Smoking a turkey on a pellet grill like the Pit Boss is a great way to prepare a juicy and flavorful bird for holidays or any time of year. When smoking a turkey at 225°F on a Pit Boss, the approximate cook times will be:
- 8-10 lbs turkey: about 3-4 hours
- 10-12 lbs turkey: about 4-5 hours
- 12-15 lbs turkey: about 5-6 hours
- 15-18 lbs turkey: about 6-7 hours
- 18-20 lbs turkey: about 7-8 hours
However, cook times can vary based on a few factors, so it’s important to rely on a meat thermometer to determine doneness instead of just going by time. Here are some tips for getting perfect results when smoking a turkey on a Pit Boss grill at 225°F.
Preparation Tips
Proper preparation is key for smoking a juicy, tender turkey:
- Thaw: Make sure turkey is completely thawed before smoking. This may take 2-3 days in the refrigerator.
- Brine: Soaking the turkey in a saltwater brine for 12-24 hours adds moisture and seasons the meat.
- Dry: Pat the turkey dry before applying any rubs or seasoning.
- Season: Coat the turkey inside and out with salt, pepper, herbs like sage or rosemary, and olive oil or butter.
- Truss: Tie the legs together to help the bird cook evenly.
Setting Up the Pit Boss Grill
Proper setup is important for maintaining even 225°F temperature:
- Preheat: Turn grill on, open lid, and preheat to 225°F for 15-20 minutes before putting turkey on.
- Place drip pan: Put disposable drip pan lined with foil below where turkey will sit.
- Add wood: Use wood pellets like hickory, cherry, apple for smoke flavor.
- Place turkey: Put turkey breast side up directly on grill grates over drip pan.
Maintaining Heat
It’s important to hold the temperature steady at 225°F for optimal smoking:
- Keep lid closed as much as possible to contain smoke and heat.
- Check temp periodically and adjust as needed to maintain 225°F.
- Add more pellets as needed to fuel the smoke.
- Rotate or flip turkey halfway through for even cooking.
Determining Doneness
Rely on a meat thermometer for accuracy, not cook time:
- Insert thermometer probe into thickest part of breast and thigh, avoid touching bone.
- Turkey is done when it reaches 165°F in both breast and thigh.
- Let turkey rest 15-20 minutes before carving for juicier meat.
Time Chart at 225°F
For reference, here are approximate target cook times for smoking different turkey sizes at 225°F:
| Turkey Weight | Cook Time (approx) |
|---|---|
| 8-10 lbs | 3-4 hours |
| 10-12 lbs | 4-5 hours |
| 12-15 lbs | 5-6 hours |
| 15-18 lbs | 6-7 hours |
| 18-20 lbs | 7-8 hours |
Remember cook times are just estimates and the turkey is done when it reaches an internal temperature of 165°F. Use a good digital meat thermometer to be sure.
Tips for Maximizing Juiciness
Here are some tips to help keep your smoked turkey extra juicy and tender:
- Brine the turkey: Soaking in a saltwater brine infuses moisture deep into the meat.
- Cook to correct internal temp: Doneness is 165°F, not relying on cook time.
- Use a meat thermometer: Get an accurate reading by inserting deep into breast and thigh.
- Let turkey rest: Letting it sit 15-20 minutes allows juices to redistribute.
- Maintain steady heat: Holding a constant 225°F prevents overcooking.
- Baste with juices: Baste turkey with pan drippings every 45-60 minutes.
Wood Pellet Flavor Pairings
The type of wood pellets used will impart different flavor notes. Good options include:
- Apple: Sweet, fruity smoke flavor.
- Cherry: Mild, slightly sweet taste.
- Pecan: Rich, nutty smoke flavor.
- Hickory: Bold, smoky, bacon-like flavor.
- Mesquite: Intense smoky flavor, use sparingly.
Try mixing a fruit wood like apple or cherry with a nutty wood like pecan for a nicely balanced flavor.
Common Mistakes to Avoid
It’s easy to dry out your turkey if you’re not careful. Avoid these pitfalls:
- Not brining: Skipping the brine leaves the turkey prone to drying out.
- Overcooking: Cook only to 165°F internal temperature, not by time.
- Not monitoring temp: Heat can flare up, so watch to maintain 225°F.
- Not resting meat: Letting it sit after cooking allows juices to absorb.
- Too much smoke: Use lighter smoke woods and don’t overdo it.
Serving and Leftovers
Smoked turkey is fantastic for leftovers. Here are some serving tips:
- Let turkey rest at least 15-20 minutes before carving.
- Slice breast meat thinly across the grain for tenderness.
- Use leftovers within 3-4 days and reheat to 165°F.
- Try making sandwiches, turkey casserole, soup, salad, or hash with leftovers.
Conclusion
Smoking a turkey on a Pit Boss grill set to 225°F will deliver a tender, juicy bird with delicious smoke flavor. While approximate cook times range from 3-8 hours depending on size, always rely on accurately hitting 165°F in the breast and thigh to determine doneness. With the right preparation and monitoring of temperature, your Pit Boss will produce amazing holiday turkeys.