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turkey in a V shaped rack smoking on a pellet grill
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Pit Boss Smoked Turkey

Learn how to prepare and smoke a classic holiday turkey using a Pit Boss pellet grill, and why it is one of the best ways to smoke a turkey at home.
We start with a whole raw turkey, dry brine it overnight, then season it with our favorite spice blends before smoking it to perfection on the Pit Boss.
Prep Time 30 minutes
Cook Time 4 hours
Dry Brining Time 12 hours
Total Time 4 hours 30 minutes
Servings 12
Calories 454kcal
Author Mads Martigan
Cost $30

Equipment

  • Pit Boss Pellet Grill
  • Wood Pellets
  • Disposable Aluminum Pan or Large Baking Pan
  • Metal Roasting Rack

Ingredients

  • 1 Whole Turkey 12-14 lbs, thawed
  • ⅓ Cup Kosher Salt
  • Herbs and Seasonings to taste
  • Apples, onions, carrots, celery to fill the cavity

Instructions

Prepare the Turkey for Smoking

  • Wash and pat dry your turkey, removing any giblets from inside the cavity.
    1 Whole Turkey
  • Place the turkey on a wire rack on top of a foil lined baking sheet
  • Dry Brine your turkey overnight by covering the inside and outside with a thin coating of Kosher salt and then placing in the refrigerator.
    ⅓ Cup Kosher Salt
    seasoning a raw turkey with kosher salt
  • The next day, add any additional non-salt seasonings and herbs to the outside.
    Herbs and Seasonings
  • Fill the inside cavity of the turkey and the pan with roughly chopped apples, onions, carrots, and celery. Do not overstuff the inside of the turkey, as you still want airflow inside to help cook the turkey.
    Apples, onions, carrots, celery
    seasoned turkey on a V shaped rack placed inside an aluminum foil pan with veggies all around

Smoke the Turkey

  • Load your Pit Boss grill hopper with your prefered wood pellets and turn it on.
  • After running the Pit Boss through the startup process, set the temperature to 325°F and set it up for indirect heat, if applicable.
  • Place the turkey in the rack and pan on the pellet grill. If using a smoker box, place it next to the pan but away from the pellet grill temperature probe.
    pellet grill with turkey in a pan on the right side and a smoker box next to on the left and further back on the cooking grates
  • Rotate the pan every 30-60 minutes. For crispy skin, do not baste the turkey while it is cooking.
  • If the wings or legs start to get too brown, wrap them in aluminum foil.
    aluminum foil on the legs and wings of a turkey on the grill
  • If the breast meat is cooking faster than the thigh meat, remove the turkey in the rack from the aluminum pan and place the rack onto the grill grates in the center of the grill over the firepot.
    turkey in a rack cooking on pellet grill grates with aluminum foil protecting the legs and wings
  • Cook 3-4 hours, depending on the size of your turkey, until the breast reaches an internal temperature of 160°F, and the thighs reach an internal temperature of 170°F on an instant read thermometer. Make sure to test the temperature in many spots throughout the cook to ensure even cooking.
    browned turkey on a v shaped rack on the grates of a pellet grill
  • Remove the smoked turkey from the Pit Boss and let it rest 30 minutes to reach a final internal temperature of 165°F in the breasts and 175°F in the thighs.
    turkey in a rack on a cutting board resting
  • Carve and serve.
    smoked turkey carved on a turkey platter

Video

Nutrition

Calories: 454kcal | Protein: 70g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 1304mg | Potassium: 722mg | Sugar: 0.2g | Vitamin A: 180IU | Calcium: 36mg | Iron: 3mg