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 Time30minutes
Brining12hours
Servings12
Ingredients
1whole turkey12-14 pounds
1cupkosher salt
1cupbrown sugar
2tablespoonsblack peppercorns
1tablespoondried thyme
1tablespoondried rosemary
1tablespoondried sage
1tablespoongarlic powder
1tablespoononion powder
1tablespoonpaprika
1tablespooncayenne pepper
1cupapple cider
1cuphickory wood pellets
Instructions
The Brine Bath
Remove giblets and neck from the turkey. Rinse it under cold water and pat dry.
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.
Pour the brine into a large bowl and add 8 cups of ice water to cool it down. Once cooled, add apple cider.
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
Fire up your grill to a steady 275°F. This is the sweet spot, my friends.
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.
Mix garlic powder, onion powder, paprika, and cayenne pepper. Rub this flavorful mixture all over the turkey, inside and out.
Using a meat injector, infuse the turkey with apple cider. Get into those nooks and crannies – you want every bite bursting with flavor.
Load up your Green Mountain Grill with a mix of hickory and apple wood pellets. It's like creating a symphony of flavors.
Place the seasoned and injected turkey on the grill grates. Let the smokin' dance begin!
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
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!
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.