If you're looking to take your backyard grilling up a notch, then learning how to smoke a turkey on a pellet grill is perfect. This year, impress your dinner guests by making a Smoked Turkey for Thanksgiving dinner. This is hands down the easiest turkey recipe you will ever make. No brining required! The bird is seasoned with a dry turkey rub that adds fantastic flavor and gives the turkey a crispy skin. The final result is a smoked turkey that is incredibly juicy and flavorful. So, if you want to smoke the perfect turkey, use an electric smoker, you will be so glad you did! Let's fire up your grill and get started!
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The holiday season is upon us, so it's time to start thinking about how to cook the perfect turkey.
Some people swear by deep frying, others prefer roasting in the oven, but my cooking method of choice is smoking it on a pellet grill.
Not only does it impart a delicious smokey flavor, but it frees up your oven for all of those side dishes!
If you want to try something different this Thanksgiving or Christmas, smoke your turkey on a pellet grill.
This indirect cooking method uses a low temperature to slowly cook the turkey, resulting in a juicy bird with a deliciously crispy skin.
I love how quick and easy a turkey cooks on a pellet grill. Mix the rub, put it on the turkey, and place it on the grill. Set the temperature, set the timer, and that's it! Super easy!
My other popular pellet smoker recipes inspired this easy smoked turkey recipe. Have you tried my popular Smoked Salmon or Smoked Whole Chicken?
What about Smoked Pulled Pork, Chili Lime Chicken, or Smoked Chuck Roast?
How about my Smoked Prime Rib Roast, Double Smoked Ham, or my awesome Smoked Burgers?
Don't forget to add a side of Sweet Potato Casserole, Green Bean Casserole, Homemade Stuffing, Bacon-Wrapped Asparagus, Smoked Corn on the Cob, Carrot Salad, or Whole30 Cranberry Sauce. My mouth is watering just thinking about it.
Jump to:
- Why you will love this recipe
- Why a pellet grill?
- Do you have to brine the turkey before smoking?
- What are the best wood pellets to smoke a turkey?
- What is the best size turkey for smoking?
- How long to cook a turkey on a pellet grill?
- How much turkey do I need per person?
- Will I be able to get gravy from a smoked turkey?
- Ingredient Notes and Substitutions
- How to prepare the turkey
- How to smoke a turkey on a pellet grill
- Make the smoked turkey gravy
- Variations
- Equipment
- Storage
- Frequently Asked Questions (FAQs)
- Top tips
- What is a good side dish to serve with turkey?
- Related recipes
- 📋 Recipe
- Food safety
- 💬 Comments
Why you will love this recipe
- This is the perfect way to cook a Thanksgiving turkey. Your guests will be impressed by the flavor and presentation of your smoked bird.
- It frees up your oven to cook other dishes.
- This recipe is perfect if you are a beginner or a seasoned pro.
- The turkey will be exceptionally moist and flavorful, thanks to the low temperature of the electric smoker.
- The turkey skin will get nicely crisped from the indirect heat of the grill, giving it that perfect balance of texture.
- Leftover turkey (if any!) makes for delicious sandwiches, soup, or turkey shepherd's pie the next day. You will love the smoke flavor. I also like to freeze some smoked turkey breast for a quick supper on busy evenings.
- This is the best smoked turkey recipe, perfect for all special occasions, whether you're hosting a holiday dinner or a backyard barbecue.
Why a pellet grill?
Over the last couple of years, I had heard fantastic reviews about wood pellet grills.
My friends told me how much they loved theirs, but I didn't think it was worth the added expense.
I already had a natural gas BBQ; why buy something else that would do the same thing?
Well, I was wrong.
When my gas grill quit working, I decided to buy a wood pellet grill. I looked at Traeger grills and Pit Boss grills. The Pit Boss smoker happened to be on sale, so that's what I bought.
I purchased a Pit Boss smoker 8-1 grill that uses 100% wood pellets as fuel instead of gas and propane. From the first time I used it, I loved it!
It adds so much flavor and is so easy to use! The best part is that it is electric, so it is easy to maintain a consistent temperature. Just set it and forget it.
I have now also ended up buying a Traeger grill. It is larger and has all the bells and whistles. I love that it syncs to my phone.
I love both of my grills and use them equally.
The good news is you can make this smoked turkey on any grill you have, an electric smoker, gas grill, or charcoal grill.
This recipe for how to smoke a turkey is one of my favorite recipes, and it always turns out 100% of the time 🙂
Do you have to brine the turkey before smoking?
