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Smoked Turkey on a Pellet Grill

Smoked turkey on a pellet grill is dry-brined, buttered beneath the skin, and cooked at 325°F until tender and juicy. Aromatics in the cavity add flavor while the skin browns over the smoke.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Chilling and resting 12 hours 30 minutes
Total Time 16 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound, fully thawed, giblets and neck removed
  • 2 tbsp Morton kosher salt
  • 1 tsp ground black pepper
  • 4 tbsp unsalted butter softened
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 cloves garlic smashed
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs

Equipment

  • 1 pellet grill
  • 1 rimmed baking sheet

Method
 

  1. Pat the turkey dry with paper towels; do not rinse it.
  2. Loosen the skin over the breasts and rub the salt evenly over the turkey, including inside the cavity and beneath the breast skin.
  3. Set it breast-side up on a wire rack over a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.
  4. Preheat the pellet grill to 325°F with the lid closed.
  5. Rub the pepper over the turkey.
  6. Spread the butter beneath the breast skin and over the outside.
  7. Put the onion, lemon, garlic, thyme, and rosemary in the cavity, then tie the legs together with kitchen twine.
  8. Set the turkey breast-side up directly on the grill grates and cook with the lid closed for 3 to 4 1/2 hours, until the thickest part of the breast reaches 165°F and the innermost part of the thigh reaches 175°F; tent loosely with foil if the skin browns too quickly.
  9. Transfer the turkey to a cutting board.
  10. Rest for 30 minutes before carving.

Notes

For juicy slices, use an instant-read thermometer to check the breast and thigh temperatures. Refrigerate leftover turkey for 3 to 4 days; freezer: yes, for up to 3 months. For a dairy-free option, use a plant-based butter substitute.