As the holiday season draws near, the thought of a perfectly cooked, succulent Pellet Grill Smoked Turkey takes center stage on dinner tables nationwide. This time of year is synonymous with cherished family moments, gathering with friends, and, of course, creating unforgettable meals that become lasting memories. When your loved ones anticipate that first glorious slice of turkey, you’ll want to deliver a show-stopping centerpiece that embodies the spirit of Thanksgiving and Christmas.
Unlock the secret to a consistently juicy and flavorful bird with our easy-to-follow, beginner-friendly recipe. Thanks to the culinary magic of wet brining, every bite promises an explosion of succulence and deep flavors absorbed directly from the brine solution. The carefully balanced salt in the brine actively works to trap those essential juices, preventing the turkey from drying out during the cooking process. For those who love to experiment, we’ve included a diverse range of brining variations, ensuring there’s a perfect flavor profile to suit every palate. Utilizing your reliable pellet grill smoker—or indeed, any smoker you prefer—prepare to impress your guests and establish new, delicious holiday traditions with this truly exceptional smoked turkey.
Why This Pellet Grill Turkey Recipe Shines
Our Pellet Grill Smoked Turkey isn’t just a meal; it’s an experience. Here’s what makes this recipe a standout for your holiday feast:
- Unmatched Flavor Infusion from Wet Brine: The turkey undergoes a transformative soak in a rich brine, brimming with aromatic ingredients like fresh oranges, zesty lemons, fragrant bay leaves, and the foundational elements of kosher salt and brown sugar. This meticulous process not only locks in moisture, ensuring an incredibly juicy bird, but also saturates the meat with complex, deep flavors that permeate every fiber.
- Achieve Perfectly Crispy, Golden-Brown Skin: After its refreshing brine bath, the turkey is lovingly rubbed with softened butter before hitting the pellet grill. This combination, coupled with precise smoking techniques, yields a skin that is irresistibly crisp and boasts a stunning golden-brown hue, adding both visual appeal and a delightful texture to each savory mouthful.
- Deep Smoky Notes Courtesy of Your Pellet Grill: Smoking your turkey on a pellet grill, such as a Traeger or Pit Boss, imparts a distinctive, rich smokiness that is incredibly difficult to replicate with conventional oven roasting. This characteristic smoky essence harmoniously complements the savory flavors developed during the brining process. Feel free to choose your favorite wood pellets – hickory, apple, or cherry for a truly personalized touch.
- Explore a World of Brining Options: This recipe offers unparalleled versatility with a variety of brining options. From the bright and herbaceous notes of a citrusy orange brine to the sweet and savory depth of a honey and garlic brine, you have the freedom to customize your turkey to align perfectly with diverse taste preferences and culinary desires.
- Universal Adaptability Across All Pellet Grills: Whether you’re a proud owner of a Traeger, Pit Boss, Camp Chef, or even a traditional stick burner, this recipe is designed for universal success. It transcends specific brand limitations, promising consistently delicious results regardless of your smoker’s make or model.
- Comprehensive and Clear Cooking Guidelines: We provide a detailed timetable tailored to different turkey sizes, alongside explicit instructions for crucial temperature checks. This ensures that even novice smokers can confidently achieve a perfectly cooked turkey. The inclusion of the “carryover cooking” principle further guarantees that your meat reaches the recommended safe internal temperature without becoming overcooked.
- The Ultimate Festive Centerpiece: Beyond its exquisite taste, a pellet grill smoked turkey serves as a magnificent and impressive centerpiece for both Thanksgiving and Christmas dinners. Its golden-brown skin, aromatic steam, and succulent presentation are guaranteed to be the focal point of discussion and admiration at your holiday table.
Essential Tools and Ingredients for Brining a Turkey
Brining is the cornerstone of a moist and flavorful turkey. To embark on this crucial step, gather the following:
- A Large, Food-Grade Waterproof Container: Selecting the right container is paramount. It must be capacious enough to fully submerge your entire turkey in the brine liquid. While some refrigerators feature a produce drawer that might suffice, a dedicated food-grade container (like a large Rubbermaid bin) or a specialized turkey brine bag is often a more reliable and hygienic choice.
- Kosher Salt: Opt for coarse Kosher salt. Its larger crystal size dissolves more slowly and evenly than fine table salt, providing a more consistent brine. Avoid iodized table salt, which can impart a metallic taste.
