There's no better Thanksgiving Turkey, than a Pellet Grill Smoked Turkey. It's incredibly juicy and full of the perfect amount of seasoning. The skin is crispy and you can see the seasoning throughout the meat.
As mentioned, obviously, this makes a perfect Smoked Thanksgiving Turkey - but to be honest, you can make this year round.
I sometimes make a smoked turkey as a Sunday dinner then make all kinds of leftover smoked turkey recipes.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Leftover smoked turkey recipes you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Pellet Grill Smoked Turkey
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- It's mostly hands-off cooking. Other than mixing the brine, mixing the rub, injecting and checking on it every so often on the smoker - you're not stuck to the stove in any way.
- Smoking a turkey in a smoker gives you the best flavors you can imagine for your holiday meal.
- Smoking a whole turkey is easier than you'd think.
- Perfectly seasoned, soft and juicy with deliciously crispy turkey skin.
- Fresh turkey is super healthy.
Groceries you'll need: Ingredients
- Cajun Turkey Brine (wet brine)
- Smoked Turkey Injection Recipe
- Smoked Turkey Rub Recipe (dry rub)
- Whole Turkey
- Apples
- Lemons
- Rosemary
- Sage
- Parsley
- Thyme
- Sage
- Chicken Broth
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Brine Turkey.
- Step 2: Stuff Turkey.
- Step 3: Pat dry with paper towels.
- Step 4: Inject turkey.
- Step 5: Season with Turkey Rub.
- Step 6: Allow to rest in a roasting pan with the seasoning, preparing a turkey for smoking.
- Step 7: Turn on your electric smoker.
- Step 8: For best results, allow to rest before carving.
Hint: A great rule of thumb when deciding what size turkey to buy: on average you'll need ⅓ - ½ lb of turkey per person.
Recipe variations and substitute ideas
- Olive Oil - rub over before seasoning.
- Garlic Powder - for some added garlic flavor.
- Melted Butter - rub over entire turkey before the seasoning. Sometimes helps with crispy skin.
- Wood Chips (or pellets)- there's a huge variety of flavors. Pick your favorite.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I have some affiliate links in the recipe card below, for the type of pellet smoker I used, as well as the flavor pellets and so on.
We also love a Traeger pellet grill (for a Traeger smoked turkey) - that's what my hubby calls it, lol.
Leftover smoked turkey recipes you'll love
- Leftover Turkey Roll Ups
- One Pot Turkey Pasta
- Smoked Turkey Sandwich
- Dutch Oven Turkey Chili
Try this Southern Giblet Gravy Recipe to pour over your turkey. It's delicious.
If you love cooking in a Dutch Oven, you should check out this Dutch Oven Ham recipe.
How to store leftovers
Once the turkey has cooled completely store in an airtight container in the refrigerator for up to 4 days.
Smoked turkey does freeze well. Any leftovers that you can't use in another recipe, store in a freezer safe container in the freezer for up to 3 months.
Mel's kitchen notes
It's important to allow the turkey to rest after cooking, don't skip this step. If you carve too soon you'll lose a lot of the juices that could have been settled with the meat.
Frequently asked questions: FAQs
No one is best. We like to use the competition blend as it has a great combination of different types (I have a link below)... applewood is great too, hickory as well.
At 225°F you'll need at least 8-10 hours.
The best way to smoke a turkey is low and slow. 225°F is great, for the slower option. The turkey has to pass through a critical cooking temperature of 140°F before the 4 hour mark though (otherwise the turkey could spoil). Just to make sure, I like to smoke my turkey at 250°F.
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Pellet Grill Smoked Turkey
Video
Equipment
Ingredients
- 1 Each Recipe for Cajun Turkey Brine
- 1 Each Smoked Turkey Injection Recipe
- 1 Each Smoked Turkey Rub Recipe
- 1 (12-15 Pound) Whole Turkey
Instructions
- Brine your turkey overnight (24 hours). Instructions here for how to prepare a turkey for smoking.1 Each Recipe for Cajun Turkey Brine, 1 (12-15 Pound) Whole Turkey
- Pat dry, then take some of the smoked turkey rub and sprinkle some inside the turkey cavity for seasoning then stuff with the wedges of lemon, apples and the fresh herbs.1 Each Smoked Turkey Rub Recipe
- Inject the turkey with the Smoked Turkey Injection marinade, all over, in breast meat, legs, thighs, wings.1 Each Smoked Turkey Injection Recipe
- Take the Smoked Turkey Rub and gently rub all over the bird, evenly.
- Allow the turkey to sit for an hour or so, to come closer to room temperature.
- Turn on the smoker and load with pellets. We use the competition grade as it really does give an excellent flavor. You could use apple flavored, or hickory or whichever is your favorite.
- We lay our turkey on a rack, inside of a disposable foil pan, just for easy clean up. It doesn't interfere with the smoking at all.
- Insert the meat thermometer into the thickest part of the thigh of the turkey, then close the lid to the smoker.
- Smoke for approximately 6 hours at 250°F. The meat probe should read 175°F in the thigh.
- I put some chicken broth into a spray bottle and spray the turkey every half hour or so.
- Once the turkey has reached temperature, remove from the smoker and tent with aluminum foil for 30-60 minutes before carving.
Notes
Nutrition
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