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Smoked Turkey on a Pellet Grill

Smoked turkey on a pellet grill cooks with a browned, seasoned skin and juicy meat. Smoke it at 325°F until the breast and innermost thigh reach at least 165°F, then rest for 30 minutes before carving.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Resting 30 minutes
Total Time 5 hours
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound, fully thawed, giblets and neck removed, not pre-brined
  • 2 tbsp olive oil
  • 2 tbsp kosher salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp onion powder

Equipment

  • 1 pellet grill

Method
 

  1. Preheat a pellet grill to 325°F with hardwood pellets, such as apple, pecan, or hickory.
  2. Pat the turkey dry with paper towels.
  3. Tuck the wing tips behind the shoulders.
  4. Rub the olive oil over the turkey, including the legs and wings.
  5. Combine the salt, pepper, paprika, garlic powder, thyme, and onion powder.
  6. Rub the seasoning mixture evenly over the skin.
  7. Set the turkey breast-side up directly on the grill grate.
  8. Smoke with the lid closed for 3 1/2 to 5 hours, until a thermometer inserted into the thickest part of the breast and the innermost thigh without touching bone reads at least 165°F.
  9. Tent the breast loosely with foil if it browns too quickly.
  10. Transfer the turkey to a cutting board.
  11. Tent the turkey loosely with foil.
  12. Rest for 30 minutes before carving.

Notes

Use a thermometer to check both the thickest part of the breast and the innermost thigh without touching bone. Refrigerate leftovers for 3 to 4 days; freezing is fine for up to 3 months.