Pellet Grill Classic Smoked Turkey

  • Cooking Time: 5 to 6 hours at 250–275°F (About 30 minutes per pound at 250°F)
  • Serving: 8-10
  • 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 smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp dried thyme

Optional: 1 apple, 1 onion, 1 lemon, and fresh herbs for cavity aromatics

Optional Dry Brine (Recommended):

  • ¼ cup kosher salt
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • Rub all over the turkey and refrigerate uncovered for 12–24 hours. Rinse and pat dry before smoking.

Estimated Nutrition (Per 6 oz serving, skin-on)

  • Calories: ~330 kcal
  • Protein: ~35g
  • Fat: ~17g
  • Saturated Fat: ~5g
  • Carbs: ~0g
  • Sugars: ~0g
  • Sodium: ~350mg 

Note: Slight variations occur depending on seasoning and if dry brined.

 Instructions:

1. Preheat Pellet Grill:

  • Set to 250–275°F using applewood, pecan, or cherry pellets for sweet smoke flavor.

2. Prep the Turkey:

  • Remove giblets and pat turkey dry.

  • Rub all over with olive oil or melted butter.

  • Season generously with salt, pepper, paprika, garlic, onion powder, and thyme.

  • Stuff cavity with aromatics (apple, onion, lemon, herbs) if desired.

3. Smoke the Turkey:

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

  • Smoke for 5 to 6 hours, basting with pan juices every hour (optional).

  • Cook until internal temp reaches 165°F in the breast and 175°F in the thigh.

4. Rest & Carve:

  • Let rest 20–30 minutes, tented loosely with foil.

  • Carve and serve with your favorite sides and smoky gravy.

Pro Tips:

  • Use a thermometer — don’t guess doneness!

  • For extra crispy skin, increase grill temp to 350°F during the last 30–45 minutes.

  • Save bones and drippings for a smoky turkey stock or gravy.