Smoked Turkey

Recipe Information

- Prep Time: 30 Min
- Cook Time: VARIES
- Servings: VARIES

Description

Smoked turkey delivers unbeatable juiciness and rich, deep flavor, with golden skin and tender meat that makes it a show‑stopping holiday centerpiece. Brining overnight keeps the bird moist, and smoking low and slow at 225–250°F infuses it with classic smoky goodness. Use a meat thermometer to ensure the turkey reaches 165°F, baste occasionally for extra moisture, choose woods like hickory or apple, and always let it rest before carving. Plan for roughly 30 minutes per pound, avoid stuffing for food‑safety reasons, and never smoke a frozen bird. Whether on a pellet grill or gas grill with wood chips, a properly smoked turkey is sure to impress every time..

Ingredients

**All Ingredients**
- 1 whole turkey (ours was 12-14 lbs)
- 1 stick of butter, softened
- 2 tablespoons salt
- 2 tablespoons pepper
- Camp Chef's Somethin' Southern Seasoning (or your favorite poultry rub)
- 1/2 cup of white wine, chicken broth or liquid of choice
- 1/2 lemon

Instructions

STEP 1: Preheat pellet grill to high smoke. If your pellet grill does not have a pre-set smoke setting, set it to 225°F with the highest smoke setting the pellet grill or smoker offers.

Step 2: To prepare the turkey, remove the giblets and neck. Rinse under water and pat dry with paper towels.

STEP 3: In a small bowl, mix the butter with salt and pepper.

Step 4: Using your hands, gently separate the skin from the breast and legs, making sure to keep it attached and in one piece.

Step 5: Slip the butter mixture underneath the skin and spread it in an even layer. Season the exterior of the turkey with Camp Chef's Citrus Herb Blend of your favorite poultry seasoning.

STEP 6: Fill the Turkey Cannon Infusion Roaster with 1/2 cup of liquid and lemon. Place the turkey on the Turkey Cannon Infusion Roaster and Smoke for 1 hour on high smoke. Turn the pellet grill up to 350° F. and cook until the internal temperature reaches 165° F.

Step 7: Let the turkey rest for 20 minutes.

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