A pellet grill is a wonderful invention that can work as an outdoor oven. It can grill, smoke, bake, and even braise a turkey. However, smoking your turkey on a pellet grill is one of the most popular cooking methods. Smoking turkey on the pellet grill is an excellent way to infuse flavor and moisture into your turkey. The process is simple and efficient, and the result is always delicious.
Smoking a turkey on a pellet grill generally takes 3-4 hours. An instant-read thermometer is recommended to ensure the turkey is cooked to an internal temperature of 165°F. Although smoking your turkey might take some time, depending on the size, the juicy and aromatic pellet grill is very satisfying.
What is the Recipe for Cooking Turkey on a Pellet Grill?
Smoked pellet grilled turkey is a great dish to have at the dinner table. Smoking a turkey might seem daunting, but this recipe will guide you through a step-by-step process to creating a delicious smoked turkey on the pellet grill.
Ingredients;
For your smoked turkey, you would need the following:
- Turkey (with the giblets removed)
- For the brine:
- Worcester sauce
- Brown sugar
- Kosher salt
- Minced garlic
- Black pepper
- For the herb butter:
- Butter
- Rosemary
- Parsley
- Thyme
- Sage
- Garlic cloves
- Kosher salt
Cooking Steps
- Thaw your turkey if you bought it frozen. The best way to do this is to let it defrost in the refrigerator, allowing the turkey to defrost at a consistent temperature. This could add a lot of time to how long it takes you to cook the turkey, as it takes 4-5 days to thaw. Remove the turkey from the fridge and let the juices drain down the sink.
- Prepare your brine. For this, you would require a food-safe, 5-gallon bucket. Mix the water with kosher salt, brown sugar, minced garlic, black pepper, and Worchester sauce. Boil the solution until the salt and sugar dissolve. Let your mixture cool down and pour it into the 5-gallon bucket. After this, add a gallon of water to the bucket.
- Run cold water over the turkey, put it into the brine bucket, and cover it with a lid. Ideally, the turkey should rest in the brine for about 36 hours, but 24 hours or even overnight would do if you are short on time. Do not brine the turkey if you bought the turkey pre-brined or salt injected.
- Remove the turkey from the brine and onto a clean kitchen sink. Allow the brine to run off the turkey and out of the open cavity. Put the turkey on an aluminum sheet and pat the turkey dry with dry towels.
- After ensuring the turkey is breast side up and dry of brine, mix your chopped rosemary, sage, parsley, and thyme with your butter to make nice herb butter. Gently apply the herb butter under the skin of the turkey. This helps lock in the moisture and keeps the turkey juicy. Be careful not to rip the skin; remember to apply it on the legs and wings.
- Your turkey is now ready to smoke. Put some pellet wood in your pellet grill. I prefer cherry wood pellets, but any fruit wood or mild into can be used.
- This is optional, as pellet grills need no help maintaining a consistent temperature. It is good to add a water pan to a chamber. This helps to add moisture and allows deeper penetration of the smoke into the turkey.
- Bring the turkey out to the pellet grill and insert the instant-read meat thermometer into the thickest part of the breast while attaching the other end to the pellet grill’s temperature probe inserts.
- Put your turkey in a roasting pan or a grill grate without touching the water pan. If you are using the roasting, it is best to let the turkey rest on some vegetables to avoid it soaking up its juices and creating a soggy bottom. For the vegetables, I prefer chopped-up potatoes, sweet potatoes, carrots, celery, and onions with about a cup of chicken broth drizzled over it. You can use the dripping from the turkey to make gravy.
- Place the turkey in the smoker, close the lid, and let it smoke at 250 degrees until it reaches about 165 degrees. This will take about 2-5 hours, depending on the size of the turkey.
- After the turkey cooks, spritz it with apple cider vinegar or apple juice to give it a lovely sheen.
- Let the turkey rest for about 30 minutes to an hour to allow it to reabsorb its juices before carving.
Now, you have a delicious, gorgeous-looking, golden brown turkey to serve for dinner.
How Long Should I Cook a Turkey in a Pellet Grill?
Although there is no definitive answer when it comes to cooking a turkey on a pellet grill as the amount of time you need to cook a turkey on a pellet grill will depend on various factors, such as the size, the temperature of the grill, and the type of pellets you are using, smoking a turkey on a pellet grill generally takes about 3-4 hours.
There are a few general guidelines that you can follow to help ensure that your turkey is cooked properly. First, ensure your grill is around 250- 325 degrees Fahrenheit. Next, place the turkey on the grill, and cook it for around four hours or until the internal temperature reaches 165 degrees Fahrenheit. Finally, let the turkey rest for at least 20 minutes before serving it.
If you are cooking a 16-pound turkey, it will generally take around 5 hours to cook it properly, 2 hours at 180°F and 3 hours at 350°F. However, this is only an estimate, as turkeys of a smaller size will take a much shorter time to cook. Once the turkey is done, it’s important to carefully remove it from the smoker and cover it with damp kitchen towels to help it retain moisture and stay warm for up to an hour while you finish the other items on your menu.
The Right Temperature for a Turkey Cooked in a Pellet Grill
The optimal temperature for a pellet grill smoked turkey is approximately 250- 275 degrees Fahrenheit. You can use a thermometer to ensure the turkey is cooked to the correct internal temperature of 165 degrees Fahrenheit.
