In this video, we're going to show you how to make the best smoked turkey on a pellet grill. This turkey is going to be juicy, tender, and smokey all at the same time!

If you're looking for a delicious and easy smoked turkey recipe, you need to watch this video! We'll walk you through the step-by-step process, and by the end of it, you'll have a delicious and juicy smoked turkey that you and your family will love!

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In this video, I'll cover everything AFTER our turkey brine. If you would like to watch our turkey brine video it's available right here:    • Smoked Turkey Brine (With Apple Cider...  

From making our homemade turkey paint (a special herbed compound butter that I make with squeezable margarine and lots of zesty herbs and spices) to our bbq turkey spray, and even prepping our pellet grill, and taking into consideration the many sizes of Thanksgiving turkeys available--we'll try to cover it all and answer any questions you may have on your smoke.

Best Smoked Turkey Recipe:

1 whole defrosted turkey
1 brine recipe -- http://bit.ly/3TKhtLA
1 recipe for turkey paint -- http://bit.ly/3AoWur8
1 cup pineapple juice in a spray bottle
wood pellets or chips for your pellet smoker

Turkey is brined and then dried fully. Brush on turkey paint with a silicone brush. Clean and preheat your pellet grill to 250 degrees.

Place a temperature probe in the breast of the turkey and place the turkey on the smoker. Smoke for 2 hours with the chamber closed.

Spritz with pineapple juice several times during smoking. Smoke the turkey until it hits 165 degrees, about 30-40 min per pound.

Always smoke to temperature, not time. Time is listed to help you plan your day. Give yourself a safety of 1-2 hours for differences in outdoor climate and differences in pellet grills.

Remove the turkey and rest uncovered for 1 hour. Carve with an electric knife or sharp knife and serve.

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Any questions or concerns about this pellet grill smoked turkey recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.

Thanks, Sarah Penrod & Team