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Using a pellet grill is a great way to make smoked turkey with juicy meat, smoky flavor, and crispy skin. This Pellet Grill Smoked Turkey recipe combines a flavorful wet brine, a dry brine with savory turkey seasoning, and a two-temperature cooking method for a turkey that’s worthy of your Thanksgiving table.

The key is to start at a lower temperature to build smoke flavor, then increase the heat to help the skin crisp up. We also spatchcock the turkey so it cooks more evenly and is easier to manage on the grill.

Whether you’re cooking your first smoked turkey or looking to improve your holiday turkey game, here’s how to smoke a turkey on a pellet grill, including preparation tips, cooking temperatures, timing guidance, and the best wood pellets to use.

For this recipe, we will follow 4 simple steps of brining, spatchcocking the turkey, seasoning, and smoking.

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Why You’ll Love This Recipe

• Crispy skin and juicy meat. Starting at a lower temperature and finishing at a higher temperature helps build smoky flavor while encouraging crispier skin.
• Big flavor without complicated techniques. A wet brine and savory dry seasoning add flavor before the turkey hits the grill.
• More even cooking. Spatchcocking flattens the bird, helping the breast and legs cook more evenly.
• A great holiday centerpiece. Free up your oven for Thanksgiving sides while the turkey cooks outside.
• Easy to adapt. This method works with different pellet grills, as long as you monitor the temperature and adjust the cook based on the turkey’s size and doneness.

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Ingredients for Pellet Grill Smoked Turkey

• Whole Turkey – We use a 15-pound thawed turkey with the giblets removed. A fresh turkey is ideal. If buying frozen turkey, be sure to read this on how to safely thaw a turkey. Choose a turkey that has not already been injected with a brine solution if you plan to wet-brine it yourself.
• Seasoning – Our savory turkey seasoning adds kosher salt and herbal flavor from ingredients such as sage and thyme. You can also use your favorite poultry seasoning, adjusting for salt content if needed.
• Brine ingredients: Cold water, kosher salt, cane sugar, oranges, lemons, red onion, whole black peppercorns, bay leaves, and whole dried cloves.

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Choosing a Turkey

When smoking turkey, we always recommend buying smaller turkeys rather than a large bird. Smaller turkeys can be easier to cook evenly, especially when using a low-temperature smoking method. If you need to feed a larger group, consider cooking two smaller turkeys instead of one very large one.

For planning portions, we generally allow about 1½ pounds of whole turkey per person, depending on appetites and how many side dishes you’re serving.

Thawing and Planning Ahead

If you’re starting with a frozen turkey, allow enough time for it to thaw safely in the refrigerator before brining. A common planning guideline is approximately 24 hours for every 4 to 5 pounds of turkey, although larger birds can take longer.

Once thawed, allow another 24 hours for the wet brine, followed by at least 3 hours—and ideally up to 12 hours—for the uncovered dry brine in the refrigerator.

If you need to thaw a turkey using cold water, keep it in its original leakproof packaging, fully submerge it in cold water, and change the water every 30 minutes. Allow approximately 30 minutes per pound and cook immediately after thawing. Never thaw a turkey on the counter.

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Tools Used

​Make sure you have all your supplies ready and prepared.

• Pellet grill – Any pellet grill that can maintain the recommended cooking temperatures will work.
• Large Cutting Board – A sturdy, large cutting board that can fit a whole turkey.
  • Chef’s Tip: Place a kitchen towel under your cutting board or sheet tray to prevent it from moving around.
• Sharp Knife – For removing the backbone.
• Large Stockpot or Brining Container – We use a large 16-quart stockpot, or you can use a brining bag. Make sure the turkey fits inside and can remain refrigerated during brining.
• Paper Towels – For thoroughly drying the turkey skin.
• Meat Thermometer – Don’t rely on the pop-up tag on any turkey. Use a good leave-in thermometer with Bluetooth features so you can monitor the internal temperature of the turkey at any given time. Many pellet grills have these integrated into their control system. You also want a good instant-read thermometer to check multiple areas of the turkey in the thickest part of the breast so you know all parts of the turkey are done. We use the Thermoworks Smoke Unit and the Thermoworks Thermapen One.

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How to Prepare a Turkey for the Pellet Grill

Step 1: Wet Brine the Turkey

Remove the giblets from the turkey and set them aside if you’d like to use them for gravy.

In a large stockpot, combine the cold water, kosher salt, and cane sugar. Stir until the salt and sugar dissolve, then add the oranges, lemons, red onion, peppercorns, bay leaves, and cloves.

Submerge the turkey in the brine, cover, and refrigerate for 24 hours. Keep the turkey and brine at 40°F or below throughout the process.

After brining, discard the brine. Do not reuse it.

We use a version of this basic turkey brine for this, as it’s easy to modify with additional flavors.

