Smoked Turkey On Pellet Grill Food

PELLET GRILL TURKEY

Steps:

• In a bowl, combine butter with thyme, minced garlic, rosemary, sage, pepper, and salt.
• Separate the skin from the defrosted turkey breast and insert butter mixture into the pocket, covering the entire breast and outside of the bird generously.
• Rub the exterior of the turkey with kosher salt and fresh black pepper.
• Preheat pellet grill to 225°F
• Place your turkey on the pellet grill and close the lid. Place an aluminum foil drip pan underneath the turkey and fill with 2-3 cups of water to help keep the environment moist.
• Smoke the turkey for 6-7 hours. The turkey is ready to come off of the pellet grill when the centermost point of the breast reads an internal temperature of 165°F on your probe thermometer.
• Remove turkey from grill grates and let it rest on a dish or serving platter for about 20 minutes.
• Carve, serve, and enjoy!

SMOKED WHOLE TURKEY

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.