2023 Smoked (and Juicy) Thanksgiving Turkey Recipe on a Pellet Grill
Thanksgiving 2023 is approaching and I'm smoking a turkey for the first time. I've done the research to ensure a perfect, succulent, and smoky bird so you don’t have to.
I’ve smoked ribs, wings, and a whole chicken, but never a whole turkey. Typically, I will watch a handful of videos on YouTube to get a good idea of recipe ideas and then combine everything I learn to create my own spin and recipe.
If you’re looking for a last-minute recipe to smoke a Thanksgiving turkey, you’ve come to the right place.
Quick Step-by-Step Overview
Thaw turkey in fridge 3-4 days before Thanksgiving
Brine the turkey for 48 hours
Spatchcock the turkey
Season with your preferred seasonings
Smoke at 275 degrees for 3-4 hours
Choosing a turkey
Costco is a great option to buy turkey at a reasonable price
I bought this frozen turkey from my local Costco. It’s 13.38 lbs. and I got it at $.99/ lb.
After listening to Killer Hog’s podcast on smoking a Thanksgiving turkey, I learned that it’s best to get a turkey anywhere from 12-14 lbs. Malcom Reed says in his podcast that this weight will be optimal for ensuring that the white and dark meats in the turkey cook evenly.
Additionally, I’ve heard some mixed opinions about getting a frozen vs. fresh turkey. Some people say fresh turkey is better tasting than frozen. Really, I think it comes down to how much time you have to get that turkey ready before Thanksgiving.
My suggestion is that if you’re in a hurry (less than 3 days until Thanksgiving,) then you should probably try and find a fresh, unfrozen turkey so you don’t have to wait for it to thaw out. If you’ve got time, a frozen turkey will do just fine, as long as you have at least 3 (ideally 4) days to thaw the turkey in the fridge. Also, don’t worry about trying to find one that’s in a salt solution or one that’s not in a salt solution. Really, either one will work fine.
The short of it:
Get a 12-14 lb. turkey
Frozen is fine. Get fresh/unfrozen if you have less than 3 days until Thanksgiving. Fresh/unfrozen turkey typically costs more money.
You can get on in a salt solution or not, it won’t really matter
Brining the turkey
Brining a turkey will ensure that it’s juicy and the turkey retains as much moisture as possible during the cook. Personally, what I hate most about turkey is how dry it is so I will definitely be brining the turkey.
This year, I’ll be trying out Meat Church’s turkey combo that comes with the turkey brine and a bottle of Holy Voodoo seasoning. The instructions are pretty simple: just mix a gallon of water with the entire bag of the turkey brine seasoning and then soak the turkey for at least 24 hours (48 for optimal brining.)
You may be wondering…
Can I still brine a turkey if it’s already in a salt solution?
Yes, you can still brine the turkey if you purchased it in a salt solution. A brining solution will help make that turkey even more juicy and season it throughout.
What should I use to brine a turkey?
Brining bags
I purchased these turkey brining bags from Amazon. They are very sturdy and thick and will be a good way to brine the turkey in the fridge.
Spatchcocking the turkey
I’ve decided to spatchcock the turkey so that everything cooks evenly. I also like the idea of being able to season the inside of the turkey and it will make serving it much easier.
You can learn more about spatchcocking here.
“Also known as butterflying, spatchcocking is when a butcher, chef or pro home cook (like you) removes a chicken’s backbone so that it lays flat. ”
Smoking the turkey
I’ve seen a variety of opinions on the best way to smoke a turkey. I’ve seen folks recommending a slow, gradual process as recommended by Mad Scientist BBQ. I’ve also watched a hot and fast way to smoke a turkey recommended by Smokin’ Joe’s Pit BBQ.
I think low and slow for too long as suggested by Mad Scientist is a bit too much time for a turkey to be on the smoker. Plus, I don’t think that turkey needs that much smoke. I also think Smokin’ Joe’s method would be too fast for a pellet smoker where the meat needs at least a few hours on the smoker to get that smoke flavor.
That being said, the method I liked most is Meat Church’s method of sticking to 275 degrees for about 3 hours. You can find the whole recipe here.
Wrapping up
My goal in writing this post is to save you time researching all the best tips on how to make a delicious, juicy turkey this Thanksgiving. I’ve watched several videos to write these tips and recommendations and I hope it’ll help you put a turkey on the table that everyone will enjoy. Happy eating!