Smoked Whole Turkey on Pellet Grill with Applewood and Maple Glaze

How to Make Smoked Whole Turkey on Pellet Grill with Applewood and Maple Glaze

1. 1

   Step 1: Dry-brine and prep the turkey

   Combine the kosher salt, brown sugar, black pepper and garlic powder in a bowl. Pat the turkey dry, loosen the skin over the breasts and spread softened butter under the skin and over the exterior, then rub the dry-brine mixture all over the bird and inside the cavity. Tuck the wings and tie the legs if desired, place on a rack and refrigerate uncovered for at least 4 hours and up to 24 hours (hands-on time counted in prep).

   For this step

   • 12 lbWhole turkey, thawed (approx.)
   • 3/4 cupKosher salt (for dry brine)
   • 1/4 cupLight brown sugar
   • 1 tbspFreshly ground black pepper
   • 2 tbspGarlic powder
   • 1/2 cupUnsalted butter, softened (for under-skin butter)
   
2. 2

   Step 2: Preheat pellet smoker and set wood

   Preheat your pellet grill to 225°F (107°C) and load applewood pellets for a bright, fruity smoke profile. Place a foil or stainless steel drip pan under the rack and add the apple juice to the pan to help keep the environment moist and catch drippings. Position the turkey breast-side up on the rack with the pan beneath it and close the lid to begin smoking.

   For this step

   • 2 lbApplewood pellets (recommended)
   • 2 cupsUnsweetened apple juice (for pan/spritz)
3. 3

   Step 3: Smoke low and slow until initial temperature

   Smoke the turkey at 225°F until the breast reaches about 140°F (60°C) internal, which for a 12-lb bird typically takes 2.5–3 hours. Every 45–60 minutes you can lightly spritz the breast with apple juice from a spray bottle to maintain surface moisture and encourage smoke adhesion. Monitor temps with a probe thermometer placed in the thickest part of the breast and thigh.
   
4. 4

   Step 4: Make the applewood-maple glaze

   While the turkey smokes, combine the pure maple syrup and apple cider vinegar in a small saucepan and bring to a gentle simmer, stirring until slightly reduced and glossy (3–5 minutes). Remove from heat and keep warm; the glaze will be used during the final stage to build color and shine. Reserve a few tablespoons of glaze for serving if you like a finishing drizzle.

   For this step

   • 1 cupPure maple syrup (for glaze)
   • 2 tbspApple cider vinegar (for glaze)
   
5. 5

   Step 5: Raise heat, brush glaze, and finish roasting

   When the breast is about 140°F, increase the pellet grill to 325°F (163°C) to encourage skin crisping and caramelization. Begin brushing the turkey with the warm maple glaze during the last 45 minutes of cooking, applying every 15 minutes (about 3 applications) so the sugars set and build a glossy crust. Finish cooking until the breast reads 160–165°F (71–74°C) and the thigh reaches 175–180°F (79–82°C).
   
6. 6

   Step 6: Rest, carve, and serve

   Remove the turkey from the smoker and tent loosely with foil; let it rest 20–30 minutes so juices redistribute and carryover raises the temps slightly. Carve and serve with the reserved glaze on the side. Leftovers refrigerate well and make excellent sandwiches or gravy base.

1. Combine the kosher salt, brown sugar, black pepper and garlic powder in a bowl. Pat the turkey dry, loosen the skin over the breasts and spread softened butter under the skin and over the exterior, then rub the dry-brine mixture all over the bird and inside the cavity. Tuck the wings and tie the legs if desired, place on a rack and refrigerate uncovered for at least 4 hours and up to 24 hours (hands-on time counted in prep).
2. Preheat your pellet grill to 225°F (107°C) and load applewood pellets for a bright, fruity smoke profile. Place a foil or stainless steel drip pan under the rack and add the apple juice to the pan to help keep the environment moist and catch drippings. Position the turkey breast-side up on the rack with the pan beneath it and close the lid to begin smoking.
3. Smoke the turkey at 225°F until the breast reaches about 140°F (60°C) internal, which for a 12-lb bird typically takes 2.5–3 hours. Every 45–60 minutes you can lightly spritz the breast with apple juice from a spray bottle to maintain surface moisture and encourage smoke adhesion. Monitor temps with a probe thermometer placed in the thickest part of the breast and thigh.
4. While the turkey smokes, combine the pure maple syrup and apple cider vinegar in a small saucepan and bring to a gentle simmer, stirring until slightly reduced and glossy (3–5 minutes). Remove from heat and keep warm; the glaze will be used during the final stage to build color and shine. Reserve a few tablespoons of glaze for serving if you like a finishing drizzle.
5. When the breast is about 140°F, increase the pellet grill to 325°F (163°C) to encourage skin crisping and caramelization. Begin brushing the turkey with the warm maple glaze during the last 45 minutes of cooking, applying every 15 minutes (about 3 applications) so the sugars set and build a glossy crust. Finish cooking until the breast reads 160–165°F (71–74°C) and the thigh reaches 175–180°F (79–82°C).
6. Remove the turkey from the smoker and tent loosely with foil; let it rest 20–30 minutes so juices redistribute and carryover raises the temps slightly. Carve and serve with the reserved glaze on the side. Leftovers refrigerate well and make excellent sandwiches or gravy base.