- Sugar: Brown sugar is our preferred choice for its subtle molasses notes, which add depth and richness to the brine’s flavor profile. You can also use white sugar if brown sugar isn’t available.
- Aromatics (Optional but Recommended): Infuse your turkey with extra layers of flavor using aromatics such as oranges, lemons, and bay leaves. These elements are optional, but they significantly elevate the turkey’s taste. The absolute essential, however, is the salt. You MUST use salt for the brine to work effectively.
- Water: Begin with warm water to expedite the dissolution of the salt and sugar. Once dissolved, add cold water or ice to rapidly cool the brine. It’s crucial that the turkey soaks in a cold solution to prevent bacterial growth and ensure food safety.
In our demonstration video, a 20-pound turkey was used. It proved a bit too tall for a standard fridge produce drawer, necessitating the use of a large Tupperware storage container. This particular container held 8 quarts of water, requiring us to double the standard brining solution to ensure complete submersion.
Step-by-Step Guide to Brining Your Turkey
Wet brining your turkey overnight is a transformative process, allowing the meat to deeply absorb the flavorful liquid. This results in an incredibly juicy and full-flavored turkey, making your holiday dinner an undeniable success. Turkey, being a relatively lean meat with limited natural fat, greatly benefits from brining to achieve that coveted moist texture and rich taste. To prepare your turkey brine, simply follow these easy steps:
- Prepare the Turkey: First, remove the giblets and neck from the turkey’s cavity. Pat the turkey thoroughly dry with paper towels.
- Create the Brine Solution: In your large container, dissolve the kosher salt and brown sugar in the warm water. Once fully dissolved, add the cold water or ice to bring the temperature of the brine down to below 40°F (4°C). This ensures a safe environment for your turkey.
- Submerge the Turkey: Carefully place the turkey into the container. Add your desired aromatics such as quartered onions, halved lemons, garlic cloves, and fresh herb sprigs. Ensure the turkey is completely covered by the brining liquid. If it’s not, prepare additional brine using the ratio of ¼ cup kosher salt per quart of water until the turkey is fully submerged.
- Brine Overnight: Cover the container and refrigerate the turkey for at least 12 hours, ideally up to 24 hours. A longer brining time (up to 24 hours for larger birds) will yield an even more incredibly juicy and flavorful result.
- Rinse and Dry: Before smoking, remove the turkey from the brine. Rinse it thoroughly under cold running water, both inside and out, to remove excess salt. Pat the turkey absolutely dry with paper towels. Allow the turkey to air-dry uncovered in the refrigerator for several hours (or even overnight) before smoking. This crucial step helps achieve that desirable crispy skin.
Mastering the Art of Smoking Your Turkey
Once your turkey is perfectly brined and dried, it’s time to infuse it with incredible smoky flavor and achieve that perfect, tender finish. Follow these steps for an outstanding pellet grill smoked turkey:
- Preheat Your Pellet Grill: Load your pellet grill smoker with your favorite wood pellets (hickory for a strong flavor, apple or cherry for milder, sweeter smoke). Set the temperature to 225°F (107°C). Close the lid and allow it to fully preheat and stabilize at the set temperature, typically taking 15-20 minutes.
- Prepare the Turkey for Smoking: Once your turkey has air-dried sufficiently, place it in a sturdy roasting pan. Generously rub the entire surface of the bird with softened butter. For an extra crispy and flavorful skin, carefully lift the skin in various areas (especially over the breast) and work some of the softened butter underneath.
- Aromatic Stuffing: Enhance the turkey’s internal flavor by stuffing its cavity with aromatic ingredients. Quartered onions, halved lemons, whole garlic cloves, and sprigs of fresh rosemary and sage are excellent choices. These infuse steam and flavor into the bird from the inside out.
- Into the Smoker: Carefully transfer the roasting pan with the prepared turkey onto the preheated pellet grill. Insert your digital thermometer probe into the thickest part of the turkey breast, ensuring it does not touch any bone. Close the smoker lid.
- The “Smoke” Phase: Smoke the turkey at 225°F (107°C) until the internal temperature of the turkey breast reaches approximately 110°F (43°C). This initial low and slow phase is crucial for maximizing smoke penetration and developing that deep, rich smoky flavor. Depending on the size of your bird, this can take anywhere from 1.5 to 3 hours.
