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 fantastic way to get deliciously moist meat infused with smoky flavor. However, in order to get the best results, it’s important to smoke the turkey at the right temperature. After smoking countless turkeys on my Traeger pellet grill over the years, I’ve dialed in the perfect temperature that results in a tender, juicy bird every time.
In this article, I’ll share my tips on the best temperature to smoke a turkey on a pellet grill, as well as some guidance on cook times, pellets to use, brining, and more. Whether you’re a seasoned backyard pitmaster or smoking your first turkey this Thanksgiving, you’ll learn exactly how to smoke a turkey on a pellet grill to crispy, juicy perfection
The Best Temperature for Smoking Turkey on a Pellet Grill
Through extensive testing and years of experience, I’ve found that 325°F is the ideal temperature for smoking turkey on a pellet grill.
Cooking the turkey at 325°F strikes the perfect balance between cooking the bird all the way through while still allowing the smoke to fully penetrate the meat. It also helps render the fat and crisp up the skin beautifully
Lower temperatures around 225-250°F can result in rubbery skin and lead to a very lengthy smoke While it will produce a more pronounced smoke flavor, the extended cook time dries out the meat
Higher temperatures around 350°F or above cook the turkey too quickly. The inside can end up underdone while the outside risks drying out.
So for the best of both worlds—tender, juicy meat and crispy skin infused with wood smoke flavor—I recommend smoking your turkey at 325°F on your pellet grill.
Estimated Cook Times
Cooking times will vary based on the size of your turkey, weather conditions, and your individual pellet grill. But here are some general time estimates when smoking a turkey at 325°F:
- 12-14 lb turkey: Approximately 2 – 2.5 hours
- 16-18 lb turkey: Approximately 2.5 – 3 hours
- 20-22 lb turkey: Approximately 3.5 – 4 hours
The best way to ensure the turkey reaches the proper internal temperature is to use a good digital meat thermometer. Insert a probe into the thickest part of the breast and let it roll until it hits 160°F. The thigh area should reach 170°F.
Once the turkey hits these temps, it’s ready to carve and serve. Let it rest for 15-30 minutes before slicing to allow the juices to redistribute.
I recommend having your meat thermometer alarms set so you don’t have to constantly worry about overcooking. Let the thermometer do the monitoring for you while you enjoy time with family and friends.
Should You Brine the Turkey?
Brining is soaking the turkey in a saltwater solution before cooking. It helps flavor and tenderize the meat and locks in moisture.
If your turkey is labeled enhanced, kosher, self-basted, or pre-basted, it has already been pre-brined by the processor. Avoid brining these birds again as it will make them overly salty.
For fresh, natural turkeys, brining is highly recommended. Make sure to rinse off the brine thoroughly before smoking and pat the skin completely dry for the best crispness.
I like to use a simple brine of 1 cup kosher salt, 1/2 cup brown sugar, and 1 gallon of water. Submerge the turkey and refrigerate for 12-24 hours before smoking. The brining process really helps ensure a juicy, well-seasoned bird.
Best Wood Pellets for Smoking Turkey
Fruit wood pellets pair extremely well with poultry like turkey. Some of my favorites include:
- Apple – mild, sweet, fruity smoke flavor
- Cherry – slightly tart, fruity smoke
- Peach – sweet, delicate, fruit smoke
- Pear – subtle, delicate fruit smoke
You can also use nutty woods like pecan, hickory, or maple. Stay away from heavy mesquite smoke, as it will overpower the turkey.
Go with your personal wood pellet preferences, or try blending a couple varieties like apple and cherry together for a fruitwood medley. The possibilities are endless, so have fun experimenting to find your go-to turkey smoking pellets.
Additional Tips for the Best Smoked Turkey
Here are a few extra pointers for nailing the perfect smoked turkey from start to finish:
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Dry the skin – Gently pat the turkey dry inside and out with paper towels before seasoning or brining. The drier the skin, the crispier it will get.
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Season simply – I recommend rubbing the bird lightly with olive oil or butter first. Then sprinkle on a basic poultry seasoning or herb rub. Avoid anything with too much sugar that may burn.
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Use a drip pan – Put a disposable foil pan under the turkey to catch the drippings for making insanely delicious smoked turkey gravy.
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Carve carefully – Let the turkey rest before slicing. Use a sharp knife and carve slowly. Go for thin, even slices and be careful not to shred the meat.
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Make leftovers – Slice up any extra meat to use for sandwiches, salads, casseroles, soups and more in the days to come. Smoked turkey keeps well in the fridge for 4-5 days.
Frequently Asked Questions
Should I cook stuffing inside the turkey?
I don’t recommend it. Stuffing baked inside the turkey takes much longer to come up to a safe temperature. Cook it separately in a baking dish to ensure food safety.
Can I smoke a frozen turkey?
Do not smoke frozen raw turkeys! Always thoroughly thaw in the fridge before cooking. Figure 1 full day of thawing for every 4 lbs of turkey.
How long does smoked turkey last?
Cooked smoked turkey will keep refrigerated for 4-5 days. Reheat leftovers to 165°F. Frozen smoked turkey keeps for 2-3 months in airtight packaging.
What if my turkey is too big for my pellet grill?
If your turkey is very large, you can smoke it partially on the grill to get flavor, then finish cooking it in the oven. Another option is spatchcocking, where the backbone is removed so the bird lays flat for quicker, more even cooking.
Do I need to use a meat thermometer?
Yes! It’s crucial for ensuring the turkey is fully cooked without overdoing it. Get a good digital thermometer and use the probe to monitor the internal temp in multiple areas.
Conclusion
smoking turkey at 325°F is ideal for getting tender, juicy meat with crispy, smoky skin when cooking on a pellet grill. With the right techniques like brining, using fruitwood pellets, and monitoring temperature, you’ll have rave-worthy, mouthwatering smoked turkey this holiday season.
Supplies Needed for a Smoked Turkey
Here are the supplies you’ll need to gather prior to making your smoked turkey:
Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase.
The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished.
It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!).
Fuel & Wood Chips
Ensure you have plenty of propane, gas, pellets, or wood prior to smoking the turkey. You do not want to run out while you are in the middle of the smoking process.
I recommend using apple, cherry, or hickory wood chips for smoking a turkey. These woods produce a light flavor that won’t overwhelm the turkey while still giving it a great BBQ smokiness.
An instant-read meat thermometer or remote meat thermometer is going to be your best friend while cooking this smoked turkey. Temperature is key when smoking a turkey, so make sure you have a good thermometer on hand to monitor the temperature of the various parts of the turkey while it is cooking.
This smoked turkey recipe can be cooked on whatever smoker you prefer. It’ll taste great cooked on a pellet grill, offset smoker, or even an electric smoker. Use whatever is your favorite (or even whatever you have available to you)! A pellet smoker is a great, easy grill to use, and an offset will give you awesome flavor.