Pellet Smoked Turkey
Make the perfect barbecue turkey on your pellet smoker grill. Cooked low and slow over pecan or maple, this wood-cooked poultry will be beautifully juicy and tender every time.
Ingredients
- 1 whole turkey thawed, neck and giblets removed
- 4 quart water
- 1 cup kosher salt
Instructions
For the Brine
- Combine 4 quarts of water and 1 cup of salt in a large container. Combine until salt has dissolved.
- Prepare turkey by removing giblets from turkey cavity.
- Place turkey in brine container and submerge. Place lid on top if you have one, or place turkey in a brine bag and add brine solution. Ensure that the turkey is as submerged as possible.
- Leave in refrigerator overnight, or brine for one hour per pound of turkey.
For the Turkey
- Start up pellet grill with your choice of wood pellets.
- Remove turkey from bine and pat down with paper towels to remove excess solution.
- Transfer turkey to grill grates and cook at 180°F. Smoke for two hours. Raise heat to 325°F.
- Use a meat thermometer to measure the internal temperature of your meat. Cook until breast meat has reached 165°F.
- 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.