Smoked Whole Turkey

This is the ultimate smoked whole turkey recipe for Thanksgiving. This turkey is smoked on your pellet grill using Cookinpellets Apple Mash. The pellets add a hint of smoky sweetness that pairs wonderfully with the turkey. This flavorful and juicy turkey will be the star of your Thanksgiving feast. Also included is a recipe for a basic turkey brine. This delicious turkey will impress your family and friends this holiday.

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Smoked Whole Turkey

Course

Entree

Cuisine

Meat

Servings

Ingredients

• 1 whole Turkey
• Turkey Brine
• All-Purpose Rub (we used Tailgater's BBQ Party Rub)
• Tony Chachere"s Creole Butter Injection
• Melted Butter/ Spray Butter/ Spray Oil/ Duck Fat
• Cookinpellets Apple Mash Pellets

Basic Turkey Brine Recipe

• 1 Gallon Water
• 1 1/2 Cups Kosher Salt
• 1 1/2 Cups Dark Brown Sugar
• 12 Whole Cloves
• 3 Bay Leaves
• 1 Tablespoon Whole Black Peppercorns
• 2 1/2 Teaspoons dried rosemary
• 2 1/2 Teaspoons Dried Thyme

Course Entree Cuisine Meat Servings Ingredients 1 whole Turkey Turkey Brine All-Purpose Rub (we used Tailgater's BBQ Party Rub) Tony Chachere"s Creole Butter Injection Melted Butter/ Spray Butter/ Spray Oil/ Duck Fat Cookinpellets Apple Mash Pellets Basic Turkey Brine Recipe 1 Gallon Water 1 1/2 Cups Kosher Salt 1 1/2 Cups Dark Brown Sugar 12 Whole Cloves 3 Bay Leaves 1 Tablespoon Whole Black Peppercorns 2 1/2 Teaspoons dried rosemary 2 1/2 Teaspoons Dried Thyme

Instructions

Prep

1. Remove thawed turkey from the package, remove the neck and gizzards from the turkey
2. Mix the brine and pour it over the turkey in a non-reactive container (Do not use any metallic containers)
3. Brine turkey overnight or 24-48 hours depending on the salt level
4. After it has brined a sufficient time, remove the turkey from the brine and rinse the brine off
5. Place the turkey on a wire rack and pat dry. Optionally you can place the turkey uncovered in the refrigerator overnight to allow the skin to dry.
6. Tuck the wings back for even cooking and browning
7. Inject the breast, legs, thighs, and wings with Tony Chachere’s Creole Butter Injection (optional). Wipe off any excess injection.

   
8. Season the turkey with your all-purpose rub.

Cooking

1. Fill the hopper on your pellet grill with Cookinpellets Apple Mash Pellets.
2. Set the smoker temperature to 350º F.
3. Once the smoker is at the appropriate temperature add the turkey

   
4. Every 45-60 minutes spray the turkey with cooking oil/duck fat or baste with melted butter. Also, rotate the turkey 180º for even cooking.
5. If you notice the turkey getting too dark you can place a sheet of aluminum foil loosely over the turkey to protect it from browning further and getting too dark.
6. Once the turkey reaches 165º F in the thickest part of the breast remove the turkey from the smoker, drape aluminum foil loosely over it, and let rest for 30 minutes.
7. After the turkey has rested for 30 minutes, carve the turkey, eat, and enjoy!

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