If you want a juicy and flavorful holiday centerpiece, this smoked turkey on a pellet grill delivers crispy skin, tender meat, and a rich smoky flavor that’s perfect for Thanksgiving.
This easy smoked turkey recipe is cooked low and slow on a pellet grill, giving you a perfectly juicy bird with incredible smoky depth. By dry brining the turkey overnight with lemon pepper seasoning, fresh citrus, and herbs, the skin turns golden and crisp while the inside stays moist and tender. Smoked at 325°F (163°C) and basted throughout the cook, this turkey reaches the ideal internal temperature for both white and dark meat. Whether it’s your first time smoking a turkey or you’re a seasoned pitmaster, this pellet grill method guarantees bold flavor and a show-stopping presentation for your Thanksgiving feast.
Feeds 4-6 people
Prep time 12-24 hours
Cook time 4-5 hours
Why Smoked Turkey Works
Dry Brine for Crispy Skin and Deep Flavor: By seasoning the turkey with salt and lemon pepper the day before, the dry brine has time to penetrate the meat. This not only locks in flavor but also draws out excess moisture from the skin, helping it crisp up beautifully while smoking on the pellet grill.
Citrus and Herb Infusion: Stuffing the cavity with fresh lemons, garlic, onions, and rosemary infuses the turkey with bright citrus notes and earthy aromatics. As the turkey smokes, these flavors slowly steam into the meat, creating layers of freshness that balance the richness of the turkey.
Low-and-Slow Pellet Grill Cooking: Cooking the turkey at 325°F (163°C) on a pellet grill ensures steady heat and consistent smoke circulation. This method prevents the turkey from drying out, while the natural hardwood pellets add a deep smoky flavor that you just can’t get from a traditional oven.
Basting for Maximum Juiciness: Basting the turkey every 45 minutes with the pan juices keeps the meat moist while also enhancing the flavor of the skin. Combined with the dry brine, this creates the perfect balance of crispy, golden skin and tender, juicy meat.
Ingredients
- 1 whole turkey (10–12 pounds recommended)
- ½ tablespoon salt
- 1 ½ tablespoons all-purpose poultry seasoning (I’m using lemon pepper seasoning)
- 1 package whole celery sticks
- 1 package whole carrots
- 4–6 lemons, quartered
- 3 white onions, quartered
- 2 heads of garlic
- 5–6 fresh rosemary sprigs
- 4 shallots, cut in half
- 2 teaspoons olive oil
- 1 cup chicken stock
Salt/Dry Brine Process
Thaw and Prep the Turkey: First, thaw the turkey completely and remove it from its packaging. Then take out all giblets and neck pieces from the cavity, and pat the turkey dry with paper towels so the skin can crisp properly.
Set Up the Rack and Pan: Next, place an elevated roasting rack inside a large baking sheet or drip pan to catch juices. This setup promotes even airflow when smoking on a pellet grill and prevents the bird from sitting in liquid.
Coat and Season Evenly: After that, rub the skin with 2 teaspoons of olive oil, then season the turkey all over with ½ tablespoon of salt and 1½ tablespoons of lemon pepper/poultry seasoning. Make sure to season under the skin where possible for deeper flavor.
Dry Brine for Best Results: Since we’re dry brining, place the seasoned turkey uncovered in the refrigerator for at least overnight and up to 24 hours. This step draws out surface moisture and allows the salt and lemon pepper to penetrate, which improves both flavor and skin crispness.
Prep
Bring to Room Temperature: About 3 hours before cooking, remove the turkey from the fridge so it can come closer to room temperature. Meanwhile, preheat your pellet grill to 325°F (163°C) and get your smoking pellets ready.
Prepare the Roasting Base and Stuffing: Meanwhile, halve the celery and carrots and place them in the pan along with one onion, two halved shallots, garlic cloves from one head, three lemons, three rosemary sprigs, and 1 cup of chicken stock. Then stuff the cavity with the remaining onions, shallots, lemons, garlic, and rosemary to infuse the meat during the smoke.
Truss the Turkey: Then, tie the legs together with kitchen twine and tuck the wing tips under so the bird cooks evenly and presents well. Proper trussing helps the turkey maintain shape and ensures the legs don’t overcook before the breast is done.
