Learn How To Smoke a Whole Turkey on a Pellet Grill to impress your dinner guests this Thanksgiving! Just rub the turkey with a flavorful dry rub, put it on the grill, and let the smoker do its magic. You'll get a super juicy turkey with amazing smoke flavor and skin that's just the right kind of crispy. There is no need for brining, and it tastes amazing!
It's the holiday season, and the perfect Thanksgiving turkey is on everyone's mind. Smoke your turkey on a wood pellet grill if you want something different this Thanksgiving or Christmas. This will be the best smoked turkey you'll ever have.
This method not only infuses a delicious smoky flavor, but it also frees up your oven for all those tasty side dishes. Smoking turkey on a pellet grill means low-temperature cooking for a moist inside and crispy outside.
For more pellet smoker recipes, check out Pellet Grill Smoked Salmon, Smoked Whole Chicken on Pellet Grill, and Smoked Prime Rib Roast on Pellet Grill.
Jump to:
- ⭐ Why you'll love this recipe
- 🦃 What is the best size turkey for smoking?
- ⏲️ How long to smoke turkey at 225 degrees F?
- ⏲️ How long to smoke turkey at 250 degrees F?
- 👪 How much turkey do I need per person?
- 🥣 Will I be able to get gravy from pellet grill smoked turkey?
- 🦃 Ingredients & Substitutions
- 📋 How to smoke a whole turkey on a pellet grill
- 🥣 Making smoked turkey gravy
- 🥗 Serving suggestions
- 💭 Expert tips
- 🌡️ Storage
- 📖 Additions & Variations
- ⭐ Recipe FAQs
- 🥗 More side dishes
- 🦃 More turkey recipes
- How To Smoke a Whole Turkey on a Pellet Grill
- 👩🏻🍳 Meet The Author
- 💬 Comments
⭐ Why you'll love this recipe
- Smoking a turkey on a pellet grill will keep your turkey moist with crispy skin.
- It frees up your oven to cook other dishes.
- It can be used on an electric smoker, pellet smoker, or pellet grill. I have made this recipe on both my Pit Boss pellet grill and Traeger pellet grill.
- This is an easy recipe for the perfect turkey, even for beginners.
- Leftover turkey makes delicious sandwiches, soup, or turkey shepherd's pie the next day.
- Perfect for holidays or any special meal - it's a smoked turkey recipe that stands out.
🦃 What is the best size turkey for smoking?
The best size turkey for smoking is under 15 pounds. 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. The USDA does not recommend stuffing your turkey because it can be a breeding ground for bacteria if not prepared carefully.
If you want to smoke a larger turkey, make my Traeger Smoked Spatchcock Turkey. It is a flattened turkey cooked at a higher heat.
If you need to smoke more than a 15-pound turkey, I suggest you 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.
⏲️ How long to smoke turkey at 225 degrees F?
Smoking a turkey at 225ºF on a pellet grill will take 4.5 to 5 hours at 225ºF for an 8.5-pound turkey, and a 15-pound turkey will take about 7.5 hours.
The general rule of thumb is to smoke a whole turkey for 30 minutes per pound at 225ºF.
⏲️ How long to smoke turkey at 250 degrees F?
Smoking a turkey at 250ºF on a pellet grill will take 25 minutes per pound at 250ºF. This means a 14-pound turkey will take 5.5 to 6 hours at 250ºF.
👪 How much turkey do I need per person?
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 pellet grill 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.
You can also 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 into the clean grease bucket. Super easy for making the best turkey gravy! (This works like a dream on my Traeger pellet grill, as the grease bucket is contained underneath).
🦃 Ingredients & Substitutions
- Turkey. I used a frozen turkey that I defrosted, which was not brined. Try to get your hands on a fresh turkey for even better flavor. Also, when deciding which turkey to buy, remember that smaller turkeys cook quicker than larger birds.
- Melted butter or olive oil. This gives the spice rub something to stick to, helps keep the meat moist, and prevents it from drying out.
