Once you own a pellet grill you look forward to smoking meat year-round and showing off all that juicy and delicious meat candy to all your family and friends–but during the holiday season, the stakes couldnt be higher.
With everyone counting on you to create a perfectly seasoned and smoked turkey, anxiety can set in (especially for first-timers) and so we created this guide to walk you through it step by step, and answer any lingering questions about the turkey smoking process.
Here is a handy Table Of Contents we created so you can jump around to the different steps in the process…
Cooking a turkey in a pellet smoker is a fantastic way to infuse delicious smoky flavor into the meat But nailing the cook time can be tricky. How long you smoke your turkey depends on several factors, including the size of the bird and the temperature setting on your smoker. Follow this guide to determine the perfect amount of time to cook your turkey in a pellet smoker.
Calculate Cook Time Based on Turkey Weight
The most important factor for calculating how long to cook a turkey in a pellet smoker is the weight. Larger birds take longer to fully cook through than smaller ones. Here are some general time estimates based on turkey weight:
- 8-12 lb turkey: Approximately 4-6 hours
- 12-15 lb turkey: Approximately 6-7 hours
- 16-20 lb turkey: Approximately 7-8 hours
- 20-24 lb turkey: Approximately 8-10 hours
For example, you can expect a 12 lb turkey to take around 6 hours when smoking between 225-275°F. For every additional pound, tack on an extra 30-45 minutes of cook time.
Keep in mind these are just ballpark figures You’ll still need to use a meat thermometer to determine when your turkey reaches the proper internal temperature showing it’s fully cooked
Factor in the Smoking Temperature
The temperature setting on your pellet smoker will impact the total cook time. Lower smoking temperatures mean the turkey will take longer to fully cook. Here’s how temperature affects approximate cook times:
- 225°F: Approximately 30 minutes per lb
- 250°F: Approximately 25 minutes per lb
- 275°F: Approximately 20 minutes per lb
So if you smoke a 12 lb turkey at 250°F instead of 225°F, it will finish cooking about 1 hour faster. The higher the temperature, the less time needed.
Most experts recommend smoking turkey between 225-275°F. Lower temps (225-240°F) are best for getting that deep wood-fired flavor. Going above 300°F can lead to drier meat.
Use a Meat Thermometer for Doneness
While the cook time estimates above provide a general guideline, the only way to truly test doneness for smoked turkey is to use a meat thermometer. Turkey is safe to eat once it hits 165°F in the thickest part of the breast and thigh.
Once your turkey registers 165°F throughout, it’s ready to come off the pellet smoker, regardless of cook time. Let it rest 15-30 minutes before slicing into it.
Relying on a meat thermometer rather than just cook time ensures the turkey reaches the safe internal temp for eating and prevents undercooking or overcooking.
Factor in Thawing and Brining
If starting with a frozen turkey, be sure to account for thawing time in your timeline. A frozen bird will take longer to cook through compared to a fresh or thawed one.
And if you plan to brine the turkey, factor in the 12-24 hours this adds to the process. Though brining requires more time upfront, it results in super moist and flavorful meat.
Tips for the Best Smoked Turkey
Follow these tips when smoking turkey in a pellet grill for maximum success:
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Use a sweet fruit wood pellet flavor like apple or cherry.
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Brine the turkey 12-24 hours before smoking to keep it incredibly juicy.
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Don’t stuff the turkey, which can prevent smoke from reaching all the meat. Cook stuffing separately.
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Smoke at 225-275°F to balance deep smoke flavor and shorter cook time.
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Always use a meat thermometer to accurately determine doneness.
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Let the turkey rest 20-30 minutes before carving.
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Carve the turkey rather than trying to slice it whole for easier serving.
When smoked properly, turkey cooked in a pellet grill becomes incredibly tender and moist with tons of delicious wood-fired flavor. Use these tips and time estimates to perfectly smoke your turkey from start to finish. Low and slow leads to the ideal smoked turkey.
Frequently Asked Questions
How long does it take to smoke a turkey at 225°F on a pellet grill?
At 225°F, you can expect it to take approximately 30 minutes per pound to fully smoke a turkey. For example, a 15 lb turkey will take around 7-8 hours at this temp.
What temperature is best for smoking turkey in a pellet grill?
Most experts recommend smoking turkey between 225-275°F. Lower temperatures like 225-240°F are ideal for getting the most smoke flavor. Going above 300°F can lead to drier meat.
How long should you smoke a 15 lb turkey in a pellet grill?
A 15 lb turkey will take around 7-8 hours when smoking at 225°F, or 6-7 hours at 250°F. Always rely on a meat thermometer over cook time to determine doneness.
What is the minimum safe internal temperature for smoked turkey?
Turkey is safe to eat once it reaches an internal temperature of 165°F in the thickest part of the breast and thighs.
Should you brine turkey before smoking it?
Yes, brining helps keep smoked turkey incredibly moist and adds extra flavor. Plan to brine for 12-24 hours before smoking.
Smoking turkey in a pellet grill results in incredibly tender, juicy meat with tons of delicious smoke flavor when you follow these cook time tips. Low and slow cooking paired with a meat thermometer leads to smoked turkey perfection.
Wood Pellets: What Wood to Use for Smoked Turkey and How Much Is Needed?
We know that the pellets burn at about a pound per hour when the smoker is at 225 degrees at comfortable outdoor temperatures. (If its cold in the backyard, youll be burning at a higher rate.)
Today we’re smoking at 250 degrees, for 30-40 minutes per pound.
For this reason, I recommend a 20 pound bag of pellets, just to be sure. Refill the hopper to the brim with pellets or wood chips.
What woods are best with smoked turkey?
I recommend any fruitwoods such as apple, cherry, and peach. You can also use mild competition blends, usually a blend of pecan, hickory, and oak.
Smoke flavor is subjective but I personally would stay away from really robust woods like mesquite and post oak for smoking turkey, though many people would disagree with me, especially in South Texas.
The best wood for smoked turkey is a mild wood with a smoke aroma that the whole family likes.
Now were ready to smoke. Heat the smoker to 250 degrees f and prepare a water pan (a small pan of water…I use an old bread pan or an aluminum pan) full of water and place it in the chamber.
The water pan adds moisture to the chamber and helps the smoke penetrate and adhere to the turkey. Though pellet grills dont usually need help maintaining a consistent temperature like stick smokers do, the water pan still provides moisture in the air.
Bring the large turkey out to the pellet grill and place it inside, not touching the water pan. Make sure the turkey is not exposed to any direct heat, only indirect heat (which is how all pellet grills are set up but I know some readers smoke turkeys on a charcoal grill over indirect heat with wood chips.)
Then insert the instant read thermometer probe into the thickest part of the breast, and place the other end into the pellet grill temperature probe inserts.
If your pellet grill doesnt have a temperature probe for instant readings, you will want to use a basic meat thermometer probe connected to a digital read out, or I recommend the Meater wireless probe which goes into the thickest part of the turkey breast and communicates directly with an app on your phone…the app is pretty cool and will talk to you about your progress as the turkey smoke.
Either way, we will only be smoking to temperature, not to time, so we need a temperature probe that can tell us when the internal temperature of the turkey is approaching 160 degrees.
When the probe is inserted, close the chamber and begin the cook!