Pellet Grill Turkey with Herb Brine
This method delivers a moist, flavorful roasted turkey using a pellet smoker or oven. The process involves brining the bird for 12 hours, drying it for 24 hours, injecting it with a butter and maple mixture, and smoking it until perfectly cooked. Following these steps ensures a tender breast and a well-prepared bird for any gathering.
Instructions
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Prepare the Brine
Combine 1 quart of water, brown sugar, kosher salt, apple cider, rosemary, thyme, bay leaves, garlic, orange, lemon, peppercorn, and cloves. Bring to a boil, then stir in the additional 3 quarts of water and ice until the mixture is at or below room temperature. -
Brine and Chill
Submerge the turkey in the brine in the fridge or a cooler with ice for 12 hours. After brining, remove the turkey and let it chill and dry for 24 hours. -
Inject and Rub
Mix the melted butter, maple syrup, and poultry rub. Inject this mixture into the turkey. Apply the remaining seasoning rub to the outside of the bird. -
Smoke the Turkey
Smoke the turkey at 350°F until the internal temperature in the breast reaches 160°F. Allow the bird to rest for 30 minutes, during which the internal temperature will rise to 165°F.
Tips
Ensure the brine is at or below room temperature before adding the turkey to maintain food safety.
Video
“The PERFECT TURKEY on a Traeger Pellet Grill | Holiday Recipes” by It's Ryan Turley, watch on YouTube.
About this recipe
A 13-pound turkey is transformed into a juicy centerpiece through a multi-step preparation. The bird is first soaked in a brine made with brown sugar, apple juices, garlic, citrus, and fresh herbs. After a long rest to dry the skin, it is injected with a mix of melted butter, maple syrup, and spice rub to enhance moisture and flavor. This technique results in a crisp-skinned, moist turkey that is ideal for holiday dinners. Serve it hot with the accompanying gravy made from the giblets for a complete feast.
