Smoked Butter Turkey
|Prep Time||15 minutes|
|Cook Time||6-8 hours|
|Passive Time||4-12 hours in refrigerator|
- 1 stick salted butter, whole
- 1 stick salted butter, sliced
- 1/2 teaspoon finely ground black pepper (use as little or as much as you prefer)
- 1 teaspoon Garlic Powder (optional)
- your favorite rub (optional)
- Completely thaw turkey in refrigerator. This could take up to two days. Ensure turkey is completely defrosted before starting next steps
- Wash turkey in cold water
- Pat all sides of turkey until very dry
- Place upside down on platter and place UNCOVERED in the refrigerator for at least 4 hours, or overnight. The bone dry air in the refrigerator will circulate around the turkey, drying the skin. It's important to allow the skin to dry as much as possible, so that during cooking the fat will completely render, resulting in the crispiest skin you've ever tasted!
- After the drying time, very carefully cut 3-4 slits in the skin of the turkey, being careful not to slice the meat. Using garlic powder, your favorite rub or favorite herbs and spices, insert spices and rubs under the skin through the slits and distribute as well as possible. As best as you can, get the flavorings on as much of the meat as possible.
- Rub the inside of the cavity with the same flavors as above. As the turkey cooks, the moisture from the meat will create steam, distributing the flavors you added to the cavity throughout your meat.
- Again using the slits in the skin, distribute slices of butter all over turkey, underneath the skin and as evenly as possible
- Dust the outside of your turkey (all over) with the finely ground pepper. A little goes a long way! Keep in mind that if you use a pre-made rub, it may already include pepper.
- Starting where the leg connects to the body, slip your hand under the skin and loosen it as much as you can around the breast and body of the turkey.
- Double check the cavity of the turkey is empty, then add the whole stick of butter inside the cavity. The butter should NOT run out of the cavity while cooking, so if the cavity seems low prepare to slightly prop the back of the turkey to prevent run off.
- Heat your pellet grill to 225 degrees using Cookinpellets 100% Hickory Pellets
- Place turkey in pellet grill for 3 hours.
- When the 3 hours is up, increase pellet grill temperature to 350 degrees. Smoke 3-5 hours at 350 until internal temperature is 170 degrees. Check the turkey temperature for doneness by placing the thermometer deep in the lower thigh.
- Once turkey reaches 170 degrees, remove from pellet grill. Allow to rest for 15 minutes. Carve, and enjoy!
For a turkey weighing more than 15 pounds, your starting temperature should be 250 degrees F instead of 225.
In the range of 225 to 250 degrees F, the rule of thumb is 30 minutes per pound. After the initial 4-5 hours, you won't get any extra smoke flavor, this is when your bird simply is finishing cooking
Additional cook times per pound, by temperature:
- At 235 F/115 C, your turkey will take 30 to 35 minutes per pound.
- At 250 F/120 C, your turkey will take 25 to 30 minutes per pound.
- At 275 F/135 C, your turkey will take 20 to 25 minutes per pound
If you want to be sure to always have your Cookinpellets on hand order your pellets in bulk for the best deal!
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