Smoked Turkey On A Pellet Grill
Elevate your holiday feast with this smoking a turkey on a pellet grill! I tell you all my secrets to getting juicy smoked turkey.
September 2025 update: I first shared how we make our Thanksgiving Turkey on our Pellet Grill back in November 2023 when my site was really new. This is truly our favorite way to make Turkey. Its so juicy and flavorful. I freshened up the post in this update and added some additional things you might want to know to make the perfect smoked turkey. Let me know what you think!
👩🍳 Smoking a Turkey on Pellet Grill
I’ve been perfecting this smoked turkey recipe for many years, and it has become the go-to for holidays and special gatherings. Smoking turkey on a pellet grill is simple and rewarding, especially if you have a high-tech grill like our Recteq 700 (which is now the 1100) with WiFi and app controls.
In this post, I’ll guide you step-by-step through how to smoke a turkey on a pellet grill, share tips from my eight years of experience, and answer all the most common questions so you can create a bird that’s both beautiful and delicious.
This smoked turkey is infused with a buttery blend of broth, spices, and one secret ingredient that adds just the right amount of heat. The rub brings everything together and is so good you’ll want to use it on smoked chicken too. I’ll cover everything you need to know along the way, like whether to flip the turkey, which side should be up, and how long to smoke it, so you can feel confident in the process. The result is a turkey that is unbelievably juicy, tender, and packed with smoky flavor. Once you try it, you’ll wonder why you didn’t start smoking turkey sooner.
Of course, Thanksgiving wouldn’t be complete without the sides. My foolproof method for mashed potatoes turns out perfectly fluffy every time and makes the ideal base for your turkey gravy. A homemade green bean casserole brings that classic comfort but without the shortcuts, and my favorite stuffing recipe with sweet potatoes and pears adds a sweet, seasonal twist that ties the whole meal together.
I hope your holidays are filled with warmth, joy, and the satisfaction of gathering around the table to enjoy good food with the people you love. Here’s to cooking, eating well, and ending the day with full plates and happy hearts. Cheers!
🛒 Smoked Turkey Ingredient List
Injection
Rub
🥣 Step-by-Step: Smoked Turkey On A Pellet Grill
Start by preheating your pellet grill to about 225°F. Keeping the temperature low and steady is the key to slow-smoking meats because it allows the turkey to absorb smoke gradually without drying out. For wood choice, apple, cherry, or pecan add a subtle sweetness that pairs beautifully with poultry, while hickory or oak create a deeper, bolder smoke flavor.
While the grill heats, prepare the injection. In a saucepan, combine broth, butter, herbs, hot sauce, chicken base, lemon zest, lemon juice, brown sugar, tomato powder, garlic powder, and salt. Warm it gently until the butter melts and everything is blended. Cooling it slightly before injecting is important because hot liquid can start to cook the turkey in little pockets, which affects texture.
Pat the turkey dry with paper towels. Moisture on the skin prevents the seasoning from sticking and makes it harder for the skin to crisp later. Using a meat injector, inject the marinade into the breasts several times until they’re plump and full, then inject the thighs and drumsticks once each. Angling the injector in different directions spreads the liquid more evenly, giving you juicy meat throughout without having to poke too many holes. Injection works better than brining when you want big flavor inside the bird because the liquid goes straight into the meat rather than just the surface.
In a small bowl, mix together the rub ingredients. Coat the turkey with yellow mustard first. The mustard doesn’t actually flavor the meat, but it does act like glue for the seasoning helping it stick more evenly during the long smoke. Sprinkle the rub generously over every part of the turkey, even the underside and inside the cavity. Covering the whole bird ensures that every bite is seasoned, not just the skin.
Place the turkey breast side down on the grill to start. This position helps the juices naturally flow into the breast meat, which is the leanest part of the bird and most likely to dry out. Letting the breasts rest on the bottom in the beginning keeps them moist and flavorful, while the dark meat still takes on plenty of smoke. After a few hours, flip the turkey breast side up so the skin can brown and tighten for a beautiful finish.