- The “Crisp” Phase: Once the turkey reaches 110°F (43°C), increase the temperature of your pellet grill to 350°F (177°C). Continue smoking the turkey at this higher temperature until the internal temperature in the thickest part of the breast reaches 165°F (74°C). This higher heat will crisp up the skin beautifully, creating a perfect texture contrast. This phase typically takes an additional 2.5 to 3.5 hours for an 18-20 pound bird.
- Rest and Carve: Once the turkey reaches 165°F (74°C), carefully remove it from the pellet smoker. Transfer the roasting pan to a cutting board and loosely tent the turkey with aluminum foil. Allow the bird to rest for at least 20-30 minutes. This resting period is vital for the juices to redistribute throughout the meat, ensuring every slice is incredibly moist and tender.
- Serve with Pride: After resting, carve your magnificent pellet grill smoked turkey and present it proudly as the centerpiece of your holiday feast.
Exciting Recipe Variations for Your Turkey Brine
The secret to a truly unforgettable Thanksgiving turkey often lies not just in the cooking method, but in the brine that lays the flavor foundation. We’ve curated three exciting variations to give your turkey that extra “oomph,” ensuring flavors penetrate every juicy bite. Feel free to adjust these to your personal preference!
1. Orange Brine with Herbs
For a wonderfully aromatic and distinctively citrusy twist on the traditional wet brine, incorporate the zest and juice of four fresh oranges directly into your brining mixture. Alternatively, for convenience, you can use a portion of a can of frozen concentrated orange juice. To further enhance the aromatic profile, toss in a generous handful of fresh rosemary, sage, and thyme sprigs into the brining liquid. When it’s time to smoke, make sure to also stuff the turkey cavity with extra orange slices and fresh herb sprigs to maximize the fragrant infusion.
2. Salt-Kissed Honey and Garlic Turkey Brine
If you crave a turkey with a delightful balance of sweet and savory notes, this variation is for you. Add 1 cup of rich honey and 8 to 10 cloves of finely minced garlic to your standard brine. This combination creates a subtly sweet, garlicky profile that pairs exceptionally well with the deep smoky flavors from the pellet grill. When you’re preparing the turkey for the smoker, take it a step further: rub a mixture of 2 tablespoons of honey, 2 tablespoons of brown sugar, 1 tablespoon of soy sauce, and additional minced garlic underneath the turkey skin for an extra layer of glaze and flavor.
3. BBQ Flavored Wet Brine
For a turkey that brings bold, barbecue-inspired flavors to your holiday table, integrate 1 cup of your favorite BBQ sauce directly into the wet brine mixture. The tang and sweetness of the sauce will infuse into the meat during brining. When the turkey is ready for the smoker, enhance the BBQ theme by rubbing it generously with a complementary BBQ dry rub. Throughout the smoking process, for an even deeper flavor and glaze, baste or “mop” the turkey every hour with a bit more of your preferred BBQ sauce. You can also experiment with a Spiced Apple Cider Wet Brine for a classic fall flavor profile.
General Timetable for Pellet Grill Smoked Turkey
While precise cooking times can vary, this general guideline will help you plan your Thanksgiving or Christmas dinner schedule. Remember, these are estimates, and the ultimate determinant for doneness is the internal temperature of the turkey. Always prioritize temperature over time!
This timetable is based on the two-stage temperature settings outlined in our recipe: starting at 225°F (107°C) and finishing at 350°F (177°C). Keep in mind that frequently opening the grill lid will cause temperature fluctuations and can significantly prolong cooking times.
| Turkey Size | Approximate Smoking Time |
|---|---|
| 8 to 10 pounds | 2½ – 3¼ hours |
| 10 to 12 pounds | 3 – 4 hours |
| 12 to 14 pounds | 3½ – 4½ hours |
| 14 to 16 pounds | 4¼ – 5⅓ hours |
| 16 to 18 pounds | 5 – 6 hours |
| 18 to 20 pounds | 5½ – 6¾ hours |
For turkeys outside these specific ranges, calculate the smoking time at an approximate rate of 18 to 20 minutes per pound. It’s important to note that this pellet grill smoked turkey will generally take longer to cook than a conventional oven-roasted turkey, which is typically cooked at higher temperatures (325°F to 350°F or 163°C to 177°C). The initial lower temperature on your pellet grill (like a Traeger) is crucial for maximizing smoke absorption and flavor. While it adds extra time, the unparalleled smokiness achieved at a lower temperature is well worth the wait. Plan your holiday meal schedule accordingly to allow for this extended cooking time and the subsequent resting period.
