Cooking a turkey on a Green Mountain pellet grill can produce a juicy, flavorful bird, but getting the cook time right is crucial. There are a few factors to consider when determining how long to cook a turkey on a Green Mountain grill.
Turkey Size
The most important factor in determining cook time is the size and weight of your turkey. Larger birds take longer to cook. Here are some general guidelines for Green Mountain turkey cook times based on size:
| Turkey Weight | Estimated Grill Time |
| 8-12 lbs | 2.5 – 3 hours |
| 12-14 lbs | 3 – 3.5 hours |
| 14-18 lbs | 3.5 – 4.5 hours |
| 18-20 lbs | 4.5 – 5 hours |
| 20-24 lbs | 5 – 6 hours |
Keep in mind that these times are approximate. Always use a meat thermometer to check for doneness rather than relying solely on cook time.
Grill Temperature
The temperature you set your Green Mountain grill to will also impact cook time. Most experts recommend smoking the turkey at a temperature between 220°F and 275°F. Lower grill temperatures will result in longer cook times, while higher temps will decrease the time. Just keep in mind that exceeding 325°F is not recommended, as it can lead to drying out the turkey.
For example, cooking a 12 lb turkey at 220°F may take around 4 hours, while cooking at 275°F may reduce the time closer to 3 hours. Monitor the temperature and use a meat thermometer to avoid over or undercooking.
Thawing
A frozen turkey will take significantly longer to cook than a thawed one. Only cook fully thawed turkeys on a Green Mountain grill. To safely thaw a turkey in the refrigerator allow approximately 24 hours for every 4-5 pounds of turkey weight. A 12 lb frozen turkey would take 3 full days to thaw.
You can also thaw using the cold water method, allowing 30 minutes per pound and changing the water every 30 minutes. A 12 lb turkey would take 6 hours to thaw using the cold water technique. Cook times will be slightly longer for previously frozen birds.
Brining
Soaking the turkey in a saltwater brine before cooking will impact cook time. A brined bird cooks faster than an unbrined one since the saltwater increases moisture throughout the meat. Build 15-30 minutes less cooking time into your schedule if brining the turkey first.
Internal Temperature
While the times above provide a general range for whole turkeys, the only way to definitively determine doneness is by measuring internal temperature. Turkey is safe to eat once it reaches an internal temperature of 165°F in the breast and 180°F in the thigh. The best way to take an accurate reading is with a good digital meat thermometer.
Insert the thermometer probe into the thickest part of the breast and thigh, taking care not to hit bone. Once both areas reach the target temp, the turkey can be removed from the grill and allowed to rest for 20-30 minutes before carving.
Resting
Letting the turkey rest after cooking allows the juices to redistribute throughout the meat. Carving too soon can lead to dryness. Resting for 20-30 minutes is ideal. The internal temperature will continue rising 5-10°F during this time as well.
Weather Conditions
Cooking in cold or windy weather can extend the time needed. Maintaining proper grill temperature takes longer in cold ambient conditions. Wind can also draw heat off the grill surface. Factor in extra time to account for less than ideal weather, adding approximately 15-30 minutes in cold temperatures.
Wood Pellet Flavor
The flavor of wood pellets used can also impact cook time. More aromatic woods like hickory, apple, cherry, or maple produce stronger smoke flavor in less time. Milder woods like oak may require longer smoking to achieve the desired taste. Soak hickory or mesquite pellets in water for 30 minutes before using to help temper their intensity if needed.
Tips for Getting Cook Time Right
Here are some tips to help ensure your Green Mountain turkey cooks thoroughly without drying out:
- Calculate cook time based on turkey weight and grill temp
- Thaw completely before cooking
- Use a thermometer to check internal temp
- Target 165°F in the breast, 180°F in thighs
- Let rest 20-30 minutes before carving
- Add 15-30 minutes to time if cooking in cold weather
- Use milder wood pellets if stronger flavor is overpowering
Step-by-Step Guide
Follow these steps for perfectly cooked turkey on your Green Mountain grill:
- Thaw turkey completely in refrigerator or with cold water method
- Remove giblets and neck from turkey cavities
- Dry skin thoroughly with paper towels
- Apply rub or oil evenly over skin (optional)
- Insert probe thermometer into thickest part of breast and thigh
- Preheat Green Mountain grill to 225-275°F
- Place turkey on grill breast side up using roasting rack
- Maintain target grill temperature throughout cook time
- Check breast and thigh temp periodically
- Remove turkey once it reaches 165°F breast and 180°F thigh
- Tent with foil and allow to rest 20-30 minutes
- Carve turkey and serve
Common Mistakes to Avoid
It’s easy to make mistakes when grilling a turkey. Here are some pitfalls to avoid:
- Not fully thawing – Always thaw completely
- No thermometer – Guessing cook time leads to under or overcooking
- Too high heat – Exceeding 325°F dries out meat
- No resting period – Juices drain when sliced without resting
- Incorrect carving – Cutting across the grain makes meat stringy
- Poking skin – Punctures lead to dryness during cooking
Frequently Asked Questions
What size turkey fits on a Green Mountain grill?
Green Mountain grills can accommodate turkeys up to about 18-20 lbs. The exact maximum size depends on the specific model. Always check your grill’s dimensions compared to the turkey.
Should I brine the turkey before cooking?
Brining helps keep the turkey moist and adds flavor. Dissolve 1 cup salt per gallon of water. Submerge the thawed turkey and refrigerate 8-12 hours before cooking. Rinse and pat dry before grilling.
Do I need to flip the turkey during cooking?
Flipping is not necessary. Cook breast side up the entire time. Rotating the grill grates 180 degrees halfway through may help promote even cooking.
What temperature do I cook the turkey at?
Cook between 225-275°F. Higher temps will reduce cook time but may dry out the meat. 225-250°F is ideal for a juicy bird with crispy skin.
Should I tent the turkey with foil while cooking?
No tenting needed while cooking. The turkey skin may not crisp properly if foiled. Only tent after removing from grill to allow resting.
Conclusion
Cooking turkey on a Green Mountain pellet grill produces amazing flavor with a tender, juicy interior. Allow ample time based on the size of your turkey and monitor temperature closely with a meat thermometer. Rest before carving for best results. With minimal prep and the right technique, you’ll enjoy holiday-worthy turkey cooked to perfection on your Green Mountain grill.