How to Smoke a Whole Turkey on a Pellet Grill
Learn How to Smoke a Turkey on a Pellet Grill with this easy recipe! Rub a whole turkey with my homemade dry rub and smoke it low and slow for a super juicy turkey with amazing smoke flavor and crispy skin.
Servings: 10 servings
Calories: 471kcal
Ingredients
- 8-10 pound turkey, completely thawed neck and giblets removed
- 2 tablespoons olive oil or melted butter
- 3 tablespoons dry spice rub ingredients below
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 pellet grill to 225°F and make sure the hopper is filled with wood pellets.
- Remove the neck and giblets, if needed. Dry the turkey inside and out with paper towels. Do not stuff the turkey before smoking. Place the turkey on a large platter or roasting pan.
- Add butter or olive oil underneath the skin on the turkey breast and all over the outside of the entire 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. Generously apply spice rub over the whole turkey. Don't forget underneath!
- Place the whole turkey directly on the grill grates of the preheated pellet grill, or in an aluminum pan on a wire rack if making gravy.
- Place a temperature probe into the thickest part of the breast and the thigh, making sure the probe isn't touching bone. Close the lid and smoke until the breast reaches 165°F and the thigh reaches 175°F.The cook time for the turkey is 30 minutes per pound at 225℉, or 25 minutes per pound at 250℉. This recipe took 4.5 to 5 hours at 225℉ for an 8.5-pound turkey.
- Let the turkey rest for 15 minutes before slicing and serving.
Video
Notes
- Smaller turkeys will cook quicker than larger birds.
- Start checking the turkey an hour before you think it should be done.
- Check the turkey occasionally, but don't open the grill too often as heat will escape and increase the smoking time.
- Cook with the thermometer, not the clock.
- Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Nutrition
Calories: 471kcal | Carbohydrates: 10g | Protein: 83g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 243mg | Sodium: 668mg | Potassium: 940mg | Fiber: 2g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 0.3mg | Calcium: 105mg | Iron: 5mg