The turkey should be smoked for about 30 minutes per pound. Checking the turkey’s internal temperature with a thermometer is recommended to ensure it is thoroughly cooked.
What Is the Doneness Level for a Good Pellet Grill Turkey?
No matter what, a smoked turkey is delicious. The key is to find the doneness level that you prefer. Some people like their smoked turkey to be soft and moist, while others prefer a bit more crispy. You can do a few things to ensure your smoked turkey is cooked to your liking.
First, a meat thermometer can measure the turkey’s internal temperature. You want the temperature to reach at least 165 degrees Fahrenheit. If you want your smoked turkey to be a bit more crispy, you can increase the temperature of your grill. You can also baste the turkey with olive oil or melted butter. This will help to keep it moist and give it a crispy outer crust.
What is the best temperature to cook a turkey on a pellet grill?
The best temperature for cooking a turkey on a pellet grill is 250 degrees Fahrenheit. Make sure to use a thermometer to ensure that the turkey is cooked through.
At what temperature does turkey stop smoking?
A turkey will stop smoking at an internal temperature of 180 degrees Fahrenheit. After this point, it begins to burn.
How many pellets does a pellet grill use per hour?
The amount of pellets a pellet grill uses in an hour depends on the size of the grill and the type of pellets being used. Generally, a pellet grill can use anywhere from 2-6 lbs. of pellets per hour, depending on the firebox size and the heat generated.
Do I need to preheat my pellet grill before smoking a turkey?
Yes, it is necessary to preheat your pellet grill before smoking a turkey. Preheating your pellet grill ensures that the wood pellets are lit, and the grill has reached the correct temperature for smoking. This will also help to create a more consistent cooking temperature, which will help the turkey to be cooked evenly.
What pellet is good for smoking turkey?
Pellets for smoking turkey should be made from hardwood. The best pellets are made from cherry, oak, pecan, or hickory, as these all provide a great flavor. If you can find a combination of these four kinds of wood, that would be great. Avoid any pellets that contain additives since these can change the flavor of the meat.
How Long to Cook a Turkey on a Pellet Grill?
Ingredients
- Turkey (with the giblets removed)
- Worcester sauce
- Brown sugar
- Kosher salt
- Minced garlic
- Black pepper
- Butter
- Rosemary
- Parsley
- Thyme
- Sage
- Garlic cloves
- Kosher salt
Instructions
- Thaw your turkey if you bought it frozen. The best way to do this is to let it defrost in the refrigerator, allowing the turkey to defrost at a consistent temperature. This could add a lot of time to how long it takes you to cook the turkey, as it takes 4-5 days to thaw. Remove the turkey from the fridge and let the juices drain down the sink.
- Prepare your brine. For this, you would require a food-safe, 5-gallon bucket. Mix the water with kosher salt, brown sugar, minced garlic, black pepper, and Worchester sauce. Boil the solution until the salt and sugar dissolve. Let your mixture cool down and pour it into the 5-gallon bucket. After this, add a gallon of water to the bucket.
- Run cold water over the turkey, put it into the brine bucket, and cover it with a lid. Ideally, the turkey should rest in the brine for about 36 hours, but 24 hours or even overnight would do if you are short on time. Do not brine the turkey if you bought the turkey pre-brined or salt injected.
- Remove the turkey from the brine and onto a clean kitchen sink. Allow the brine to run off the turkey and out of the open cavity. Put the turkey on an aluminum sheet and pat the turkey dry with dry towels.
- After ensuring the turkey is breast side up and dry of brine, mix your chopped rosemary, sage, parsley, and thyme with your butter to make nice herb butter. Gently apply the herb butter under the skin of the turkey. This helps lock in the moisture and keeps the turkey juicy. Be careful not to rip the skin; remember to apply it on the legs and wings.
- Your turkey is now ready to smoke. Put some pellet wood in your pellet grill. I prefer cherry wood pellets, but any fruit wood or mild into can be used.
- This is optional, as pellet grills need no help maintaining a consistent temperature. It is good to add a water pan to a chamber. This helps to add moisture and allows deeper penetration of the smoke into the turkey.
- Bring the turkey out to the pellet grill and insert the instant-read meat thermometer into the thickest part of the breast while attaching the other end to the pellet grill’s temperature probe inserts.
- Put your turkey in a roasting pan or a grill grate without touching the water pan. If you are using the roasting, it is best to let the turkey rest on some vegetables to avoid it soaking up its juices and creating a soggy bottom. For the vegetables, I prefer chopped-up potatoes, sweet potatoes, carrots, celery, and onions with about a cup of chicken broth drizzled over it. You can use the dripping from the turkey to make gravy.
- Place the turkey in the smoker, close the lid, and let it smoke at 250 degrees until it reaches about 165 degrees. This will take about 2-5 hours, depending on the size of the turkey.
- After the turkey cooks, spritz it with apple cider vinegar or apple juice to give it a lovely sheen.
- Let the turkey rest for about 30 minutes to an hour to allow it to reabsorb its juices before carving.
Conclusion
Cooking a turkey in a pellet grill can be a great way to get a flavourful, juicy bird with minimal effort.
Please watch the bird’s temperature and cooking times to ensure it’s cooked through. You can enjoy a delicious turkey cooked on a pellet grill with the right technique and ingredients.
