The Ultimate Smoked Turkey on a Pellet Grill

Master the art of smoking a turkey on a pellet grill to achieve juicy, flavorful meat with crispy skin using expert techniques and simple ingredients.

Introduction

Smoking a turkey to perfection requires the right balance of technique, temperature control, and flavor infusion. This method ensures a deep smoky flavor, juicy meat, and crispy skin by utilizing a Butterball turkey, butter injections, and a unique baking powder application. Follow these steps to prepare an unforgettable smoked turkey that will impress your family and friends.

Step 1: Preparing the Turkey

Start with a Butterball turkey, which is pre-brined and injected with a salt solution to retain moisture. Open the packaging carefully over paper towels to absorb excess liquid. Remove the giblets from both the main and neck cavities, setting them aside for gravy. Check for any remaining feather roots and pluck them out.

Step 2: Trimming Excess Skin

Use kitchen shears to remove excess skin flaps around the cavity to prevent over-charring. Be cautious not to cut too much, as the skin will retract during cooking and should still cover the breast area.

Step 3: Injecting with Melted Butter

Melt unsalted butter and inject it into the turkey’s breast, thighs, and drumsticks. Slowly back the needle out as you inject to distribute the butter evenly. This step enhances moisture retention and creates a barrier between the meat and skin, aiding in crispiness.

Step 4: Dry Brining with Kosher Salt and Baking Powder

Lightly coat the turkey with kosher salt for seasoning. Then, dust the skin with baking powder, which alters the pH and enhances crispiness. For best results, refrigerate the turkey uncovered for at least an hour (or overnight for maximum effect).

Step 5: Prepping the Pellet Grill

Fill your pellet grill with Smok and Pecan pellets, known for their deep, sweet smokiness. If available, use a smoke box with pecan shells to enhance the flavor further. Set the grill to 160°F at smoke level 10 and allow it to preheat.

Step 6: Smoking the Turkey Low and Slow

Place the turkey on the grill and smoke at 160°F for 3 hours. During this phase, spritz the turkey every 30 minutes with a mix of water, apple cider vinegar, and soy sauce to help smoke adhere and keep the skin moist.

Step 7: Raising the Heat

After 3 hours, increase the temperature to 300°F to finish cooking. Brush the turkey with vegetable oil or melted butter to enhance browning. Cook until the breast reaches an internal temperature of 150°F (check every 30 minutes with a meat probe).

Step 8: Resting the Turkey

Once the breast reaches 150°F, remove the turkey from the grill and let it rest for 30 minutes. This allows juices to redistribute, ensuring a moist result.

Step 9: Achieving Crispy Skin

Use a culinary blowtorch (such as the GrillBlazer SV gun) to sear the skin until golden brown and crisp. Alternatively, broil the turkey in an oven for a few minutes.

Step 10: Carving and Serving

Slice the turkey breast in smooth, even cuts, following the rib cage. Separate the thighs and drumsticks. Enjoy the crispy skin and smoky, juicy meat!