Pellet Grill Smoked Turkey

By James Kimble October 27, 2025 12 mins read 20 Views

This Pellet Grill Smoked Turkey is super delicious and a great way to prepare a Thanksgiving turkey! Our smoked turkey recipe guide will walk you through the steps from choosing the right turkey to using the best woods, knowing the optimal time and temperature for smoking, plus more Pitmaster techniques for smoking perfection.

Smoked Turkey on a Pellet Grill

How to choose the right turkey

This pellet grill smoked turkey recipe is straightforward and produces a tender, juicy turkey with a delicious golden brown skin. Whether you’re hosting a holiday gathering or cookout, this recipe is sure to impress!

How to choose the right turkey

Before we get into the nitty-gritty of smoking a turkey, we must first choose the right one. That means determining how much turkey meat you’ll need to feed your guests or whether to use a brine or marinade. There are other things to consider, like whether to purchase a fresh or frozen turkey. It seems simple, but it’s good to know which one fits your cooking needs.

Fresh versus a frozen turkey

Fresh Turkey: Purchasing a fresh, unfrozen turkey will shorten the preparation and cooking process. However, sourcing a fresh turkey requires a farmer or a butcher with local access.
Frozen Turkey: This is the more widely available option where you can choose between natural, commercial, free-range, self-basted, Heritage, and organic turkeys. The only problem is that frozen turkeys several days of thawing.
Please note: If you are planning to use a dry or wet brine on your frozen turkey, make sure that it is not pre-packed in a brine solution.

Thawing a turkey safely

The USDA recommends thawing a turkey in your refrigerator. Plan on 1 day per 4-5 pounds of meat. If your turkey weighs 20 pounds, you might be looking at 5 or even 6 days of thawing time. Factor in a 24-36 hour wet or dry brine, and you’re looking at nearly 7 days. Purchase your frozen turkey at least 9-10 days before cooking. If you are ordering through an online butcher, plan on 3-4 weeks prior to the event.

How much turkey do I need?

We’ve all been there, wondering how big of a turkey you’ll need and still have the right amount of leftovers. Plan on 1 1/2 pounds of turkey per person or 2 1/2 pounds per person for those with large appetites. With this in mind, it’s time to choose the right size turkey for your gathering. Let’s look at what size turkey you’ll need based on the number of people you plan to feed.

12-14 pound turkey feeds 8-9 people
15-17 pound turkey feeds 10-11 people
18-20 pound turkey feeds 12-13 people
21-24 pound turkey feeds 14-16 people

Smoked turkey cooking time

For this smoked turkey recipe, plan on 30 minutes per pound of turkey. For example, a 15-pound turkey will take roughly 7 hours to cook. Keep in mind that each turkey is different. Factor in the weather, the internal temperature of the turkey before it goes on the grill, and your pellet grill’s ability to maintain an even cooking temperature.

Plan ahead! Have enough fuel to get you through a lengthy cook, and keep a roasting pan nearby in case you need to finish your turkey in the oven.

Dry Brine vs. Wet Brine

Using a brine is one of the best ways to ensure that your Thanksgiving turkey stays moist and flavorful during cooking. Brines were once used to preserve meats before the invention of the refrigerator. In modern times, we’ve discovered that the salt penetrates the meat, plumping and tenderizing it. Both dry and wet brines are effective. The choice of technique depends on personal preference and convenience.

Dry brining is the application of salt, spices, and herbs directly onto the bird, then placing it into the refrigerator for 24-36 hours before cooking. Try our Savory Herb Turkey Dry Brine. Dry brining requires a large food-safe plastic bag.
Wet brining refers to placing the bird into a brine solution comprised of water, salt, and something sweet like sugar or honey. Additional items like sliced fruit, fresh herbs, and savories like garlic and onion are placed into the brine solution. Wet brining requires a large stockpot or cooler to hold the liquid

For this recipe, use a natural turkey or one with little added ingredients listed on the package. See below for turkey brining tips.

Injecting a raw turkey with marinade — derrickriches.com

Turkey injection marinade

These marinades are typically made with butter, fruit juice, and spices, and are injected into the turkey meat with a meat injector. It’s best to target the turkey breast first, then the thighs. Inject small amounts of the marinade into several spots, and the flavorings will cook right into the meat. Please note that if you are using a dry brine, reduce the salt by half in the injection marinade recipe.

Turkey wood smoke flavors

We recommend using mild to moderate smoke-flavored wood pellets — apple, alder, pecan, or cherry for turkey. For those who like their turkeys on the smokier side, use either oak or hickory wood.

