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Pellet Grill Smoked Whole Turkey

Pellet Grill Whole Smoked Turkey

For this smoked turkey recipe, I use a Z Grills pellet grill to infuse our 16-pound turkey with incredible smoky flavor and a rich, buttery injection. This turkey recipe delivers juicy meat with a beautiful color, and if you follow along, you’ll have a stunning holiday centerpiece that’s packed with flavor! Learn the tricks to achieving tender, moist turkey with a simple spice rub, a flavorful injection, and some strategic grilling techniques.
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Course: Main Course
Cuisine: American
Keyword: smoked
Prep Time: 15 minutes
Cook Time: 5 hours 45 minutes
Resting: 30 minutes
Total Time: 6 hours 30 minutes
Calories: 10964kcal
Author: Dad

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

Calories: 10964kcal | Carbohydrates: 105g | Protein: 1133g | Fat: 659g | Saturated Fat: 172g | Polyunsaturated Fat: 109g | Monounsaturated Fat: 318g | Trans Fat: 7g | Cholesterol: 3953mg | Sodium: 20564mg | Potassium: 12957mg | Fiber: 19g | Sugar: 14g | Vitamin A: 9378IU | Vitamin C: 26mg | Calcium: 1044mg | Iron: 57mg
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