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Green Mountain Grill Smoked Turkey

Today, we’re diving into the smokin’ hot world of Green Mountain Grill and the art of making the juiciest, most flavorful smoked turkey. Trust me, this journey involves more than just slapping a bird on the grill – it’s an adventure, a culinary escapade into the realm of mouthwatering goodness!

green mountain grill smoked turkey

How to Make Smoked Turkey on Green Mountain Grill

  1. Prep Like a Pro: Before the bird hits the grill, give it some love. Brining? Oh, you betcha! I threw that turkey into a flavor-packed bath of goodness, complete with brown sugar, herbs, and all the stuff dreams are made of. Let it soak up those flavors like it’s the star of a spa day.
  2. Green Mountain Grill Magic: Now, onto the main event – the grill. Set that bad boy to a temperature that’s like the sweet spot between a summer breeze and a cozy blanket – we’re talking 275°F. As for wood pellets, I went for a mix of hickory and apple. Why? Because I’m a rebel, that’s why!
  3. Turkey Tango: Lay your prepped turkey on the grill grates and let the dance begin. This is where the Green Mountain Grill shows off its skills. The smoke starts swirling, the aroma fills the air, and you just know something magical is happening in there.
  4. Patience, Padawan: Smoking is an art, and art takes time. About 3 to 4 hours, to be precise. Kick back, relax, maybe throw back a cold one – you’re in for a treat.
  5. 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.

gmg smoked turkey

Wood Pellets: Picking Your Flavorful Arsenal

Choosing the right wood pellets is like selecting the perfect playlist for a road trip. It sets the mood, and in this case, the flavor. Hickory brings that robust, smoky vibe, while apple adds a touch of sweetness. It’s like a culinary yin and yang – opposites attract, and your taste buds are the lucky witnesses.

Extra Tips

  1. Keep it Moist: Toss a water pan in there. It’s like having a humidity control system for your turkey. No one likes a dry bird – not even the neighborhood cats.
  2. Get Creative: Play around with rubs and marinades. I once tried a fish dip-inspired concoction, and let me tell you, it was like fireworks in my mouth. Who says turkeys can’t party?
  3. The Big Green Egg Connection: Now, if you’re a grilling enthusiast like me, you’ve probably heard whispers about the Big Green Egg. Well, turns out, it’s like the long-lost cousin of the Green Mountain Grill. They’re like the dynamic duo of the BBQ world.

What to Serve

So, you’ve conquered the art of the smoked turkey, and now you need some worthy sidekicks. How about some grilled veggies, a hearty stuffing, and maybe a cranberry sauce that’ll make your grandma jealous? The possibilities are as endless as the flavor combos in your grill master arsenal.

turkey on green mountain grill

Overall, folks, smoking a turkey on a Green Mountain Grill is not just a cooking endeavor – it’s a symphony of flavors, a dance of aromas that’ll have your taste buds doing the cha-cha. The Green Mountain Grill is like the conductor, and you? You’re the maestro behind the grill.

Thanks a million for joining me on this smokin’ journey. May your turkeys be juicy, your grill always hot, and your flavor game stronger than ever. Until next time, happy grilling, my fellow culinary adventurers! And remember, life is too short for bland turkey – spice it up, and let the flavors fly high! Smokin’ salute, y’all!

Green Mountain Grill Smoked Turkey

Get ready to elevate your grilling game with the ultimate Green Mountain Grill smoked turkey recipe. Delicious, juicy, and full of smoky flavor awaits!

Course Main Course
Prep Time 30 minutes
Brining 12 hours
Servings 12


  • 1 whole turkey 12-14 pounds
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 2 tablespoons black peppercorns
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1 cup apple cider
  • 1 cup hickory wood pellets


The Brine Bath

  1. Remove giblets and neck from the turkey. Rinse it under cold water and pat dry.
  2. In a large pot, combine kosher salt, brown sugar, black peppercorns, thyme, rosemary, sage, garlic powder, onion powder, and paprika. Add 4 cups of water and bring to a simmer. Stir until salt and sugar dissolve. Remove from heat.
  3. Pour the brine into a large bowl and add 8 cups of ice water to cool it down. Once cooled, add apple cider.
  4. Place the turkey in a brining bag or a large container. Pour the brine over the turkey, ensuring it's fully submerged. Seal the bag or cover the container and refrigerate for at least 12 hours, or overnight.

Let the Smoking Commence

  1. Fire up your grill to a steady 275°F. This is the sweet spot, my friends.
  2. Take the turkey out of the brine, rinse it under cold water, and pat it dry with paper towels. Let it air dry for about 30 minutes to allow the skin to tighten up.
  3. Mix garlic powder, onion powder, paprika, and cayenne pepper. Rub this flavorful mixture all over the turkey, inside and out.
  4. Using a meat injector, infuse the turkey with apple cider. Get into those nooks and crannies – you want every bite bursting with flavor.
  5. Load up your Green Mountain Grill with a mix of hickory and apple wood pellets. It's like creating a symphony of flavors.
  6. Place the seasoned and injected turkey on the grill grates. Let the smokin' dance begin!
  7. Close the lid and let the magic happen. Maintain the temperature at 275°F and let that turkey smoke away for 3 to 4 hours.

The Grand Finale

  1. Around the 3-hour mark, start checking the internal temperature. When the meat thermometer reads 165°F in the thickest part of the turkey, it's showtime!
  2. Remove the turkey from the grill and let it rest for about 20 minutes. This gives the juices time to redistribute. Carve that beauty up like you're Michelangelo sculpting a masterpiece.
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