👨🍳 Pro Tips for Smoking a Perfect Turkey
- Brine Like a Boss for Maximum Flavor: Don’t underestimate the power of a proper brine. Go beyond just covering the turkey; ensure every inch is infused with the flavorful liquid. Use a spacious, food-grade container—like your fridge’s produce drawer or a large Rubbermaid bin—that allows for full submersion. This ensures even seasoning and unparalleled juiciness throughout the bird.
- Spice Up Your Brine: Don’t be afraid to get creative with our brine variations! If you’re aiming for a bright, aromatic bird, the Orange Brine with Herbs is your go-to. For a savory and slightly sweet profile, try the Salt-Kissed Honey and Garlic. Feeling bold? A BBQ flavored wet brine can add an exciting twist to your holiday feast. Experiment to find your family’s new favorite.
- Butter It Right for Golden, Crispy Skin: When prepping your turkey, be generous and strategic with softened butter. Don’t just rub it on top; gently separate the skin from the breast meat and spread a good amount of butter underneath. This crucial step contributes significantly to both a wonderfully crispy exterior and a rich, flavorful breast meat.
- Temperature is King – Trust Your Thermometer: Your most invaluable tool for successful smoking is a reliable meat thermometer. Whether you’re using a high-tech WiFi thermometer for remote monitoring or a classic instant-read probe for quick checks, consistent temperature monitoring is key. Always cook to temperature, not just time, to ensure your turkey is perfectly done and safe to eat.
- Mind the Grill – Resist the Urge to Peek: Every time you lift the lid of your pellet grill, you release precious heat and smoke, extending the cooking time and potentially affecting the turkey’s texture and flavor. Let your turkey enjoy its smoky spa treatment undisturbed for as long as possible. “If you’re looking, it’s not cooking!”
- Respect the Resting Time – It’s Essential: Just like a fine cut of steak, a whole turkey needs time to rest after coming off the smoker. Loosely tenting it with foil allows for “carryover cooking” (the internal temperature will rise a few more degrees) and, more importantly, permits the juices to redistribute throughout the meat. This ensures every slice is incredibly moist and succulent, preventing dryness.
- Presentation Matters – Feast with Your Eyes First: The final presentation is just as important as the taste. Once your turkey is perfectly smoked and rested, arrange it beautifully on a large platter. Garnish with sprigs of fresh rosemary and thyme, vibrant citrus slices, or colorful cranberries for an eye-catching display. You’re not just serving a meal; you’re creating a culinary masterpiece.
Smoking According to Internal Temperature
Monitoring your turkey’s internal temperature is the most critical factor in achieving a perfectly cooked bird, preventing both undercooking and overcooking. Relying solely on a timer can be misleading, as cooking times can vary significantly based on the turkey’s size, its starting temperature, and how often the grill lid is opened.
Always insert your thermometer into the thickest part of the turkey breast, being careful not to hit any bone, as this can give an inaccurate reading. For peace of mind and precision, I highly recommend investing in a quality thermometer.
For continuous monitoring, I personally trust the ThermoWorks Signals WiFi thermometer. It features four probes, allowing you to monitor multiple items on your grill simultaneously, all from the comfort of your couch via the ThermoWorks App on your phone. For quick, on-the-spot temperature checks, the ThermoWorks ONE Thermapen provides an accurate reading in just one second, making it incredibly convenient and leaving no excuses for not hitting perfection!
When your turkey is approaching its target temperature, double-check its doneness by taking readings in several different locations of the turkey breast and thigh. This ensures even cooking. If any area registers below 160°F (71°C), continue cooking until it reaches at least this point.
Important Note on Final Temperature: The FDA recommends cooking turkey to an internal temperature of 165°F (74°C). I typically remove my turkey from the pellet smoker when the thickest part of the breast reaches 160°F (71°C). Then, I immediately cover it loosely with foil and let it rest. Due to carryover cooking, the internal temperature will continue to rise by several degrees, usually reaching or exceeding the recommended 165°F (74°C) during the resting period. This technique is excellent for preventing overcooked, dry turkey while still ensuring food safety. However, always ensure your turkey reaches at least 165°F (74°C) in the breast or thigh before serving, especially if you are new to smoking. It’s grill time! Get out there and cook your turkey, and then comment below how it turned out!