No, you don't have to do a turkey brine before smoking, not for this recipe. That's just an extra step that you don't have to do.
This is just a simple step-by-step recipe for smoking a whole turkey. We are not going to do anything too complicated this time.
This bird turns out fantastic without brining it…trust me. But, of course, if you buy a pre-brined turkey, that is fine too; we are just not going to add this step to this simple recipe.
What are the best wood pellets to smoke a turkey?
Pellet smokers are all the rage these days, and for good reason. They offer a convenient, easy-to-use alternative to traditional charcoal grills and can produce some truly exceptional results.
However, not all wood pellets are created equal when it comes to smoking turkey. For the best flavor, look for pellets made from 100% hardwood, such as hickory or mesquite.
Other good choices are applewood and cherry wood.
Traeger also has a Turkey blend, which is fantastic if you can find it. It has a combination of oak, hickory, maple, and rosemary. It adds incredible flavor.
What is the best size turkey for smoking?
I do not suggest smoking a turkey larger than 15-pounds for food safety reasons because it will take too long to cook.
The turkey will be sitting in the unsafe zone for too long, and you would risk bacteria growing.
However, check out this smoked spatchcock turkey recipe if you want to smoke a larger turkey. It is a flattened turkey cooked at a higher heat, so it is safe to eat.
If you need to smoke more than a 15-pound turkey, smoke more than one turkey. For example, if you need 25 pounds of turkey to feed everyone, smoke a 12-pound turkey and a 13-pound turkey. Super easy, right?
How long to cook a turkey on a pellet grill?
The cooking process for smoking a turkey on a pellet grill for this recipe is 4.5 to 5 hours at 225 degrees F for an 8.5-pound turkey, or until it reaches 165 degrees internal temperature with a temperature probe. A 15-pound turkey will take about 7.5 hours.
To figure out the exact time for the exact size of the bird, as a general rule of thumb, cook turkey for 30 minutes per pound at 225 degrees F.
If you cook it at 250 degrees, it will be 25 minutes per pound.
How much turkey do I need per person?
To allow for ample leftovers, I like to plan for 1.5 pounds of turkey per person. This amount will ensure everyone will have enough to eat, and you will also have some prized leftovers. Turkey soup, anyone?
Will I be able to get gravy from a smoked turkey?
Yes! I think the best gravy for turkey comes from a smoked turkey. The drip pan you place underneath the turkey will catch any drippings, and you can use those drippings at the end of the cooking time to make the best turkey gravy ever.
Pro Tip: Place a fresh drip tray liner under your grill grate before you place the turkey in the smoker, and put a new grease bucket liner in your drip bucket. Place the turkey directly on the grill grate, and any drippings from the turkey will run down into the clean grease bucket. Super easy for making the best turkey gravy! (This works like a dream on my Traeger grill as the grease bucket is contained underneath).
Ingredient Notes and Substitutions
You can prepare this delicious, juicy, flavorful smoked turkey recipe with just a few ingredients.
- Turkey. I used a frozen turkey that I defrosted, and it was not brined. For even better flavor, try to get your hands on a fresh turkey. Also, when deciding on which turkey to buy, keep in mind that smaller turkeys will cook quicker than a larger bird.
- Melted butter or olive oil. This gives the spice rub something to stick to.
- Spice rub. Use your favorite spice rub, or use my homemade Dry Rub. It contains brown sugar, paprika, garlic powder, onion powder, roasted garlic and peppers, chili powder, seasoning salt, and black pepper. You can also use kosher salt instead of seasoning salt; and smoked paprika instead of regular paprika. You can also use fresh herbs such as thyme or rosemary.
See the recipe card for quantities.
How to prepare the turkey
First thing, remove your defrosted turkey from the package. Next, remove the neck and giblets that are inside the cavity.
Rinse the turkey inside and outside with cold water and dry the turkey with paper towels.
Next, place the whole turkey on a large platter or roasting pan.
Mix the ingredients with a spoon if using a homemade dry spice rub.
Next, add butter or olive oil underneath the skin of the turkey breast. Rub the butter all over both breasts with your fingers. This helps to keep the breast moist, so it doesn't get dried out.
Next, coat the outside of the turkey with olive oil or butter and season on all sides with a spice rub. Finally, sprinkle the spice rub mixture over the entire bird. If you have a brined turkey, it will have enough seasoning, and you will not need anything else.
Preheat your smoker. Set the temperature to 225 degrees. Make sure you top up the pellet grill with wood pellets of your choice.
