooked and dried out. Now you know everything about preparing and cooking the turkey here are some side dish suggestions that pair very well.
Gravy is an obvious sauce to serve with a turkey. However, since youll be cooking on a pellet grill this year you wont need that extra gravy to moisten your dried out turkey! Pair with the essentials! Cranberry sauce, Green Bean Casserole, Thanksgiving Rice, or a variety of potato dishes.
Remove Product?Are you sure you want to remove the following product from the cart?
1 Special characters Agree to the
Provide your account email address to receive an email to reset your password. Email
Tackling a turkey can be one of the most overwhelming tasks of the holiday season. Every year we get a flood of questions regarding pellet grill capacities, methods, pellets, proper thaw times, cook times, and overall how to prepare the best smokey turkey. Weve compiled a few helpful turkey tips and tricks for preparing and cooking the perfect bird-a main dish that all your guests will want to gobble up. And, dont forget…a few delectable side dishes more than compliment the meal!
While the majority of the time youll be cooking a whole turkey. Its important to understand the full anatomy of the turkey. Especially when it comes to cooking, carving, and serving later in the process. A turkey consists of primarily the breast, wings, drumsticks, and thighs. Lets help you dissect what is what.
The breast is considered white meat. This section ends up cooking the fastest because it has less fat and is, in most cases, directly exposed to the heat. The breast is the most common and largest part of the bird you will be eating.
Turkey wings are considered white meat and a pretty flavorful part of the bird. For those who enjoy the skin might prefer the wing as it has a higher skin to meat ratio than the other parts of the turkey.
Located within the same section, the drumstick and thigh are considered dark meat. Because these two extremities are surrounded by connective tissue youll notice they cook slower than your turkeys breast.
Buying a turkey can be intimidating because they can range in size quite drastically. Knowing how much meat you need for how many people you are feeding can also be stressful. The last thing you want is to spend all your time preparing and cooking a turkey to run out.
Dont stress about turkey sizes. Pick a turkey weight based on how many attendees you expect. Add about a 1/2 lbs. extra to these figures for the BEST leftovers. Just dont forget to ask your guests to bring their own Tupperware.
- 5-8 people = 8-12 lbs. turkey
- 8-11 people = 12-16 lbs. turkey
- 11-13 people = 16-20 lbs. turkey
- 13-16 people = 20-24 lbs. turkey
- 16-19 people = 24-28 lbs. turkey
How many turkeys you can fit on your pellet grill widely depends on your grills size and the size of your turkey. If youre cooking for a larger group it may seem practical to get a large, gorgeous, Instagram-worthy turkey. However, we suggest cooking multiple smaller turkeys as they will cook faster and yield more food overall. Keep in mind, its important to not overload your grill as it can throw the air flow off. We use a medium sized turkey for reference below.
- 20-inch grill = one, 12 lbs. turkey
- 24-inch grill = two, 12 lbs. turkey
- 36-inch grill = three, 12 lbs. turkey
Turkeys are tall and require a decent amount of space. All of our grills are able to successfully smoke a turkey. If you end up buying a turkey that is too tall, try spatchcocking your bird. Your bird will lay much more flat on your grill grates. A 24-inch pellet grill can house a turkey that is about 9-inches tall, while a 36-inch pellet grill can house an 11-inch tall turkey.
While fresh is always best, we understand not everyone will be able to snag a fresh turkey. Frozen works too. If thats the case–dont forget to thaw! When/how do I thaw a turkey? Great question. Large birds are difficult but give yourself some extra time before the big day and youll have no problem!
Keep the turkey in its original wrapping and place it in a fridge set to 40°F or below. You can typically account for 6 hours / pound.
In its original wrapping, submerge the turkey in cold water. Replace the water with cold water every half hour or so. A large sink, bucket, or pot works well for this method. If you are unsure you have a large enough pot to hold your turkey try the 24 qt. or 32 qt. aluminum pots. You can typically account for 30 minutes / pound.
Your First Smoked Turkey | Everything you need to know
FAQ
How long to smoke a turkey on a camp chef pellet grill?
What temperature do you cook a camp chef turkey?
What is the best temperature to cook a turkey on a pellet grill?
How long to smoke a 12 lbs turkey at 225 degrees?