There is something about smoked meat that makes it taste so much better. This is especially true when in comes to smoked turkey. The juiciness and deep flavor cant be beat! Cook time and serving size vary based on the size of the turkey. A smoked turkey has a distinct and irresistible taste that is sure to please any palate. The rich, smoky flavor is infused throughout the meat, creating a depth of flavor that is both robust and subtle. The turkeys natural flavors are heightened by the smoking process, resulting in a tender and juicy meat that is infused with a delicious smoky taste. As you take your first bite, youll be greeted with a crisp, golden-brown skin that gives way to the succulent meat within. Each bite is a perfect balance of smokiness, sweetness, and spice, leaving a lingering, satisfying aftertaste that is sure to keep you coming back for more. By smoking a turkey, you will become a hero in the eyes of your friends and family. Not only is it a delicious and impressive centerpiece for any holiday meal, but it also takes some skill and expertise to do it just right. Your loved ones will be amazed by the rich, smoky flavors and perfect texture of the meat, and they will sing your praises as they savor every bite. As the aroma of the smoked turkey fills the room, youll be the center of attention, basking in the glory of your culinary masterpiece. So go ahead and take the plunge, because with every succulent bite, youll be reminded of the amazing feat you accomplished and the joy you brought to those around you. Smoking a turkey can be a daunting task, but with the right tips and tricks, you can achieve a delicious and succulent bird that will impress your friends and family. Here are some tips to help you get started: Brine the turkey: Brining is a crucial step in smoking a turkey as it helps to keep the meat moist and infuses it with flavor. A basic brine consists of water, salt, brown sugar, and your favorite herbs and spices. Let the turkey soak in the brine overnight for the best results. Let the turkey come to room temperature: Before smoking, take the turkey out of the fridge and let it come to room temperature for at least an hour. This helps the meat cook more evenly and reduces the risk of dryness. Use a meat thermometer: Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the temperature reaches 165 degrees Fahrenheit in the thickest part of the bird. This ensures that the turkey is fully cooked and safe to eat. Baste the turkey: Basting the turkey with a mixture of melted butter, honey, and spices helps to keep the meat moist and adds flavor to the bird. Baste the turkey every hour or so during the smoking process. Use wood chips: Use wood chips to add smoky flavor to the turkey. Hickory, apple wood, and mesquite are popular choices. Soak the chips in water for at least 30 minutes before adding them to the smoker. Dont over-smoke the turkey: Over-smoking the turkey can result in a bitter taste. Follow the recipes recommended smoking time and dont add too many wood chips. Let the turkey rest: After smoking, let the turkey rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful bird. By following these tips, youll be well on your way to smoking the perfect turkey that will impress your guests and leave them wanting more. How long does it take to smoke a turkey? The smoking time for a turkey depends on its size and the smokers temperature. As a general rule, it takes about 30 minutes per pound to smoke a turkey at 225-250°F. A 12-pound turkey will take around 6 hours to smoke, while a 20-pound turkey can take up to 10 hours. Should I stuff the turkey before smoking it? It is not recommended to stuff the turkey when smoking it. The stuffing can become contaminated with bacteria if it does not reach the recommended internal temperature of 165°F. It is safer to cook the stuffing separately. What is the ideal temperature to smoke a turkey? The ideal temperature for smoking a turkey is between 225-250°F. This low and slow cooking method helps to infuse the turkey with smoky flavor while keeping it moist and tender. Should I brine the turkey before smoking it? Yes, it is recommended to brine the turkey before smoking it. Brining helps to keep the meat moist and infuse it with flavor. A basic brine consists of water, salt, brown sugar, and your favorite herbs and spices. Let the turkey soak in the brine overnight for the best results. How do I know when the turkey is done? Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the temperature reaches 165°F in the thickest part of the bird. This ensures that the turkey is fully cooked and safe to eat. Can I use a gas grill to smoke a turkey? Yes, you can use a gas grill however a pellet grill is recommended to smoke a turkey. Follow the same steps as you would with a smoker, but use a smoker box filled with soaked wood chips to add smoky flavor to the turkey. Can I smoke a frozen turkey? No, it is not recommended to smoke a frozen turkey. The turkey must be completely thawed before smoking to ensure it cooks evenly and safely. Plan ahead and allow enough time for the turkey to thaw in the fridge before smoking.
