This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.
The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.
Smoking a turkey on a pellet grill is a great way to prepare a centerpiece for Thanksgiving or any special occasion. The smoke imparts a delicious flavor while keeping the turkey incredibly moist and tender. However, finding the right temperature is key to achieving the perfect balance of smoky flavor, moisture, and cook time
Why Smoke A Turkey On A Pellet Grill?
Pellet grills are ideal for smoking turkey for several reasons
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Precise temperature control – Pellet grills allow you to dial in a specific temp, unlike charcoal or gas grills. This level of control is crucial for poultry.
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Consistent heat – The automated pellet feeder provides steady temps throughout the smoke, No huge temp swings to worry about
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Easy to use – With a pellet grill, you simply fill the hopper and select your temperature. Much easier than constantly monitoring a charcoal or wood fire.
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Adds smoke flavor – The wood pellets impart a lovely smoky taste that takes your turkey to the next level.
Finding The Best Smoking Temp For Turkey
So what temperature should you select on your pellet grill to smoke a turkey?
The optimal temperature range is between 225-275°F. And a good middle ground is 240°F.
Here’s why 240°F hits the sweet spot:
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Low enough to get sufficient smoke penetration.
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High enough to avoid lengthy cook times.
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Hot enough to crisp up the skin nicely.
Let’s look at each benefit in more detail…
Allows Smoke To Deeply Penetrate
Lower temperatures between 225-240°F are ideal for getting the smoke flavor to really permeate into the meat.
If you go above 275°F, you start to lose some of that smoky essence. The smoke simply doesn’t have enough time to absorb before the turkey cooks through.
Avoids Excessively Long Cook Times
No one wants to spend all day babysitting a turkey. Especially if you’re tackling multiple sides and appetizers.
Smoking at 225°F can take 6+ hours for a 15 lb turkey. And if it stalls, even longer.
Bumping up the temperature to 240°F significantly speeds up the cook time. You can expect around 4-5 hours for a 15 lb bird.
So 240°F gives you a nice compromise between smoke penetration and cook time.
Crisps The Skin Nicely
Finally, a temperature of 240°F is sufficient to render the fat and make the skin deliciously crispy.
Go lower than 225°F and you risk flabby skin. Higher than 275°F and you can start to dry out the skin.
Should You Finish At A Higher Temp?
Some pellet grill turkey recipes have you crank up the temperature at the end of the cook.
The idea here is to further crisp up the skin after the low and slow smoking.
I find 240°F does a good enough job of crisping the skin. But bumping up to 275 or 300°F for the last 30-60 mins can give it that extra crunch if desired.
Just watch the breast meat doesn’t overcook and dry out. Remove the turkey once the breast hits 160-165°F.
Step-By-Step Guide To Smoking Turkey At 240°F
Follow this simple process for smoking the perfect turkey at 240°F on your pellet grill:
1. Brine The Turkey
Soaking the turkey in a saltwater brine for 12-24 hours seasons the meat and keeps it incredibly juicy.
Use a ratio of 1 cup salt + 1 cup brown sugar per gallon of water. Add any other desired flavors like garlic, citrus, or herbs.
2. Pat Dry
Remove the turkey from the brine and pat dry with paper towels. Let it air dry in the fridge for an hour before the next step.
Drying the skin helps it crisp up better during the smoke.
3. Coat With Olive Oil
Brush or rub the turkey all over with olive oil. This helps the seasoning adhere.
4. Apply Rub
Coat the turkey liberally with a poultry or turkey rub. Get the seasoning into every nook and cranny.
5. Preheat Pellet Grill To 240°F
Fire up the pellet grill, fill the hopper with your favorite smoking pellets, and preheat to 240°F.
6. Smoke Turkey For 4-5 Hours
Place the turkey on the grill, breast-side up. Maintain a temperature of 240°F and smoke for approximately 4-5 hours until the breast hits 160°F.
7. Check Temperatures
Test the temperature in both the breast and thigh using a good digital meat thermometer. Breast should be 160°F and thighs 175°F.
