Best Brined Pellet Grill Turkey
By Traeger Kitchen
24 Reviews
Elevate your Thanksgiving feast by smoking a turkey on a pellet grill. Brined to perfection and seasoned just right, this bird boasts irresistibly crispy skin and juicy, flavorful meat. This pellet grill turkey is the ultimate showstopper that will have your guests raving long after the plates are cleared.
Prep Time
20 Min
Cook Time
7 Hr
Pellets
Turkey Blend
Yields: 6 Servings
Ingredients
main
- 3 Gallon
- water
- 1 Cup
- 1 Cup
- sugar
- 1 1/2 Tablespoon
- minced garlic
- 1/2 Cup
- worcestershire sauce
- 1
- (12-16 lb) fresh or frozen turkey, thawed, giblets removed
- 2 Tablespoon
- Canola oil
Complete Your Cook
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Units of Measurement:
Before You Get Started
Brining a turkey is the secret that takes your bird from “pretty good” to “damn, that’s juicy.” A long soak packs the meat with flavor, keeps it tender through the smoke, and sets you up for that perfectly crispy, bite-through skin. Give it at least 12 hours in the brine, then pat it dry and hit the skin with butter or oil before it hits the pellet grill. You can learn how to brine a turkey by checking out our article.
Steps
Step 1
Make the brine: Pour the water into a 5 gallon non-metal bucket. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved.
Ingredients
3 Gallon water
1 Cup Traeger Rub
1 Cup sugar
1 1/2 Tablespoon minced garlic
1/2 Cup worcestershire sauce
Pro TipThis turkey brine is epic as is, but you can boost it with extra aromatics if you want more flavor. Fresh rosemary, thyme, sage, sliced onions, bay leaves, and peppercorns add a deeper, wood-fired backbone, while citrus slices, star anise, or a splash of maple syrup bring a subtle sweetness that pairs perfectly with the Traeger Rub and Worcestershire.
Step 2
Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Cover the bucket and refrigerate overnight.
Ingredients
1 (12-16 lb) fresh or frozen turkey, thawed, giblets removed
Step 3
Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.
Ingredients
2 Tablespoon Canola oil
Step 4
When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
Step 5
Insert the meat thermometer into the thickest part of the turkey breast. Place the pan with the pellet grill turkey on the grill grates. Close the lid and start smoking a turkey on a pellet grill for 2 1/2-3 hours.
03:00
225 ˚F / 107 ˚C
Super Smoke
Step 6
Increase the grill temperature to 350℉ and continue cooking until the internal temperature of the turkey reaches 165°F, 3 1/2-4 hours more.
04:00
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
Step 7
Remove the turkey from the grill and let rest for 30 minutes before carving. Enjoy!
Pro TipWhen it’s time to carve, let the bird rest so the juices settle, then follow a simple step-by-step approach for clean slices and tender meat. Our guide on how to carve a turkey shows you exactly where to make each cut so you can plate it like a pro.
Best Turkey Tips
- Cook to Internal Temperature, Not Time: Always pull the turkey when the turkey breast hits 160°F (it will carry over to 165°F). This guarantees juicy meat no matter the size.
- How to get crispy skin on a pellet grill: Pat the skin dry, rub with butter or oil, and finish at a higher heat at the end of cooking.
- What to do if the turkey cooks too fast/slow: Adjust the grill temperature in small steps and use a meat thermometer to check doneness.
- What’s a smoke ring in turkey: It is the pink layer just under the skin that forms from smoke reacting with the meat, a sign of true wood-fired flavor.
- Storage tips: Refrigerate leftovers within 2 hours, store in airtight containers, and use within 3 to 4 days or freeze for up to 6 months.
FAQS
Commonly asked questions about smoked whole turkey.
Timing varies, so the best way to smoke a turkey is by internal temperature, not hours. Pull the bird when the breast hits 160°F. If you need a rough estimate, most turkeys take about 30 minutes per pound at 325–350°F, but temp is always more reliable than time.
The general rule of choosing a pellet for any meat is that it should match the intensity of whatever you're cooking up. Lighter wood pellet flavors like cherry, apple, and pecan are great for pellet grill turkey. For the absolute best flavored turkey, though, Traeger Turkey Pellets are the way to go. You can learn more about the best pellets for smoking turkey by reading our article.
- Breast: Pull at 160°F (it will rise to 165°F while resting).
- Thighs: Aim for 175°F for tender dark meat.
- Resting: Let the turkey rest 15–30 minutes before carving to redistribute juices.
You can learn more about how to smoke a turkey by reading our article.
Insert the probe into the thickest part of the breast, avoiding bone and fatty areas. For extra accuracy, check the thigh as well. You can get a step-by-step guide on how to use a meat thermometer for a turkey here.
You can baste your turkey in the smoker, but we don’t recommend it. Opening the pellet grill over and over dumps heat and stretches out your cook time. Brining turkey is the better move. It locks in moisture and helps the skin crisp up without constantly opening the smoker or messing with your grill.
To keep your smoked turkey juicy, start with a turkey brine (dry or wet) to lock in moisture. Cook low and slow at a consistent temperature, and avoid opening the grill too often. Apply a light coating of oil or butter before smoking to help retain moisture and crisp the skin. Use a meat thermometer and pull the turkey when the breast reaches 160°F, then let it rest for 15–30 minutes so the juices redistribute. Learn how to brine a turkey by reading our article.
Turn Up The Flavor With The Timberline
Crank the heat and let the Timberline do what it does best. This grill was made to bring out bold, wood-fired flavor every time you lift the lid.
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