Are you ready to elevate your Thanksgiving or any special occasion with a perfectly smoked turkey? Look no further than your Pit Boss Pellet Grill and these two mouthwatering recipes! We’ll guide you through every step, from brining and seasoning to achieving the perfect smoky flavor and juicy texture
Thanksgiving Smoked Turkey: A Classic with a Twist
This recipe combines the convenience of the Pit Boss Turkey Bucket Kit with the smoky goodness of your Pit Boss Pellet Grill. Get ready for a tender flavorful turkey that will be the star of your Thanksgiving table.
Ingredients:
- Pit Boss Turkey Bucket Kit
- 16-18 lb Turkey (Preferably fresh)
- 3 tablespoons olive oil
- 2 each – Whole apple, pears, and oranges
- Pit Boss Chicken & Poultry Rub
Instructions:
- Brine and Prep: Rinse the turkey and dry it thoroughly. Prepare the brine as directed in your Turkey Bucket Kit instructions.
- Fire Up the Grill: Preheat your Pit Boss Grill to 225°F.
- Season and Flavor: Coat the turkey skin with olive oil, and sprinkle generously with Pit Boss Chicken & Poultry Rub.
- Stuff and Place: Cut the apples, pears, and citrus into quarters and place them inside the turkey cavity.
- Catch the Drippings: Use a shallow pan or drip tray to catch the drippings for making gravy later.
- Smoke and Monitor: Place the turkey onto the pan and onto the preheated grill. Insert a temperature probe into the thickest part of the breast, avoiding bones.
- Cook Low and Slow: Cook at 225°F for 30 minutes per pound, or until the internal temperature reaches 165°F.
- Rest and Enjoy: Remove the turkey from the grill and let it rest for 20 minutes before carving.
Classic Smoked Turkey: Simplicity Meets Smoky Perfection
This recipe focuses on the essential steps of smoking a turkey on your Pit Boss Pellet Grill, resulting in a delicious and tender bird.
Ingredients:
- Pit Boss Turkey Bucket Kit
- 14-18 lb Turkey
- Roasting Pan
- Pit Boss Digital Meat Thermometer
Instructions:
- Brine and Prep: Follow the instructions in the Pit Boss Turkey Bucket Brine Kit to prepare and brine your turkey.
- Dry and Season: Remove the turkey from the brine and dry it thoroughly. Season the outside generously with the provided rub.
- Preheat and Prepare: Preheat your Pit Boss Grill to 300°F.
- Roast and Monitor: Place the turkey in a roasting pan and set it on the upper rack of your grill. If space is limited, reduce the heat to 275°F and place the turkey away from the heat source.
- Track Temperature: Insert a temperature probe into the thickest part of the turkey breast, about an inch away from the breastbone.
- Rotate and Cook: Allow the turkey to roast until it reaches an internal temperature of 165°F, rotating every 45 minutes to an hour for even cooking and color.
- Rest and Serve: Remove the turkey from the grill and let it rest for 30 minutes before carving.
Tips and Tricks for Smoking Turkey on a Pit Boss Pellet Grill:
- Use a temperature probe: This ensures accurate temperature monitoring and helps prevent overcooking.
- Rotate the turkey: This ensures even cooking and browning.
- Experiment with different woods: Apple, hickory, and pecan are popular choices for smoking turkey.
- Add moisture: Place a pan of water under the turkey to prevent it from drying out.
- Rest the turkey: This allows the juices to redistribute, resulting in a more tender bird.
Frequently Asked Questions:
What kind of turkey should I use?
A fresh turkey is always the best choice for smoking. Choose a turkey that is free of any blemishes or bruises.
How long should I brine the turkey?
Brining helps to keep the turkey moist and flavorful. Brine the turkey for at least 12 hours, or up to 24 hours.
What kind of wood should I use?
Apple, hickory, and pecan are popular choices for smoking turkey. You can also experiment with other woods, such as mesquite or cherry.
How do I know when the turkey is done?
The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast.
How do I rest the turkey?
Remove the turkey from the grill and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender bird.
Smoking a turkey on your Pit Boss Pellet Grill is a great way to impress your guests and enjoy a delicious and flavorful meal. With these two recipes and helpful tips, you’ll be well on your way to smoking a turkey that is juicy, tender, and perfectly smoked. So fire up your grill, grab your ingredients, and get ready to experience the magic of smoking a turkey on a Pit Boss Pellet Grill!
THAW THE TURKEY
Firstly, and perhaps most importantly, make sure your turkey isn’t frozen before smoking it. As a general guideline, give your turkey 24 hours to thaw in the refrigerator for every five pounds it weighs. It will take three to four days for the turkey to fully defrost for this recipe, which calls for a 12–14 turkey.
BRINING THE TURKEY
The next step in your Thanksgiving adventure is to brine your turkey. Brining is essential for your turkey to maintain moisture and become juicy and tender during the smoking process. Turkey is typically a lean meat, so the brine helps it retain its fat content while it cooks and keeps it from drying out without getting too technical.
A brining kit makes this process incredibly simple. A quality brining kit includes a bag to store everything in, a brining mixture, and turkey seasoning. To brine your turkey, fill a saucepan with the brining mixture and four cups water; bring to a boil. Carefully add this to one gallon of cold water and place into the bag with the turkey. Close the bag and refrigerate for 1 hour per pound of turkey. We strongly recommend completing this process the night before you plan on preparing your meal.
