Pit Boss Smoked Turkey Recipes

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PELLET GRILL TURKEY



Pellet Grill Turkey image

A Thanksgiving classic recipe but specifically tailored to cooking low and slow on a pellet grill.

Provided by Jimmy Watts

Categories     Main Course

Time 8h50m

Number Of Ingredients 8

1 14-16 lb turkey (defrosted)
1/2 lb butter (softened)
8 sprigs thyme (chopped)
6 cloves garlic (minced)
2 sprigs rosemary (chopped)
2 sprigs fresh sage (chopped)
1 tbsp ground black pepper
1 tbsp kosher salt

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!

Nutrition Facts : Calories 625 kcal, ServingSize 1 serving

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