Grilling and smoking a Turkey on a pellet grill is a great choice as the consistent heat makes for a moist bird when fully cooked. Leftovers can stay moist for weeks when frozen and sealed correctly. Alder, Apple, Hickory, or Pecan pellets are great for Turkey.
Pellet Grill Smoked Turkey
- 1 12-16 lb Turkey
- 1 Cup Favorite Rub
- 1 Cup Sugar
- 1 tbsp garlic Minced
- 1/2 Cup Worcestershire sauce
- 2 tbsp Canola Oil
Day Before Prep
- Thaw Turkey and remove giblets
- Pour 3 gallons of water in a 5 gallon non-metal bucket. Add Traeger BBQ rub and mix until completely dissolved. Next add garlic, sugar, and Worcestershire sauce. Submerge turkey in bucket.
- Refrigerate turkey in bucket overnight.
- Place Grill on High Smoke and smoke Turkey for 3 hours
- Switch grilling temp to 350 degrees. Push a metal meat thermometer into the thickest part of the breast, about 3/4″ away from the bone. Push it straight down into the bird until it touches the bone, and then back it out about 1/2″. Leave the thermometer in. Cook another 3.5-4 hours until the internal temperature of the Turkey is 165 degrees.
- Take off grill. Let rest 15-20 before slicing.