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Pellet Grill Smoked Turkey

Find out my secrets how to prepare and smoke a turkey using a pellet grill.
I think it it is one of the best ways to smoke a turkey at home. I've tried with a my Traeger, dads Pit Boss, and a neighbours Camp Chef. They all worked great,
Prep Time9 hrs
Cook Time2 hrs 36 mins
Total Time11 hrs 36 mins
Course: main
Cuisine: bbq
Servings: 10
Calories: 48.2kcal
Author: Justin
Cost: $$

Equipment

  • pellet grill

Ingredients

Smoked Turkey

  • 1 whole turkey
  • 3 tbsp butter

Brine for Turkey

  • 4 cups boiling water
  • 1.5 cups salt
  • 1 orange
  • 1 onion
  • 3 cloves of garlic
  • 4 bay leaves
  • 1 tbsp thyme
  • 1 tbsp ground black pepper
  • 1.5 gallons cold water
  • .5 cup sugar

Instructions

Brining The Turkey

  • First, you need to start with 4 cups of boiling water. Then add 1.5 cups of salt and .5 cups of sugar. Stir to ensure everything is combined.
  • Then add in the rest of the brine ingredients. Stir to combine
  • Once the brine has completely cooled, add the turkey and ensur eit totally submerged and put it in the firdge for 12-16 hours

Smoking The Turkey

  • Give the turkey a goo rinse and dry the turkey off with a paper towel.
  • Then give the whole bird a good rub with butter and place it on the rack. I always let my turkey come up to room temperature.
  • Then I prep our pellet smoker for indirect cooking. I get it up to 450°F. I add my flavored wood (usually cherrywood) then add my drip pan filled with water to ensure the turkey stays moist.
  • First you smoke the turkey at 450°F for an hour. Then bring it down to 225 °F, then smoke your turkey for around 13minutes per pound.
    That means when I cook a 15-pound turkey at Thanksgiving it usually takes for a 13 pound turkey;
    13 x 12 =  156 minutes= 2 hours 36 minutes or until the internal temperature of the thickest part of the turkey which is usually the thighs hits 175°F
  • Remove from the pellet grill when the thickest part of the turkey which is usually the thighs hits 175°F
  • Then I take it out and let it rest for at least30 minutes before carving it. This allows the juices to redistribute themselves.