How to Cook a Turkey on a Pellet Grill: A Step-by-Step Guide

Cooking a turkey on a pellet grill is a great way to enjoy moist flavorful turkey with a delicious smoky flavor. Pellet grills, which use compressed wood pellets for fuel provide even heating and excellent temperature control, making them ideal for large cuts of meat like turkey.

In this detailed guide we’ll walk through the entire process of cooking a whole turkey on a pellet grill from preparation through carving. We’ll also share tips and tricks for maximizing flavor, ensuring even cooking, and avoiding common pitfalls.

Benefits of Cooking Turkey on a Pellet Grill

There are several advantages to cooking turkey on a pellet grill rather than a traditional oven

• Infuses smoky flavor – The smoke from the burning wood pellets gives the turkey a wonderful smoky taste. This adds lots of flavor without needing to marinate or rub the turkey.

• Promotes even cooking – Pellet grills maintain a consistent temperature throughout the cook. This prevents overcooking of the delicate white meat while fully cooking the dark meat.

• Locks in moisture – Slow cooking at a low temperature keeps the turkey meat incredibly moist and tender.

• Adds grill marks – You can get those attractive char lines by finishing over direct heat. This gives the best of both worlds between grilling and smoking.

• Easy temperature control – Pellet grills allow you to dial in a precise temperature and maintain it automatically throughout the cook.

Step 1: Thaw the Turkey

The first step is making sure your turkey is fully thawed. This gives you a chance to remove the giblets and neck from the cavities. Be sure to reserve these for making giblet gravy.

For food safety, you need to thaw the turkey in the refrigerator allowing 1 day for every 4-5 pounds. A 16 lb bird would require 4 days in the fridge.

If short on time, you can thaw in cold water changing the water every 30 minutes. Figure on 30 minutes per pound with this faster thawing method.

Never thaw the turkey at room temperature, which allows bacterial growth.

Step 2: Dry Brine the Turkey

Dry brining, or salting, the turkey is highly recommended when cooking on a pellet grill. Here’s why:

• Removes moisture from the skin’s surface to promote crisping
• Enhances flavor by dissolving muscle proteins
• Helps retain moisture during the low-and-slow cook

To dry brine, simply rub the turkey all over with kosher salt. Use around 1/2 teaspoon of salt per pound. Place breast side up on a rack in the refrigerator and let sit overnight or up to 24 hours.

The salt will draw moisture out while also flavoring the meat. Just before cooking, rinse the turkey and pat it dry with paper towels.

Step 3: Prepare the Pellet Grill

First, make sure you have plenty of pellets in the hopper. Cooking a full turkey may take 5 hours or more, and you don’t want to run out of fuel midway.

Next, clean the grill grates thoroughly. You can also lightly brush or spray them with oil to prevent sticking.

Finally, preheat your pellet grill to 225°F with the lid closed. Select a lower smoking temperature and wood pellet variety like apple, cherry, or maple. Hickory and mesquite would oversmoke the turkey.

If your grill has a built-in meat probe, insert this into the thickest part of the breast avoiding bone. This will monitor the internal temperature.

Step 4: Smoke the Turkey Breast Up

Once preheated, place the turkey directly on the grill grates breast side up. Insert a meat thermometer probe into the deepest part of the breast if your grill doesn’t have one.

Smoke the turkey at 225°F for about 1 hour per pound, until it reaches an internal temperature of 165°F. For example, a 16 lb turkey would take around 16 hours.

Maintaining the low temperature slowly infuses smoke flavor while melting collagen for tender meat. Just monitor that the internal temperature continues steadily rising.

Step 5: Crisp the Skin

After smoking for several hours, the turkey skin will be pale and rubbery. Finishing over higher direct heat crisps up and browns the skin beautifully.

Once the turkey breast hits 160°F, remove from the grill and carefully flip breast side down. Increase the temperature to around 350°F.

Return the turkey and smoke for another 20-30 minutes until the skin crisps and the breast hits 165°F. The bird’s cavity and underside will protect the delicate white meat from overcooking.

Step 6: Check for Doneness and Rest

Use your instant read thermometer to verify the turkey has reached 165°F in the breast and 180°F in the thigh. If not fully cooked, return to the grill for additional time.

Once done, let the turkey rest for 15-30 minutes before carving. This allows the juices to redistribute for moister meat.

Tent loosely with foil and place on a cutting board or pan to keep it warm. The internal temperature will continue rising another 5-10°F during resting.

Step 7: Carve and Serve

Now it’s finally time to carve your masterpiece! Start by removing the legs and thighs. Next, carefully slice the breast meat from each side in thin even slices.

Arrange the pieces on a platter and spoon over the juices from resting. You can also prepare gravy from the drippings.

Your pellet grill smoked turkey is now ready to enjoy! The wood pellet flavor pairs wonderfully with traditional Thanksgiving sides.

Tips for the Best Pellet Grill Turkey

Follow these tips and tricks for maximizing success when cooking turkey on your pellet grill:

• Use a poultry stand – Using a vertical roasting stand elevates the turkey for more even cooking. The stand catches drippings for making gravy.

• Maintain steady heat – Temperature swings can overcook the breast before the thighs are done. Keep the lid closed and don’t open frequently.

• Use a drip pan – Placing a disposable foil pan under the grill grates also catches drippings while preventing flare ups.

• Cook to proper temperature – Invest in a good digital meat thermometer. Smoke until the breast and thigh reach 165°F and 180°F respectively.

• Allow ample time – Figure on at least 1 hour per pound at 225°F. A 16 lb turkey may take 16+ hours including time for crisping the skin at the end.

• Rest before carving – Letting the turkey rest allows juices to absorb for moister meat. The internal temp will continue rising as you rest.

• Try injecting – Injecting with broth or marinade adds moisture and flavor. Just be sure to probe for doneness as this can speed cooking.

With the right techniques, your pellet grill will produce the juiciest smoked turkey you’ve ever tasted. Enjoy the smoky flavor and impress your family with your skill at low-and-slow barbecue.