Universal Appeal: This Recipe Works with Any Pellet Grill or Smoker
One of the truly outstanding qualities of this pellet grill smoked turkey recipe is its remarkable adaptability. You might frequently hear passionate discussions about smoking turkey specifically on a Traeger smoker, and while Traeger grills are indeed fantastic, it’s essential to clarify a common misconception: you are absolutely not confined to using a single brand of pellet smoker to achieve spectacular results.
Whether your grilling arsenal includes a Traeger, a robust Pit Boss, a versatile Camp Chef, a trusty Z Grills model, or even a traditional offset stick burner, this recipe is meticulously designed to deliver universally delicious outcomes. The fundamental elements that drive its success – precise temperature control and the consistent application of smoke – are core functionalities inherent in nearly all pellet grills and smokers. By diligently following our comprehensive guidelines for brining, butter application, and temperature management, you are guaranteed to achieve that coveted mouthwatering, smoky flavor and incredibly tender texture, regardless of the brand name proudly displayed on your grill.
So, power up your pellet grill with confidence, load it with your preferred wood pellets, and prepare to embark on a culinary journey that promises a perfectly cooked, unforgettable turkey!
Smart Storage for Your Leftover Smoked Turkey
Making the most of your delicious smoked turkey means knowing how to properly store and preserve its flavor and moisture. Here’s how to handle your leftovers:
- Cool Before Storing: Always allow the smoked turkey to cool down to room temperature before placing it in containers. This critical step helps to prevent excessive condensation, which can lead to soggy meat, and is a fundamental best practice for food safety.
- Utilize Airtight Containers: To maintain freshness and prevent your turkey from drying out, divide the meat into smaller, manageable portions. Store these portions in high-quality airtight containers or, for superior long-term preservation, consider using vacuum-seal bags.
- Prompt Refrigeration is Key: Ensure that any leftover turkey is placed in the refrigerator within two hours of cooking. When stored correctly in the fridge, your delicious smoked turkey leftovers will remain fresh and safe to eat for 3-4 days.
- For Extended Storage: If you anticipate having a large amount of leftover turkey, freezing is an excellent option for longer preservation. Properly frozen smoked turkey is best enjoyed within 2-3 months to ensure optimal flavor and texture. Beyond this period, it may still be safe but could start to lose its quality.
Best Methods for Reheating Your Smoked Turkey
Reheating smoked turkey without drying it out is an art. Here are the best ways to bring your leftovers back to life, ensuring they remain moist and flavorful:
- Oven Method (Recommended for Best Results): Preheat your oven to a gentle 325°F (160°C). Arrange the turkey slices or pieces in an oven-safe dish. Add a small amount of chicken broth or water to the bottom of the dish to create steam, which helps retain moisture. Cover the dish tightly with aluminum foil to prevent the turkey from drying out. Heat until the turkey reaches an internal temperature of 165°F (74°C), typically 20-30 minutes depending on the amount.
- Microwave Method (For Quick Reheating): For smaller portions and quick reheating, place turkey slices on a microwave-safe dish. Add a tablespoon or two of broth or water to keep it moist. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap. Reheat in short increments (e.g., 30 seconds at a time), stirring or flipping occasionally, until warmed through. Be careful not to overcook, as the microwave can quickly dry out turkey.
- Air Fryer Method (For Crispy Bits): Preheat your air fryer to 350°F (175°C). Arrange turkey slices or shredded turkey in a single layer in the air fryer basket. For extra moisture and flavor, you can lightly brush the slices with melted butter or a little chicken broth. Cook for 2-4 minutes, checking frequently, until the turkey is warmed to your desired temperature. This method is great for achieving slightly crispy edges, but be vigilant to avoid overdoing it and drying the turkey out.
Creative Ways to Use Your Smoked Turkey Leftovers
Transform your delicious smoked turkey into exciting new meals! Here are some fantastic ideas to breathe new life into your holiday leftovers:
- Classic Turkey Pot Pie: Who can resist the comforting allure of turkey pot pie? Our recipe for easy turkey pot pie is a truly wonderful way to utilize your leftover smoked turkey. It features a light, flaky, and crispy crust enveloping a rich, savory, and incredibly satisfying filling. The smoky turkey adds an extra layer of depth to this classic dish.