Note: The most important thing, for food safety reasons, is that it is not safe to place stuffing inside of a turkey that is being smoked. Cook stuffing on the stove or in the oven separately.
How to smoke a turkey on a pellet grill
If you want to make gravy, place an aluminum pan or baking sheet on the grill rack and a wire cooling rack inside the pan. This will catch all of the drippings.
Next, place the whole turkey on the wire rack. Then, add a few cups of water to the pan at the beginning of cooking to ensure the drippings do not evaporate before the turkey is fully cooked.
The water may evaporate during cooking, so refill the pan as needed to keep a few cups of water in there at all times. The cook time will be a little longer with the pan underneath the turkey, but it is worth it.
If you are not making gravy, place the whole bird directly on the grill grate.
Place a digital thermometer into the thickest part of the breast and the dark meat of the thigh.
When the internal temperature of the breast meat reaches 165 degrees F, and the internal temperature of the thigh reaches 175 degrees F, the turkey will be cooked.
Start checking the turkey about one hour before you think it should be done.
All turkeys cook differently, and all pellet grills cook differently.
If the turkey is done earlier, just shut the grill off and cover the turkey with aluminum foil to prevent it from drying out. I would then place it in the oven on the keep warm setting.
Allow the turkey to rest for 15-20 minutes before slicing. Then, serve the sliced turkey in a baking dish or on a turkey platter.
Enjoy!! 🙂
Hint: Use a ShopVac to vacuum the ashes before preheating the grill. That way, you can be sure that the firepot will not get clogged up during the cooking time.
Make the smoked turkey gravy
It only takes about 5 minutes to make tasty smoked turkey gravy. First, remove the liquid from the bottom of the pan using a turkey baster or a soup spoon. Then, place the liquid into a medium saucepan.
Place the saucepan over medium-high heat. In a small cup or jar, mix 2 tablespoon of cornstarch with 2 tablespoon of cold water. Whisk the mixture into the gravy in the saucepan. Whisk well until the gravy starts to boil. The gravy will thicken once it boils.
If you want a thicker gravy, add more cornstarch, a teaspoon at a time (mixed with an equal amount of cold water), until you reach the desired consistency. Then, turn the heat down to low and keep warm until you're ready to serve.
Variations
Change the flavor of the turkey by changing the spice rub ingredients. So go ahead, have some fun with it!
- Spicy - add cayenne pepper, chili pepper flakes, or Cajun seasoning to the spice rub.
- Sweet - Add extra brown sugar to the spice rub.
Note: Sugar will turn a dark color on the turkey as it cooks. If you don't want a lot of dark colors, leave the sugar out.
Another excellent option for cooking a turkey if you don't have a smoker is to make a turkey in a roaster oven.
Equipment
Smoker: I used my electric Pit Boss smoker 8-1 grill that uses 100% wood pellets as fuel instead of gas or propane. I also have a Traeger pellet grill that is synced to my phone to make the smoking process even easier.
Wood pellets: The Turkey blend by Traeger, Hickory, Mesquite, Signature Blend, Applewood, or Cherry wood are all excellent options.
Instant-read thermometer: This is a must-have item if you own a smoker. I invested in a digital meat thermometer as soon as I bought the Pit Boss smoker; it's an absolute necessity! In addition, the Traeger grill came with its temperature probe.
For this recipe, you must cook with the thermometer, not the clock. This is because all grills cook differently, and so many variables play a part in the cooking time, such as weather, different types of grills, etc.
Storage
Fridge: Leftover smoked turkey can be kept in the refrigerator in an airtight container for up to 3 days.
Freezer: Leftover smoked turkey can be frozen for up to 3 months in an airtight container or Ziploc bag. I love using a Foodsaver to freeze my leftovers; everything keeps so much longer!
If you have lots of leftovers, slice up the turkey and wrap it in individual serving sizes in plastic wrap. Place individual servings in a Ziploc bag, then pop them in the freezer for meal prep for school or work lunches.
Frequently Asked Questions (FAQs)
Food cooked on a pellet grill has a unique flavor that comes through in everything that is smoked. Food is cooked at a lower temperature, so it does not dry out. As a result, food is always juicy, moist, and flavorful. I love the pellet grill so much that I will never use a barbecue again.
The cooking temperature for smoking a turkey on a pellet grill is 225 degrees F at 30 minutes per pound or 250 degrees F at 25 minutes per pound of turkey.
