Smoked Turkey on a Pellet Grill Recipe
This smoked turkey recipe uses a pellet grill to infuse the bird with rich, smoky flavor while keeping it juicy and tender. The turkey is enhanced by an herbaceous and tangy injection marinade followed by a spiced rub and slow smoking at low heat for maximum flavor. Perfect for holiday feasts or weekend gatherings, this method ensures a beautifully cooked, aromatic smoked turkey with a crispy skin and moist interior.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: Serves 8-12 people 1x
- Category: Main Course
- Method: Smoking
- Cuisine: American
Ingredients
Scale
Turkey and Coating
- 12 lb turkey (Pre-brined or not)
- Yellow mustard (to coat turkey before seasoning)
Injection Marinade
- 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 teaspoon chipotle powder
- 2 teaspoon Kosher salt
- 4 tbsp dried thyme
- 4 tbsp dried rosemary
- 4 tbsp Light Brown Sugar
Instructions
- Preheat the smoker: Set your pellet grill to 225°F (107°C) to ensure it reaches the ideal low and slow smoking temperature before placing the turkey on it.
- Prepare the injection marinade: In a large saucepan over medium heat, combine chicken broth, melted butter, thyme, rosemary, hot sauce, Better Than Bouillon® Roasted Chicken Base, lemon zest, lemon juice, light brown sugar, tomato powder, garlic powder, and salt. Warm gently until butter melts and ingredients blend. Remove from heat and let the injection cool completely.
- Inject the turkey: Using a meat injector, inject the marinade 2-3 times into each turkey breast until fully saturated, then once into each thigh and leg. This ensures deep flavor and moisture inside the meat. Afterwards, pat the turkey dry with paper towels for better rub adhesion.
- Prepare the rub: In a small bowl, mix tomato powder, chipotle powder, kosher salt, dried thyme, dried rosemary, and light brown sugar. This rub adds a smoky, herbaceous, and slightly sweet crust to the turkey.
- Apply the coating: Using your hands, coat the entire turkey evenly with yellow mustard. This acts as a binder for the rub. Then generously sprinkle and rub the prepared spice mixture all over the turkey, making sure to cover every surface, including the underside.
- Start smoking the turkey: Place the turkey breast side down on the preheated pellet grill grates. Smoke it steadily at 225°F for 4 hours, allowing the smoke to penetrate and the skin to develop flavor.
- Flip the turkey: After 4 hours, carefully turn the turkey breast side up and continue smoking for another 4 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast, ensuring safe doneness.
- Rest the turkey: Remove the turkey from the smoker, loosely cover it with foil, and place it in a cooler with the lid closed for about an hour. This resting period allows juices to redistribute for moist and tender meat.
- Carve and serve: After resting, carve the turkey and present it for a delicious smoky centerpiece that is perfect for family meals or special occasions.
Notes
- Smaller turkeys (10–14 pounds) smoke more evenly and stay juicier than oversized birds. For larger gatherings, consider smoking two smaller turkeys instead of one large one.
- Store leftover smoked turkey in the fridge for 3 to 4 days tightly wrapped in foil or airtight containers to maintain freshness.
- For longer storage, freeze smoked turkey portions for up to 6 months after slicing for easier reheating.
Keywords: smoked turkey, pellet grill turkey, smoked poultry, holiday turkey recipe, smoked Thanksgiving turkey
Find it online: https://frommamamaya.com/smoked-turkey-on-a-pellet-grill-recipe/
