Pellet grills and smokers are the largest segments in the outdoor cooking industry. If you have already invested in a pellet grill or smoker this recipe is for you.
Prep Time: 20 minutes
Cook Time: 4 hours
Brining: 8 hours (overnight)
Total Time: 12 hours 20 minutes
Ingredients
1 whole turkey thawed, neck and giblets removed
Brine
Instructions
1. Prepare turkey
Remove giblets from turkey cavity.
2. Place turkey in brine container
Place turkey in a brine bag and add brine solution. Ensure that the turkey is as submerged as possible.
3. Refrigerate
Leave in refrigerator overnight, or brine for one hour per pound of turkey.
4. Startup pellet grill
Choose your pellets wisely. When the pellets ignite, the smoke and heat circulate through the chamber to cook the food and permeates it with flavor
5. Remove turkey from brine
Remove turkey from the brine and pat it down with paper towels to remove the excess solution.
6. Transfer
Place the turkey on the grill grates and cook at 180°F. Smoke for two hours. Raise heat to 325°F smoke for another 2.
7. Check the temperature
Use a meat thermometer to measure the internal temperature of your turkey. Cook until breast meat has reached 165°F.
8. Remove Turkey & Rest
Remove turkey from smoker and transfer to countertop or chopping block. Allow to rest in foil for 10-15 minutes to allow the juices to settle in the meat.
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