Smoked Turkey on a Pellet Grill Recipe

Set your pellet grill to 225°F (107°C) to ensure it reaches the ideal low and slow smoking temperature before placing the turkey on it.

In a large saucepan over medium heat, combine chicken broth, melted butter, thyme, rosemary, hot sauce, Better Than Bouillon® Roasted Chicken Base, lemon zest, lemon juice, light brown sugar, tomato powder, garlic powder, and salt. Warm gently until butter melts and ingredients blend. Remove from heat and let the injection cool completely.

Using a meat injector, inject the marinade 2-3 times into each turkey breast until fully saturated, then once into each thigh and leg. This ensures deep flavor and moisture inside the meat. Afterwards, pat the turkey dry with paper towels for better rub adhesion.

In a small bowl, mix tomato powder, chipotle powder, kosher salt, dried thyme, dried rosemary, and light brown sugar. This rub adds a smoky, herbaceous, and slightly sweet crust to the turkey.

Using your hands, coat the entire turkey evenly with yellow mustard. This acts as a binder for the rub. Then generously sprinkle and rub the prepared spice mixture all over the turkey, making sure to cover every surface, including the underside.

Place the turkey breast side down on the preheated pellet grill grates. Smoke it steadily at 225°F for 4 hours, allowing the smoke to penetrate and the skin to develop flavor.

After 4 hours, carefully turn the turkey breast side up and continue smoking for another 4 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast, ensuring safe doneness.

Remove the turkey from the smoker, loosely cover it with foil, and place it in a cooler with the lid closed for about an hour. This resting period allows juices to redistribute for moist and tender meat.

After resting, carve the turkey and present it for a delicious smoky centerpiece that is perfect for family meals or special occasions.