Ingredients
- 1 whole turkey (12-14 lbs), thawed
- 1/2 cup butter softened
- 2 tbsp poultry seasoning
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 onion
- 2 sprigs rosemary
Instructions
- Preheat the pellet grill to 275°F.
- Pat the turkey dry and loosen the breast skin; spread softened butter underneath.
- Mix poultry seasoning, salt, pepper, and garlic powder, and season all over. Stuff the cavity with onion and rosemary.
- Smoke until the breast reaches 160°F and the thigh 175°F, about 3-3.5 hours.
- Tent loosely with foil if the skin browns too fast.
- Rest 20-30 minutes before carving.
Nutrition
Bring the Smoke Home
When the holidays arrive, this centerpiece earns a permanent place in the top 10 pellet grill recipes – it tastes
special and quietly solves the oven-space problem every host faces.
Why Smoked Turkey Makes the Top 10 Pellet Grill Recipes
● Oven freedom: smoking the bird outside leaves your oven for sides and pies.
● Even, gentle heat: the steady temperature keeps the breast from drying out.
● Butter under the skin: this bastes the meat from the inside.
Secrets to a Juicy Smoked Turkey
● Dry brine: salt the bird the day before for juicy, seasoned meat.
● Watch the breast: pull at 160°F – carryover finishes it safely.
● Foil shield: tent the breast if the skin darkens early.
FAQ
How long per pound?
Plan on roughly 30-40 minutes per pound at 275°F, but always cook to temperature.
Can I stuff it?
Skip stuffing inside the cavity when smoking; use onion and herbs for aroma instead.
Serve It With
Balance the richness with a bright Fruit Salad, and add earthy Grilled Portobello Mushrooms to the spread.
