Pellet Grill Thanksgiving Smoked Turkey

  • Cooking Time: 4.5 to 6.5 hours at 250–275°F (roughly 30 minutes per pound)
  • Serving: 8 to 10 people
  • Difficulty: Medium

Ingredients:

For the Turkey:

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

  • 2 tbsp olive oil or melted butter (for rubbing)

  • 1 tbsp paprika

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2 tsp black pepper

  • 1 tsp dried thyme

  • 1 tsp salt (omit if dry brining)

Optional Aromatics (for cavity):

  • 1 onion, quartered
  • 1 apple, quartered
  • 1 lemon, halved
  • Fresh rosemary, sage, thyme

Estimated Nutrition (Per Serving – ~6 oz meat, no skin)

  • Calories: ~280 kcal
  • Protein: ~36g
  • Fat: ~14g
  • Saturated Fat: ~4g
  • Carbs: ~0g
  • Sugars: ~0g
  • Fiber : ~0g
  • Sodium: ~350mg 

Note: Will vary based on brine, butter, and portion size.

 Instructions:

1. Preheat Pellet Grill:

  • Set to 250–275°F using apple, cherry, pecan, or hickory pellets for rich smoky flavor.

2. Season the Turkey:

  • Pat dry. Rub skin and cavity with oil or melted butter.

  • Apply seasoning evenly all over, including under the skin if possible.

  • Stuff cavity with aromatics (optional).

3. Smoke the Turkey:

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

  • Smoke at 250–275°F for 4.5 to 6.5 hours, until internal temp reaches 165°F in the breast and 175°F in the thigh.

4. Rest & Carve:

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

  • Carve and serve with your favorite sides and gravy!

Pro Tips:

  • Use a meat thermometer—don’t guess!

  • For crispy skin: bump grill to 375°F for the final 30–45 minutes.

  • Save those drippings for smoky turkey gravy!