Smoked Turkey on the Ninja FlexFlame

There’s nothing like smoked turkey on the Ninja FlexFlame. This grill makes it easy to get juicy, flavorful turkey with golden, crispy skin.

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.

Get Recipe Ingredients

• 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.

Calories: 850kcalCarbohydrates: 1gProtein: 105gFat: 46gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 396mgSodium: 787mgPotassium: 1105mgFiber: 0.2gSugar: 0.4gVitamin A: 887IUVitamin C: 0.2mgCalcium: 78mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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.