Don’t Overthink Your Pellet Smoked Turkey
By Kent Whitaker
Smoking a turkey on a pellet smoker has quickly become a Thanksgiving tradition for many. Pellet grills have gained in popularity as more and more grilling gurus discover their ease of use and versatility. However, for many, the thought of grilling or smoking a Turkey can be overwhelming. After all, chances are your turkey will be served up at Thanksgiving to guests… no pressure there!
The good news is that pellet smoking a turkey is easy as is cooking one in your oven! There are only a few things you need to know that’s universal when it comes to cooking your Thanksgiving bird. So take a deep breath and stop overthinking your smoked turkey!
The Need to Know Turkey Facts
Here are the basics for cooking a turkey. These apply to grill, smoking, baking, frying, etc.
- Use safe cooking practices, clean surfaces, wash hands, hot food hot, cold food cold, avoid cross-contamination.
- Never thaw a turkey on a countertop. Defrost a frozen turkey in the refrigerator in a heavy-duty pan or foil pan to catch any drippings. A day or two may be needed depending on the size of your turkey.
- If you thaw using a running cold water method, completely clean all countertops and anything nearby that could have been splashed by contaminated water or drippings.
- Remove giblet packet before cooking, prepping, etc.
- Cook a whole turkey to three designated temps – not just one! 180° F in the thigh, 170° F in the breast, and 165° F in the center of the stuffing if using stuffing.
That’s it! Thaw your bird, avoid cross-contamination, wash your hands, remove the giblet packet and neck, and cook to the proper temperatures! Now everything else is open to your cooking methods and flavors.
Easy Pellet Smoked Thanksgiving Turkey
Here is an easy method for smoking a turkey on a pellet grill with a few suggestions on different ways to prep your bird and add flavor starting with your choice of wood pellets.
- Apple pellets are mild and somewhat sweet. Pecan pellets can be nutty and deep with southern flair, Oak is mild and offers a traditional flavor. And there’s hickory and mesquite! Instead of choosing one why not try a mixture? I suggest trying your blends out before Turkey day with a few chicken breasts.
- Why not smoke two smaller turkeys instead of one large one. They will be easier to handle and could reduce cooking time. Most of all, you’ll avoid drying out a big bird!
- Season with rubs or use a brine the night before cooking. Allow the seasonings to work!
- Don’t be worried about finishing your turkey in the kitchen oven. This is great when using hickory or mesquite pellets. Allow for some great flavor, then finish in the oven and avoid an overpowering taste.
Time for Turkey!
Rub your turkey down with a bit of olive oil, coat with this easy seasoning blend, cover and chill in the fridge overnight!
For the Rub:
3 tablespoons brown sugar
3 tablespoons smoked paprika
1 ½ tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2-3 teaspoons Italian seasoning
Now, set up your pellet grill with your blend of pellets and set to preheat to 225˚F with the lid closed. Remove the turkey from the fridge, uncover and add any fruit slices or veggies to the cavity. I use orange slices, apple slices, chopped onion and bell peppers. Apple additional rub and olive oil, or melted butter, as needed. Place the turkey, or turkeys, on the grill, set up your internal thermometer, close the lid.
Smoke for 2 1/2 to 3 hours. Now, you can move the turkey to the oven to finish as mentioned above in a 350 ˚F oven, or increase pellet grill temperature to 350˚F and continue to cook. Baste with apple juice, beer, or your favorite mop sauce and turn if needed. Cook for another couple of hours depending on the size of your bird.
When you hit the three temps, remove from grill, cover with foil for about ten to fifteen minutes or more, then slice and serve!
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.