Pellet Grill Smoked Turkey

Learn how to make moist smoked turkey with crispy skin in the pellet grill.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 2

Servings people

Calories 57kcal

Author Jordan Hanger

Ingredients

1 12lb turkey See note 1
4 tbsp Smoked Turkey Rub See note 2
4 tbsp unsalted butter For basting

For the brine

2 gallons water Less if you plan on cooling down with ice
1 ½ cups kosher salt
2 cups brown sugar
3 tbsp black pepper
3 oranges cut into wedges
3 lemons cut into wedges
5 garlic cloves
4 tbsp fresh rosemary
4 tbsp fresh thyme

Instructions

To brine your turkey (optional)

Bring one gallon of water to a boil in a large pot and mix in the rest of the brine ingredients. Stir together until dissolved.
Add the other gallon of water and stir. If the brine is still warm you can top up with ice until cool.
Place uncooked turkey in with the brine in a large cooler with ice or a container large enough to hold the turkey and brine for 24 hours.

To smoke your turkey

Remove turkey from the brine, dry with paper towels. There is no need to wash the turkey.
Spatchcock the turkey by cutting down both sides of the backbone with kitchen shears or a sharp knife. Flip the turkey over and press down on the middle of the breast with bone hands unil flat.
Apply a light coating of olive oil, then apply rub, making sure to lift wings and legs to get an even rub application.
Fire your pellet smoker up to 225°F. I used cherry wood pellets, but any fruit wood will work. Place the turkey breast side up on your grill grates.
Once the turkey breast measures 130°F, crank the temperature of your pellet grill up to 350°F for the final stage of the cook.
Baste the skin a few times with melted butter, and then remove once the breast measures 160°F. Cover loosely with foil and rest for 15 minutes before carving.

Notes

1. Turkey Size

The ideal turkey size to smoke is between 10-12lb. You could go up to 15lb but if you need to feed more people then I would recommend smoking two smaller turkeys.

Allow for one pound of turkey per adult. That equals about half a pound of cooked turkey meat once the bones are removed.

2. Rubs & Seasoning

You can't go wrong experimenting with different rubs and seasonings. A store-bought BBQ rub will work, as will any chicken or poultry-specific rub. You could even keep things simple and go with salt and pepper. I used my Smoked Turkey Rub, which is a cross between a poultry-style rub and a more traditional barbecue rub.

3. How long does it take to smoke a turkey?

This recipe only takes about 20 minutes to prep, not including the brine time. The exact amount of time on the smoker until the turkey is ready can vary a lot depending on the size of your bird so always use a good thermometer and take your turkey off the smoker when it hits 160°F in the breast.

Nutrition