Pellet Grill Smoked Turkey

🧂 Ingredients

• 1 whole turkey (see recipe noted)

  about 15-18 pounds
• Savory Turkey Dry Brine
• Turkey Injection Marinade

  made without salt
• Poultry Baste

Instructions

• 1 Remove turkey from packing, and take out the giblets and neck piece. Blot turkey
  dry with paper towels
• 2 Optional step: prepare turkey injection without salt. Inject into the thigh and
  breast regions. Blot away any spillage.
• 3 Combine turkey brine ingredients and apply to the entire turkey, including under
  the breast skin and into the bird’s cavity.
• 4 Place into a large food-safe plastic bag, remove air, seal bag, and place into
  the refrigerator for 24-36 hours. Turn turkey over every 12 hours.
• 5 Preheat your grill for 275 degrees F. Wood recommendations: cherry, pecan,
  apple, hickory, or oak.
• 6 Remove turkey from the bag, and lightly wipe away any excess moisture with paper
  towels. Do not truss the turkey.
• 7 Place the turkey into the pellet grill, close the lid and cook for 2 1/2 hours.
• 8 Prepare poultry baste. Warm on the stovetop before using.
• 9 Baste turkey, close the lid of your grill and let the turkey cook for another 2
  hours. Baste once more after that time.
• 10 After the second round of basting, let the turkey cook for another 3 hours until
  the thigh, and leg meat reach an internal temperature of 175 degrees and the
  breast is 165 degrees F.
• 11 Remove turkey from the grill and place it onto a clean cutting board. Tent with
  foil and let it rest for 20-30 minutes.
• 12 Carve, plate, and serve.
• 13 Store the leftover turkey in an airtight container in the refrigerator for 3-4
  days. Freeze in vacuum-sealed bags for up to 2 months—Thaw frozen turkey in the
  refrigerator. Reheat leftover turkey in a 350-degree oven until it reaches 165
  degrees F.

Nutrition Info