- Spice rub. Use your favorite rub. I used my Dry Rub For Smoked Chicken. 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 my Smoked Turkey Rub, which contains fresh herbs such as thyme and rosemary.
See the printable recipe card below for the full list of ingredients and quantities.
📋 How to smoke a whole turkey on a pellet grill
Quick overview
- Prep the turkey.
- Make the dry rub.
- Season the entire turkey.
- Smoke the turkey on the pellet grill.
- Rest the turkey.
- Make turkey gravy.
- Slice and serve.
Step by step instructions
Step 1: Remove the defrosted turkey from the package. Remove the neck and giblets that are inside the cavity. Rinse inside and out with cold water. Dry turkey with paper towels. Place the whole turkey on a large platter or roasting pan. Apply butter or olive oil underneath the skin of the turkey breast and the entire outside of the turkey.
Step 2: Mix the ingredients in a small bowl with a spoon if making homemade dry rub. Coat the entire bird with the spice rub mixture. Lift the turkey skin and rub spices directly on the turkey breast.
Step 3: Preheat your smoker. Set the temperature to 225ºF. Make sure you top up the pellet grill with wood pellets of your choice. If you are not making gravy, place the whole bird directly on the grill grates of your pellet grill, breast side up. To make gravy, see detailed instructions below; otherwise, go to Step 4.
To make gravy, catch all the drippings by placing an aluminum pan or baking sheet on the grill rack and a wire cooling rack inside the pan. Place the turkey on the wire rack. 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.
Pro Tip: The water may evaporate during cooking, so refill the pan as needed to keep a few cups of water at all times. The cooking time will be slightly longer with the pan underneath the turkey, but it is worth it.
Step 4: Place a digital thermometer into the thickest part of the breast and the dark meat of the thigh. Close the lid of the smoker. When the internal temperature of the breast meat reaches 165ºF, and the internal temperature of the thigh reaches 175ºF with a meat thermometer, the turkey will be cooked. Let it rest for 15-20 minutes before slicing. Serve the sliced turkey in a baking dish or on a turkey platter.
Pro Tip: Check 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 it with aluminum foil to prevent it from drying out. I would then place it in your oven on the 'warm' setting.
Recipe Note: This whole smoked turkey was tested on a Traeger grill and a Pit Boss grill. The smoking time may be longer or shorter depending on the size of your turkey and the grill temperature. Always monitor the internal temperature of the turkey with an instant read thermometer for best results.
🥣 Making 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 tablespoons of cornstarch with 2 tablespoons 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.
🥗 Serving suggestions
Serve this pellet grilled smoked turkey with 5-ingredient Sweet Potato Casserole With Marshmallows, Whole30 Cranberry Sauce, and Old Fashioned Fluffy Air Buns.
Finish off your Thanksgiving dinner with:
💭 Expert tips
- If making gravy, place an aluminum pan under the turkey with water to catch the drippings, or place a fresh drip tray liner in your grill and a new bucket liner in your drip bucket and catch the drippings in there.
- 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.
- Cook with the thermometer, not the clock. This is because all pellet smokers cook differently, and so many variables play a part in the cooking time, such as weather, different grills, etc.
- Ensure the temperature probe tip does not touch the bone when checking the internal temperature.
- Cover the turkey with aluminum foil while resting to keep it warm.
- Use the smoked turkey carcass instead of chicken to make Smoked Chicken Soup.
🌡️ Storage
- Refrigerator: Cool the turkey to room temperature and remove meat from the carcass. Leftover smoked turkey can be kept in the refrigerator in an airtight container for up to four days.
- Freezer: Wrap turkey meat in plastic wrap, then place in an airtight container or Ziploc bag. Freeze for up to two months. You can also place the whole turkey carcass in a large Ziploc bag and freeze it to make smoked turkey soup later.
- Thaw: Thaw frozen turkey overnight in the refrigerator before reheating.
- Reheat: Reheat in the air fryer, oven, or stovetop until heated.
📖 Additions & Variations
- Wet brine - If you want to brine the turkey first, use my Fresh Herb Citrus Turkey Brine Recipe.
