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Whole pellet smoked turkey with crispy golden-brown skin, seasoned and served on a white platter with fresh parsley

Pellet Smoked Turkey (Juicy & Flavorful)

This pellet smoked turkey is juicy, tender, and full of smoky flavor—perfect for holidays or anytime you want a hands-off meal that feeds a crowd. Whether you're using a Traeger, Pit Boss, or another pellet smoker, this method delivers delicious results every time.
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Course: Dinner Ideas, Main Course
Cuisine: American, BBQ
Keyword: breast, grill, part, pellet, temperature, time, Traeger, turkey, wood
Prep Time: 1 day
Cook Time: 7 hours
Total Time: 1 day 7 hours
Servings: 0
Author: Stephanie

Equipment

  • Pellet smoker (Traeger, Pit Boss, etc.)
  • meat thermometer

Ingredients

  • 1 whole turkey Fresh or thawed
  • 2 gallons premade wet brine
  • Olive oil or melted butter (optional, for rubbing the skin)
  • Fresh herbs, lemon, or onion for stuffing the cavity (optional)
  • Salt or black pepper to taste (optional)

Instructions

  • Brine the Turkey (Day Before): Place the turkey in a large food-safe container or brining bag. Pour in the wet brine until the turkey is fully submerged. Seal and refrigerate for 12–24 hours.
  • Prep for Smoking: Remove the turkey from the brine and rinse it thoroughly under cool water. Pat it very dry with paper towels. Rub the skin with olive oil or melted butter if desired. Lightly season with black pepper.
  • Preheat Smoker: Set your pellet smoker to 225°F.
  • Smoke the Turkey: Place the turkey breast side up directly on the smoker grates or on a shallow pan with a rack. Insert a meat thermometer into the thickest part of the breast (not touching bone). Smoke for 30–40 minutes per pound, or until the breast reaches 160°F and the thigh reaches 170°F.
  • Rest and Carve: Remove the turkey and tent it with foil. Let it rest for 20–30 minutes. The internal temp will rise to a safe 165°F. Carve and serve.

Notes

Tips:

  • I highly recommend rinsing the turkey before putting it on the smoker, otherwise it may be too salty. 
  • Brine in a food-safe bucket or large cooler with ice if your fridge doesn’t have space. I use turkey bags, and placed the it in a stockpot, then in my fridge.
  • Don’t oversalt after brining — it’s already seasoned inside and out!
  • Use the turkey drippings for gravy (they’ll be smoky and delicious).
  • For extra flavor: Rub the outside of the turkey with olive oil or melted butter. Season lightly with black pepper and herbs (the brine already adds salt). Stuff the turkey cavity with halved lemon, onion, and herbs if desired.
  • Wood Pellets That Pair Well: Apple or cherry (mild & sweet), Hickory or pecan (richer, smokier flavor), A blend works great too!