8. Rest, Carve and Serve
Once done, remove from the grill and let rest for at least 15-30 mins before carving. Be sure to retain the juices!
Pellet Grill Smoking Tips
Follow these tips and you’ll be on your way to pellet grill smoked turkey perfection:
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Use a brine for maximum moisture and flavor. The saltwater brine really pumps flavor into the meat.
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Start breast side up to protect the lean breast meat then flip over later in the cook.
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Spray with broth or apple juice every hour to keep the skin from drying out.
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Make sure you have a reliable leave-in thermometer to track the breast and thigh temps.
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Let the turkey rest before carving! This allows the juices to redistribute throughout the meat.
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Carve the turkey just before serving to prevent the meat from drying out.
Wood Pellet Recommendations
You want a milder fruit or nut wood pellet variety for smoking turkey:
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Apple wood pellets – classic, mild, fruity smoke flavor
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Cherry wood pellets – slightly sweeter smoke, great pairing with poultry
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Pecan wood pellets – subtle smoke, goes great with turkey
Mesquite and hickory pellets tend to overpower more delicate poultry like turkey.
Why You Should Avoid Extremely Low Temp Smoking
Some guides suggest smoking turkey at temps as low as 180-220°F. The idea is the lower temp leads to better smoke penetration.
However, I find these ultra-low smoking temperatures to be problematic:
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Cook times can be 8+ hours, even for a 12 lb turkey. That’s a very long smoke.
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The breast meat is prone to drying out at such low temperatures over many hours. It’s hard to keep it moist.
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The skin doesn’t crisp up well. It can end up flabby and rubbery.
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If you stall, the cook times get excessively long. A lower temperature stall can last for many hours.
The smoke flavor will still come through wonderfully at the 240-250°F range in my experience. And you avoid the potential pitfalls of extremely low and slow smoking.
Yes it takes some patience, but it’s worth it for the juiciest and most flavorful smoked turkey you’ve ever tasted!
FAQs
Let’s quickly run through some frequently asked questions about smoking turkey on a pellet grill:
Should you brine turkey before smoking?
Absolutely! Brining keeps the turkey incredibly moist and also helps it absorb more smoke flavor.
What temperature is best for smoking turkey on a pellet grill?
Aim for 240-250°F. This gives you the ideal balance of cook time, smoke flavor and crispy skin.
How long does it take to smoke a turkey?
Around 4-5 hours for a 15 lb turkey smoked at 240°F. Larger birds take longer.
Should you spritz turkey while smoking?
Yes, spritzing with broth, juice or oil every 45-60 minutes bastes the turkey and prevents the skin from drying out.
What are the best wood pellets for smoking turkey?
For turkey, we recommend lighter fruitwoods like apple, cherry, pear, or pecan pellets.
What meat thermometer do you recommend?
A leave-in thermometer with dual probes, like the Thermoworks Smoke X2 or Fireboard. This lets you monitor both breast and thigh temps.
Make This Thanksgiving The Juiciest and Most Flavorful Yet
Give this 240°F pellet grill smoked turkey a try this holiday season, and I guarantee you’ll have the family begging for seconds!
Perfectly cooked, incredibly juicy and with a delicious hint of wood smoke – it really is the best way to prepare turkey.
Hopefully you now have all the info you need to smoke a perfect bird. Have a wonderful and happy Thanksgiving!
Stuffing a Smoked Turkey
I DO NOT recommend stuffing a turkey with dressing before smoking. By the time the inside of the stuffing reaches a safe temperature, the meat of the bird is typically overcooked. You can add apples, onions, herbs, or citrus to the interior of your turkey for additional flavor, just don’t pack it in there tightly so the air can still circulate, and be sure to discard whatever is inside the bird after you’re done smoking.
If you plan on making stuffing alongside your turkey, try out my Smoked Sausage Stuffing recipe. It’s cooked in a cast iron skillet and is simply delicious!
How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.