We’re going to explore the delicious world of Green Mountain Grill today, along with the techniques for creating the tastiest, juiciest smoked turkey. I promise you, this trip isn’t just about throwing a bird on the grill—rather, it’s a culinary adventure into the world of deliciousness!
Elevate your holiday celebrations with a succulent, smoky turkey prepared on your Green Mountain Grill. This recipe courtesy of Chef John Corey combines the art of brining with the magic of smoking, resulting in a masterpiece that will tantalize your taste buds and impress your guests.
Ingredients:
- 1 (14-pound) Tom Turkey (cleaned and rinsed)
- 1 cup granulated garlic
- ½ cup ground cumin
- ¼ cup granulated onion
- ½ cup Old Bay Seasoning
- ¼ cup kosher salt
- ¼ cup fine ground black pepper
- ¼ cup dried thyme leaf
- 1 cup brown sugar
- ½ gallon red wine vinegar
- 2 cups sugar
- 8 ounces liquid smoke (hickory or mesquite)
Preparation:
- Brining the Turkey: Begin by cleaning and rinsing the turkey, ensuring the removal of the neck, gizzard, heart, and liver. You can discard these organs or use them to create a flavorful broth for other dishes.
- Spice Blend: In a large bowl, combine the granulated garlic, ground cumin, granulated onion, Old Bay Seasoning, kosher salt, black pepper, dried thyme leaf, and brown sugar. Mix thoroughly to create a fragrant spice blend.
- Vinegar Mixture: In a separate pitcher or bowl, combine the red wine vinegar, sugar, and liquid smoke. Stir well to dissolve the sugar and create a flavorful basting liquid.
Smoking the Turkey:
- Preheat the Grill: Using a 50/50 mix of Premium Fruit Wood and Premium Texas Blend Pellets, load the hopper of your Green Mountain Grill. Preheat the grill to 335 degrees Fahrenheit.
- Seasoning the Turkey: Generously rub the spice blend inside and out of the turkey, ensuring even coverage.
- Smoking and Cooking: Place the turkey breast-side up on the grill with all vents open. Allow the turkey to smoke and cook for 1.5 hours at 335 degrees Fahrenheit.
- Temperature Reduction: After 1.5 hours, reduce the grill temperature to 195 degrees Fahrenheit and continue cooking for an additional 6 to 7 hours, or until the internal temperature at the thickest part of the bird reaches 165 degrees Fahrenheit.
- Basting the Turkey: Every 40 to 60 minutes, use a basting brush to apply the vinegar mixture (also known as “PIG Juice”) to the turkey. This will add flavor and keep the turkey moist.
Resting and Carving:
- Resting the Turkey: Once the turkey reaches the desired internal temperature, remove it from the smoker and cover it with foil. Allow the turkey to rest for 30 to 40 minutes. This will allow the juices to redistribute, resulting in a more tender and flavorful bird.
- Carving the Turkey: After resting, the turkey is ready to carve. Use a sharp knife and follow the natural lines of the turkey to create even slices.
Tips:
- For a more intense smoky flavor, consider using a combination of hickory and mesquite wood pellets.
- If you run out of “PIG Juice,” simply make more! It’s a versatile basting liquid that can be used on various meats.
- When carving the turkey, take your time and be patient. With a little practice, you’ll be able to carve a beautiful and evenly sliced turkey.
This smoked holiday turkey recipe is sure to become a tradition in your household. The combination of brining, smoking, and basting creates a flavorful and succulent turkey that will be the star of your holiday feast. So, gather your loved ones, fire up your Green Mountain Grill, and prepare to indulge in a culinary masterpiece.
Additional Notes:
- This recipe is suitable for a 14-pound turkey. Adjust the cooking time accordingly if using a larger or smaller bird.
- Ensure the internal temperature of the turkey reaches 165 degrees Fahrenheit before consuming.
- Leftover turkey can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious smoked holiday turkey!
How to Make Smoked Turkey on Green Mountain Grill
- Prepare Like a Pro: Show some love to the bird before it touches the grill. Brining? You bet! I submerged that turkey in an incredibly flavorful bath of goodness that included brown sugar, herbs, and all the ingredients of a dream come true. Treat it like the star of a spa day as it absorbs those flavors.
- Green Mountain Grill Magic: Let’s get to the grill, the main attraction. Set that bad boy to 275°F, which is the ideal temperature between a cool summer breeze and a warm blanket. Regarding wood pellets, I chose an apple and hickory blend. Why? Because I’m a rebel, that’s why!.
- Place your prepared turkey on the grill grates and start dancing the Turkey Tango. Here’s where Green Mountain Grill really shines. You can sense that something magical is happening there as the smoke begins to swirl and an aroma permeates the space.
- Patience, Padawan: Smoking is an art, and art takes time. About 3 to 4 hours, to be precise. You’re in for a treat, so settle back, unwind, and perhaps even sip on a cold one.
- Check the Temp: Get yourself a meat thermometer. It’s your trusty sidekick on this journey. When that bird hits 165°F, it’s game over. Your masterpiece is ready to shine.
To Brine or Not to Brine: That is the Question!
Now, some folks swear by brining, claiming it’s the secret to a turkey that’s moister than a sponge in a water fight. Me? I’m on the brine train, baby! It’s like giving your turkey a spa day before its grand performance. The flavors seep in, and you end up with a bird that’s practically singing with every bite.
