There’s nothing like smoked turkey on the Ninja FlexFlame. This grill makes it easy to get juicy, flavorful turkey with golden, crispy skin.
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Why you’ll love smoked turkey on the Ninja FlexFlame
I love that the FlexFlame 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.
- Real wood-smoked flavor, zero hassle: The FlexFlame’s built-in pellet system gives you authentic smoke without managing a full-size smoker.
- Perfectly juicy every time: The even convection heat keeps the breast moist while crisping the skin to golden perfection.
- Faster cook than traditional smokers: At 300F, you’ll have a fully smoked turkey in about 3–4 hours, not all day.
- Easy cleanup: A drip tray catches all the mess so you can focus on carving instead of scrubbing.
- Perfect for the holiday season or any weekend feast: Impress your guests with a smoky centerpiece that’s stress-free to prepare.
Check out my other turkey recipes, including smoked turkey on a Ninja Woodfire Grill.
Smoked Turkey on the Ninja Flexflame
Ingredients
- 15 lb whole turkey, fresh and thawed
- 1 stick butter
- 1/4 cup Girls Can Grill Chicken Rub
Turkey Basting Liquid
- 1 stick butter, melted
- 1 tbsp soy sauce
- 1 tsp Girls Can Grill Chicken Rub
Instructions
- Add Butter: 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.
- Season: Pat the turkey dry with paper towels. Season the top and sides with Chicken Rub. Don't worry about the bottom.
- Heat Grill: Set your Ninja FlexFlame to low and slow and set the temperature to 300F. Add pellets to the hopper and press the Woodfire button.
- Smoke: Place the seasoned turkey on the preheated grill breast side up. Smoke for 2 hours, adding pellets every 30 minutes.
- Make Basting Liquid: In a small bowl, combine a stick of melted butter with 1 tablespoon of soy sauce and 1 teaspoon of Chicken Rub.
- Baste: After the turkey has been smoking for 2 hours or once the thigh reaches 140F, brush the basting liquid all over.
- Finish Cooking: 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.
- Rest: Remove the turkey from the grill and let it rest for 30-45 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What you’ll need
- Whole Turkey: Make sure it’s fully thawed. Follow my thaw guide for recommendations on timing.
- Butter: You’ll need 2 sticks. One for inside the bird and one for basting.
- Girls Can Grill Chicken Rub: This rub is designed for poultry and adds great color. It includes salt, black pepper, onion powder, garlic powder and herbs. You can also use my homemade turkey rub recipe.
- Soy Sauce: I like to use this in the basting liquid to add color and flavor.
Also, be sure that you have plenty of propane in the tank before starting the cooking process.
See the full recipe card above for servings and a full list of ingredients.
How to smoke turkey on a Ninja FlexFlame
The below recipe doesn’t include brining your turkey, but you are more than welcome to do that for added juiciness. Just follow my smoked turkey brine recipe and process before moving to Step 1.
Step 1: Season the turkey
Take one stick of butter. Cut it into five pieces. Insert a piece in the following locations: under the skin on each breast, under the skin by the thighs and in the cavity. Pat the turkey dry with paper towels and season the turkey all over with rub.
PRO TIP: Feel free to add more ingredients into the cavity like more butter, celery, carrots, onions, citrus or fresh herbs.
Step 2: Smoke the turkey
Set your Ninja FlexFlame smoker to the low and slow setting and the temperature to 300F degrees. Add wood pellets to the hopper and press the Woodfire button.
Place the seasoned turkey on the grill grates with the breast meat facing up.
Smoke for about 2 hours, adding wood pellets every 30 minutes.
Step 3: Baste the turkey
Once the turkey has a beautiful color and reaches an internal temperature around 140F degrees, it’s time to baste it.
In a small bowl, combine a stick of melted butter, 1 tablespoon of soy sauce and 1 teaspoon of chicken rub. Brush the mixture all over the turkey.
Continue cooking the bird until the internal temperature reaches 160-165F degrees.
PRO TIP: To measure the internal temperature of the turkey, insert a digital meat thermometer probe into the thigh. Make sure you avoid hitting the bone.
How to serve smoked turkey
Once the turkey finishes smoking, remove it from the grill. Tent it loosely with aluminum foil and let it rest for 30-45 minutes. The temperature will continue to rise about five degrees during this stage.
This is a great time to finish your sides.
To serve it, cut off the turkey legs and wings. Then, cut off the breasts and slice them. Pick the rest of the meat from the bird and serve it all on a platter.
Storage
Store leftover smoked turkey in the refrigerator in an airtight container for 3-5 days. You can also freeze it for several months.
GCG Pro Pitmaster Tips
- Follow my brine tips if you want a juicier bird
- Add butter under the skin for more flavor
- There’s no need to season the bottom of the turkey
- Smoke it at 300F for crispier skin
- Be sure to add more pellets every 30 minutes
Frequently Asked Questions
Yes. While I generally prefer to limit my turkeys to 16 pounds, you can fit a turkey that is up to 20 pounds on the grill.
Brined turkeys are much juicier, so I highly recommend it. But it’s not required.
When smoking a turkey on the Ninja FlexFlame at 300F degrees, the cooking time will take about 1 hour for every four pounds of turkey.
Choose a mild wood like pecan or apple.
Smoke the turkey at 300F degrees and baste it with melted butter toward the end of the cooking process.