Preheat pellet grill to high smoke. If your pellet grill does not have a pre-set smoke setting set it to 225°F with the highest smoke setting the pellet grill or smoker offers.
To prepare the turkey, remove giblets and neck. Rinse under water and pat dry with paper towels.
Using your hands, gently separate the skin from the breast and legs making sure to keep it attached and in one piece.
Slip the butter mixture underneath the skin and spread in an even layer. Season the exterior of the turkey with Camp Chefs Citrus Herb Blend of your favorite poultry seasoning.
Fill Turkey Cannon Infusion Roaster with 1/2 cup of liquid and lemon. Place turkey on Turkey Cannon Infusion Roaster and Smoke for 1 hour on high smoke. Turn the pellet grill up to 350° F. and cook until internal temperature reaches 165° F.
Cooking the perfect turkey can be intimidating especially if it’s your first time using a pellet grill. With so many variables like size brining, rubs, and wood pellets, it’s easy to feel overwhelmed. But have no fear! In this comprehensive guide, I’ll walk you through everything you need to know to cook a mouthwateringly delicious turkey on your pellet grill.
Why Choose a Pellet Grill for Turkey?
Pellet grills like the Traeger Timberline or Ironwood series offer several advantages over a traditional oven when cooking turkey
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Wood-fired flavor – The 100% natural hardwood pellets impart a lovely hint of smoke to your turkey This adds incredible depth of flavor you just can’t achieve in an oven
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Juicy meat – The convection heat gently surrounds the turkey, cooking it evenly while retaining moisture. Pellet grills are fantastic at delivering tender, succulent meat.
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Crispy skin – The pellet grill’s airflow crisps up the skin beautifully. Basting with butter or oil at the end ensures picture-perfect crunchy turkey skin.
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Set it and forget it – Unlike oven cooking, pellet grills hold an exact temperature throughout the smoke with no checking. Just relax!
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Make ahead – Pellet grills excel at low and slow cooking. You can smoke the turkey early in the day so it’s ready on time for dinner.
What Temperature to Cook Turkey on a Pellet Grill?
The ideal pellet grill turkey temperature is a two-stage process:
Stage 1 – Low and slow (225°F to 250°F): This low temperature gently brings the turkey up to temp while infusing it with delicious smoky flavor. Time will vary based on size.
Stage 2 – High heat (325°F to 350°F): Bumping up the heat at the end crisps up the skin beautifully. Cook to 165°F internal temp.
Maintaining this optimal temp range ensures tender, juicy meat and perfectly crisped skin. Lower heat prevents the delicate breast meat from drying out while the high heat blast gives the skin a gorgeous mahogany sheen.
How Long to Smoke a Turkey on a Pellet Grill
Cooking time will vary considerably based on the size of your turkey, whether it’s stuffed, and your pellet grill model. Here are some general time estimates:
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12 lb. unstuffed turkey: Around 5 hours at 225°F, then 350°F until 165°F.
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15 lb. unstuffed turkey: About 6 hours at 225°F, then high heat to finish.
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20 lb. stuffed turkey: Around 7 hours start to finish, with 2-stage temperatures.
I recommend using a good digital meat thermometer and cooking to a minimum internal temperature rather than relying solely on time. This ensures the breast reaches 165°F and thighs hit 175°F for safe, properly cooked turkey.
Step-by-Step Guide to Smoking Turkey on a Pellet Grill
Follow these simple steps for foolproof pellet grill turkey every time:
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Thaw – Completely thaw frozen turkey in the fridge 1-2 days before smoking.
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Brine (optional) – Soak turkey in a saltwater brine overnight for extra moist meat.
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Prepare – Remove giblets, rinse turkey, pat dry. Truss and coat with olive oil, dry rub, and herbs.
