Roasting a whole turkey on a pellet grill is a game-changer for your holiday feasts or any special occasion.
The smoky flavor, combined with the juicy tenderness of the turkey, will elevate your cooking to a whole new level.
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However, cooking a whole turkey on a pellet grill comes with some unique challenges, especially when using a smaller model like the Ninja Woodfire. With the right approach, you’ll be able to pull off the juiciest, most flavorful turkey without any issues. Let’s dive into the key considerations and best practices for roasting a turkey on a pellet grill!
Size Matters: A 16lb Turkey Might Be Too Big for Smaller Grills
One of the most important things to remember when cooking a whole turkey on a pellet grill is size. A 16-pound turkey is likely too large for smaller grills like the Ninja Woodfire, which have limited cooking space. Honesty the only way to fit a bird of that size is to hack it into pieces. If you have a Ninja Woodfire XL you should be able to fit something like a 10 to 12 pound turkey max.
The Secret to a Juicy Turkey: Injecting for Flavor and Moisture
While seasoning the outside of the turkey is important, one of the best ways to ensure your bird stays juicy is by injecting it with a flavorful liquid. A good injection solution—such as a combination of melted butter and olive oil with herbs like rosemary, thyme, and basil—does wonders for ensuring the meat retains moisture while cooking.
Injecting the turkey not only infuses it with rich flavors but also helps maintain the tenderness of the meat. Without an injection, the bird may dry out in the cooking process, especially on a grill where the heat distribution can be slightly different from traditional ovens. If you’re looking for a way to truly wow your guests, this simple step will give your turkey that extra layer of deliciousness.
Timing Is Key: The Breast Cooks Faster than the Dark Meat
One of the biggest challenges when roasting a whole turkey on a pellet grill is ensuring that both the breast and dark meat cook evenly. The breast tends to cook faster than the thighs and legs, which means you have to monitor the temperature carefully to avoid overcooking the white meat or undercooking the dark meat.
A great trick for managing this is to pull the turkey off the grill when the breast reaches its target temperature (around 160°F or 71°C). Then, carve the bird, and return the dark meat sections, like the legs and thighs, to the grill to finish cooking. This allows the dark meat to reach the desired internal temperature of 175°F (80°C) without drying out the breast meat.
This approach also lets you serve the turkey at its peak flavor, with the breast tender and juicy and the dark meat perfectly cooked through. Don’t be afraid to check internal temperatures with a probe thermometer to get the best results.
Resting Time: Let the Turkey Settle Before Carving
Resting your turkey after pulling it off the grill is an essential step that many people overlook. Once you’ve pulled the turkey and carved the breast, allow the meat to rest for about 20-30 minutes before serving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful roast.
If you’re carving the turkey in advance, this gives you a chance to let the dark meat finish cooking without rushing the process. Plus, it helps keep everything juicy and flavorful when it’s finally time to serve.
Recipe
Pellet Grill Whole Smoked Turkey
Equipment
- Z Grills Pellet Grill (or similar large smoker)
- Meat injector
- Turbo Trusser (optional for trussing)
- Wireless Meat Thermometer
- Roasting pan
- Grill grate and sheet pan (for drippings)
- Ingredients
Ingredients
Turkey Injection:
- 2 sticks butter melted
- 1 cup basil-infused olive oil or regular olive oil
- 1 tablespoon MSG optional
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
Spice Rub:
- 3 tablespoon granulated onion
- 3 tablespoon granulated garlic
- 1 tablespoon black pepper
- 2 tablespoon sea salt
- 1 tablespoon MSG optional
- 1 tablespoon smoked paprika
- 2 tablespoon Italian seasoning
For the Turkey:
- 16- pound whole turkey thawed
- 1 large onions quartered
- 1 head garlic top cut off
- 1 tablespoon olive oil for basting
Turkey Gravy
- Turkey giblets and neck Smoked For 2 hours
- 3 tablespoon olive oil
- ½ onion diced
- 6 cloves garlic smashed
- 3-4 cups water
- 2 bay leaves
- Salt and pepper to taste
- 1 stick Butter
- 4 tablespoon All purpose flour
Instructions
- Prepare the Turkey: Make sure your turkey is fully thawed. Remove the giblets and neck from the cavity and set them aside for gravy.
- Make the Injection: In a bowl, combine the melted butter, basil-infused olive oil, MSG, granulated garlic, and granulated onion. Mix thoroughly. Use a meat injector to inject this mixture throughout the turkey, focusing on the breasts, legs, and thighs.
- Season the Turkey: Rub any remaining injection mixture over the outside of the turkey. In a separate shaker, combine all ingredients for the spice rub, then sprinkle generously over the entire turkey.
- Stuff the Turkey: Place the onion quarters and head of garlic inside the cavity of the turkey for added flavor.
- Truss the Turkey (Optional): Use a Turbo Trusser or truss the turkey by hand, tucking the wings under to keep everything in place.
- Set Up the Grill: Preheat your pellet grill with hickory and oak pellets. Set the grill to its smoke setting and let it reach around 190°F (88°C).
- Smoke the Turkey: Place the turkey on a sheet pan with a grill grate underneath to catch drippings. Add the next and other parts to the pan and Smoke the turkey for 1-2 hours to infuse deep smoky flavor. Remove the neck and other parks after 2 hours to use for the gravy.
- Adjust the Temperature: Raise the grill temperature to 275°F (135°C) and continue cooking the turkey for 2-3 hours. Spray the turkey with olive oil midway through to help crisp the skin.
- Finish at Higher Heat: For the last hour, increase the grill temperature to 350°F (175°C) to crisp the skin. Continue cooking until the internal temperature of the breast reaches 165°F (74°C) and the thighs reach 175°F (79°C).
- Rest and Carve: Remove the turkey from the grill and let it rest for 30 minutes before carving.
Gravy
- In a pot over medium heat, warm the olive oil. Add diced onion and garlic, and sauté until fragrant.
- Add bay leaves, giblets, neck, and enough water to cover. Simmer for 30-40 minutes.
- Strain and reserve the broth.
- In the same pot add one stick of butter and let it melt.
- Add 4 tablespoon of all purpose flour and stir until it has all dissolved Continue cooking for 5-6 minutes while continuously stirring.
- Pour in your stock and stir. Cook for a few minutes while stirring and then season to taste with salt and pepper if needed.
Video
Nutrition
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