Tackling a turkey can be one of the most overwhelming tasks of the holiday season. Every year we get a flood of questions regarding pellet grill capacities, methods, pellets, proper thaw times, cook times, and overall how to prepare the best smokey turkey. We’ve compiled a few helpful turkey tips and tricks for preparing and cooking the perfect bird-a main dish that all your guests will want to gobble up. And, don’t forget…a few delectable side dishes more than compliment the meal!
ANATOMY
While the majority of the time you’ll be cooking a whole turkey. It’s important to understand the full anatomy of the turkey. Especially when it comes to cooking, carving, and serving later in the process.
BREAST
The breast is considered white meat. This section ends up cooking the fastest because it has less fat and is, in most cases, directly exposed to the heat.
WING
Turkey wings are considered white meat and a pretty flavorful part of the bird.
DRUMSTICK/THIGH
Located within the same section, the drumstick and thigh are considered dark meat. Because these two extremities are surrounded by connective tissue you’ll notice they cook slower than your turkey’s breast.
BUYING A TURKEY
WHAT SIZE STURKEY DO I NEED?
Don’t stress about turkey sizes. Pick a turkey weight based on how many attendees you expect. Add about a 1/2 lbs. extra to these figures for the BEST leftovers. Just don’t forget to ask your guests to bring their own tupperware.
- 5-8 people = 8-12 lbs. turkey
- 8-11 people = 12-16 lbs. turkey
- 11-13 people = 16-20 lbs. turkey
- 13-16 people = 20-24 lbs. turkey
- 16-19 people = 24-28 lbs. turkey
HOW MANY TURKEYS CAN I FIT ON MY PELLET GRILL?
How many turkeys you can fit on your pellet grill widely depends on your grills size and the size of your turkey. If you’re cooking for a larger group it may seem pracitcal to get a large, gorgeous, instagram-worthy turkey. We suggest cooking multiple smaller turkeys as they will cook faster and yeild more food overall. However, it’s important to not overload your grill as it can throw the air flow off. We use a medium sized turkey for reference below.
- 20-inch grill = one, 12 lbs. turkey
- 24-inch grill = two, 12 lbs. turkey
- 36-inch grill = three, 12 lbs. turkey
HOW BIG OF A TURKEY CAN I FIT IN MY PELLET GRILL?
Turkeys are tall and require a decent amount of space. All of our grills are able to successfully smoke a turkey. If you end up buying a turkey that is too tall, try spatchcocking your bird. Your bird will lay much more flat on your grill grates. Jump down to how to spatchcock here. A 24-inch pellet grill can house a turkey that is about 9-inches tall, while a 36-inch pellet grill can house an 11-inch tall turkey.
THAWING
While fresh is always best, we understand not everyone will be able to snag a fresh turkey. Frozen works too. If that’s the case–don’t forget to thaw! When/how do I thaw a turkey? Great question. Large birds are difficult but give yourself some extra time before the big day and you’ll have no problem!
REFRIGERATOR METHOD:
Keep the turkey in its original wrapping and place it in a fridge set to 40 degrees F or below. You can typically account for 6 hours / pound.
COLD WATER METHOD:
In its original wrapping, submerge the turkey in cold water. Replace the water with cold water every half hour or so. A large sink, bucket, or pot works well for this method. You can typically account for 30 minutes / pound.
WET BRINE VS. DRY BRINE
Pick your poison–well not really. Either method is good. Brining is basically a fancy word for adding flavor…similar to seasoning a turkey. Here’s a little breakdown of our findings on if you should wet brine or dry brine your turkey.
DRY BRINING:
Dry brining is kind of like a smoked turkey rub. It consists of rubbing the salt and seasonings directly onto the meat and skin. Then letting it rest for a period of time. This process will typically take between 24-72 hours, 2-3 hours / pound.
Pro: Simple and requires less space than wet brining. The salt helps keep the turkey moist and adds flavor.
Con: Requires more time when done right.
WET BRINING:
Wet brining consists of submerging the turkey in salt, spices, and water for an extended period of time. This process will typically take between 12-24 hours.
Pro: Infuses both flavor and moisture.
