Pellet Grill Smoked Turkey

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Our pellet grill smoked turkey (Traeger smoked turkey) is a favorite for the holidays. It's made with a smoked turkey brine and homemade dry rub so it comes out perfect every time, with crispy skin and delicious flavor! You may also like our smoked turkey breast recipe for small families or Thanksgiving dinner for two.

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Hey family! It's our favorite time of year—when the weather cools down, football is on TV, and the holiday season starts to roll around. Believe it or not, we start planning our Thanksgiving menu one to two months in advance 🫢

We are really excited to share our best smoked turkey recipe! It's the perfect turkey to serve on Thanksgiving or other special occasions. It's delicious and juicy, and the whole bird tastes so smoky and flavorful. We can guarantee that everyone will love it!

This post is packed with tons of information to help you get the best pellet grill smoked turkey, so be sure to take the time to read through everything first. And if you don't have a pellet grill, don't worry. You can also use a gas grill, charcoal grill, or any type of smoker you have.

What we love about this recipe

It's smoky flavor: The best part about this pellet grill smoked turkey recipe is the delicious smoky flavor it gets from the wood pellets and smoke. It can't be replicated with other methods like roasting or deep frying.
It's juicy and tender: Between the brine and the low and slow smoking process, the meat comes out tender and juicy (nobody likes a dry turkey!). You can also use a butter injection for added flavor and moisture.
It's crispy, mahogany skin: The beautiful color on this turkey makes for a great presentation on Thanksgiving day—your guests will be wowed by how good it looks and tastes.

Ingredients

A full ingredient list with exact amounts can be found in the recipe card below.

Turkey: A fresh or frozen turkey between 12 and 14 pounds. If you’re using a frozen turkey, it’ll need at least 3 or 4 days to thaw in the fridge. For a 14 pound turkey, place it in the fridge on the Sunday before Thanksgiving.
Brine: We made a salt, sugar, and water smoked turkey brine elevated with fresh fruit, herbs, garlic, and onion.
Dry rub: Our smoked turkey dry rub is made with Cajun seasoning, brown sugar, granulated honey, garlic, onion, black pepper, and paprika.
Wood pellets: For smoking, we use Bear Mountain Premium BBQ Woods pellet chips, and our go to flavors are oak, cherry, pecan, or hickory.

Variations and Modifications

Spatchcocked smoked turkey: Try our delicious Cajun smoked turkey that we spatchcocked and injected with a Creole butter injection.
Smoked turkey breast: Perfect for a small family or Thanksgiving dinner for two, and it's really delicious.

Tools and Equipment Needed

Smoker: We used a Recteq 1250 Wood Pellet Grill but you can also use a Traeger grill or any other type of pellet grill or smoker.
Large pot for brining. You will also need a brining container, like a brine bag or food-safe bucket with a top.
Baking sheet or large tray to hold the turkey while you season it with the rub.
Wire rack: To set the turkey on while smoking.
Meat thermometer to check the internal temperature of the turkey.
Sharp carving knife for slicing the turkey once it’s done.

How to Smoke a Turkey on a Pellet Grill

Detailed instructions can be found in the recipe card below.

Step 1. Make smoked turkey brine. In a large pot, heat water and stir in salt and sugar until dissolved. Let it cool to room temperature. Add the aromatics and stir to combine. You can complete this step up to three (3) days in advance, just store in the refrigerator until ready to use.

Step 2. Remove turkey (fresh or thawed) from its packaging and take out the innards (neck and giblets). We like to use the neck and giblets to make turkey stock and turkey gravy. Use kitchen shears to trim any of the excess skin or fat, if desired.

Step 3. Submerge the turkey in the brine and refrigerate for at least 4 hours (overnight up to 24 hours is best). If it doesn't fit in your fridge, you can also store it in a large cooler with a bunch of ice.

Step 4. Make the smoked turkey dry rub. In a bowl, whisk together all the rub ingredients until smooth and lump-free. You can also make the dry rub in advance, and store in an airtight container at room temperature until ready to use.

Step 5. Take the turkey out of the brine, rinse, and pat it dry with paper towels. Let it sit at room temperature for 30 minutes.

Step 6. Rub turkey seasoning all over the turkey, including inside the cavity. Set the turkey aside while you preheat the smoker.

Step 7. Preheat your pellet grill (Recteq, Traeger smoker, etc.) to 250°F and add wood chips of choice. Once the smoker reaches 250°F, place the turkey on a wire rack and set it on the grill grates.

Step 8. Smoke turkey until it reaches an internal temperature of 165°F when a meat thermometer is inserted into the breasts AND thighs (be sure not to hit the bone).

Step 8. Remove the turkey from the smoker and let it rest for 15 to 20 minutes before carving. If your turkey is finished early, you can lightly tent it with foil. If the skin softens, you can crisp it back up by putting it in the oven for a quick broil.

Recipe Tips

Tie the legs together with butcher’s twine and tuck the wing tips behind the shoulder joint, if desired. This will help prevent the tips from burning and create a really beautiful presentation for the holidays.
DO NOT stuff the turkey with dressing before smoking. You can add citrus, onions, or herbs to the cavity of your turkey for additional flavor, just don’t pack it in there tightly so air can still circulate. Throw out whatever you stuffed the bird with after you’re done smoking.
Use a drip pan to catch the turkey drippings. Place an aluminum pan directly underneath your turkey.
Plan an extra 30 minutes, just in case your turkey takes longer than you expect. If the turkey finishes a little earlier than planned, just tent it with foil until you're ready to serve.
Test your turkey for doneness about an hour before it is “supposed” to be done. Use an instant-read thermometer to check the temp in both breast and thigh as it cooks. Once the thighs and breasts are above 165 degrees F, remove the smoked turkey from the smoker.

What to Serve with Smoked Turkey

Our favorite side dishes to serve with smoked turkey include candied yams or sweet potato casserole, cornbread dressing, sweet potato cornbread, Gouda mac and cheese, and collard greens.

Be sure to check out our soul food Thanksgiving menu for more ideas! We also have an Easter soul food dinner menu and Christmas soul food dinner recipes roundup if you're looking for recipes for the holidays.

Top 5 Thanksgiving Side Dishes

Commonly Asked Questions

Can you smoke a turkey without brining it?

If you are using a pre-brined, store-bought turkey, you do not need to brine it again before smoking.
However, if your turkey is not already brined, then we recommend making your own brining solution.
Brining will add lots of moisture and greatly enhance the flavor of your smoked turkey.

What wood should I use for pellet grill smoked turkey?

The best wood for smoking turkey is oak, cherry, pecan, or hickory. However, feel to use whatever your preference is. Maple and apple are also great options. We use Bear Mountain Premium BBQ Woods brand.

How long does it take to smoke a whole turkey on a pellet grill?

For a 13 pound turkey, it takes about 6 to 8 hours to smoke at 250°F. A good rule of thumb is to plan for 30 to 40 minutes per pound.

How do I know when the smoked turkey is done?

The smoked turkey is done when the internal temperature reaches 165°F (74°C). Use a digital or instant-read thermometer and insert it into the thickest part of the turkey breast, making sure not to hit any bones.