The cooking process for smoking a turkey on a Pit Boss pellet grill is 4.5 to 5 hours at 225 degrees F for an 8.5-pound turkey, or until it reaches 165 degrees internal temperature with a temperature probe. As a general rule of thumb, cook turkey for 30 minutes per pound at 225 degrees F.
It would take approximately 6-7 hours to smoke a 12-pound turkey at 225 degrees F.
Top tips
- Prepare the pellet grill. Start by preheating your grill to 225 degrees Fahrenheit. Then, add your favorite wood pellets to the hopper, and make sure that the drip pan is in place beneath the grates if you want to make gravy.
- Season the turkey. Before placing the turkey on the grill, season it generously with your favorite spice rub. This will help to give the meat flavor and prevent it from drying out.
- Place the turkey on the grill. Put the turkey on the grill grate, making sure it is placed in the center of the grates. Close the lid and let the bird smoke until the internal temperature of the turkey reaches 165 degrees Fahrenheit. Use an instant read thermometer. Check on the turkey occasionally, but resist the urge to open the grill too often, as this will let out heat and prolong the cooking time.
- Remove the turkey from the grill and let it rest. Once the turkey is cooked, remove it from the grill and let it rest for about 15-20 minutes before carving and serving. This will allow the juices to redistribute throughout the meat, resulting in a juicier and more flavorful bird. You can cover it with aluminum foil while resting to keep it warm.
What is a good side dish to serve with turkey?
My favorite side dishes to serve with this delicious turkey are Oven-Roasted Potatoes or Twice-Baked Mashed Potatoes, Carrot Salad, Coleslaw, Baked Beans, peas and carrots, Mustard Beans, and of course, a fresh green salad with homemade dinner buns.
Don't forget dessert this holiday season! Try Crustless Pumpkin Pie or Smoked Pumpkin Pie!
Related recipes
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📋 Recipe
How To Smoke a Turkey on a Pellet Grill
Equipment
- Temperature Probe
- Electric Pellet Grill
- Wood pellets
Ingredients
- 8-10 pound turkey neck and giblets removed
- 2 tablespoon olive oil or melted butter
- 2 tablespoon dry spice rub ingredients below, or the link to the homemade rub recipe is down below in the notes.
Dry Spice Rub
- ¼ cup brown sugar
- 2 tablespoon garlic powder
- 2 tablespoon Roasted Garlic and Peppers seasoning a Club House seasoning
- 2 teaspoon paprika
- 1 teaspoon chili powder
- 2 teaspoon onion powder
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
Instructions
- Preheat the smoker to 225°F. Make sure it is topped up with wood pellets.
- Rinse the turkey inside and outside with cold water and dry the turkey with paper towels. Place the turkey on a large platter or roasting pan. If using homemade dry spice rub, mix the ingredients together with a spoon.
- Next, add butter or olive oil underneath the skin on the turkey breast. Rub the butter all over both breasts with your fingers. This helps to keep the breast moist, and it doesn't get dried out. Next, rub oil over the entire turkey. Sprinkle spice rub over the whole turkey. Don't forget underneath! Store leftover spice rub in a glass jar in a cool, dry place.
- If you want to make gravy, place an aluminum pan or baking sheet on the grill rack and a wire cooling rack inside the pan. This will catch all of the drippings. Next, place the turkey on the wire rack. Then, add a few cups of water to the pan at the beginning of cooking to ensure the drippings do not evaporate before the turkey is fully cooked. The water may evaporate during cooking, so refill the pan as needed to keep a few cups of water in there at all times.
- If you are not going to make gravy, place turkey directly on the rack of the grill.
- Place a temperature probe into the thickest part of the breast meat and the thigh. When the internal temperature of the turkey reaches 165 degrees F in the breast and 175 degrees F in the thigh, the turkey will be cooked. The cook time for the turkey is 30 minutes per pound at 225 degrees F, or 25 minutes per pound at 250 degrees F. This recipe took 4.5 to 5 hours at 225 degrees F for an 8.5-pound turkey. Start checking the turkey about one hour before you think it should be done. If the turkey is done earlier, just shut the grill off and cover the turkey with aluminum foil. I would then place it in the oven on the keep warm setting.
- Allow the turkey to rest for 15-20 minutes before slicing and serving.
- Enjoy!
Video
Notes
- Prepare the pellet grill. Start by preheating your grill to 225 degrees Fahrenheit. Then, add your favorite wood pellets to the hopper, and make sure that the drip pan is in place beneath the grates if you want to make gravy.
