I\u2019ll cover all you need to know, including carving, when and how to brine, and how much you\u2019ll need per person. And what\u2019s turkey without gravy? Don\u2019t worry, I\u2019ve got my gravy recipe here, too. Let\u2019s get to it!<\/p>\n\n\n I like smoking my turkey on my pellet grill because it’s easy – set the temp and forget it!<\/p>\n\n\n\n This allows me to focus on prepping sides for turkey day while that delicious smoke flavor from the wood pellets gets into the turkey meat. Pellet grills make the smoking process painless.<\/em><\/p>\n\n\n\n Note<\/strong>: this recipe is for pre-brined turkey, which may also be labeled as \u201cenhanced,\u201d \u201cself-basted,\u201d or \u201cbasted.\u201d These turkeys have had a saline solution added to them (more on that later).<\/p>\n\n\n\n Onto the recipe for the perfect turkey.<\/p>\n\n\n\n Cook Time: <\/strong>Around 2 to 2 1\/2 hours for perfectly smoked turkey.<\/p>\n\n\n\n Prep time: <\/strong>20 minutes<\/p>\n\n\n\n Serves: <\/strong>12-14<\/p>\n\n\n\n Side note about this recipe<\/strong>: no pellet grill? No problem! This recipe works for your charcoal grill, offset smokers, Big Green Eggs – you name it. Just cook your bird over indirect heat at 325\u00b0F and throw some wood chips or chunks on the coals.<\/p>\n\n\n Resting is optional – you can serve the turkey immediately (without resting), or you can rest the smoked turkey for 15 to 30 minutes. If you rest the smoked turkey, use the time to whip up some gravy from the drippings (stay tuned for a killer recipe).<\/p>\n\n\n\n If you’re planning ahead and cooking the turkey before guests arrive, you can hold the turkey in your oven – set it to its lowest temperature.<\/p>\n\n\n\n I don’t cover my smoked turkey with aluminum foil – it may trap the heat, but it makes that delicious, crispy skin turn rubbery.<\/p>\n\n\n\n Don’t stick wrap your smoked turkey in foil and stick it in a cooler to hold the temperature, either. The skin will be borderline inedible.<\/p>\n\n\n\n Once you smoked the turkey, you’ll need to carve it. Here’s how to do it.<\/p>\n\n\n\n If you’ve got heat-resistant gloves, put ’em on. The turkey’s going to be hot.<\/p>\n\n\n\n Use a sharp chef’s knife or boning knife. Slice through the skin between the leg and breast meat. Once you’ve got the skin cut, pull the turkey leg away from the body of the bird.<\/p>\n\n\n\n Cut through the socket joint where the thigh and hip meet. The leg should now be free.<\/p>\n\n\n\n Locate the joint where the drumstick and thigh meet. Cut through the joint with your knife. (You may have to wiggle the knife a little). Remove the bones from the thigh meat, if desired.<\/p>\n\n\n\n Remove the other leg and separate the thigh meat from the drumstick the same way you did for the first one.<\/p>\n\n\n\n Locate the wing joint and slice through it with a sharp knife. Repeat the process with the other wing.<\/p>\n\n\n\n Run a sharp knife down one side of the breast bone of the turkey. Steady the bird with your non-cutting hand. Continue to cut, following the contour of the bones, until you hit the sharp curve in the breast bone.<\/p>\n\n\n\n Pull the turkey breast away, really prying it away from the carcass. Use your knife to push the breast and make any additional cuts.<\/p>\n\n\n\n Repeat this process for the other turkey breast.<\/p>\n\n\n\n Arrange the turkey breast, thighs, legs, and wings neatly on a platter, and serve. Slicing the breast into half-inch wide pieces makes for an elegant presentation.<\/p>\n\n\n Absolutely! Gravy made from the juicy drippings of a smoked bird is the best gravy on the planet – your gravy will have that extra flavor from the wood smoke. And no Thanksgiving dinner is complete without gravy.<\/p>\n\n\n\n Spoon some of this deliciousness over your smoked turkey, on stuffing, on mashed potatoes, or whatever – this gravy will make everything taste better! Well, okay, maybe not cranberry sauce.<\/p>\n\n\n\n If smoked turkey is your main course, then this gravy will be the best side dish on your table. Here’s how to cook it:<\/p>\n\n\n\n As your turkey smokes, the juices that drop off of it will fall into the pan.<\/p>\n\n\n\n You can put the pan under your grill grates – just make sure they are clean. You don’t want greasy gravy.<\/p>\n\n\n\n Alternatively, you can cook your turkey in a roasting pan. The juices will accumulate in the pan.<\/p>\n\n\n\n When the cooking process is over and your turkey’s cooked, pull the gravy pan from the pellet grill.<\/p>\n\n\n\n Strain the gravy through a fine mesh strainer into a large pot. Discard any solids.<\/p>\n\n\n\n Give the gravy a taste – it should be rich and flavorful. If it’s not, or the gravy is too thin, you’ll need to boil it.<\/p>\n\n\n\n If your gravy is thin, boil it to concentrate the flavors. If necessary, thicken with cornstarch or flour.<\/p>\n\n\n\n Once boiled, use a large spoon to remove the fat from the surface of the gravy. Add kosher salt and cracked black pepper.<\/p>\n\n\n\n Stick the gravy in a serving bowl with a spoon. Watch how quickly it disappears.<\/p>\n\n\n\n![\"smoking](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/06\/smoking-a-turkey-on-a-pellet-grill.jpg\")
<\/figure>\n\n\nHow to Smoke a Whole Turkey on Your Pellet Grill?<\/h2>\n\n\n\n
What You’ll Need?<\/h3>\n\n\n\n
\n
Method<\/h3>\n\n\n\n
\n
![\"Raw](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/06\/Raw-Turkey-Meat-with-Lemon-and-Garlic-on-the-Wooden-Board-1200x800.jpg\")
<\/figure><\/div>\n\n\nHow Long to Rest Smoked Turkey?<\/h2>\n\n\n\n
How to Carve a Whole Turkey?<\/h2>\n\n\n\n
1. Slice the Leg<\/h3>\n\n\n\n
2. Divide the Drumstick and Thigh<\/h3>\n\n\n\n
3. Repeat the Process on the Other Leg<\/h3>\n\n\n\n
4. Remove the Wings<\/h3>\n\n\n\n
5. Remove the Breast<\/h3>\n\n\n\n
6. Plate the Turkey<\/h3>\n\n\n\n
![\"Grilled](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/06\/Grilled-Turkey-Meat-with-Salad-on-a-Ceramic-Plate-1200x800.jpg\")
<\/figure><\/div>\n\n\nWill I Be Able to Get Gravy From a Smoked Turkey?<\/h2>\n\n\n\n
Place a Gravy Pan Below the Bird in Your Pellet Grill<\/h3>\n\n\n\n
Strain the Gravy<\/h3>\n\n\n\n
Boil Your Gravy to Desired Consistency<\/h3>\n\n\n\n
Serve the Gravy<\/h3>\n\n\n\n
How to Brine Turkey? (Takes 12 to 24 Hours)<\/h2>\n\n\n\n
![\"Roasted](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/06\/Roasted-Turkey-Placed-on-Top-of-the-Grill-1200x800.jpg\")
<\/figure><\/div>\n\n\n![\"Person](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/06\/Person-Slicing-Sizzling-Hot-Grilled-Turkey-1200x800.jpg\")
<\/figure><\/div>\n\n\n