Con: Requires a large container for the turkey, or a durable brine bag which can take up more space in the refrigerator.
TRUSSING A TURKEY
Trussing a turkey is a fancy word for tying your turkey up. Do you need to do it? Absolutely not. It’s purely an aesthetic choice. So, if you’re looking for that Instagram-worthy turkey then you may choose to truss. However, unlike tying a prime rib, trussing is not the practical route when shooting for a juicy bird. In fact, not only is this step fairly difficult for first-timers, but we’ve found that tying the legs blocks airflow. It ends up drying your turkey out more than anything. If trussing is a must for you, here’s a quick rundown on how to truss a turkey.
- Start by placing the twine around the back of the turkey.
- As you bring the twine around to the front make sure to pass overtop the wings, which will help hold them in place.
- Run the twine along the leg joint and criss-cross it under the ankles.
- Pull snug and crisscross the twine under the front of the bird.
- Cross the ankles and wrap the twine around them, crisscrossing it on the underside of the ankles. Tie off the twine with a simple double overhand knot and trim the excess.
COOKING METHODS
SPATCHCOCKING
There are a lot of reasons for spatchcocking your turkey vs. smoking the traditional way. The most commonly used reason is that a spatchcocked turkey will yield a crispier skin. While there is no spatchcock turkey cooking time chart, the turkey will cook in almost half the time. It also lays flatter so it may fit better in your pellet grill or oven (if vertical space is an issue.)
HOW TO SPATCHCOCK A TURKEY
- Using a good pair of kitchen shears, cut down both sides of the backbone and remove (*but, don’t throw away!) It’s easier to cut through the joints if you stay close to the backbone.
- Turn the turkey over and firmly press down on the turkey breast. The breastbone should snap, allowing the turkey to lay flat.
*Check out the picture above. Remember that backbone we told you to remove but not toss? Since you can’t stuff a spatchcocked bird, place a tray of stuffing under your turkey about halfway through your cooking process–with the backbone inside!) It’ll catch all those messy drippings and give you TONS of added flavour.
WOOD
TIME & TEMPERATURE
There are many variables that can determine the amount of time it will take to cook a turkey; such as what method you’re using (traditional, turkey cannon, or spatchcocked,) the temperature of your pellet grill/oven, outside weather, and even things like the temperature of your turkey before you start to cook it. So, how long should you cook a turkey? Below are some rough estimates and a quick comparison. The chart reflects cook times for a pellet grill set at 325°F.
The internal temperature to safely consume turkey is 165°F. The most accurate way to monitor your turkey’s cooking progression is by using a meat probe or thermometer. One should have come with your pellet grill.
RESTING
After cooking, let the turkey rest for at least 20 minutes before carving and serving it up. This will give your turkey some much needed time to redistribute all those tasty flavors. If you have guests late to the party and have a large cooler, you can rest your turkey for up to three hours.
CARVING & SLICING
- Remove the leg and wings by cutting at the joint where it meets the body.
- Cut along the backbone.
- Cut in from the side and meet the cut made along the backbone (from step 2.)
- Lift out the entire breast and slice against the grain.
SERVING
SAUCE & SIDE DISHES:
Gravy is an obvious sauce for to serve with a turkey. However, since you’ll be cooking on a pellet grill this year you won’t need that extra gravy to moisten your dried out turkey! Pair with the essentials! Cranberry sauce, Green Bean Casserole, Thanksgiving Rice, or a variety of potato dishes.
STORING, LEFTOVERS, REHEATING:
Store cooked turkey in a refrigerator for up to 4-5 days. It’s easy to dry out poultry when reheating. We suggest reheating in the oven or stove top when possible. Heat to 350F or medium heat and add a couple tablespoons of water or stock to the bottom of the dish to create some moisture. Reheat until your turkey reaches an internal temperature of 165F. Turkey also freezes well. You can freeze cooked turkey for up to three months.
As far as leftovers go-the possibilities are endless! Turkey noodle soup, pot pies, Thanksgiving Rice, turkey panini, or chop and toss on a salad.
HELPFUL VIDEOS
What turkey tips do you have? What side dishes will you pair with your turkey? Let us know in the comment section below!