Cooking Process
Smoke and Baste at 325°F (163°C): Place the turkey on the rack and smoke at 325°F (163°C). Let it cook for 1 hour, then begin basting with pan juices. Continue to baste every 45 minutes while the bird smokes — this keeps the surface flavorful and helps with even browning.
Monitor Temperature and Tent if Needed: As the cook progresses, check internal temperatures: the breast should reach 165°F (74°C) and the dark meat 175°F (79°C). If the skin is browning too quickly, tent the turkey loosely with aluminum foil to prevent burning while allowing the interior to continue cooking.
Rest Before Carving: Finally, once the turkey reaches the target temperatures, remove it from the pellet grill and let it rest for at least 30 minutes. Resting lets the juices redistribute for moist slices, after which you can carve and serve.
If you don’t feel like cooking a whole bird check out this Smoked Turkey Breast recipe or if you are looking for an affordable beef recipe i recommend trying New York Strip Roast
If you are craving Lamb for the holiday season definitely check out my Leg Of Lamb Recipe
Smoked Turkey on a Pellet Grill
Ingredients
- 1 whole turkey (10–12 pounds recommended)
- ½ tablespoon salt
- 1 ½ tablespoons all-purpose poultry seasoning (I’m using lemon pepper seasoning)
- 1 package whole celery sticks
- 1 package whole carrots
- 4–6 lemons, quartered
- 3 white onions, quartered
- 2 heads of garlic
- 5–6 fresh rosemary sprigs
- 4 shallots, cut in half
- 2 teaspoons olive oil
- 1 cup chicken stock
Instructions
Thaw and Prep the Turkey: First, thaw the turkey completely and remove it from its packaging. Then take out all giblets and neck pieces from the cavity, and pat the turkey dry with paper towels so the skin can crisp properly.
Set Up the Rack and Pan: Next, place an elevated roasting rack inside a large baking sheet or drip pan to catch juices. This setup promotes even airflow when smoking on a pellet grill and prevents the bird from sitting in liquid.
Coat and Season Evenly: After that, rub the skin with 2 teaspoons of olive oil, then season the turkey all over with ½ tablespoon of salt and 1½ tablespoons of lemon pepper/poultry seasoning. Make sure to season under the skin where possible for deeper flavor.
Dry Brine for Best Results: Since we’re dry brining, place the seasoned turkey uncovered in the refrigerator for at least overnight and up to 24 hours. This step draws out surface moisture and allows the salt and lemon pepper to penetrate, which improves both flavor and skin crispness.
Bring to Room Temperature: About 3 hours before cooking, remove the turkey from the fridge so it can come closer to room temperature. Meanwhile, preheat your pellet grill to 325°F (163°C) and get your smoking pellets ready.
Prepare the Roasting Base and Stuffing: Meanwhile, halve the celery and carrots and place them in the pan along with one onion, two halved shallots, garlic cloves from one head, three lemons, three rosemary sprigs, and 1 cup of chicken stock. Then stuff the cavity with the remaining onions, shallots, lemons, garlic, and rosemary to infuse the meat during the smoke.
Truss the Turkey: Then, tie the legs together with kitchen twine and tuck the wing tips under so the bird cooks evenly and presents well. Proper trussing helps the turkey maintain shape and ensures the legs don’t overcook before the breast is done.
Smoke and Baste at 325°F (163°C): Place the turkey on the rack and smoke at 325°F (163°C). Let it cook for 1 hour, then begin basting with pan juices. Continue to baste every 45 minutes while the bird smokes — this keeps the surface flavorful and helps with even browning.
Monitor Temperature and Tent if Needed: As the cook progresses, check internal temperatures: the breast should reach 165°F (74°C) and the dark meat 175°F (79°C). If the skin is browning too quickly, tent the turkey loosely with aluminum foil to prevent burning while allowing the interior to continue cooking.
Rest Before Carving: Finally, once the turkey reaches the target temperatures, remove it from the pellet grill and let it rest for at least 30 minutes. Resting lets the juices redistribute for moist slices, after which you can carve and serve.
Notes
Dry Brine for Crispy Skin and Deep Flavor: By seasoning the turkey with salt and lemon pepper the day before, the dry brine has time to penetrate the meat. This not only locks in flavor but also draws out excess moisture from the skin, helping it crisp up beautifully while smoking on the pellet grill.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 18gSaturated Fat: 4gSodium: 690mgSugar: 0gProtein: 46g