Basting vs Spritzing the turkey

Either option works well for smoked turkey; however, there are instances where one is preferred over the other.

Basting: This method is preferred when using a butter-forward baste solution. Gently blot the turkey with a basting brush. Avoid using painting strokes, as this can remove the seasoning rub.
Spritzing: This is a great option if you are using a thin liquid, such as apple juice or apple cider. Purchase a food-safe spray bottle and clean it well before using. When spritzing, avoid spraying directly onto the turkey, as this can wash off the seasonings. Spray above it to create a misting action.

Food Safety 101

Thaw properly: Make sure the turkey is thawed properly.
No stuffing: Do not add stuffing to the bird cavity. The cooking temperature is low, and this turkey cooks for a while, resulting in items like bread-based stuffing/dressing prone to bacterial growth.
Onion or citrus option: Instead fill the bird with an large peeled onion or a halved orange to help flavor it from inside out. Remove them and discard the before serving.
Doneness Temperature: Aim for 170 degrees F. in the breast, and 175-180 degrees in the thigh section. Use a instant read thermometer in several spots before taking the turkey out of the smoker.
Keep it warm: Serve the turkey in a warmer, particularly if your gathering lasts for hours.

Smoked turkey ingredients

1 Whole Turkey, about 15-18 pounds, natural or unbrined
Savory Herb Turkey Dry Brine (or the alternative linked below)
Turkey Injection Marinade (optional, reduce salt by half in marinade recipe)
Poultry Basting Sauce (or an apple juice spritz)

How to prepare the turkey

Thaw turkey as instructed above.
Remove from the packaging, and take out the giblets and neck pieces from the turkey.
Blot the turkey with paper towels to remove excess moisture.
Optional step: If you plan to use a turkey injection, reduce by half the salt in the marinade. The dry brine will provide all the salt the turkey needs.
Inject the marinade into the breast and thigh regions. Gently blot away any spillage.
Combine the dry brine ingredients.
Apply the dry brine all over the turkey, getting some of it under the breast skin and turkey cavity. Carefully place the turkey into an extra-large food-safe plastic bag, and set it on a clean baking sheet.
Remove all the air from the plastic bag to lay snug against the turkey, seal the bag, and place it into the refrigerator for 24-36 hours. Turn the turkey over every 12 hours.

Seasoned turkey on a pellet grill — derrickriches.com

Grill set-up and cooking temperature

Plan on a cooking temperature of 275 degrees F. for this Pellet Grill Smoked Turkey recipe. Use one or a combination of the following wood selections: apple, cherry, pecan, oak, or hickory.
For those who do not own a pellet grill (Camp Chef, Traeger, etc.), you’ll need to set up a two-zone fire on either your gas or charcoal grill. Set up your smoker according to the manufacturer’s directions.
Keep a reliable instant-read meat thermometer or temperature probe handy. You will need it for this recipe!

Basting a turkey with brush and basting sauce — derrickriches.com

Smoked turkey cooked in a pellet grill — derrickriches.com

Cooking a turkey in a pellet grill

Remove the brined turkey from the bag and lightly blot away excess moisture from the surface. No need to truss the bird or fill the cavity.
Set an aluminum drip pan directly underneath the grates where the turkey will go. Place the turkey, breast side up, on the grill grates of your smoker. Close the lid and let it cook, untouched for 2 1/2 hours.
Prepare the baste according to recipe instructions, or use a spritz such as warmed apple juice, or low-sodium chicken broth.
Gently apply the poultry baste on the turkey. Carefully, move the turkey to gain access to the other half.
Close the lid and continue cooking for another 2 hours, then baste or spritz once more. Reheat the baste or spritz as needed.
Close the lid once more and cook for another 3 hours, or until the thigh and legs read and internal temperature of 175-180 degrees F, and the thickest part of the breast reaches 170 degrees. Don’t panic if the breast meat reaches 175 degrees. It will be moist and delicious!

Resting and Carving

Congratulations! Your pellet grill smoked turkey is fully cooked and nearly ready to serve, but here are a few things you need to do first.

Resting a smoked turkey: Place the smoked turkey on a large clean cutting board. Loosely tent it with aluminum foil, and let it rest for 20-30 minutes. Some cooks rest the turkey upside down so that the breast meat becomes juicier. I have not tried this, but I will tell you that the breast meat was perfectly juicy when rested in the upright position. Use resting time to gather your side dishes and make the turkey gravy.
How to carve a turkey: Carve the turkey by removing the thigh and leg section from one side, then separate this section into two pieces. Next, remove the wing and breast from the same half of the turkey. Slice the breast and thigh pieces. Repeat the process on the other side. Arrange it all on a large platter, and take it to the table. Serve it with gravy and your favorite sides.

