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How To Smoke A Turkey On A Pit Boss

How to Smoke a Turkey on a Pit Boss: Smoking Tutorial

Last Updated on May 19, 2024 by Shari Mason

When I first used my Pit Boss, I felt a mix of excitement and nervousness. My goal was to smoke a whole turkey perfectly.

That unmistakable smoky flavor and the tender meat were a game-changer for my family gatherings.

If you own a Pit Boss and want to venture into the world of smoking poultry, you’re in for a treat. Let’s dive into the steps on how to smoke a turkey on a Pit Boss.

Complete Guide On How To Smoke A Turkey On A Pit Boss

Smoked Turkey On A Pit Boss Pellet Smoker
  1. Gather Your Supplies:
    • Pit Boss pellet grill
    • Turkey (thawed and prepared)
    • Wood pellets (hickory, apple, or your preferred flavor)
    • Meat thermometer
    • Aluminum foil
    • Cooking oil
    • Seasonings and herbs
  2. Preheat the Grill:
    • Start by preheating your Pit Boss grill to a temperature of 225-250°F (107-121°C).
  3. Prepare the Turkey:
    • Rinse and pat dry the turkey.
    • Rub it with cooking oil [1] and season your favorite spices and herbs generously. Ensure the seasonings get under the skin as well.
  4. Load the Pellets:
    • Fill the hopper with the wood pellets of your choice. The flavor of the wood will impart a unique taste to your turkey.
  5. Set Up the Grill:
    • Place a drip pan filled with water or other flavorful liquids beneath the grill grates to keep the turkey moist and collect drippings.
  6. Smoke the Turkey:
    • Put the turkey on the grill grates, ensuring it’s centered.
    • Close the lid and maintain a consistent temperature throughout the smoking process. This typically takes 30 minutes to 1 hour per pound of turkey.
  7. Baste and Rotate:
    • To keep it moist, you can baste the turkey with oil and seasonings every hour.
    • Rotate the turkey halfway through the cooking time for even smoking.
  8. Monitor Temperature:
    • Use a meat thermometer to check the internal temperature of the turkey. It’s safe to eat when it reaches 165°F (74°C) in the thickest part of the thigh.
  9. Rest and Carve:
    • Once the turkey is done, remove it from the grill, tent it with aluminum foil, and let it rest for about 20-30 minutes.
    • Carve and enjoy your perfectly smoked turkey.

“I like day-after-Christmas omelets, day-after Christmas pizzas… Or you take croissant rolls, put gravy on top, turkey, mashed potatoes, cheese, more gravy. That sounds good!”

– Eric Stonestreet, American Actor & Comedian

Also Read:

Are There Any Pro Tips for Smoking A Turkey?

SmokedTurkey On A Pit Boss
  1. Brine the Turkey: Consider brining your turkey for extra flavor and moisture. A simple brine consists of water, salt, sugar, and spices. Submerge the turkey in the brine for 12-24 hours before smoking.
  2. Use a Meat Thermometer: Invest in a quality meat thermometer to monitor the turkey’s internal temperature accurately. This ensures it’s cooked to a safe 165°F (74°C) without overcooking.
  3. Dry the Skin: After brining, pat the turkey dry with paper towels and let it air-dry in the refrigerator for a few hours or overnight. Dry skin helps achieve a crispy exterior.
  4. Season Generously: Don’t be shy with seasonings. Season the turkey both inside and out, including under the skin. Use a flavorful dry rub or herb mixture for added taste.
  5. Add Aromatics: Stuff the turkey cavity with aromatics like herbs, citrus slices, or onions. These infuse extra flavor during the smoking process.
  6. Maintain Consistent Temperature: Keep a close eye on your Pit Boss grill’s temperature. Fluctuations can impact the cooking time and result in unevenly smoked meat.
  7. Consider a Water Pan: Placing a water pan on the grill can help maintain a moist cooking environment, preventing the turkey from drying out.
  8. Don’t Peek Too Often: When you open the grill lid, you let out heat and smoke. Limit lid openings to check the turkey’s progress and baste sparingly to avoid temperature fluctuations.
  9. Use Quality Wood Pellets: The type of wood pellets you choose can significantly impact the flavor of your smoked turkey. To find your favorite, experiment with woods like hickory, apple, cherry, or pecan.
  10. Rest the Turkey: After smoking, let the turkey rest. This allows the juices to redistribute, producing a juicier bird when you carve it.
  11. Carve Properly: Use a sharp knife to carve the turkey against the grain. This ensures tender slices.
  12. Practice Safety: Always follow food safety guidelines. Thoroughly wash hands, utensils, and surfaces that come into contact with raw poultry, and cook the turkey to the recommended internal temperature.

“Smoking a turkey on a Pit Boss is like orchestrating a symphony of flavors, where wood meets meat to create a masterpiece of taste.”

– Eat Pallet Restaurant & Food Advice

How Do You Know When the Turkey is Done?

  1. Internal Temperature: The most reliable method is to use a meat thermometer. Please insert it into the thickest part of the turkey’s thigh without touching the bone. When it reaches 165°F (74°C), your turkey is safe to eat. For the best results, measure the temperature in a few places to ensure even cooking.
  2. Juices Run Clear: Another sign of doneness is when the juices from the turkey run clear. If they’re pink or cloudy, the turkey needs more time.
  3. Wiggle the Leg: Giving the turkey leg [2] a gentle tug should move quickly, indicating that the meat is cooked and tender.
  4. Tight Skin: The turkey’s skin should be tight and crisp. The turkey may need more cooking time if it’s still rubbery or chewy.
  5. Color: A smoked turkey will have a beautiful golden-brown color when it’s done. However, please don’t rely solely on color, as it can be misleading. Always use a meat thermometer for accuracy.
  6. Smell: The aroma of a perfectly smoked turkey is unmistakable. When done, your senses will confirm it with a mouthwatering smell.

FAQs

u003cstrongu003eDo you wrap a turkey when smoking?u003c/strongu003e

Yes, it’s a good practice to wrap the turkey in aluminum foil when smoking to help retain moisture and flavor.

u003cstrongu003eHow do I keep my turkey moist?u003c/strongu003e

To keep your turkey moist while smoking, brine it before smoking, baste it with a flavorful liquid during the smoking process, and wrap it in foil during the final stages of cooking to trap moisture.

Final Thoughts

Smoking a turkey on a Pit Boss grill is a rewarding culinary adventure that can elevate your Thanksgiving or any special occasion to a whole new level. 

With the proper preparation, temperature control, and a bit of patience, you can create a turkey that’s not only beautifully smoky but also incredibly juicy and flavorful. 

The Pit Boss grill is your symphony stage, and the turkey is your star performer – together, they create a mouthwatering masterpiece that will have everyone singing praises at your dinner table. 

So, fire up your Pit Boss, follow these steps, and enjoy a deliciously smoked turkey that will leave your taste buds dancing with delight.

References:

  1. https://www.healthline.com/nutrition/best-cooking-oils
  2. https://www.bbcgoodfood.com/recipes/roast-turkey-leg-with-garlic-rosemary
Shari Mason

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