Smoking a turkey on a pellet smoker or pellet grill is simple: use a mild fruit or nut wood (apple, cherry, pecan or maple), smoke at about 225–275 °F (107–135 °C), then raise the heat near the end for crisper skin. Cook to temperature, not time: Health Canada’s safe internal temperature for whole poultry is 82 °C (180 °F), measured in the thickest part of the thigh or breast.
What you need
- A thawed turkey (thaw it in the refrigerator, not on the counter).
- BBQ pellets: apple, cherry, pecan or maple, or a blend. Hickory works in small amounts; mesquite is usually too strong for poultry.
- A reliable instant-read or probe thermometer.
- Optional: a dry brine of salt (and herbs) applied a day ahead for juicier meat and better skin.
Step by step
- Prepare. Pat the turkey dry. For faster, more even cooking, spatchcock it: cut out the backbone and press it flat.
- Season. Rub with oil or butter and your seasoning.
- Smoke. Preheat the grill to about 225–275 °F (107–135 °C). Place the turkey skin-side up, probe in the thickest part of the thigh, not touching bone.
- Crisp the skin. When the meat is within about 10 °C of the target, raise the grill to around 325–350 °F (163–177 °C).
- Check the temperature. Whole poultry is safe at 82 °C (180 °F) in the thickest part; check several spots.
- Rest. Tent loosely with foil for 20–30 minutes before carving.
Don’t stuff a turkey you’re smoking: the stuffing heats slowly and may not reach a safe temperature. Cook it separately.
Food safety source
Safe internal temperatures: Health Canada, Safe internal cooking temperatures (whole poultry 82 °C / 180 °F; poultry pieces 74 °C / 165 °F).
Frequently asked questions
What pellets are best for smoking a turkey?
Apple and cherry give a light, sweet smoke and good colour; pecan and maple are a little richer. See smoker pellets by meat.
How long does it take to smoke a turkey?
It depends on the bird’s size, whether it’s spatchcocked, the grill temperature and the weather. Plan generously and go by the thermometer.
Should I brine a turkey before smoking?
It’s optional. A dry brine (salt rubbed on a day ahead) helps keep the meat juicy and the skin crisp.