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Whole 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.
Keyword Whole Turkey on a Pellet Grill
Prep Time 30 minutes
Cook Time 5 hours
Total Time 6 hours

Ingredients

  • 1 Butterball turkey (12-14 lbs)
  • 1/2 cup unsalted butter (melted)
  • 2 tbsp kosher salt
  • 1 tbsp baking powder
  • 1/2 cup vegetable oil (for basting)
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce
  • Smok and Pecan pellets

Instructions

  • Prepare the turkey: Remove giblets and trim excess skin.
  • Inject butter: Evenly distribute melted butter into the breast, thighs, and drumsticks.
  • Dry brine: Coat the turkey with salt and baking powder; refrigerate for at least an hour.
  • Preheat smoker: Set to 160°F with Smok and Pecan pellets.
  • Smoke low and slow: Cook for 3 hours, spritzing every 30 minutes.
  • Raise heat: Increase to 300°F, basting with oil every hour.
  • Monitor internal temp: Remove when the breast reaches 150°F.
  • Rest for 30 minutes.
  • Crisp skin: Use a blowtorch or oven broiler to achieve golden, crispy skin.
  • Carve and serve.