After several hours, flip the turkey breast side up to finish cooking. The skin on top will dry and brown nicely, and the white meat won’t end up stringy or dry. Cook until the breast reaches about 165°F and the thighs and legs are closer to 175-180°F, which gives them that fall-off-the-bone tenderness. If you prefer crispier skin, bump the grill temperature to around 275°F during the last hour. Pellet grills run moist, so this helps tighten the skin.
When the turkey is done, take it off the smoker and tent it loosely with foil. Place it in a closed cooler (without ice) or a warm spot for at least an hour. Resting is one of the most important steps because it lets the juices redistribute throughout the meat. If you carve too early, all that moisture runs out onto the cutting board instead of staying in the slices.
Carve the turkey by removing the legs and thighs first (or don’t – I let my husband carve the turkey and he didn’t but traditional wisdom would tell you to do it this way), then slice the breast meat against the grain. Cutting across the grain shortens the muscle fibers, which makes every bite more tender. Serve immediately and enjoy the payoff of a perfectly smoked, juicy turkey.
Should You Brine Your Turkey?
Brining is another popular way to ensure your turkey turns out juicy. A traditional wet brine involves soaking the bird in a saltwater solution, often with herbs, citrus, or sugar, for 12-24 hours. The salt helps the meat retain moisture during cooking, while the flavors from the brine infuse into the outer layers of the bird. The downside is that wet brining takes up fridge space and can make the skin a little harder to crisp.
Dry brining, on the other hand, means rubbing the turkey with salt and seasonings and letting it rest uncovered in the fridge. This method is easier and also helps dry out the skin slightly, which makes it crisper during smoking.
Because this recipe uses an injection, you don’t have to brine at all. The injection delivers flavor deep inside the meat, while brining mostly works on the surface. That said, if you have time, a dry brine the night before plus this injection method can give you the best of both worlds: flavorful meat and perfectly crisp skin.
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Smoked Turkey On A Pellet Grill
Equipment
- Injector
- Smoker This recipe uses a pellet smoker. Adjust for your particular smoker.
- Cooler
Ingredients
- 12 lb turkey (Pre-brined or not)
- Yellow mustard to coat turkey before seasoning
Injection
- 32 oz chicken broth
- ½ cup butter (melted)
- 1½ tbsp fresh thyme (or 1 Tbsp dried thyme)
- 1½ tbsp minced fresh rosemary (or 1 Tbsp dried rosemary)
- ½-1 tbsp hot sauce
- 1 tbsp Better Than Bouillon® Roasted Chicken Base
- 1 tbsp lemon zest (about 2 lemons worth)
- 2 tbsp lemon juice (about 2 lemons worth)
- 1 tbsp Light Brown Sugar
- 1½ tbsp tomato powder
- ½ tbsp garlic powder
- ½ teaspoon salt
Rub
- 6-8 tbsp tomato powder
- 2 teaspoon chipotle powder
- 2 teaspoon Kosher salt
- 4 tbsp dried thyme
- 4 tbsp dried rosemary
- 4 tbsp Light Brown Sugar
Instructions
- Preheat the smoker to 225°F (107°C).
- In a large saucepan, combine 32 oz chicken broth, ½ cup butter, 1½ tbsp fresh thyme, 1½ tbsp minced fresh rosemary, ½-1 tbsp hot sauce, 1 tbsp Better Than Bouillon® Roasted Chicken Base, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tbsp Light Brown Sugar, 1½ tbsp tomato powder, ½ tbsp garlic powder and ½ teaspoon salt. Melt the butter over medium heat and allow the injection to cool.
- Inject the marinade 2-3 times into each breast (fill it up until it can't take anymore) and once into each thigh and leg. Pat the turkey dry.
- In a small bowl, combine 6-8 tbsp tomato powder, 2 teaspoon chipotle powder (adjust to taste), 2 teaspoon Kosher salt, 4 tbsp dried thyme, 4 tbsp dried rosemary4 tbsp Light Brown Sugar. Coat the turkey evenly with yellow mustard (use your hands because its a lot faster), then sprinkle the prepared rub all over the turkey, covering all surfaces, even the bottom. This can be less messy if you do this right on the grill.
