Christmas BBQ Smoked Turkey

  • Cooking Time: 5 to 6.5 hours at 250–275°F (roughly 30 minutes per pound)
  • Serving: 10-12
  • Difficulty: Hard

Ingredients:

For the Turkey:

  • 1 whole turkey (12–14 lbs), fully thawed

  • 2 tbsp olive oil or melted butter

  • 1 tbsp kosher salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1 tsp dried rosemary

  • 1 tsp onion powder

Optional: orange wedges, apple, onion, and herbs (for cavity)

Holiday BBQ Glaze (Optional but amazing):

  • ½ cup BBQ sauce (sweet style works best)
  • 2 tbsp honey or maple syrup
  • 1 tbsp orange juice or apple cider
  • 1 tsp Dijon or whole grain mustard
  • ½ tsp ground cinnamon (optional)
  •  

Estimated Nutrition (Per 6 oz serving, with skin & glaze)

  • Calories: ~340 kcal
  • Protein: ~38g
  • Fat: ~18g
  • Saturated Fat: ~6g
  • Carbs: ~6g
  • Sugars: ~4g
  • Sodium: ~480mg

Note: Values will vary based on turkey size, skin-on/off, and glaze quantity.

 Instructions:

1. Preheat Pellet Grill:

  • Set grill to 250–275°F using applewood, cherry, or pecan pellets for warm holiday smoke.

2. Prep the Turkey:

  • Remove giblets and pat turkey dry.

  • Rub olive oil or butter all over, then coat with the seasoning blend.

  • Optionally stuff the cavity with aromatics (apple, onion, orange, herbs).

3. Smoke the Turkey:

  • Place turkey breast side up directly on grill grates or in a shallow roasting pan.

  • Smoke at 250–275°F for 5 to 6.5 hours, until internal temp reaches 165°F in the breast and 175°F in the thigh.

4. Apply the Glaze:

  • During the last 30–45 minutes, brush turkey with your holiday BBQ glaze every 15 minutes.

  • For extra caramelization, bump grill temp to 325°F during the final 15 minutes.

5. Rest & Carve:

  • Let turkey rest 20–30 minutes before carving.

  • Serve with extra glaze or pan juices.

Pro Tips:

  • Dry-brine turkey with kosher salt and rosemary 24 hrs before for deeper flavor.

  • Add a foil tray of water, cider, or broth to the grill to help retain moisture.

  • Serve with pellet-grilled sides like au gratin potatoes, smoked green beans, or grilled garlic carrots.