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Smoked Turkey on a Pellet Grill

Smoked turkey on a pellet grill gets a dry brine before cooking at 325°F for tender meat and crisp, seasoned skin. It’s finished when the breast and innermost thigh reach at least 165°F, with the thigh especially tender at 175°F.
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Prep Time 15 minutes
Cook Time 5 hours
Refrigeration 1 day
Total Time 1 day 5 hours 15 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey whole, 12- to 14-pound, fully thawed and not pre-brined, neck and giblets removed
  • 2 tbsp kosher salt
  • 2 tbsp neutral oil
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Equipment

  • 1 pellet grill
  • 1 rimmed baking sheet

Method
 

  1. Pat the turkey dry and rub the salt evenly over the skin and inside the cavity.
  2. Set the turkey breast side up on a rack over a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.
  3. Preheat the pellet grill to 325°F with the lid closed.
  4. Stir together the oil, paprika, black pepper, garlic powder, and onion powder.
  5. Rub the mixture over the turkey skin.
  6. Set the turkey breast side up directly on the grill grate.
  7. Cook with the lid closed for about 3 1/2 to 5 hours, until the thickest part of the breast and the innermost thigh each reach at least 165°F on an instant-read thermometer; the thigh is especially tender at 175°F.
  8. Transfer the turkey to a carving board and tent loosely with foil.
  9. Rest for 30 minutes before carving.

Notes

For the best texture, use a fully thawed, not pre-brined turkey and check both the breast and thigh with an instant-read thermometer. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. Olive oil can replace the neutral oil if needed.