Butter & Herb Smoked Turkey
A juicy, smoky turkey seasoned with butter, herbs, and a simple brine, perfect for Thanksgiving or any special gathering. Cooked on a pellet grill, the bird stays moist inside while the skin crisps to a golden finish.
Instructions
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Place the turkey in a large meat bag inside a brining container. Mix the bottle of bird brine with one gallon of water, whisk, then pour over the bird and add the remaining water to fully submerge. Seal the bag and refrigerate for 48 hours.
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After brining, remove the turkey, let it drain, and pat the cavity and skin dry with paper towels. Set the bird on a wire rack over a sheet pan and air‑dry in the refrigerator for about 2 hours.
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Preheat a pellet grill to 300 °F.
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Stuff the cavity with the celery pieces, quartered onion, halved lemon, garlic cloves, fresh herb bundle, and one stick of butter. Tie the legs together with butcher twine.
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Melt one stick of butter and brush it over the skin. Combine Kosher salt, granulated garlic, and poultry seasoning, then season the outside of the turkey generously.
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Place the turkey on the grill’s wire cooling rack. Smoke for one hour.
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Prepare the herb baste by mixing the melted butter sticks with dried rosemary, parsley, and thyme. Beginning at the one‑hour mark, baste the turkey with this mixture every hour.
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Insert a probe thermometer into the thickest part of the breast. When the skin turns golden brown, tent the bird with foil to prevent over‑browning.
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Continue smoking and basting until the internal temperature reaches 165 °F (about 4½ hours). Remove the turkey, let it rest for 10‑15 minutes, then carve.
Tips
For extra crispness, let the turkey air‑dry longer in the fridge if time permits. Rotate the bird on the rack for even smoke exposure. Use a dedicated turkey pellet blend or pecan pellets for added flavor.
Video
“Butter & Herb Smoked Turkey on Pellet Grill” by HowToBBQRight, watch on YouTube.
About this recipe
The butter‑herb smoked turkey combines a flavorful brine with a buttery herb basted exterior, delivering a tender, aromatic bird that’s both juicy and crisp. The gentle 300°F smoke renders the fat and infuses the meat with subtle wood notes, while the herb butter adds richness and depth.
Serve this centerpiece sliced alongside classic sides like stuffing, mashed potatoes, and cranberry sauce for a memorable holiday meal or celebratory dinner.