Step 2: Spatchcock Turkey

Remove the turkey from the brine and place it breast-side down on a large cutting board, with the backbone facing up.

Using a sharp knife or poultry shears, cut along both sides of the backbone and remove it. You can save the backbone and giblets for stock or gravy.

Turn the turkey over and press down firmly on the breastbone until the bird lies flat.

Spatchcocking helps the turkey cook more evenly and makes it easier to position on the pellet grill.

For further description you can also read this post on spatchcocking turkey or chicken.

Step 3: Dry and Season the Turkey

Pat the turkey thoroughly dry with paper towels, paying particular attention to the skin.

Apply the turkey seasoning evenly over the entire bird, including the underside and around the legs and wings.

Place the turkey on a wire rack set over a sheet pan and refrigerate it uncovered for at least 3 hours, ideally 12 hours.

This uncovered dry-brining period helps dry the skin, which is important for getting a crispier result. We do not add olive oil during this step because we want the skin to dry rather than retain moisture.

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How to Smoke a Turkey on a Pellet Grill

The whole bird has been brined, spatchcocked, seasoned, and now it’s time to smoke it. The best part of any pellet grill is that it’s easy to start at a low temperature for smoke flavor and then crank it up to get the higher roasting temperatures. There is NO NEED to allow the turkey to sit for an hour and come to room temperature. This is a myth and will not materially change the cooking times at all.

1. Step 1: PREHEAT PELLET GRILL: Set your smoker to 250 degrees F. Use apple, cherry, or a fruitwood blend for a balanced smoke flavor.
2. Step 2: SMOKE TURKEY at 250°F: Place the seasoned turkey on the grill grate, breast-side facing up. Insert the leave-in thermometer probe into the thickest part of the breast. Close the lid and smoke for two hours. See FAQ section on using a water pan.
3. Step 3: INCREASE GRILL TEMPERATURE: After approx. 2 hours, the internal temperature of the turkey should be around 100 – 120 degrees F, and smoke flavor will have integrated with the outer layer of the turkey. Increase the temperature of your pellet grill to 375°F. Continue to smoke for an additional hour, or until the internal temperature of the turkey at the thickest part of the turkey breast is 165 degrees F. Use your instant-read thermometer to check the turkey in multiple places on the breast. The legs and thighs at this point will be closer to 180 degrees F which is perfect.
4. Step 4: REST THE TURKEY: Transfer the turkey to a cutting board and let it rest for about 20 minutes before carving. Loosely tent with foil if desired. Avoid wrapping the turkey tightly, which can trap steam and soften the skin.
5. Step 5: CARVE AND SERVE: Remove the wings first, followed by the legs and thighs. Then slice the breast meat against the grain into serving portions. Arrange the turkey on a platter, making sure everyone gets some of that flavorful meat and crispy skin.

This method will work for any type of pellet grill. We used the Camp Chef Woodwind Pro 24 and added wood chunks to their unique smoke chamber in addition to the wood pellets.

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Expert Tips for the Best Pellet Grill Smoked Turkey

• Start with dry skin. Pat the turkey thoroughly dry after brining, then refrigerate it uncovered on a wire rack. This is one of the most useful steps for helping the skin crisp up.
• Use a thermometer, not the clock. Cooking times are estimates. The size and shape of the bird, grill temperature, weather, and individual pellet grill can all affect the cook.
• Choose fruitwood pellets. Apple and cherry provide a balanced smoke flavor that complements turkey without overwhelming it.
• Avoid opening the lid too often. Every time you open the grill, you lose heat and extend the cooking time. If possible, use a leave-in thermometer to monitor the cook.
• Don’t skip the rest. Resting gives the juices time to redistribute and makes carving easier.
• Plan for the whole meal. Brining and drying take time, so prepare the turkey a day or two before the meal rather than trying to do everything on Thanksgiving morning.

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Frequently Asked Questions (FAQ)

What to Serve With Pellet Grill Smoked Turkey

You can check out our entire roundup of Thanksgiving Recipe ideas or check out some of our favorites below.

• Smoked Sausage and Cornbread Stuffing: A savory dressing with cornbread, smoked sausage, and caramelized onions.
• Smoked Turkey and Bourbon Gravy: A rich gravy that pairs naturally with smoked turkey. So darn good!!
• Southern Collard Greens: Tender greens with deep, savory flavor.

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More Smoked Turkey Recipes to Try

• Smoked Turkey with Bourbon Brine: Bourbon brine and smoked whole turkey makes for one of the most flavorful whole smoked turkeys you will ever eat!
• How to Spatchcock a Turkey or Chicken: A step-by-step guide to removing the backbone and flattening the bird.
• Cajun Smoked Turkey: A spicier version made with our Cajun seasoning.
• Turkey Pizza: A creative way to use leftover turkey.

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