Core Lokt
Senior Member
Never cooked one before on the pellet grill. Any tips? Going to cook it Saturday.
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Turkey on the pellet grill
- Thread starter Core Lokt
- Start date
gobbleinwoods
Keeper of the Magic Word
If you want it done by today you better turn up the heat. How's that for a tip?
Doesn’t usually take but about two and a half hours to smoke a turkey unless it’s pterodactyl sized.
Core Lokt
Senior Member
Cooking it Satidy
fflintlock
Useles Billy’s Clubhouse Maintenance man
Cook it like you do in an oven. That's how I do mine when I use the Pit Boss pellet smoker. Turns out great every time.
I like B&B post oak pellets the best. Academy sells them, if you have one close by. I've baked bread in mine too.
I like B&B post oak pellets the best. Academy sells them, if you have one close by. I've baked bread in mine too.
specialk
Senior Member
Spatchcock.....inject w zaterans butter....rub in season....breast side down till it hits 165 in the breast...
Core Lokt
Senior Member
165 is what I read. Post pics and I will too
NE GA Pappy
Mr. Pappy
brine that bird for at least 12 hours, 24 is better. Then smoke it. I start mine out on the smoke setting for a couple of hours, then pop it up to 350. How long I leave it depend on the size of the bird. I did one today that was 22lbs. I left it on 350 for 4-1/2 hours
mguthrie
**# 1 Fan**OHIO STATE**
I smoked a 17 lb bird this morning. High heat is what you want. Mine was done in 2 hours and 45 minutes in an Oklahoma Joe offset smoker. I kept the smoker at 350-400. I did brine it for 24 hours in a lanes bbq brine then let it dry overnight in the fridge uncovered. It was the best bird I’ve smoked 
Geffellz18
Senior Member
Just did my first one on the traeger today & literally everyone raved about it being the best Turkey they’ve ever had by far! I admit it was a dang good bird!
I simply injected it with creole butter and sprinkled some Cajun seasoning on it.
When researching, there were several thoughts about what temp range to go with and start at this temp for this long then crank it up to this temp for that long.
I opted to just run with 275 and see how it goes being it was my first stab at it!
Worked out great for me….
15.5lb bird, injected & rubbed, set in a roasting pan, 275 on the dial. Smoked for two hours, then turned 180 degrees and smoked another hour, then basted it with some injection I kept to the side & added a foil tent over the breast area-using toothpicks to keep the recommended 1” gap between the bird & foil. Continued to smoke until the breasts hit 160-Took about 5 1/2hrs. Removed from the smoker, basted again, wrapped and let it rest for 30-45 minutes or so before carving.
The juiciest & most flavorful Turkey I’ve made, hands down-Just the right amount of smoke flavor, wasn’t overbearing at all!
Midpoint 180 degree turn
Finished product
A buddy of mine and most recipes mention to carefully separate the skin from the meat and rub 1/4” butter throughout. We didn’t do that because we had a few folks that have a dairy allergy. Not sure it would have made a significant difference to be honest. Did not take the time to brine it either, but most recipes call for that too.
All I know is every piece of meat was super moist and flavor packed, even after sitting for awhile until I went back for seconds!
I simply injected it with creole butter and sprinkled some Cajun seasoning on it.
When researching, there were several thoughts about what temp range to go with and start at this temp for this long then crank it up to this temp for that long.
I opted to just run with 275 and see how it goes being it was my first stab at it!
Worked out great for me….
15.5lb bird, injected & rubbed, set in a roasting pan, 275 on the dial. Smoked for two hours, then turned 180 degrees and smoked another hour, then basted it with some injection I kept to the side & added a foil tent over the breast area-using toothpicks to keep the recommended 1” gap between the bird & foil. Continued to smoke until the breasts hit 160-Took about 5 1/2hrs. Removed from the smoker, basted again, wrapped and let it rest for 30-45 minutes or so before carving.
The juiciest & most flavorful Turkey I’ve made, hands down-Just the right amount of smoke flavor, wasn’t overbearing at all!
Midpoint 180 degree turn
Finished product
A buddy of mine and most recipes mention to carefully separate the skin from the meat and rub 1/4” butter throughout. We didn’t do that because we had a few folks that have a dairy allergy. Not sure it would have made a significant difference to be honest. Did not take the time to brine it either, but most recipes call for that too.
All I know is every piece of meat was super moist and flavor packed, even after sitting for awhile until I went back for seconds!
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fflintlock
Useles Billy’s Clubhouse Maintenance man
Pellet grills are like a wood fired oven. They do a great job on a turkey.
No pics, but mine turned out excellent. Positive comments from the crew. I do the butter thing, it helps keep the bird moist. I also brined the bird for 12 hours. I know they may already be brined but all the spices and fruit add flavor to the bird besides a salt brine.
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fflintlock
Useles Billy’s Clubhouse Maintenance man
Yeah, I ain't got my fix just yet. Turkey on the Pit Barrel Cooker...
specialk
Senior Member
Po thang aint got no legs!....or wangs!...
fflintlock
Useles Billy’s Clubhouse Maintenance man
Had Thanksgiving at my brother's house yesterday. I couldn't stand it no more and went and found the only thing available this morning. I gotta have some leftovers here...
fflintlock
Useles Billy’s Clubhouse Maintenance man
Finished product. Juicy on the inside, crispy skin on the outside.
That looks awesome!
Core Lokt
Senior Member
it do!
