Last Updated on October 5, 2023 by Shari Mason
The first time I fired up my Pit Boss, I was eager but nervous. The challenge? Smoking a whole turkey to perfection.
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
- 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
- Preheat the Grill:
- Start by preheating your Pit Boss grill to a temperature of 225-250°F (107-121°C).
- Prepare the Turkey:
- Rinse and pat dry the turkey.
- Rub it with cooking oil  and season your favorite spices and herbs generously. Ensure the seasonings get under the skin as well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- How To Cook Turkey Necks In A Crock Pot?
- How To Cook A Turkey In A Nesco?
- How To Cook Already Smoked Turkey Necks?
- How Long To Boil Turkey Necks On Stove?
- How To Carve A Turkey With An Electric Knife?
Are There Any Pro Tips for Smoking A Turkey?
- 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.
- 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.
- 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.
- 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.
- Add Aromatics: Stuff the turkey cavity with aromatics like herbs, citrus slices, or onions. These infuse extra flavor during the smoking process.
- 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.
- Consider a Water Pan: Placing a water pan on the grill can help maintain a moist cooking environment, preventing the turkey from drying out.
- 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.
- 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.
- Rest the Turkey: After smoking, let the turkey rest. This allows the juices to redistribute, producing a juicier bird when you carve it.
- Carve Properly: Use a sharp knife to carve the turkey against the grain. This ensures tender slices.
- 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?
- 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.
- 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.
- Wiggle the Leg: Giving the turkey leg  a gentle tug should move quickly, indicating that the meat is cooked and tender.
- 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.
- 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.
- Smell: The aroma of a perfectly smoked turkey is unmistakable. When done, your senses will confirm it with a mouthwatering smell.
Do you wrap a turkey when smoking?
Yes, it’s a good practice to wrap the turkey in aluminum foil when smoking to help retain moisture and flavor.
How do I keep my turkey moist?
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.
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.
- How to Freeze Green Beans Without Blanching: Quick & Easy - December 1, 2023
- How to Can Green Beans Without a Pressure Cooker: Full Guide - December 1, 2023
- How to Make KFC Mashed Potatoes: Recreate the Fast-Food Favorite - December 1, 2023