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–+ servings

Whole Smoked Turkey (Pellet Grill)

Created by: Sarah Mock
smoked turkey whole square image
prep time30 minutes
cook time6 hours
Rest Time 45 minutes
total time7 hours 15 minutes
Makes 10 People

Ingredients

  • 1 12 pound (1 12 pound) Turkey (or smaller, fully thawed, neck and giblets removed)
  • 1 recipe (1 recipe) Dry Turkey Brine Recipe (Turkey Rub for pre-brined or self-basting turkeys)
  • 4 Tablespoons (4 Tablespoons) Butter

Aromatics

  • 4 sprigs (4 sprigs) Rosemary
  • 4 sprigs (4 sprigs) sage
  • 1 bunch (1 bunch) Parsley
  • 1 (1) Onion (sliced in half)
  • 1 (1) Apple (sliced in half)
  • 1 (1) Orange (sliced)
  • 1 Cup (236 ⅗ ml) Apple Juice (apple cider or orange juice, for the roasting pan)

Instructions
 

The day before

  • Pat the thawed turkey dry. Season all over and under the breast skin with the dry brine.
  • Refrigerate uncovered on a rack set in a sheet pan for 12 to 24 hours.

How to smoke a turkey

  • Preheat the pellet grill to 225F.
  • Line a disposable roasting pan with the orange slices.
  • Tuck the wingtips behind the breast. Brush the skin with melted butter. Set the turkey breast side up on the orange slices. Leave the cavity empty.
    1 Onion, 1 Apple, 1 Orange
  • Place the onion, apple, herbs, and turkey neck in the pan around the turkey. Pour the juice into the pan.
    1 Cup Apple Juice
  • Insert leave-in probes into the thickest part of the breast and the innermost thigh, not touching bone.
  • Smoke at 225F until the breast reads 165F and the thigh reads 175F, about 30 minutes per pound (about 6 hours for 12 pounds). Tent the breast loosely with foil if it finishes ahead of the thigh.
    • for crisp skin on the bottom, lift the turkey out of the pan onto the grill grate for the last 30 minutes. Keep the pan of drippings on the grill.
  • Rest, loosely tented with foil, for 30 to 45 minutes.
  • Strain the pan drippings and make Turkey Gravy from Drippings. Carve and serve.

Notes

  • Turkey size: the USDA recommends smoking turkeys of 8 to 12 pounds. At 225F, do not go bigger. For a crowd, smoke two smaller birds.
  • Watch the climb: the thigh should pass 140F within the first 4 hours. If it has not, raise the grill to 250F.
  • Do not stuff the turkey. Stuffing inside the bird won't reach 165F in time at smoker temperatures.
  • Pre-brined or self-basting turkeys are already salted. Use the turkey rub instead of the brine.
  • Storage: refrigerate leftovers in shallow containers within 2 hours for up to 3 to 4 days, or freeze for 2 to 6 months.
  • Reheating: cover with a splash of broth and warm in a 325F oven until it reaches 165F.
  • Make ahead: smoke the turkey the day before, carve, refrigerate within 2 hours, and reheat as above.

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