Side Dishes

Pair your pellet grill smoked turkey with any combination of the recipes found below.

Other Dry Brine Recipes

Do you want a different flavor profile for your pellet grill smoked turkey? Try our amazing turkey dry brine alternatives:

Citrus-Herb Turkey Dry Brine

Add a bright, citrus flavor with this Citrus-Herb Turkey Dry Brine. This recipe is easy to make and even easier to use!

1/2 cup kosher salt
3 tablespoons orange zest
3 tablespoon brown sugar
2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon lemon pepper
Combine orange zest with kosher salt and brown sugar. Add in the remaining ingredients and stir through.
Apply dry brine all over the turkey. Make sure to get under the skin of the breast as well.
Place the turkey into a large plastic cooking bag and remove excess air. Secure the bag and place it into the refrigerator for 24 hours or more. Turn every 12 hours. Cook as directed above

Brown Sugar and Garlic Turkey Dry Brine

Another turkey dry brine recipe that works wonders on smoked, baked, or rotisserie turkey!

1/2 cup kosher salt
1/4 cup dark brown sugar
2 teaspoons granulated garlic
1 teaspoon onion powder
1/2 teaspoon black pepper
Combine kosher salt with brown sugar. If you do not have access to kosher salt, you can use 3 tablespoons of table salt instead. Mix in granulated garlic, onion powder, and black pepper to salt and sugar mixture.
Evenly apply the mixture all over the turkey, making sure to get under the breast skin.
Secure the turkey into a large plastic bag; a large turkey cooking bag should work. Remove as much air as possible before sealing or tying the bag shut.
Place turkey in the refrigerator for at least 24 hours, turning every 8-12 hours or so.
Cook as directed.

Storing leftovers

Store the leftover turkey in an airtight container in the refrigerator for 3-4 days. Freeze in vacuum-sealed bags for up to 2 months—Thaw it in the refrigerator overnight. Reheat the turkey in a 350-degree oven until it reaches 165 degrees F. Transform your leftovers into comforting Fall favorites with the recipes below!

Now that you’ve read through this comprehensive smoked turkey guide, it’s time to gather your ingredients and get to work!

Pellet Grill Smoked Turkey

Learn how to smoke a turkey perfectly with our complete guide, from selecting the right turkey to expert smoking techniques.

Course Main Course

Cuisine American BBQ

Keyword pellet grill smoked turkey, pellet grill turkey, smoked turkey

Prep Time 40

Cook Time 7 20

Total Time 8

Servings servings

Calories 363kcal

Ingredients

1 whole turkey (see recipe noted) about 15-18 pounds
Savory Turkey Dry Brine
Turkey Injection Marinade made without salt
Poultry Baste

Instructions

Remove turkey from packing, and take out the giblets and neck piece. Blot turkey dry with paper towels
Optional step: prepare turkey injection without salt. Inject into the thigh and breast regions. Blot away any spillage.
Combine turkey brine ingredients and apply to the entire turkey, including under the breast skin and into the bird’s cavity.
Place into a large food-safe plastic bag, remove air, seal bag, and place into the refrigerator for 24-36 hours. Turn turkey over every 12 hours.
Preheat your grill for 275 degrees F. Wood recommendations: cherry, pecan, apple, hickory, or oak.
Remove turkey from the bag, and lightly wipe away any excess moisture with paper towels. Do not truss the turkey.
Place the turkey into the pellet grill, close the lid and cook for 2 1/2 hours.
Prepare poultry baste. Warm on the stovetop before using.
Baste turkey, close the lid of your grill and let the turkey cook for another 2 hours. Baste once more after that time.
After the second round of basting, let the turkey cook for another 3 hours until the thigh, and leg meat reach an internal temperature of 175 degrees and the breast is 165 degrees F.
Remove turkey from the grill and place it onto a clean cutting board. Tent with foil and let it rest for 20-30 minutes.
Carve, plate, and serve.
Store the leftover turkey in an airtight container in the refrigerator for 3-4 days. Freeze in vacuum-sealed bags for up to 2 months—Thaw frozen turkey in the refrigerator. Reheat leftover turkey in a 350-degree oven until it reaches 165 degrees F.

Notes

Note:

For this recipe we recommend purchasing a turkey that is NOT pre-brined, or packaged in a brine solution! Look for a natural turkey or one with little added ingredients listed on the package.