Pellet Grill Smoked Turkey
Experience the magic of the perfect holiday centerpiece with this pellet grill smoked turkey. Infused with a rich, smoky flavor from the grill and deeply marinated from a unique wet brine, this turkey promises every bite to be juicier than the last. Ideal for Thanksgiving or any festive gathering, this recipe is beginner-friendly yet delivers gourmet results. Check out the notes section for ideas on how to vary your brine. The pellet grill will make this the easiest and most amazing smoked turkey you have made.
Servings: 20 Servings
Equipment
Ingredients
- 1 whole turkey 15 to 20 pounds
- ½ cup butter softened
To Make the Brine
- 1 cup kosher salt or 3/4 cup table salt
- ½ cup brown sugar
- 1 quart hot water
- 3 quarts cold water or enough to cover the turkey
- 1 large onion quartered
- 1 lemon halved
- 6 garlic cloves
- fresh rosemary and sage a few sprigs of each
Optional Aromatics for the Brine
- 3 tablespoons peppercorns
- sliced lemons, oranges, onions, and garlic
Instructions
Brine the Turkey
- Remove the giblet and gravy package from inside the cavity of the turkey. Remove or discard any plastic or metal cages or pop-up thermometers.
- Get a container that is large enough to hold the turkey and hold enough water to cover the turkey. Mix the salt, sugar, and hot water until dissolved. Add cold water or ice to cool the brine down.
- Place the turkey in the container and add the brining liquid. If you want to add additional aromatics like peppercorns, sliced onions, lemons, and bay leaves, do that as well.
- Top the container with the cold water. Make sure the turkey is completely submerged. Cover and refrigerate overnight.
Smoke the Turkey
- Set the smoker to 225°F and close the lid. Let the smoker pre-heat.
- Rinse the turkey and pat it dry. Place the turkey in a roasting pan and cover it with the softened butter. Lift the skin to form pockets. Make sure you get some of the butter underneath the skin.
- Stuff the cavity of the bird with onion, lemon, garlic cloves, and fresh herbs.
- When the pellet smoker is heated up, place it on the grill and stick a leave-in thermometer into the thickest part of the breast. Close the lid.
- Smoke the turkey until it reaches 110°F (this usually takes about 1-1/2 to 3 hours, depending on the size of your bird).
- Increase the temperature on the Traeger to 350°F and smoke until the internal temperature reaches 165°F (This usually takes 2-1/2 to 3-1/2 hours for an 18-20 pound bird) (see notes).
- Remove the turkey from the grill, cover with foil, and let rest for 20 minutes.
- Slice and serve.
Video
Notes
- Use a trusty meat thermometer so you can monitor the cook and ensure the best results. I like to use the ThermoWorks Signals as a leave-in thermometer or an instant-read like the ThermoWorks ONE.
- The hot water doesn’t need to be boiling hot. It just needs to be hot enough for the salt to dissolve easier.
- If it takes more than 4 quarts of water to cover the turkey, then make more brine solution at a ratio of ¼ cup of kosher salt (or 3 tablespoons table salt) to 1 quart of water.
- Remember to wash your sink well after you rinse the brined turkey to avoid cross-contamination.
- The FDA recommends cooking turkey to an internal temperature of 165°F. I remove the turkey when it reaches 160°F. The carryover cooking usually brings the temperature up to or over 165°F. I recommend you follow FDA guidelines.
- If you have a larger turkey, the cooking times will be longer. Cook the turkey based on temperature. See the post for general timing guidelines for this Traeger smoked turkey.
Brine Variations
Orange Brine with Herbs
For an aromatic and citrusy spin on the classic wet brined turkey, include the zest and juice of 4 oranges in the mixture or use part of a can of frozen concentrated orange juice. For added aromatics, toss in a handful of fresh rosemary, sage, and thyme sprigs to the brining liquid. Follow the rest of the original recipe, but make sure to also stuff the turkey cavity with some orange slices and herbs.Salt Kissed Honey and Garlic Turkey Brine
Add 1 cup of honey and 8-10 minced garlic cloves to the brine. This turkey has a sweet, garlicky note that pairs exceptionally well with smoky flavors. When you're ready to smoke, rub a mixture of 2 tablespoons of honey, two tablespoons of brown sugar, one tablespoon of soy sauce, and some minced garlic under the turkey skin.BBQ Flavored Wet Brine
Incorporate 1 cup of your favorite BBQ sauce into the brine. When you are ready to smoke the turkey, rub it with a BBQ dry rub. As the turkey smokes, mop it every hour with a bit more BBQ sauce. 4. Spiced Apple Cider Wet Brined Smoked Turkey.Nutrition
Serving: 1g | Calories: 613kcal | Carbohydrates: 8g | Protein: 74g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 280mg | Sodium: 5986mg | Potassium: 1077mg | Fiber: 1g | Sugar: 6g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 7mg