Let’s face it, Thanksgiving would be incomplete without the crowning glory of the table – the turkey. A staple during holiday feasts, its traditionally lean meat tends to soak up the rich, smoky flavor, making it a much-loved centerpiece. But, instead of roasting, have you ever tried smoking the bird? Smokin’ the bird with a Pit Boss® Grill can add a new level of deliciousness to your turkey.
Defining Smoked Turkey
Smoked turkey is a product of slow cooking a brined turkey at a low temperature on a grill or pellet smoker. As the bird cooks, it absorbs the smoky flavors from the heat and the chosen wood pellets, resulting in a tender, juicy, and robustly flavored turkey.
Smoking your turkey presents several benefits: it offers a unique twist to the traditionally roasted bird, yielding a turkey that’s juicy and tender with a rich, complex flavor. Plus, it frees up your oven space for other Thanksgiving delights!
The Ultimate Smoked Turkey Recipe
Smoked Turkey Recipe
Smoked Turkey Recipe evokes a tapestry of aromas and flavors that tantalize the senses. The transformative magic of smoke infuses the turkey with a rich, deep character, taking the humble bird to gastronomic heights. Every time I encounter it, memories of family gatherings, laughter, and the spirit of celebration flood back. It's tradition and innovation on one plate.
Ingredients
- One 12-14 pounds turkey
- One turkey brining kit
- Pit Boss 13.0 oz Champion Chicken or your favorite seasoning or rub
- Pitmaster’s Choice, Apple, Pecan, Cherry, or Hickory wood pellets
- One gallon + 4 cups of warm water
- One gallon of cold water
Instructions
Brining the Turkey
- Start by ensuring your turkey has been thawed. Allow one day in the refrigerator for every five pounds. A 12-14 pound turkey may take up to four days to completely defrost.
- Next, prepare the brining mixture using the turkey brining kit. Boil the brining mixture in four cups of warm water until the mixture dissolves completely, then add it to one gallon of cold water.
- Submerge the turkey in the brining mixture and refrigerate it. Process the turkey the night before smoking.
- Rinse it with cool water and pat dry. Make sure to remove any connective tissue or fat.
Smoking the Turkey
- Start your Pit Boss® Grill and set it to 275°F. Use your choice of wood pellets – Pitmaster’s Choice, Apple, Pecan, Cherry, or Hickory.
- Rub the bird with your desired seasoning or Pit Boss 13.0 oz Champion Chicken.
- Place the turkey on the grill and place a temperature probe in the deepest part of the breast. Use a digital meat thermometer to monitor the internal temperature.
- Smoke the turkey until it reaches an internal temperature of 165°-170°F.
- Once done, remove it from the grill and let it cool for about 20 minutes before carving. Now, dinner is served!
Nutrition Information:
Yield:
4Amount Per Serving:Calories: 420Total Fat: 20gNet Carbohydrates: 2gProtein: 58g
Side Dishes and Main Course
A smoked turkey pairs wonderfully with a variety of side dishes. Classics such as cranberry sauce, mashed potatoes, and stuffing complement the sweet heat of a Cajun spatchcock turkey. But don’t forget less traditional sides like grilled veggies or smoked mac and cheese.
Useful Tips for Use
Remember that smoking a turkey requires added attention and care compared to roasting. Maintain a consistent temperature in your Pit Boss® Grill and frequently check the internal temperature of your turkey. Keep a water pan on the grill to keep the bird moist and to regulate temperature.
Common Mistakes to Avoid When Cooking
One of the common mistakes when smoking a turkey is not allowing it to brine long enough. Brining infuses the meat with flavor and moisture. Another mistake is not monitoring the internal temperature. It is crucial to avoid undercooking or overcooking the bird.
Conclusion: Smoking A Turkey On A Pit Boss Pellet Grill
A Pit Boss® Grill offers an easy, exciting way to bring the heat to your holiday meal. With the right ingredients, prep, and attention, you’re set for a Thanksgiving adventure with a delicious smoked turkey as your star. So, let the dinner bell ring and the feast begin. Get ready to write a new chapter in your Thanksgiving legends with the sweet, smoky aroma of a perfectly cooked turkey. So, are you ready to start smoking your bird?
FAQs
How long does it take to smoke a turkey on a Pit Boss® Grill?
Depending on the size of your turkey and the consistency of your grill temperature, it can take between 6-8 hours to smoke a turkey on a Pit Boss® Grill.
What is the ideal internal temperature for a smoked turkey?
The USDA recommends that turkey should be cooked to an internal temperature of 165°-170°F to ensure it’s fully cooked and safe to eat.
How long to smoke a 13 pound turkey on a pit boss pellet grill?
For a 13 pound turkey on a Pit Boss pellet grill, it generally takes about 30 minutes per pound. So, roughly 6.5 hours. However, always ensure an internal temperature of 165°F.
Is it better to roast or smoke a turkey on a pellet grill?
Both methods have their merits. Roasting delivers a crispy skin and traditional flavor, while smoking imparts a deep smoky taste. The choice depends on personal preference and desired flavor profile.
What temperature do you smoke a turkey on a pellet grill?
When smoking a turkey on a pellet grill, it’s recommended to set the temperature between 225°F to 250°F for optimal results and flavor infusion.
How long does it take to smoke a turkey at 225 on a pellet grill?
At 225°F, you’ll need about 30-40 minutes per pound. For an average turkey, expect around 6-8 hours. Always ensure the turkey reaches an internal temperature of 165°F.
What’s the difference between smoking and roasting a turkey?
Smoking uses low heat and smoke to flavor and cook the turkey, resulting in a smoky taste. Roasting uses higher heat, leading to crispy skin and a more traditional oven-roasted flavor.
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I’m Calvin Lamb, an LA-based culinary enthusiast with a decade’s experience in five-star kitchens. My innovative dishes, inspired by seasonal flavors and sustainable practices, blend classic and modern cuisine. Besides crafting unique culinary experiences, I relish exploring new eateries and devising fresh recipes.