How to Smoke a Turkey on a Pellet Grill for a Perfectly Cooked Bird

Smoking a turkey on a pellet grill is a fantastic way to prepare a juicy and flavorful bird for your next holiday meal. With the right techniques, a pellet grill can produce a smoked turkey with tender meat and ultra-crisp skin.

In this comprehensive guide, I’ll walk you through the entire process of smoking a turkey on a pellet grill, from thawing and brining to cooking and carving Follow these tips and you’ll be guaranteed the best smoked turkey of your life

Benefits of Smoking Turkey on a Pellet Grill

There are several advantages to using a pellet grill instead of a traditional oven to cook your turkey

• Infuses delicious smoky flavor into the meat. Pellet grills burn real wood pellets, allowing you to add subtle smoke that permeates the turkey.

• Provides consistent temperature control. Set the desired temp and the pellet grill automatically maintains it. No worrying about hot and cold spots.

• Creates crispy skin. You can crank up the heat at the end to crisp the skin without drying out the meat. Difficult to achieve in an oven.

• Freed up oven space. With the turkey on the pellet grill outside, your oven is free for side dishes and pies.

• Moist and juicy meat. The low and slow smoking method keeps turkey incredibly tender and juicy.

Step 1 – Thaw and Brine the Turkey

For the ideal texture and flavor, you should plan to brine your turkey before smoking. Brining involves soaking the turkey in a saltwater solution which helps season the meat and keeps it incredibly juicy.

You’ll need to make sure your turkey is fully thawed before brining. For a 12 lb turkey, allow 3-4 days thawing in the refrigerator. Remove the turkey from packaging and place breast side up on a rimmed baking sheet to catch any juices.

Next, make your brine. Dissolve 1 cup kosher salt and 1/2 cup brown sugar into 2 gallons of water. Add any desired herbs and spices. Submerge the turkey fully in the brine and keep refrigerated for 12-24 hours.

Remove the turkey from the brine, rinse, pat dry and let sit for 1 hour before the next step. The brined turkey is now ready for the pellet grill.

Step 2 – Prepare Your Pellet Grill

While the turkey air dries, prep your pellet grill. Make sure the grill is clean and greased if needed. Any hardwood pellet flavor will work well, like hickory, oak, or apple. I prefer apple for a milder smoke with poultry.

The ideal smoking temperature for turkey is between 225°F to 250°F. This low and slow temperature infuses flavor while keeping the meat nice and juicy. Preheat your pellet grill to 225°F before the next step.

Step 3 – Season and Smoke The Turkey

Once your pellet grill is up to temp and your turkey has air dried, it’s time to get smoking. Start by coating the turkey all over with olive oil. This helps the rub adhere.

Next, generously season the turkey. For smoked turkey, I love using a basic poultry rub. The best pellet grill turkey rubs include thyme, rosemary, sage, garlic, onion, salt, and pepper. Make sure to get rub under the skin and all over the cavity.

Finally, place the turkey breast side up directly on the grill grates if they are clean. If using a drip pan, place the turkey breast side down. Maintain your pellet grill at 225°F-250°F.

Smoke the turkey until the breast meat reaches an internal temperature of 160°F, about 6-7 hours for a 12 lb bird. This long, low smoke gives incredible flavor.

Step 4 – Finish With High Heat For Crispy Skin

Once the breast hits 160°F, it’s time to finish the turkey with high heat. Crank your pellet grill up to 400°F. The hotter temperature will help render fat and make the skin super crisp.

Baste the turkey all over with melted butter or oil. Let the turkey go for 15-30 more minutes until the skin is browned and crispy.

When the breast hits a final temperature of 165°F, use an instant read thermometer to verify the thighs are at least 175°F. Your smoked turkey is ready to come off.

Step 5 – Let The Turkey Rest

After over 6 hours on the pellet grill, your smoked turkey needs time to rest. The juices will redistribute through the meat, ensuring tender and juicy meat.

Lightly tent the turkey with foil and allow to rest for 30 minutes before carving. This step is crucial, so don’t skip it!

While resting, take advantage of the free pellet grill space by smoking your choice of sides. Potatoes, Brussels sprouts, carrots and more are fantastic with a light smoke.

Step 6 – Carve and Serve Your Masterpiece

Now the fun part, carving up your masterpiece! Use a sharp carving knife to carefully slice the breast meat from the bone. Cut into 1/4 inch slices.

Next, remove each leg and thigh individually. Cut the thighs away from the legs. Slice the breast and leg meat across the grain for tenderness.

Arrange the sliced turkey on a platter and pour the pan juices over everything. Your juicy, smoky turkey is ready to impress your guests!

The beauty of pellet grills is how they simplify smoking large cuts of meat. Follow this complete guide for smoking a turkey on your pellet grill and you’ll have a new go-to method for holiday birds. The flavors from the wood pellet smoke take turkey to the next level.