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Preparing a turkey on your wood pellet smoker or ceramic charcoal grill is just as simple—if not more—than preparing a feast in your kitchen oven. Enjoy the great outdoors this holiday season all while putting the finishing touch on a perfect turkey: real wood smoke.


1 (20–25 lb) whole turkey, thawed

1 bottle Louisiana Grills Mesquite Rub

1 bottle smoked paprika

3 tbsp butter, softened


1. Preheat your grill to 325–350°F.

2. Remove the neck and giblets. Rinse turkey thoroughly and pat dry with paper towels.

3. Rub the outer surface of the turkey with Louisiana Grills Mesquite Rub.

4. In a small container, combine equal parts of softened butter, mesquite rub, and smoked paprika to form a paste. Gently inset your hand between the outer skin and the breast meat. Carefully rub the butter mixture inside the pocket.

5. Place the turkey, breast side up, in the center of the cooking grid and smoke for 11–13 minutes per pound. When finished, turkey should be tender and golden brown, or an internal temperature of 170°F in the thickest part of the thigh.

6. When finished, remove turkey from the grill. Cover with tin foil and let rest for 10 minutes before carving. Serve immediately alongside your favorite traditional holiday sides such as mashed potatoes, gravy, and cranberry sauce.


– Be sure to brine your turkey before cooking, if not already pre-brined. To do this, place the turkey in a cooler and fill half full with cold water. Add two cups of salt and ice and let sit overnight.

– To catch drippings, you may also place the turkey in a large foil pan instead of directly on the grill.

– Do not smoke your turkey at a lower temperature than 325°F. Doing so can make the skin tough.

– If pressed for time, wrap the turkey in tin foil. This will speed up cooking greatly and also help save skin that has gotten tough.

Recipe By Louisiana Grills