Our pellet grill smoked turkey (Traeger smoked turkey) is a favorite for the holidays.
– Turkey - Brine - Dry rub - Wood pellets for smoke
Ingredients
Make smoked turkey brine. You can complete this step up to three (3) days in advance, just store in the refrigerator until ready to use.
Remove turkey (fresh or thawed) from its packaging and take out the innards (neck and giblets). Use kitchen shears to trim any of the excess skin or fat, if desired.
Submerge the turkey in the brine and refrigerate for at least 4 hours (overnight up to 24 hours is best).
Make the smoked turkey dry rub. In a bowl, whisk together all the rub ingredients until smooth and lump-free.
Take the turkey out of the brine, rinse, and pat it dry with paper towels. Let it sit at room temperature for 30 minutes.
Rub turkey seasoning all over the turkey, including inside the cavity. Set the turkey aside while you preheat the smoker.
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.
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).
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.
Our pellet grill smoked turkey is made with a wet brine and homemade dry rub so it comes out perfect every time, with crispy skin and delicious flavor!