- Hearty Smoked Baked Beans with Turkey: Elevate your baked beans from a side dish to a substantial, protein-packed meal! You can effortlessly incorporate your smoked turkey leftovers into these smoked baked beans. The smoky turkey complements the sweet and savory notes of the beans, transforming them into a more robust and incredibly flavorful dish.
- Smoked Turkey Jalapeño Popper Mac and Cheese: Indulge in a truly decadent experience with this jalapeño popper mac and cheese. It’s super creamy, bursting with the flavors of several different types of cheese, and delivers an irresistible cheese pull! Adding your leftover smoked turkey to this dish creates a complete, show-stopping meal that’s ready to go and sure to be a crowd-pleaser.
Frequently Asked Questions About Smoked Turkey
As a general rule, plan for your turkey to smoke for approximately 18-20 minutes per pound. However, the exact timing will largely depend on the specific temperature settings you use. For a beautifully smoky bird with crispy skin, I always start my pellet grill smoker at a lower temperature, around 225°F (107°C), for the initial 1-2 hours. This allows for maximum smoke penetration. Then, I finish it off at a higher temperature, typically 350°F (177°C), to ensure the skin gets wonderfully brown and crispy.
For achieving both deep smoky flavor and crispy skin, a two-stage temperature approach is ideal. Begin by setting your Traeger or other pellet grill to 225°F (107°C) for the majority of the cooking time, typically until the internal temperature of the turkey reaches about 110°F (43°C). Once this internal temperature is met, significantly increase your smoker’s temperature to 350°F (177°C) to finish the cook. This higher heat in the final stage is key to developing that desirable golden-brown and crispy skin.
The universally recommended safe internal temperature for cooked turkey, according to the FDA, is 165°F (74°C). However, to prevent overcooking and ensure maximum juiciness, I typically remove my turkey from the smoker when it reaches an internal temperature of 160°F (71°C). Then, I immediately cover it loosely and allow it to rest. The phenomenon of “carryover cooking” will naturally cause the internal temperature to continue rising by several degrees during this resting period, consistently bringing it up to or even slightly above the desired 165°F (74°C) mark. This method guarantees a perfectly cooked, moist bird every time.
The best approach actually incorporates both temperatures! Initially smoking the turkey at a lower temperature, like 225°F (107°C), is crucial for allowing the meat to absorb a wonderful, deep smokiness. This “low and slow” phase truly infuses the bird with flavor. Subsequently, finishing the turkey at a higher temperature, such as 350°F (177°C), is essential for rendering the skin perfectly crispy and golden brown. This two-stage method provides the best of both worlds: maximum smoky flavor and an irresistible crispy skin.
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🎁 Now Go Fire Up That Smoker!
The pellet grill smoked turkey recipe stands as a testament to the perfect marriage of culinary tradition and innovative smoking techniques. As the highly anticipated holiday season approaches, this recipe is an absolute must-save for anyone looking to create a truly memorable meal. It has been thoughtfully designed to be accessible for all cooking levels, from novice grillers to seasoned pitmasters, while offering abundant opportunities for customization and personal flair. While it boasts a sophisticated flavor profile, its inherent adaptability enthusiastically welcomes your unique culinary touches.
Embrace the journey of smoking your own turkey, infuse it with your personal style, and elevate your holiday celebrations with this unforgettable and deeply satisfying dish. Prepare to delight your family and friends with a turkey that is not only incredibly juicy and flavorful but also a testament to the joy of homemade goodness.
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Pellet Grill Smoked Turkey
Experience the magic of the perfect holiday centerpiece with this pellet grill smoked turkey. Infused with a rich, smoky flavor from the grill and deeply marinated from a unique wet brine, this turkey promises every bite to be juicier than the last. Ideal for Thanksgiving or any festive gathering, this recipe is beginner-friendly yet delivers gourmet results. Check out the notes section for ideas on how to vary your brine. The pellet grill will make this the easiest and most amazing smoked turkey you have made.