- Season the turkey. Before placing the turkey on the grill, season it generously with your favorite spice rub. This will help to give the meat flavor and prevent it from drying out.
- Place the turkey on the grill. Put the turkey on the grill grate, making sure it is placed in the center of the grates. Close the lid and let the bird smoke until the internal temperature of the turkey reaches 165 degrees Fahrenheit. Use an instant read thermometer. Check on the turkey occasionally, but resist the urge to open the grill too often, as this will let out heat and prolong the cooking time.
- Remove the turkey from the grill and let it rest. Once the turkey is cooked, remove it from the grill and let it rest for about 15-20 minutes before carving and serving. This will allow the juices to redistribute throughout the meat, resulting in a juicier and more flavorful bird. You can cover it with aluminum foil while resting to keep it warm.
Nutrition
Food safety
- Cook to a minimum temperature of 165°F (74 °C) in the thickest part of the turkey breast, and 175°F in the turkey thigh.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Derek G
Just wondering should I baste the turkey at some point during the smoking ?
Jeri Walker
Nope! No need to baste it. 🙂
Tom
smoking a 15 pound turkey on my Pit Boss pellet smoker. planned for 7 1/2 hours at 225 like you said. But it was done in 5 hours. That's 3 hours early before dinner. I turned down the smoker to 185 hoping to keep it warm, but worried it will be to dry.
Jeri Walker
Wow! It reached 165 degrees already? That's fast! What you can do so the turkey doesn't dry out is to take a large cooler, fill it with boiling water, and let it sit for 15 minutes. Then, carefully drain the water and dry the inside of the cooler with paper towels. Then, place your turkey in a large baking dish and cover it tightly with aluminum foil. Place a temperature probe in the turkey to monitor its internal temperature. You don't want it to drop below 140 degrees F. Place a thick towel on the bottom of the cooler, place the turkey on top, and wrap the turkey tightly with another thick blanket. Close the lid on the cooler and let it rest in there. Unfortunately, you won't get crispy skin, but the meat should be moist and juicy. I hope this helps! Just make sure it doesn't drop below 140 degrees.
David
Would apple flavored wood pellets be a good choice for smoking a turkey?
Jeri Walker
Yes, apple-flavored pellets are an excellent choice!
David
Thanks. This is my first attempt and I’m going to follow your recipe.
Happy a thanksgiving.
Jeri Walker
David, I'm so honored to hear you'll be using this recipe for your first attempt at smoking a turkey on a pellet grill! I wish you all the best of luck and hope it turns out great! If you have any questions or run into any problems, let me know! Happy Thanksgiving!
Alyssa
Do you put seasoning rub under the skin?
Jeri Walker
Yes, it will add extra flavor! 🙂
Joe Burns
I made this today for the first time. The only thing I did differently was I did a dry brine of salt, pepper, garlic powder, and Italian seasoning for about 14 hours. This came out so juicy and amazing!
Jeri Walker
Thank you, Joe, for trying out my recipe and leaving a review! I'm so glad to hear you liked it! 🙂 The dry brine is a great way to add flavor and moisture to your turkey. Thanks for sharing! Happy Thanksgiving!
RICHARD R ROGERS
Was great
Jeri
That's fantastic! I'm so glad you liked it! Thank you for taking the time to rate and comment. Happy Holidays!
Mac McVicar
OMG the turkey was a hit with everyone. So juicy and perfect taste. Thanks for the recipe it was awesome.
Mac
Jeri
Hi, Mac! I'm so glad that everyone liked the turkey! Thank you for rating and commenting, it made my day! Happy Holidays!
Leah Hanson
I need clarification on the length of time cooking. We have a 14# turkey; figured at 30 minutes per # at 225° this would be 420 minutes which is 7 hours yet the recipe here for a 17# turkey was only 5 hours plus some extra minutes.
Jeri
Hi Leah! The turkey I used in the recipe was an 8.5-pound turkey that I cooked for 5 hours, which is how long it took to come up to 165 degrees F. Your 14-pound turkey will take approximately 7 hours at 225 degrees F, give or take. Because all pellet grills cook differently, depending on many other factors, including outside temperature, wind, etc., cook according to the temperature probe reading. I would check it at 6 hours in case your smoker cooks quickly, and if it is done early, turn off the smoker and cover it with aluminum foil to prevent it from drying out. However, it may take a bit longer than 7 hours as well. I'm sorry I cannot give you a definitive answer, there are just too many factors involved. On my smoker, a 14-pound turkey would take about 7.5 hours. I hope this helps! Happy smoking!