How to Smoke a Juicy and Flavorful Turkey on a Pellet Grill

Smoking a turkey on a pellet grill is a fantastic way to prepare a flavorful and moist bird for your next holiday meal or gathering. With the right technique you can enjoy tender smoked turkey with a delicious smoky flavor using the convenience of a pellet grill.

Selecting and Preparing the Turkey

The first step is choosing a high quality fresh or thoroughly thawed turkey, Look for a 10-15 lb turkey to fit nicely on most pellet grill grates, Make sure to remove the giblets from inside the turkey cavity,

Before smoking, it’s highly recommended to brine the turkey An overnight brine in a salt, sugar and aromatic liquid solution helps ensure a juicy and well seasoned finished product. Popular brine options include apple cider, citrus juices, herbs and spices

Once brined, thoroughly rinse and pat the turkey dry. Then coat the outside and underside of the turkey in a dry rub spice mix. Try using 1/2 cup black pepper, 1/4 cup salt, and 2 tablespoons garlic powder for a simple but flavorful rub. The rub will form a tasty crust when smoked.

Finally, let the turkey sit at room temperature for 30-60 minutes before placing it on the preheated pellet grill. This helps it cook more evenly.

Setting Up the Pellet Grill

The ideal smoking temperature for turkey is between 225-250°F using a milder flavored wood pellet variety. Good all-purpose options include apple, maple, pecan, cherry, oak, alder or hickory blends.

Be sure the pellet hopper is full to provide enough fuel for the long smoke time. Plan on roughly 1 lb of pellets per hour of cook time. It also helps to have a spray bottle of apple juice, stock or cider vinegar to mist the turkey occasionally while it smokes.

Set up your pellet grill for indirect cooking by placing a drip pan with water or stock below the turkey to help add moisture. If possible, insert a digital meat thermometer into the thickest part of the breast before placing the turkey on the grate, breast side up.

Close the lid and let the smoking begin! Keep the temperature dialed in between 225-250°F for optimal even cooking.

Monitoring the Cook

Figure around 30-40 minutes of cook time per pound of turkey. So a 15 lb bird will take 7-10 hours until fully cooked and probe tender. After the first 1-2 hours, start occasionally misting the turkey with the juice/vinegar spray bottle to help form a crispy skin.

Monitor the internal temperature, aiming to reach 160-165°F in the breast and 175°F in the thighs. Baste with pan juices if the turkey skin starts becoming too dark.

If the breast temp is lagging, tent foil over it to prevent overcooking the thighs and legs. Once the target temp is reached, remove the turkey from the grill and let rest tented loosely with foil for at least 30 minutes before carving. The temperature will coast up a bit more as it rests.

Carving and Serving

When ready to serve, transfer the rested turkey to a cutting board and carefully slice the breast meat from the bone. Cut into thin slices, taking care to retain the crispy browned skin which adds flavor and texture.

Next, remove the legs and thighs, carve into portions if desired. Finally, pick any remaining meat from the carcass to add to your smoked turkey platter.

Pair the tender smoked turkey with traditional side dishes and sauces. Leftovers also make amazing sandwiches and casseroles later in the week.

Turkey Smoking Tips and Tricks

• Brining is highly recommended for the most flavorful and juicy smoked turkey

• Allow 1 hour per 4-5 lbs of turkey at 225-250°F for full cook time

• Use a digital meat thermometer for precise temp monitoring

• Mist occasionally with a spray bottle to prevent drying out

• Let rest 30+ minutes once removed from the grill before carving

• Mix up your own custom dry rub for maximum flavor

• Use indirect heat with a drip pan for even cooking

• Cherry, apple, pecan, and maple make ideal wood pellet flavors

• Tent breast with foil if done before thighs to prevent overcooking

Frequently Asked Questions

What size turkey is best for smoking on a pellet grill?

Look for a 10-15 lb turkey to fit well on most pellet grill grates. Larger birds may require more special accommodation.

Is it necessary to brine a turkey before smoking?

While not absolutely required, brining is highly recommended to help ensure a juicy and well seasoned finished turkey.

How long does it take to smoke a whole turkey?

Figure around 30-40 minutes per lb. So a 15 lb turkey will take 7-10 hours at 225-250°F until fully cooked.

What is the best way to monitor the temp of a smoking turkey?

Use a good digital meat thermometer placed in the thickest part of the breast for the most accurate reading.

Do I need to prep or season under the skin?

No, simply coating the outside of the turkey and inside the cavity is sufficient for pellet smoked turkey.

What internal temp indicates the turkey is done?

Aim for 160-165°F in the breast and 175°F in the thighs before removing from the smoker.

How long should I let the smoked turkey rest before carving?

Let it rest loosely tented in foil for at least 30 minutes, up to 1 hour for a large turkey.

What wood pellet flavor is best for smoking turkey?

Milder fruitwoods like cherry, apple, pecan, maple, oak, alder and hickory work well and complement poultry.

Smoking a flavorful turkey on a pellet grill may take some time, but the juicy, tender and smoky results are well worth the wait. With the right preparation, seasoning and cooking technique, you can enjoy delicious smoked turkey perfect for holiday meals or anytime. Give it a try on your next pellet grill session!