Cuisine: American
Cook: 5 hrs
Additional Time: 1 day
Total: 1 day 5 hrs 15 mins
Servings: 20 Servings
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Equipment
- Traeger Timberline 1300 Pellet Grill
- ThermoWorks Signals
- Shun 9″ Slicing Knife
- John Boos Maple Butcher Block
- Traeger Signature Blend Wood Pellets
- Turkey Brining Bags
Ingredients
- 1 whole turkey, 15 to 20 pounds
- ½ cup butter, softened
To Make the Brine
- 1 cup kosher salt, or 3/4 cup table salt
- ½ cup brown sugar
- 1 quart hot water
- 3 quarts cold water, or enough to cover the turkey
- 1 large onion, quartered
- 1 lemon, halved
- 6 garlic cloves
- fresh rosemary and sage, a few sprigs of each
Optional Aromatics for the Brine
- 3 tablespoons peppercorns
- sliced lemons, oranges, onions, and garlic
Instructions
Brine the Turkey
- Remove the giblet and gravy package from inside the cavity of the turkey. Remove or discard any plastic or metal cages or pop-up thermometers.
- Get a container that is large enough to hold the turkey and enough water to cover the turkey. Mix the salt, sugar, and hot water until dissolved. Add cold water or ice to cool the brine down.
- Place the turkey in the container and add the brining liquid. If you want to add additional aromatics like peppercorns, sliced onions, lemons, and bay leaves, do that as well.
- Top the container with the cold water. Make sure the turkey is completely submerged. Cover and refrigerate overnight.
Smoke the Turkey
- Set the smoker to 225°F and close the lid. Let the smoker pre-heat.
- Rinse the turkey and pat it dry. Place the turkey in a roasting pan and cover it with the softened butter. Lift the skin to form pockets. Make sure you get some of the butter underneath the skin.
- Stuff the cavity of the bird with onion, lemon, garlic cloves, and fresh herbs.
- When the pellet smoker is heated up, place it on the grill and stick a leave-in thermometer into the thickest part of the breast. Close the lid.
- Smoke the turkey until it reaches 110°F (this usually takes about 1-1/2 to 3 hours, depending on the size of your bird).
- Increase the temperature on the Traeger to 350°F and continue smoking until the internal temperature reaches 165°F (This usually takes 2-1/2 to 3-1/2 hours for an 18-20 pound bird) (see notes).
- Remove the turkey from the grill, cover with foil, and let rest for 20 minutes.
- Slice and serve.
Video
Video content can be placed here.
Notes
- Use a trusty meat thermometer so you can monitor the cook and ensure the best results. I like to use the ThermoWorks Signals as a leave-in thermometer or an instant-read like the ThermoWorks ONE.
- The hot water doesn’t need to be boiling hot. It just needs to be hot enough for the salt to dissolve easier.
- If it takes more than 4 quarts of water to cover the turkey, then make more brine solution at a ratio of ¼ cup of kosher salt (or 3 tablespoons table salt) to 1 quart of water.
- Remember to wash your sink well after you rinse the brined turkey to avoid cross-contamination.
- The FDA recommends cooking turkey to an internal temperature of 165°F. I remove the turkey when it reaches 160°F. The carryover cooking usually brings the temperature up to or over 165°F. I recommend you follow FDA guidelines.
- If you have a larger turkey, the cooking times will be longer. Cook the turkey based on temperature. See the post for general timing guidelines for this Traeger smoked turkey.
Brine Variations
Orange Brine with Herbs
For an aromatic and citrusy spin on the classic wet brined turkey, include the zest and juice of 4 oranges in the mixture or use part of a can of frozen concentrated orange juice.
For added aromatics, toss in a handful of fresh rosemary, sage, and thyme sprigs to the brining liquid. Follow the rest of the original recipe, but make sure to also stuff the turkey cavity with some orange slices and herbs.
Salt-Kissed Honey and Garlic Turkey Brine
Add 1 cup of honey and 8-10 minced garlic cloves to the brine. This turkey has a sweet, garlicky note that pairs exceptionally well with smoky flavors. When you’re ready to smoke, rub a mixture of 2 tablespoons of honey, two tablespoons of brown sugar, one tablespoon of soy sauce, and some minced garlic under the turkey skin.
BBQ Flavored Wet Brine
Incorporate 1 cup of your favorite BBQ sauce into the brine. When you are ready to smoke the turkey, rub it with a BBQ dry rub. As the turkey smokes, mop it every hour with a bit more BBQ sauce. 4. Spiced Apple Cider Wet Brined Smoked Turkey.
Nutrition
Serving: 1g, Calories: 613kcal, Carbohydrates: 8g, Protein: 74g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 280mg, Sodium: 5986mg, Potassium: 1077mg, Fiber: 1g, Sugar: 6g, Vitamin A: 163IU, Vitamin C: 4mg, Calcium: 90mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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