Z Grill Smoked Turkey

Alright folks, gather ’round because today, we’re diving into the delicious world of Z Grill smoked turkey! I mean, who can resist the smoky, juicy goodness of a perfectly smoked bird? I know I can’t! So, let’s fire up that grill and get to it!

How to Make Smoked Turkey on Z Grill

Step 1: Prep that Bird

First things first, you need a turkey. And not just any turkey, a plump and juicy one! Give it a good rinse, pat it dry, and then we’re going to hit it with some flavor. Rub that baby down with your favorite poultry seasoning mix, making sure to get into all the nooks and crannies. Don’t be shy with the seasoning; we want flavor bombs here!

Step 2: Fire Up the Z Grill

Now, let’s get that Z Grill roaring! Load it up with your choice of wood pellets. I’m a big fan of hickory for that classic smoky flavor, but you can go wild with apple, cherry, or mesquite if you prefer. It’s all about personal preference, baby!

Step 3: Set the Temp and Smoke Away

Once your Z Grill is hot and smokin’, set it to around 225-250°F (that’s about 107-121°C for our friends across the pond). Place your beautifully seasoned turkey on the grill grates, close the lid, and let the magic happen. This is where the Z Grill really shines – it’ll maintain that perfect temperature for you while infusing your bird with that delightful smoky flavor.

Step 4: Patience is Key

Now, I know it’s tempting to keep checking on your turkey every five minutes, but resist the urge! Let it smoke away for a good 30 minutes per pound. So, if you’ve got a 12-pound turkey, that’s 6 hours of tantalizing anticipation. Trust me, it’s worth it!

Step 5: Check the Temp

Grab your trusty meat thermometer and keep a close eye on the internal temperature. We’re aiming for around 165°F (about 74°C) in the thickest part of the turkey. Once you hit that sweet spot, your Z Grill Smoked Turkey is ready to shine!

Step 6: Let It Rest

Patience, my friends, is key in the world of smoked turkey. Once your bird reaches that perfect temperature, take it off the grill, tent it with foil, and let it rest for a good 20-30 minutes. This allows all those delicious juices to redistribute, resulting in a turkey that’s juicier than your Aunt Martha’s gossip!

What Pellets Should You Use?

Now, let’s talk pellets. The type of wood pellets you use can seriously amp up the flavor of your smoked turkey. Personally, I’m a fan of hickory – it adds a rich, smoky flavor that pairs perfectly with turkey. Apple and cherry wood pellets also bring a delightful sweetness to the game. So, take your pick, and let the flavor adventure begin!

Do You Need to Brine?

Brining is like the secret sauce to achieving that juicy, flavorful turkey. It’s not mandatory, but trust me, it’s worth it. You can whip up a simple brine with water, salt, sugar, and your favorite herbs and spices. Let that turkey soak in the brine for 12-24 hours before smoking it. The result? Tender, succulent meat that’ll have your taste buds doing a happy dance!

Additional Tips

• Butter Baste: If you’re feeling extra fancy, baste your turkey with melted butter every hour during the smoking process. It’ll give that skin a crispy, golden finish that’s downright irresistible.
• Stuffed or Unstuffed: You can go traditional and stuff your turkey with aromatic herbs, onions, and citrus fruits, or keep it simple by leaving the cavity empty. Both ways are delicious, so it’s up to you!
• Tenting with Foil: If you notice the skin getting too dark too quickly, don’t hesitate to tent the turkey with aluminum foil. This will prevent it from over-browning while the inside continues to cook to perfection.

What to Serve

Alright, now that you’ve got that mouthwatering smoked turkey ready to go, what’s on the menu? Well, you can’t go wrong with classic sides like mashed potatoes, gravy, stuffing, and cranberry sauce. But if you want to get a bit fancy, throw in some roasted Brussels sprouts, sweet potato casserole, and green bean almondine. And don’t forget the pie for dessert!

What to Do with Leftovers

Oh, the joy of leftovers! After your epic Z Grill smoked turkey feast, you might find yourself with a surplus of turkey. No worries, though. Here are a few ideas:

1. Turkey Sandwiches: Slap some slices between bread, add your favorite condiments and veggies, and voilà – a turkey sandwich for the ages!
2. Turkey Soup: Toss that turkey into a pot with some veggies, broth, and noodles, and you’ve got yourself a hearty turkey soup.
3. Turkey Tacos: Shred the turkey, warm up some tortillas, and create your own turkey taco bar with all the fixings.
4. Turkey Salad: Mix turkey with mayo, celery, and a touch of mustard for a delicious turkey salad. Serve it on a bed of greens or in a sandwich.
5. Turkey Pot Pie: Turn those leftovers into a savory pot pie that’ll have everyone asking for seconds.

Overall, making Z Grill smoked turkey is a flavor-packed adventure that’s well worth the effort. So, go ahead, fire up that grill, impress your friends and family, and savor every delicious bite. And there you have it, my friends – a turkey-tastic journey that’ll have you saying, “Smoke ’em if you got ’em!” Thanks for joining me on this flavor-filled ride, and happy grilling!

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Z Grill Smoked Turkey

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 Time 20 minutes

Cook Time 6 hours

Brining 12 hours

Servings 10

Ingredients

• 1 whole turkey 12-14 pounds
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons black peppercorns
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons dried sage
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 2 tablespoons olive oil
• Wood pellets of your choice hickory, apple, cherry, etc.

Instructions

Brining (12-24 hours in advance)

1. 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.
2. Step 2: In a large mixing bowl, combine the kosher salt, brown sugar, and 1/4 cup of the spice blend you just created.
3. Step 3: Rinse the turkey under cold water and pat it dry with paper towels.
4. Step 4: Rub the turkey inside and out with the spice and salt mixture. Make sure to get it into all the nooks & crannies.
5. 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

1. Step 6: On the day of smoking, remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes.
2. 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

1. Step 8: Brush the turkey with olive oil to give it a nice sheen.
2. 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.
3. 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.
4. Step 11: Baste the turkey with melted butter or olive oil every hour for that golden skin.

Rest and Serve

1. 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.