Pellet grill turkey on a smoker isn’t just a trendy alternative to roasting—it’s a complete game-changer. Turkey has long carried the unfortunate reputation of being dry, bland, and a bit of a chore to cook. But with the magic of a pellet smoker, you can turn this misunderstood bird into the star of your table—moist, flavorful, and kissed with wood-fired goodness. Whether you’re gearing up for Thanksgiving or simply want to master a new backyard BBQ skill, this in-depth guide will help you smoke the perfect turkey on your pellet grill with confidence.
Why is Pellet Grill Turkey so good?
Let’s face it: most people have had a dry, overcooked turkey at some point. That’s because traditional oven roasting tends to dry out the lean white meat before the darker meat is fully cooked.
Enter the pellet grill.
Pellet smokers cook using indirect heat, which helps render fat slowly while locking in moisture. Add the consistent low-and-slow temperature control and subtle smoky flavor, and you’ve got the ultimate tool for taking your turkey from dry to divine. Plus, smoking adds flavor in a way oven roasting never could—no need to drown your slices in gravy just to get through dinner.
Pellet grills also bring unmatched convenience. With an automatic auger feeding wood pellets into a firepot, you get a steady burn and precise temps—no tending coals, no flare-ups, just pure BBQ precision. If you’re a fan of set-it-and-forget-it cooking that yields next-level flavor, the pellet grill is your best friend.
Pellet Grill Turkey: What’s the Best Size?
When choosing your bird, go for one between 12 and 15 pounds. Larger birds take longer to cook and can struggle to cook evenly at smoking temps, especially in the breast. If you’re hosting a bigger crowd, you’re often better off smoking two smaller turkeys rather than one massive one.
Pro tip: Make sure your bird is fully thawed before smoking. That means at least 24 hours in the fridge for every 4–5 pounds of turkey.
Ingredients & Equipment Checklist
Ingredients:
- 12–15 lb whole turkey (thawed)
- Kosher salt (for dry brining)
- Olive oil or melted butter
- Seasonings: black pepper, garlic powder, onion powder, smoked paprika
- Optional: fresh herbs (rosemary, thyme, sage), citrus slices, quartered apples or onions for cavity aromatics
Recommended Equipment:
- Pellet grill (If you’re in the market for a pellet grill, we have extensive reviews of Traeger, Pit Boss, Z Grills, etc.)
- Digital meat thermometer or probe with remote monitoring
- Roasting pan or wire rack with drip tray
- Butcher’s twine (for trussing)
- Disposable aluminum pan (optional for cleanup)
Step 1: Dry Brine for Flavor & Moisture
If you want juicy, seasoned meat and crispy skin, don’t skip the dry brine. It’s a game-changing technique where salt draws moisture out of the bird, then reabsorbs it, seasoning from within.
How to Dry Brine:
- Pat the thawed turkey dry.
- Rub 1 tablespoon of kosher salt per 4–5 pounds of turkey all over the bird (inside the cavity too).
- Place the turkey on a wire rack over a pan and refrigerate uncovered for 24–48 hours.
The result? Deep flavor, tender meat, and skin that crisps beautifully during smoking.
Step 2: Season & Prep the Bird
After brining, take the turkey out of the fridge an hour before cooking to remove the chill.
Next:
- Rub the skin with olive oil or melted butter.
- Mix your dry rub (equal parts garlic powder, onion powder, black pepper, smoked paprika) and apply it evenly over the skin.
- Tuck in some aromatics (herbs, citrus, onion) inside the cavity if you’d like.
- Truss the legs and tuck the wings under for even cooking and presentation.
Step 3: Choose Your Smoking Temp & Wood Pellets
Smoking Temps:
- 225°F to 250°F: More smoke flavor, longer cook time (best for maximum smoke absorption)
- 275°F to 300°F: Quicker cook, crispier skin, still great flavor
- Apple: Light, sweet, and classic for poultry
- Cherry: Adds a deep mahogany color and subtle fruitiness
- Hickory: Stronger smoke for a more traditional BBQ taste
- Blends: Competition blends offer balanced flavor and are great for beginners
Step 4: Smoke the Turkey
Once your grill is preheated and your bird is seasoned, it’s go time.
