By Traeger Kitchen
Elevate your Thanksgiving feast by smoking a turkey on a pellet grill. Brined to perfection and seasoned just right, this bird boasts irresistibly crispy skin and juicy, flavorful meat. This pellet grill turkey is the ultimate showstopper that will have your guests raving long after the plates are cleared.
Prep Time 20 MIN
Cook Time 7 HR
Pellets TURKEY BLENDElevate your Thanksgiving feast by smoking a turkey on a pellet grill. Brined to perfection and seasoned just right, this bird boasts irresistibly crispy skin and juicy, flavorful meat. This pellet grill turkey is the ultimate showstopper that will have your guests raving long after the plates are cleared.
Make the brine: Pour the water into a 5 gallon non-metal bucket. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved.
Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Cover the bucket and refrigerate overnight.
Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.
When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
Insert the meat thermometer into the thickest part of the turkey breast. Place the pan with the pellet grill turkey on the grill grates. Close the lid and start smoking a turkey on a pellet grill for 2 1/2-3 hours.
03:00
225 ˚F / 107 ˚C
Super Smoke
Increase the grill temperature to 350℉ and continue cooking until the internal temperature of the turkey reaches 165°F, 3 1/2-4 hours more.
04:00
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
Remove the turkey from the grill and let rest for 30 minutes before carving. Enjoy!
When it’s time to carve, let the bird rest so the juices settle, then follow a simple step-by-step approach for clean slices and tender meat.
Commonly asked questions about smoked whole turkey.
HOW LONG DOES IT TAKE TO SMOKE A TURKEY?
Timing varies, so the best way to smoke a turkey is by internal temperature, not hours. Pull the bird when the breast hits 160°F. If you need a rough estimate, most turkeys take about 30 minutes per pound at 325–350°F, but temp is always more reliable than time.
Timing varies, so the best way to smoke a turkey is by internal temperature, not hours. Pull the bird when the breast hits 160°F. If you need a rough estimate, most turkeys take about 30 minutes per pound at 325–350°F, but temp is always more reliable than time.
WHAT TYPE OF WOOD IS BEST FOR SMOKING A TURKEY?
The general rule of choosing a pellet for any meat is that it should match the intensity of whatever you're cooking up. Lighter wood pellet flavours like cherry, apple, and pecan are great for pellet grill turkey. For the absolute best flavoured turkey, though,Traeger Turkey Pellets are the way to go. You can learn more about the best pellets for smoking turkey by reading our article.
The general rule of choosing a pellet for any meat is that it should match the intensity of whatever you're cooking up. Lighter wood pellet flavours like cherry, apple, and pecan are great for pellet grill turkey. For the absolute best flavoured turkey, though,Traeger Turkey Pellets are the way to go. You can learn more about the best pellets for smoking turkey by reading our article.
WHEN IS A SMOKED TURKEY DONE?
You can learn more about how to smoke a turkey by reading our article.
You can learn more about how to smoke a turkey by reading our article.
WHERE DO YOU INSERT A MEAT THERMOMETER PROBE IN A TURKEY?
Insert the probe into the thickest part of the breast, avoiding bone and fatty areas. For extra accuracy, check the thigh as well. You can get a step-by-step guide on how to use a meat thermometer for a turkey here.
Insert the probe into the thickest part of the breast, avoiding bone and fatty areas. For extra accuracy, check the thigh as well. You can get a step-by-step guide on how to use a meat thermometer for a turkey here.
DO YOU HAVE TO BASTE A TURKEY?
You can baste your turkey in the smoker, but we don’t recommend it. Opening the pellet grill over and over dumps heat and stretches out your cook time. Brining turkey is the better move. It locks in moisture and helps the skin crisp up without constantly opening the smoker or messing with your grill.
You can baste your turkey in the smoker, but we don’t recommend it. Opening the pellet grill over and over dumps heat and stretches out your cook time. Brining turkey is the better move. It locks in moisture and helps the skin crisp up without constantly opening the smoker or messing with your grill.
HOW DO YOU SMOKE A TURKEY WITHOUT DRYING IT OUT?
To keep your smoked turkey juicy, start with a turkey brine (dry or wet) to lock in moisture. Cook low and slow at a consistent temperature, and avoid opening the grill too often. Apply a light coating of oil or butter before smoking to help retain moisture and crisp the skin. Use a meat thermometer and pull the turkey when the breast reaches 160°F, then let it rest for 15–30 minutes so the juices redistribute.
To keep your smoked turkey juicy, start with a turkey brine (dry or wet) to lock in moisture. Cook low and slow at a consistent temperature, and avoid opening the grill too often. Apply a light coating of oil or butter before smoking to help retain moisture and crisp the skin. Use a meat thermometer and pull the turkey when the breast reaches 160°F, then let it rest for 15–30 minutes so the juices redistribute.
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