Uncle Joe's Smoked Turkey
This is a basic smoked turkey recipe using a Traeger Pellet Smoker. Cook at 325o for about 5.5 hours with no brine.
Grill Time: 4 to 5.5 hours
Rest Time: 30 minutes
Supplies Needed
- 20 pound Turkey
- 3 sticks of butter
- 4(?) Apples (any kind)
- Meat Church Honey Hog seasoning (yellow label)
- Basil
- Rosemary
- Extra Virgin Olive Oil
- Paper Towels (to pat dry)
- Cotton Cord (to tie up legs)
Before You Start:
For this recipe we do not brine or inject any juices into the bird. This recipe can all be done the day of the cook except for the thaw out process.
To thaw, place the frozen bird in the refrigerator for at least 2 days. Consult other sources to verify this.
Step 1 - Prep the Bird
Remove the wrapping from the bird. Remove anything that may be inside the cavity (gizzards and neck). Disgard or cook them separately if you like.
Pat dry the outside of the bird with paper towels.
Step 2 - Season the Bird
(optional) You can work some some softened butter and spices under the skin using your fingers. Be careful not to pierce the skin.
Rub Olive Oil on the outside of the bird for a bonding agent. Sprinkle "Meat Church - Honey Hog" seasoning liberally (thick) on all sides of the bird
Step 3 - Stuff the Bird
Cut the apples in quarters and stuff them into the cavity of the bird with some tabs of butter. The apples will steam during the cook and will be discarded after cooking.
Tie up the legs
Step 4 - Pre-Heat the Grill to 325o.
If you have time, let the seasonings sit on the bird for 30 minutes to an hour. This is a good time to prep the Grill.
Start with a clean grill and pre-Heat Grill to 325o degrees
Prep you basting mixture of butter and spices (Rosemary, Basil, Honey-Hog, whatever) in a small metal pan.
(optional) Set up a drip pan to catch drippings (keeps your grill cleaner)
Step 5 - Place Turkey in the Grill
Place the Turkey directly on the grill. (you can put the gizzards and neck in a disposable tin on the grill).
Place a probe in the deep part of the breast. The target temperature is 160o. Feel free to use other probes.
Place your basting mixture on the grill off to the side.
Step 6 - Basting and Monitoring
After 30 minutes, then once per hour for the first 3 hours, baste the bird with the semi-hot butter mixture.
Watch for browning and rotate the bird as necessary. At some point, wrap the wings in foil, to keep them from keeping too brown.
Target temperature for the bird is 160o. If it is not coming along you turn up the heat to 350o or 375o.
Step 7 - Remove Bird at 160o and let it rest 30 minutes.
When the probe shows 160o, remove the bird from the grill and let rest for 30 minutes or so before cutting to minimize juice loss.
Step 8 - Carve it up and Eat.
Enjoy!