Smoking Instructions:
- Place the turkey breast side up on the grill grate or in a roasting pan.
- Insert a meat probe (like our top pick Meater XL Pro) into the thickest part of the breast (avoid bones).
- Close the lid and maintain your set temp.
- Cook until the breast reaches 160°F and the thighs hit 170°–175°F.
Estimate about:
- 30–40 minutes per pound at 225°F
- 20–30 minutes per pound at 275°F–300°F
Always cook to internal temperature—not time.
When done, remove the bird and let it rest for at least 30 minutes. Resting is essential—it allows the juices to redistribute for the juiciest possible bite.
Bonus Technique: Spatchcock for Faster, Juicier Results
Want to cut cooking time and boost flavor? Spatchcocking (removing the backbone so the turkey lays flat) is a great option:
- More even cooking
- Exposes more skin for browning
- Shorter smoke time
All you need is a sharp pair of poultry shears. Cut along both sides of the backbone, remove it, then flatten the turkey out before seasoning and placing it on the grill.
Troubleshooting & Pro Tips
Turkey Skin Not Crisping?
- Bump the heat to 325°F for the final 30–45 minutes.
- Make sure the bird is fully dry before seasoning.
Want a Deeper Smoke Ring?
- Keep the turkey cold when it first goes on the grill to increase smoke adhesion.
- Use lower initial temps (225°F) during the first hour.
Need to Save Time?
-
Smoke the turkey ahead of time, then finish in the oven before serving. It reheats beautifully.
FAQ: Pellet Grill Turkey
What temperature do you smoke a turkey on a pellet grill?
Most pitmasters recommend smoking turkey at 225°F to 300°F. Lower temps give more smoke flavor, while higher temps help crisp the skin and shorten cook time.
How long does it take to smoke pellet grill turkey?
Time depends on temperature and bird size:
- At 225°F: 30–40 minutes per pound
- At 275°F: 20–30 minutes per pound Always use a thermometer and cook to 160°F (breast) and 170–175°F (thigh).
What’s the best wood for pellet grill turkey?
Apple, cherry, and hickory are all excellent. Apple gives sweet, mild flavor. Cherry adds color. Hickory brings a stronger, traditional smoke.
Can I stuff the turkey when smoking it?
It’s not recommended. Stuffing slows down cooking and can lead to food safety issues. Cook stuffing separately for best results.
Should I brine my turkey before smoking?
Absolutely. A dry brine helps lock in moisture and flavor while promoting crispy skin. Brine for 24–48 hours before smoking.
Final Thoughts: Pellet Grill Turkey
Pellet smoking a turkey flips the script on what turkey can be. Forget dry, flavorless holiday birds—this method delivers juicy meat, crispy skin, and unforgettable smoky flavor every time. With the right prep and tools, it’s also low-stress and highly rewarding.
Bookmark this guide and come back every time you need to wow a crowd—Thanksgiving or otherwise. Your pellet grill isn’t just for brisket and ribs. It’s your secret weapon for turkey done right.
Pellet Grill Turkey
Equipment
- Aluminum foil drip pan
- Probe meat thermometer
- Butcher twine (optional)
Ingredients
- 1 14-16 lb turkey defrosted
- 1/2 lb butter softened
- 8 sprigs thyme chopped
- 6 cloves garlic minced
- 2 sprigs rosemary chopped
- 2 sprigs fresh sage chopped
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
Instructions
- In a bowl, combine butter with thyme, minced garlic, rosemary, sage, pepper, and salt.
- Separate the skin from the defrosted turkey breast and insert butter mixture into the pocket, covering the entire breast and outside of the bird generously.
- Rub the exterior of the turkey with kosher salt and fresh black pepper.
- Preheat pellet grill to 225°F
- Place your turkey on the pellet grill and close the lid. Place an aluminum foil drip pan underneath the turkey and fill with 2-3 cups of water to help keep the environment moist.
- Smoke the turkey for 6-7 hours. The turkey is ready to come off of the pellet grill when the centermost point of the breast reads an internal temperature of 165°F on your probe thermometer.
- Remove turkey from grill grates and let it rest on a dish or serving platter for about 20 minutes.
- Carve, serve, and enjoy!
Nutrition
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