Introduction

Smoking a turkey on a pellet grill infuses it with incredible flavor and keeps the meat tender and juicy. This method uses a flavorful injection and a savory rub to create a bird that’s perfect for any special occasion or holiday. Let’s walk through the steps to achieve a delicious smoked turkey right at home.

A whole roasted chicken sits on a wooden cutting board, its skin a dark golden brown with some crispy, slightly charred areas, giving it a textured, rustic look. The chicken is positioned with the legs facing forward and the wings tucked neatly to the sides. To the left, a clear glass dish holds a creamy green bean casserole topped with golden crispy fried onions, showing a smooth yet chunky texture beneath. Below the green bean casserole, a white ceramic dish contains a colorful stuffing with chunks of bread, diced orange carrots, pink onions, and bright red pomegranate seeds, decorated with sprigs of fresh green thyme. A yellow ceramic spoon rests beside the stuffing dish. At the bottom right, a portion of creamy mashed potatoes with green herbs is visible in a white bowl, and a fresh whole pear with a green-yellow color lays next to the dishes on a white marbled surface. A woman's hand is holding a fork, slightly piercing the chicken breast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 lb turkey (pre-brined or not)

Yellow mustard to coat turkey before seasoning

Injection:

32 oz chicken broth
½ cup butter (melted)
1½ tbsp fresh thyme (or 1 tbsp dried thyme)
1½ tbsp minced fresh rosemary (or 1 tbsp dried rosemary)
½-1 tbsp hot sauce
1 tbsp Better Than Bouillon® Roasted Chicken Base
1 tbsp lemon zest (about 2 lemons worth)
2 tbsp lemon juice (about 2 lemons worth)
1 tbsp light brown sugar
1½ tbsp tomato powder
½ tbsp garlic powder
½ teaspoon salt

Rub:

6-8 tbsp tomato powder
2 tsp chipotle powder
2 tsp kosher salt
4 tbsp dried thyme
4 tbsp dried rosemary
4 tbsp light brown sugar

Instructions

Step 1: Preheat your pellet smoker to 225°F (107°C) to prepare for slow smoking.

Step 2: In a large saucepan, combine the chicken broth, melted butter, thyme, rosemary, hot sauce, chicken base, lemon zest, lemon juice, light brown sugar, tomato powder, garlic powder, and salt. Heat over medium until the butter melts and the mixture is well combined. Allow the injection to cool completely.

Step 3: Using a meat injector, inject the marinade 2-3 times into each turkey breast until it is fully filled. Inject once into each thigh and leg. Pat the turkey dry with paper towels.

Step 4: In a small bowl, mix together the tomato powder, chipotle powder, kosher salt, dried thyme, dried rosemary, and light brown sugar to make the rub.

Step 5: Coat the entire turkey evenly with yellow mustard using your hands for speed. Then sprinkle the rub all over the turkey, covering every surface including the bottom. Doing this right on the grill can reduce mess.

Step 6: Place the turkey on the smoker breast side down and smoke for 4 hours.

Step 7: Flip the turkey so it is breast side up. Continue smoking for an additional 4 hours or until the internal temperature in the thickest part of the breast reaches 165°F (74°C).

Step 8: Remove the turkey from the smoker, loosely cover with foil, and let it rest for one hour inside a cooler with the lid closed to retain heat and moisture.

Step 9: Carve your smoked turkey and serve to enjoy the full flavors developed on your pellet grill.

Tips & Variations

Choose smaller turkeys weighing between 10 and 14 pounds for more even smoking and juicier meat. If feeding a crowd, consider smoking two smaller birds instead of one large one.

Adjust the amount of chipotle powder in the rub to increase or decrease the smoky heat to your preference.

For extra smoky flavor, add wood chips like apple or hickory to your pellet grill during cooking.

Storage

Store leftover smoked turkey in the refrigerator for 3 to 4 days, tightly wrapped in aluminum foil or in an airtight container to keep it fresh. For longer storage, freeze portions for up to 6 months. Slice or portion before freezing for easier reheating. Reheat gently to maintain moisture and flavor.

FAQs

Can I smoke a frozen turkey on a pellet grill?

It’s best to fully thaw the turkey before smoking to ensure even cooking and safe internal temperatures. Smoking a frozen bird can result in uneven cooking and may increase the risk of foodborne illness.

How do I know when the smoked turkey is done?

Use a meat thermometer to check the internal temperature. The turkey is done when the thickest part of the breast reaches 165°F (74°C). Resting the bird after smoking allows the juices to redistribute for a moist result.