November marks the start of cozy gatherings, golden leaves, and the anticipation of Thanksgiving dinner. This year, take your feast outside and make Pellet Smoked Turkey the star of your holiday table. Moving the main course to the grill not only frees up precious kitchen space but also adds a rich, wood-fired depth that can’t be matched indoors. The slow smoke infuses every slice with a flavor that defines the season—warm, savory, and unmistakably festive.
The beauty of this method lies in its simplicity and precision. Steady, consistent heat keeps the meat tender while the gentle smoke builds a golden crust with just the right hint of crispness. Whether you prefer Applewood's subtle sweetness or a bolder hickory finish, the process turns a traditional dish into a memorable outdoor experience.
Hosting Thanksgiving outdoors creates more room for laughter, conversation, and that irresistible aroma drifting through the air. Enjoy your turkey with roasted vegetables on the grill or a dessert by the fire pit, for a complete backyard celebration. The result is a holiday that feels relaxed, flavorful, and full of heart—just as it should.
Whether you’re using a Traeger pellet grill for effortless temperature control or an American Made Grills Hybrid Grill for wood, charcoal, or gas flexibility, Alfresco Backyard Living has the tools to make your outdoor feast unforgettable. The steady warmth of live fire turns your backyard into the perfect place to gather, unwind, and celebrate the season.
We have everything for you to experience year-round outdoor living at home. Check out our current sales and promotions at alfrescobackyard.com or visit our showroom in St. James, New York.
Pellet Smoked Turkey Ingredients
- 1 whole turkey thawed, neck and giblets removed
- 4 quarts of water
- 1 cup kosher salt
Pellet Smoked Turkey Directions
For the Brine
- Combine 4 quarts of water and 1 cup of salt in a large container. Combine until the salt has dissolved.
- Prepare the turkey by removing the giblets from the cavity.
- Place the turkey in a brining container and submerge. Place a lid on top if you have one, or place the turkey in a brine bag and add the brine solution. Ensure that the turkey is as submerged as possible.
- Leave in refrigerator overnight, or brine for one hour per pound of turkey.
For the Turkey
- Start up the pellet grill or hybrid grill with your choice of wood pellets.
- Remove turkey from brine and pat down with paper towels to remove excess solution.
- Transfer the turkey to the grill grates and cook at 180°F. Smoke for two hours. Raise the heat to 325°F.
- Use a meat thermometer to measure the internal temperature of your meat. Cook until the breast meat has reached 165°F.
- Remove the turkey from the smoker and transfer it to a countertop or chopping block. Rest in foil for 10-15 minutes to let the juices settle into the meat.
Taken from americanmadegrills.com
