There\u2019s nothing like smoked turkey on the Ninja FlexFlame. This grill makes it easy to get juicy, flavorful turkey with golden, crispy skin.<\/p>\n
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<\/picture><\/figure>\nWhy you\u2019ll love smoked turkey on the Ninja FlexFlame<\/h2>\n
I love that the FlexFlame<\/a> Ninja grill gives you real wood-smoked flavor without babysitting a pit all day. The smell of applewood turkey always takes me right to Thanksgiving.<\/p>\n Check out my other turkey recipes<\/a>, including smoked turkey on a Ninja Woodfire Grill. <\/a><\/p>\n Add Butter: <\/strong>Cut a stick of butter into 5 pieces. Place one piece under the skin of each breast. Place one piece under the skin near the thigh. Place one piece in the cavity. <\/span><\/p>\n<\/li>\n Season: <\/strong>Pat the turkey dry with paper towels. Season the top and sides with Chicken Rub. Don’t worry about the bottom. <\/span><\/p>\n<\/li>\n Heat Grill: <\/strong>Set your Ninja FlexFlame to low and slow and set the temperature to 300F. Add pellets to the hopper and press the Woodfire button.<\/span><\/p>\n<\/li>\n Smoke: <\/strong>Place the seasoned turkey on the preheated grill breast side up. Smoke for 2 hours, adding pellets every 30 minutes. <\/span><\/p>\n<\/li>\n Make Basting Liquid: <\/strong>In a small bowl, combine a stick of melted butter with 1 tablespoon of soy sauce and 1 teaspoon of Chicken Rub. <\/span><\/p>\n<\/li>\n Baste: <\/strong>After the turkey has been smoking for 2 hours or once the thigh reaches 140F, brush the basting liquid all over.<\/span><\/p>\n<\/li>\n Finish Cooking: <\/strong>Continue cooking the turkey until the thigh meat reaches an internal temperature of 160-165F. This will take about 90 minutes for a 15-pound turkey.<\/span><\/p>\n<\/li>\n Rest: <\/strong>Remove the turkey from the grill and let it rest for 30-45 minutes. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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Get Recipe Ingredients<\/span><\/div>\n\n