- Place the turkey on the grill breast side down. Smoke the turkey for 4 hours.
- Flip the turkey over so its breast side up. Continue smoking for another 4 hours or until it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
- Remove the turkey from the smoker, cover loosely with foil, and let it rest for an hour in a cooler with the lid closed.
- Carve and serve your delicious smoked turkey you made on a pellet grill!
Notes
Storage
Nutrition
FAQs
Should I tuck the wings or leave them out?
Tucking the wings behind the bird helps prevent them from burning since they cook faster than the rest of the turkey. It also makes for a neater presentation. If you forget, you can wrap them in foil partway through the cook to keep them from over-browning.
Can I spatchcock a turkey for the pellet grill?
Absolutely. Spatchcocking (removing the backbone and flattening the bird) reduces cooking time and helps the turkey cook more evenly. It’s especially handy if your smoker is on the smaller side.
Smoked Turkey Serving Suggestions
A smoked turkey deserves a table full of sides that match its flavor and make the meal feel festive. I love pairing the rich, smoky meat with light and fluffy mashed potatoes that hold plenty of gravy. A homemade green bean casserole balances the heaviness of the turkey with its creamy, crisp topping. For something a little special, a stuffing with sweet potatoes and pears adds just the right touch of sweetness alongside the savory bird.
Don’t forget the classics like cranberry sauce for brightness and buttery dinner rolls for sopping up every drop of gravy. Roasted vegetables, like think carrots, Brussels sprouts, or squash, round out the plate with color and earthy flavor.
If you’re hosting a big crowd, it helps to carve the turkey at the counter and arrange it on a platter so guests can easily serve themselves. Garnishing the platter with fresh herbs, lemon slices, or roasted garlic bulbs makes the centerpiece look as good as it tastes.
And of course, leftovers are half the fun. Smoked turkey sandwiches with a swipe of cranberry sauce are a must, but the meat also shines in soups, pot pies, and enchiladas. Planning a little extra means you get to enjoy that Thanksgiving flavor long after the holiday.
More Thanksgiving Favorites
A smoked turkey is the star of the table, but the supporting dishes make the whole meal shine. For the perfect ending to your feast, a Soft, Moist Buttermilk Banana Cake is always a hit. It has a tender crumb, rich banana flavor, and a touch of tang from buttermilk, all finished with a smooth cream cheese buttercream. If you prefer something more traditional, a Homemade Apple Pie with a flaky crust and spiced apple filling never fails to impress.
For sides, comfort food classics deserve a place at the table. Four Ingredient Easy Homemade Scalloped Potatoes are cheesy, creamy, and simple to make, while a Corn Casserole adds that irresistible mix of sweet and savory. Sweet potato lovers will appreciate Cinnamon Mashed Sweet Potatoes with a marshmallow ribbon, a cozy fall dish that feels like both a side and a dessert.
Bread and rolls are Thanksgiving staples, and there are a couple of ways to make them extra special. Cranberry Goat Cheese Rolls combine tart berries with tangy cheese in a soft, pillowy roll that pairs beautifully with turkey and gravy. For something a little fresher, a Butternut Squash Kale Salad with Maple Cider Dressing brings color and balance to the table with roasted squash, goat cheese, and spiced pine nuts.
If you’re looking for something unique to offer guests, Spiced Buttered Rum Apple Cider Muffins are warm, fragrant, and perfect for snacking with coffee. Sweet and Spicy Cranberry Jalapeño Meatballs add a festive appetizer option with just the right kick, and Maple Sausage Stuffed Acorn Squash makes a beautiful fall-inspired side that feels hearty and wholesome.
And for the morning after Thanksgiving, a Breakfast Casserole with Sausage, Eggs, and Veggies is the best way to put leftovers to work. With layers of sweet potatoes, eggs, vegetables, and cheese, it’s an easy and filling dish that keeps the holiday spirit going the next day.