- Dry brine - Dry brine the turkey first with this recipe for how to dry brine a turkey for Thanksgiving.
- 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 color, leave the sugar out.
- Spatchcock - If you want to make a smoked spatchcock turkey, follow my Traeger Smoked Spatchcock Turkey recipe.
Related Turkey Recipes: How To Cook A Turkey In A Roaster Oven and Crispy Air Fryer Turkey Thighs.
⭐ Recipe FAQs
No, you don't have to do a turkey brine before smoking, not for this recipe. This bird turns out fantastic without brining,…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.
The cooking temperature for smoking a turkey on a pellet grill is 225ºF at 30 minutes per pound or 250ºF at 25 minutes per pound of turkey.
The cooking process for smoking a turkey on a Pit Boss pellet grill is 30 minutes per pound at 225ºF or 25 minutes per pound at 250ºF.
It would take approximately 6-7 hours to smoke a 12-pound turkey at 225 degrees F.
It will take approximately 7 hours to smoke a whole turkey at 225ºF or 5.5 to 6 hours at 250ºF until the internal temperature of the turkey in the thickest part of the turkey breast reaches 165ºF.
Nope, no need to baste the turkey. Keep the lid closed as much as possible to keep the moisture in. Add a water pan if your smoker requires it.
Some of the best wood pellets for smoking turkey are hickory, mesquite, applewood, and cherry wood. You can also use the Signature blend by Traeger and the Competition blend by Pit Boss. Traeger has a Turkey blend, which is fantastic if you can find it. It has a combination of oak, hickory, maple, and rosemary.
🥗 More side dishes
🦃 More turkey recipes
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How To Smoke a Whole Turkey on a Pellet Grill
Equipment
- Pellet grill
- Wood pellets
- Meat Thermometer
Ingredients
- 8-10 pound turkey neck and giblets removed
- 2 tablespoons olive oil or melted butter
- 2 tablespoons 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 tablespoons garlic powder
- 2 tablespoons Roasted Garlic and Peppers seasoning a Club House seasoning
- 2 teaspoons 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.8-10 pound turkey
- If using homemade dry spice rub, mix together the brown sugar, garlic powder, Roasted Garlic and Peppers seasoning, paprika, chili powder, onion powder, seasoning salt, and black pepper.¼ cup brown sugar, 2 tablespoons garlic powder, 2 tablespoons Roasted Garlic and Peppers seasoning, 2 teaspoons paprika, 1 teaspoon chili powder, 2 teaspoon onion powder, 1 teaspoon seasoning salt, ½ teaspoon black pepper
- Add butter or olive oil underneath the skin on the turkey breast and all over the outside of the entire turkey.2 tablespoons olive oil
- Generously apply spice rub over the whole turkey. Don't forget underneath! Store leftover spice rub in a glass jar in a cool, dry place.
- If not making gravy, place the whole turkey directly on the grill grates of the preheated pellet grill and go to Step 8.
- If making gravy, catch the drippings by placing an aluminum pan or baking sheet on the grill rack and a wire cooling rack inside the pan. 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.
- Place a temperature probe into the thickest part of the breast meat and the thigh. Close the lid and smoke the turkey until the internal temperature reaches 165 degrees F in the breast and 175 degrees F in the thigh. 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, 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.
Video
Notes
- If making gravy, place an aluminum pan under the turkey with water to catch the drippings, or place a fresh drip tray liner in your grill and a new bucket liner in your drip bucket and catch the drippings in there.
- 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.
- Cook with the thermometer, not the clock. This is because all pellet smokers cook differently, and so many variables play a part in the cooking time, such as weather, different grills, etc.
- Ensure the temperature probe tip does not touch the bone when checking the internal temperature.
- Cover the turkey with aluminum foil while resting to keep it warm.
Nutrition
👩🏻🍳 Meet The Author
Meet Jeri, a self-taught home cook with over 40 years of cooking experience who decided to start a second career as a full-time food blogger. She is the recipe creator, writer, photographer, and creator of Winding Creek Ranch. Her mission is to make your life easier by sharing delicious recipes your family will love.
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!