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.