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Preheat – Fire up your pellet grill, fill hopper, and preheat to 225°F. Add smoke boosters.
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Cook – Place turkey on grill, breast up. Insert probes in thickest parts. Maintain 225°F.
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Finish – When breast temp hits 160°F, increase grill temp to 350°F to crisp the skin.
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Rest – Remove turkey when breast hits 165°F and thighs 175°F. Tent with foil and rest 20 minutes.
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Carve – Slice turkey and serve immediately with your favorite side dishes!
It’s that simple. Just allow plenty of time so you’re not rushed. Now let’s look at some key tips for pellet grill turkey success.
Helpful Tips for Delicious Pellet Grill Turkey
Follow these handy turkey smoking tips and tricks for the very best results:
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Use a drip pan – Place a disposable foil pan under the turkey to catch drippings for easy cleanup.
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Cook on a rack – Set the turkey on a grill-safe rack above the pan so air circulates underneath.
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Add a water pan – Put a pan filled with water, wine, or broth for extra humidity to prevent drying.
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Flavor the pan – For bonus flavor, use apple cider, chicken stock, or beer in the water pan.
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Invest in a thermometer – Ditch the pop-up thermometer for an accurate digital meat probe.
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Try new wood pellets – Apple, maple, and cherry woods pair deliciously with poultry.
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Inject brining liquid – For ultra moist meat, inject broth, melted butter, or brine deep into the turkey.
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Spritz while smoking – Mist the skin periodically with oil, broth, or juice to prevent drying.
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Let it rest – Never carve right off the grill! Resting allows juices to redistribute.
Stick to proper pellet grill temperatures, use a good thermometer, and rely on these tips for incredibly juicy, smoky turkey that’s sure to wow your family.
Common Pellet Grill Turkey Problems and Solutions
Even seasoned pitmasters occasionally run into issues. Here are some common problems and quick fixes:
Turkey skin is not crispy – Increase grill temp to 400°F right at the end. Coat skin in oil/butter. Don’t over-brine.
Turkey is undercooked – Cook longer until 165°F breast temp. Check thermometer calibration and probe placement.
Turkey is dried out – Brine turkey and use a water pan. Don’t cook above 300°F. Watch temps closely.
Turkey has weak smoke flavor – Use stronger wood pellets like hickory. Smoke at 225°F instead of higher temps. Add a smoke tube.
Turkey is done too early – Lower pellet grill temp and cook to temperature, not time estimates. Rest in an insulated cooler.
Simple temperature adjustments, thermometer accuracy, and pellet selection often resolve any issues with pellet grill turkey. Just stay alert and make small tweaks if needed.
Mastering the Perfect Pellet Grill Turkey
Cooking turkey in a pellet grill may seem difficult, but it couldn’t be easier. By maintaining the optimal two stage temperature range of 225°F to 350°F and using a few simple tricks, you’ll be rewarded with the most tender, juicy, and flavorful holiday turkey you’ve ever tasted!
Stick to my step-by-step instructions, invest in a good digital meat thermometer, and rely on these expert pellet grill turkey tips. Before you know it, you’ll be smoking turkeys like a true pro and getting rave reviews from your family. Now get out there and start grilling!
