Smoked Turkey on Pellet Grill

Personally, I always brine overnight. Really makes the whole bird juicy. I cook my turkey, whole not spatchcock,at 275 degrees until interior temps read 165 in white meat. I absolutely love the taste of a smoked turkey.

Just my opinion.
1. Not necessary but will make for a juicier bird. Some turkeys come kindof pre-brined you just need to see what you bought.
2. Yes
3. Don't have to spatchcock, but if you do it will cook faster and evenly.
4. I always smoke turkeys at 285-300, higher than when I do pork and beef.

Marinate the area between the skin and the meat then do a spice rub on the outside

This video is great as they do side by side comparisons until they get to a best bird. They smoked one on a Traeger whole, and then in pieces. The one cooked in pieces was best in their opinion. Very informative video.

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Makes the skin crispier too. Always can tell who smokes too low and the skin is just terrible.

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Yep.

If you let it dry out uncovered in the fridge and smoke at a higher heat, it's a great skin every time.

1) Preseasonong the bird is going to give you a better result. Dry brining for 3-4 days before the intend cook day will benefit your turkey exponentially.

2) I don't see why not, but not necessary.

3) No, but this will give you a better result. The breast & legs cook at different rates & spatchcocking allows for more even cooking. Most turkey experts actually recommend removing the legs from the breast to allow for the difference in cooking time.

4) Normal smoking temperature will work but a little bit higher temperature will not hurt. 285°F is my preferred temp. Just make sure you hit 165°F internally.

My method is to have the bird completely defrosted four or five days before I want to cook it (presuming it is frozen).

Remove the wings at the first joint (between the flat & the drumette) cut out the spine & take out the wish bone (this will make carving easier). Keep the wings, spine, & neck to smoke along with the turkey. They are great for adding to soups, beans, greens... etc

I make a basic spice blend of salt, granulated garlic, and white pepper to not overpower the natural flavors of the turkey. Sprinkle seasoning all over paying particular attention to the cavity & exposed meat areas first. Turn it over & season the skin side, separate a little portion of the skin from the meat & spread some seasoning on the breast meat as well.

Finally place the turkey skin side up on a rack lined pan & place it in the fridge for a couple of days to marinate & dry out the skin.

The day before cook day, leave some butter out (about a stick or two) overnight to soften. On cook day, coat the skin in a nice thin layer of butter. Place it in your smoker with a pan underneath to catch the drippings. Smoke 2-4 hours @285°F until a minimum internal temperature of 165°F is achieved in the thickest part of the breast & the thigh.

Good luck