Table of Contents
Smoke A Turkey Pellet Grill
How To Smoke A Turkey Pellet Grill? Would you like to impress your dinner guests with the best-tasting turkey they’ve ever had? Then follow this easy recipe for how to smoke a turkey on a pellet grill. This is hands down the easiest turkey recipe you will ever make. Smoked turkey is incredibly juicy, tender, and infused with a unique smoky flavor. The bird is seasoned with a dry spice rub that adds fantastic flavor and leaves a crispy exterior on the turkey. So, if you want to smoke a turkey, you have to try this delicious smoked turkey recipe; you will be so glad you did!
If you’ve invested in a pellet smoker or grill then a whole new world of meat cooking will be open to you. This pellet smoked turkey recipe might just be the very best out there.
One of the best things about this recipe is that you don’t need any fancy equipment to do it.
Just you, your turkey, and your trusted pellet grill.
Now, don’t get me wrong. Traditional roast turkey is beautiful, but it just doesn’t match a bird that’s been slowly smoked for hours low and slow over wood. Plus, who wants an entire bird taking up the oven?
In this guide, I’m going to walk you through everything you need to know to cook the perfect turkey on your pellet grill or smoker.
Ingredients To Smoke A Turkey Pellet Grill
- 1 and half (12-16 lb) fresh or frozen turkey, thawed, giblets removed
- Also 1 Cup Traeger Rub
- Along with this, 1 and half 1/2 Tablespoon minced garlic
- 1 cup sugar
- 1/2 cup Worcestershire sauce
- 2 Tablespoon canola oil
Steps To Smoke A Turkey Pellet Grill
- Ensure the turkey is fully thaw and remove any giblets. Pour 3 gallons of water in a 5-gallon non-metal bucket.
- Add Traeger rub, garlic, sugar, and Worcestershire sauce and mix until sugars are completely dissolve.
- Place the turkey, breast side down, into the bucket with the brine. Make sure the turkey is completely submerged.
- Cover the bucket and place it in the refrigerator overnight.
- Remove turkey from brine and pat dry. Rub canola oil over the entire outside of the turkey and place the breast side up into the disposable aluminium roasting pan.
- When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- Place the turkey on the grill and smoke for 2 1/2 to 3 hours.
- Increase grill temperature to 350℉ and cook for 3-1/2 to 4 hours, or until the internal temperature reaches 165℉ in the thickest part of the breast.
- Remove from grill and allow to rest for 30 minutes before carving. Enjoy!
Don’t Forget To Bring Your Meat
Brining your turkey overnight can help it retain moisture while it smokes.
Many people merely baste their meat, but this only works at the skin level, whereas bringing keeps the meat wet at a much deeper level.
For the greatest results, brine your turkey overnight in the refrigerator.
You can use both types of grill to make pellet on grills whether it be electric grill or gas grill. Both the grills do the needful for grilling pellet chops. There are multiple recipes used to make pork chops however, you can make them the way you prefer. You can customize the spices of your choice to marinade your pellet grills. The common spies used to marinade pork chops include kosher salt, pepper, cayenne pepper, paprika, onion and garlic powder.
Carving Should Be Avoided To Smoke A Turkey Pellet Grill
Unlike common perception, the best way to serve turkey is to dismantle it first and then carve each individual piece.
Many people cook their turkeys with the entire carcass, which might prevent you from obtaining full access to the bird and result in a lot of food waste.
Often brine solution is also used to marinade the Pellet. The brine eliminates the odour of pork and also enhances the tenderness of the meat. While grilling chops, one of the factors you have to vigilant observe is the internal temperature of the grilling pellet. When the internal temperature reaches a specific mentioned temperature, this signifies that your pork chops are completely ready, grilled and tender from inside.
Use A Meat Thermometer To Check The Temperature Of The Meat.
While many recipes recommend cooking time, the truth is that meat is only use when it’s done, and the interior temperature is the best indicator of this.
In the case of turkey, the breast meat should have attained a temperature of 165°F. I strongly advise you to get a meat thermometer so that you can monitor the progress of your pellet smoke meat safely and correctly.
Turkey Should Not Be Trussed
When smoking turkey, it’s common knowledge that you should truss it. I’m going to argue against this, even if it means facing a barrage of hate.
While turkey includes both dark and light meat, the optimal temperature for each is different. Dark flesh should be cooked to 175°F, whereas light breast meat should be cooked to 165°F. Trussing the meat exposes the breast meat and ensures that both the light and dark meats are cooked to the same temperature. Allowing it to lie normally will allow each part to reach its proper temperature on its own.
Don’t Load The Bird With Stuffing
Pellet smoked turkey, unlike oven-roasted turkey, is best served unstuffed. Herbs and rubs are fine, but we want to maximize the amount of smoke and ventilation.
To free up oven space, smoke your turkey outside on the Traeger. While catching up with relatives on Thanksgiving, let that bird smoke its way to deliciousness. The smokey flavor will be well worth the effort.