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smoked whole turkey

Pellet Grill Smoked Turkey

Here is a recipe for smoking a perfect and juicy turkey on a pellet grill.
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Prep Time 12 hours
Cook Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 people

Equipment

  • Pellet Grill/Smoker

Ingredients
  

  • 1 Whole Turkey 9 lbs Choose the appropriate size for your group (4 to 15 lbs)

Brining Liquid

  • Salt 1 cup per each gallon of water
  • Cold Water
  • Flavorings e.g. Brown sugar, lemon, orange, cloves, peppercorns, garlic

For Basting

  • 1 Part Butter
  • 1 Part Extra Virgin Olive Oil

Seasoning Rub

  • Kosher salt
  • Fresh ground pepper
  • Poultry rub seasoning of your choice

Instructions
 

  • Completely thaw your turkey if it is frozen. This step can take up to three days in the refrigerator for large birds, so plan accordingly.
  • Brine the turkey. Boil the brining ingredients in a small amount of water, and once the salt is dissolved mix with a gallon or more of ice water. Soak the bird in the solution for at least 12 hours.
  • Rinse the turkey thoroughly and pat dry with paper towels. Set in your roasting or drip pan.
  • Preheat your pellet grill/smoker to 225 degrees.
  • Melt butter and the extra virgin olive oil together, then coat the skin of the turkey with the mixture.
  • Season the turkey inside and out with your seasoning mixture.
  • Place the turkey on the pellet grill and insert your thermometer probe in the thickest part of the meat. Set the alarm for 165 degrees Fahrenheit. Plan approximately 30 minutes for every pound of turkey. Avoid opennig the grill lid too often in order to maintain consistent temperatures.
  • When the internal temperature reaches 165 degrees, remove the turkey from the grill and allow to rest at least ten minutes before serving.
Keyword smoked turkey