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.
Smoked Turkey On A Pellet Grill
I’ve perfected this smoked turkey recipe over the last three years, and it’s now the go-to for holidays or any special gathering. Smoking turkey on a pellet grill is not only simple but also incredibly rewarding—especially if you’ve got 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 on how to smoke a turkey on a pellet grill, share tips from my 8 years of experience, and answer all the FAQs to help you achieve a show-stopping bird. Don’t miss the recipe and FAQs below!
Why This Smoked Turkey on a Pellet Grill Recipe is the Best
- Flavor-Packed Injection: The turkey is infused with a buttery blend of broth, seasonings, and a secret ingredient that delivers a subtle spicy kick.
- Amazing Rub: This smoked turkey rub is so good you’ll want to use it on smoked chicken too—it perfectly complements the injection for a flavor explosion.
- All Your Questions Answered: Learn how to smoke a turkey the right way. Should you flip the bird? Which side goes up? How long should you smoke the turkey on your pellet grill? I cover it all!
- Unbelievable Juiciness: Smoking turkey on a pellet grill ensures the meat stays tender and juicy. One slice, and you’ll wonder why you didn’t try this method sooner.
You’ve got your smoked turkey covered, so lets talk Thanksgiving side dishes. I can show you my fullproof method for making mashed potatoes that are fluffy and perfect for your turkey gravy volcano. And Thanksgiving wouldn’t be complete without a homemade green bean casserole; Making it from scratch is the only way to go. To round out my top four Thanksgiving dishes, homemade stuffing made with sweet potatoes and pears!
I hope your holidays are wonderful and you end the day feeling satisfied and full. Here’s to cooking – Cheers!
What To Serve with Smoked Turkey:
- Mashed Potatoes
- Maple Cinnamon Sweet Potatoes and Pears
- Green Bean Casserole
- Butternut Squash with Pomegranate and Goat Cheese
- Sweet Potato Pear Stuffing
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Smoked Turkey On A Pellet Grill
Equipment
- Measuring Cups and Spoons
- 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!
Nutrition
Frequently Asked Questions
Start with the turkey breast-side down. This way, as it smokes, the juices flow into the breast—typically the driest part. About halfway through, flip the turkey over. This method guarantees incredibly juicy meat! Just look at how tender and moist that breast meat turns out.
I recommend smoking your turkey at 225°F (107°C). This low and slow method gives the meat plenty of time to soak up that amazing smoky flavor. At this temperature, plan for about 30-40 minutes per pound to reach an internal temperature of 165°F (74°C) in the thickest part of the breast. For reference, my 12-pound turkey last year took about 7 hours to smoke.
I use an injector tool to flavor my turkey, and here’s my top tip: keep the injection end pointing up to avoid spilling liquid everywhere (trust me, I’ve learned the hard way!). Inject the breast two or three times, filling it as much as it will take, and hit the leg and thigh once each. You’ll know it’s full when it starts squirting back at you—so watch out for flying marinade!
I don’t brine my turkey. Mostly because almost every turkey you buy at the store is already pre-brined. But also because, honestly, I can’t tell a difference between a smoked turkey that’s been brined and one that hasn’t. Some people swear by brining for juicy meat, but I’m here to tell you—that’s a myth in most cases.
Once your turkey is beautifully smoked and perfectly cooked, remove it from the smoker and cover it loosely with foil. Let it rest for at least an hour in a cooler with the lid closed. This step allows all those juices to redistribute throughout the meat, ensuring every bite is as juicy as possible! We smoked our turkey overnight, wrapped it in foil, stuck it in a cooler and drove 2.5 hours to my in-laws. The turkey was still hot and super juicy.
You can store a smoked turkey in the fridge for 3 to 4 days. Make sure it’s wrapped tightly in aluminum foil or stored in an airtight container to keep it fresh. If you want to keep it longer, you can freeze it for up to 6 months. Just slice or portion it before freezing for easier reheating later!