Elevate your holiday meal with ourZ Grill smoked turkey recipe. Unlock the secrets to achieving tender, juicy meat and irresistible smoky flavor in every bite.
Course
Main Course
Prep Time20minutes
Cook Time6hours
Brining12hours
Servings10
Ingredients
1whole turkey12-14 pounds
1/2cupkosher salt
1/4cupbrown sugar
2tablespoonsblack peppercorns
2tablespoonsdried rosemary
2tablespoonsdried thyme
2tablespoonsdried sage
2tablespoonsgarlic powder
2tablespoonsonion powder
2tablespoonspaprika
2tablespoonsolive oil
Wood pellets of your choicehickory, apple, cherry, etc.
Instructions
Brining (12-24 hours in advance)
Step 1: In a food processor or using a mortar and pestle, grind the black peppercorns, dried rosemary, dried thyme, dried sage, garlic powder, onion powder, and paprika until you have a fine spice blend.
Step 2: In a large mixing bowl, combine the kosher salt, brown sugar, and 1/4 cup of the spice blend you just created.
Step 3: Rinse the turkey under cold water and pat it dry with paper towels.
Step 4: Rub the turkey inside and out with the spice and salt mixture. Make sure to get it into all the nooks & crannies.
Step 5: Place the seasoned turkey in a large food-safe plastic bag or a brining bag. Seal the bag and refrigerate for 12-24 hours.
Getting the Grill Ready
Step 6: On the day of smoking, remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes.
Step 7: Preheat your Z Grill to 225-250°F (107-121°C) using your choice of wood pellets. Hickory, apple, or cherry wood pellets work great.
Smoking the Turkey
Step 8: Brush the turkey with olive oil to give it a nice sheen.
Step 9: Place the turkey directly on the grill grates, breast side up, and insert a meat thermometer into the thickest part of the breast.
Step 10: Close the grill lid and smoke the turkey for approximately 6-7 hours or until the internal temperature reaches 165°F (74°C). Maintain the grill temperature within the desired range by adjusting the pellet feed as needed.
Step 11: Baste the turkey with melted butter or olive oil every hour for that golden skin.
Rest and Serve
Step 12: Once the turkey reaches the desired internal temperature, carefully remove it from the grill using oven mitts. Be sure to let it rest for 20-30 minutes before carving.