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There is something about smoked meat that makes it taste so much better. This is especially true when in comes to smoked turkey. The juiciness and deep flavor cant be beat! Cook time and serving size vary based on the size of the turkey. A smoked turkey has a distinct and irresistible taste that is sure to please any palate. The rich, smoky flavor is infused throughout the meat, creating a depth of flavor that is both robust and subtle. The turkeys natural flavors are heightened by the smoking process, resulting in a tender and juicy meat that is infused with a delicious smoky taste. As you take your first bite, youll be greeted with a crisp, golden-brown skin that gives way to the succulent meat within. Each bite is a perfect balance of smokiness, sweetness, and spice, leaving a lingering, satisfying aftertaste that is sure to keep you coming back for more. By smoking a turkey, you will become a hero in the eyes of your friends and family. Not only is it a delicious and impressive centerpiece for any holiday meal, but it also takes some skill and expertise to do it just right. Your loved ones will be amazed by the rich, smoky flavors and perfect texture of the meat, and they will sing your praises as they savor every bite. As the aroma of the smoked turkey fills the room, youll be the center of attention, basking in the glory of your culinary masterpiece. So go ahead and take the plunge, because with every succulent bite, youll be reminded of the amazing feat you accomplished and the joy you brought to those around you. Smoking a turkey can be a daunting task, but with the right tips and tricks, you can achieve a delicious and succulent bird that will impress your friends and family. Here are some tips to help you get started: Brine the turkey: Brining is a crucial step in smoking a turkey as it helps to keep the meat moist and infuses it with flavor. A basic brine consists of water, salt, brown sugar, and your favorite herbs and spices. Let the turkey soak in the brine overnight for the best results. Let the turkey come to room temperature: Before smoking, take the turkey out of the fridge and let it come to room temperature for at least an hour. This helps the meat cook more evenly and reduces the risk of dryness. Use a meat thermometer: Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the temperature reaches 165 degrees Fahrenheit in the thickest part of the bird. This ensures that the turkey is fully cooked and safe to eat. Baste the turkey: Basting the turkey with a mixture of melted butter, honey, and spices helps to keep the meat moist and adds flavor to the bird. Baste the turkey every hour or so during the smoking process. Use wood chips: Use wood chips to add smoky flavor to the turkey. Hickory, apple wood, and mesquite are popular choices. Soak the chips in water for at least 30 minutes before adding them to the smoker. Dont over-smoke the turkey: Over-smoking the turkey can result in a bitter taste. Follow the recipes recommended smoking time and dont add too many wood chips. Let the turkey rest: After smoking, let the turkey rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful bird. By following these tips, youll be well on your way to smoking the perfect turkey that will impress your guests and leave them wanting more. How long does it take to smoke a turkey? The smoking time for a turkey depends on its size and the smokers temperature. As a general rule, it takes about 30 minutes per pound to smoke a turkey at 225-250°F. A 12-pound turkey will take around 6 hours to smoke, while a 20-pound turkey can take up to 10 hours. Should I stuff the turkey before smoking it? It is not recommended to stuff the turkey when smoking it. The stuffing can become contaminated with bacteria if it does not reach the recommended internal temperature of 165°F. It is safer to cook the stuffing separately. What is the ideal temperature to smoke a turkey? The ideal temperature for smoking a turkey is between 225-250°F. This low and slow cooking method helps to infuse the turkey with smoky flavor while keeping it moist and tender. Should I brine the turkey before smoking it? Yes, it is recommended to brine the turkey before smoking it. Brining helps to keep the meat moist and infuse it with flavor. A basic brine consists of water, salt, brown sugar, and your favorite herbs and spices. Let the turkey soak in the brine overnight for the best results. How do I know when the turkey is done? Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the temperature reaches 165°F in the thickest part of the bird. This ensures that the turkey is fully cooked and safe to eat. Can I use a gas grill to smoke a turkey? Yes, you can use a gas grill however a pellet grill is recommended to smoke a turkey. Follow the same steps as you would with a smoker, but use a smoker box filled with soaked wood chips to add smoky flavor to the turkey. Can I smoke a frozen turkey? No, it is not recommended to smoke a frozen turkey. The turkey must be completely thawed before smoking to ensure it cooks evenly and safely. Plan ahead and allow enough time for the turkey to thaw in the fridge before smoking.
1 whole turkey (ours was 12-14 lbs)
1 stick of butter, softened
Camp Chefs Somethin Southern Seasoning (or your favorite poultry rub)
1/2 cup of white wine, chicken broth or liquid of choice
Preheat pellet grill to high smoke. If your pellet grill does not have a pre-set smoke setting set it to 225°F with the highest smoke setting the pellet grill or smoker offers.
To prepare the turkey, remove giblets and neck. Rinse under water and pat dry with paper towels.
