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Smoked Turkey on a Pellet Grill

Smoked turkey on a pellet grill is seasoned with herb butter and cooked at 325°F until the breast and innermost thigh reach 165°F. Resting the bird for 30 minutes before carving helps keep it moist.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 35 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound, whole, fully thawed, giblets removed, unbrined
  • 0.5 cup unsalted butter softened
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried thyme

Equipment

  • 1 pellet grill

Method
 

  1. Pat the turkey dry with paper towels.
  2. Tuck the wing tips behind the bird.
  3. Preheat the pellet grill to 325°F with the pellets of your choice.
  4. Stir the butter, salt, pepper, garlic powder, paprika, and thyme together in a small bowl.
  5. Carefully loosen the skin over the breast and thighs.
  6. Spread the seasoned butter under the skin and over the outside of the turkey.
  7. Set the turkey breast-side up directly on the grill grate and smoke for 3 to 4 1/2 hours, until a meat thermometer reads 165°F in the thickest part of the breast and the innermost thigh without touching bone.
  8. Transfer the turkey to a cutting board and loosely tent it with foil.
  9. Rest for 30 minutes before carving.

Notes

For the most reliable doneness, check both the thickest part of the breast and the innermost thigh without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free swap, use softened dairy-free butter in place of the unsalted butter.