In a small bowl, mix the butter with salt and pepper.
Using your hands, gently separate the skin from the breast and legs making sure to keep it attached and in one piece.
Slip the butter mixture underneath the skin and spread in an even layer. Season the exterior of the turkey with Camp Chefs Citrus Herb Blend of your favorite poultry seasoning.
Fill Turkey Cannon Infusion Roaster with 1/2 cup of liquid and lemon. Place turkey on Turkey Cannon Infusion Roaster and Smoke for 1 hour on high smoke. Turn the pellet grill up to 350° F. and cook until internal temperature reaches 165° F.
Let turkey rest for 20 minutes.
Recipes you might be interested in
Homemade Green Bean Casserole
Easy Smoked Turkey Recipe for Thanksgiving (on a Pellet Grill!)
FAQ
What is the best temperature to cook a turkey on a pellet grill?
What Is the Best Temperature to Cook a Turkey? To Roast: The best temperature to cook a turkey is 325 degrees Fahrenheit.
Is it better to smoke a turkey at 225 or 250?
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Cooking time:At 250°F, a turkey will cook faster than at 225°F, which can be beneficial if you want a quicker cook time.
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Skin crispness:Higher temperatures like 250°F may help achieve crispier turkey skin compared to a lower temperature like 225°F.
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Smoke flavor:While both temperatures can infuse smoke flavor, a lower temperature like 225°F may result in a more intensely smoky turkey.
Is it better to cook a turkey at 325 or 350?
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Crispy skin:Cooking at a slightly higher temperature like 350 degrees can help brown the skin more effectively, creating a crispier texture.
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Moist meat:While a higher temperature might seem like it could dry out the meat, using a meat thermometer to monitor the internal temperature and ensuring you don’t overcook is key to keeping the turkey juicy regardless of the cooking temperature.
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Cooking time:Cooking at 325 degrees will typically take longer than cooking at 350 degrees.
How long to smoke a 15 pound turkey at 225 degrees?
How Long to Smoke a Turkey. A good rule of thumb is that smoking a turkey typically takes about 30-40 minutes per pound at a temperature of 225°F to 250°F.
What temperature should a pellet grill Turkey be?
The best pellet grill turkey temperature is low and slow smoking around 225°F until the breast temp hits 130°F-140°F. Then turn up the heat to crisp the skin until 160°F for juicy meat and crispy skin. Use a calibrated meat thermometer and cook to temperature, not time estimates. Rest the turkey before slicing.
Can you cook a whole Turkey on a pellet grill?
Smoking the perfect whole turkey on a pellet grill is easy if you follow my instructions: cook it at the right temperature (325°F), pick the right pellets (apple, pecan, and hickory are my favorites), and remove it when the breast reads 160°F internal temperature.
How do you cook a turkey breast on a pellet grill?
Place turkey in a cooler wrapped in towels. The best pellet grill turkey temperature is low and slow smoking around 225°F until the breast temp hits 130°F-140°F. Then turn up the heat to crisp the skin until 160°F for juicy meat and crispy skin. Use a calibrated meat thermometer and cook to temperature, not time estimates.
How do you cook a Turkey on a pit boss pellet grill?
Turn on your Pit Boss pellet grill and let it run through the startup cycle and set the temperature to 325°F. While you technically CAN cook your turkey “low and slow” at 225-250°F like traditional pork and brisket barbecue, you will never get crispy skin because the fat will not render at these low temperatures.
How long do you cook a Turkey on a pellet smoker?
Place the turkey breast-side up on the pellet grill and cook for 4-5 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Let the turkey rest for at least 30 minutes before carving and serving. How long does it take to smoke a Turkey on a pellet smoker?
What temperature should a pellet grill be?
Maximizes smoke flavor: Pellet grills produce the most smoke flavor at lower temperatures below 250°F. Starting your turkey smoke at 225°F allows the meat to develop a deep, smoky taste. Crisps the skin: The high heat stage at the end crisps up the skin by rendering excess fat. This prevents limp, rubbery skin.