I obtained this recipe through Pit Boss Grills. This Smoked Thanksgiving Turkey recipe combines hickory and maple flavors that are a perfect fit for the Fall feast. Serve with pumpkin pie and sweet potatoes.
INGREDIENTS
1 Cup butter, room temp
1/2 Cup maple syrup
2 Tablespoons Pit Boss Champion Chicken Seasoning (or any other chicken seasoning)
1 pre-brined turkey, whole
MAPLE TURKEY MARINADE COOKING INSTRUCTIONS
Melt ½ cup of butter in a saucepan and mix with ½ cup of maple syrup.
Remove saucepan from heat and let it cool slightly.
Combine the melted butter and maple syrup in a bowl.
With the Marinade Injector, fill with the butter and syrup mixture and pierce the meat with the needle while pushing on the plunger, injecting the flavor. You want to inject the marinade into the thickest part of the breast, thigh, and wings.
HOW TO SMOKE A TURKEY
Next, combine the room temperature butter and Champion Chicken seasoning and spread all over the turkey, making sure that you get it under the skin as well.
Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe
Place the turkey in an aluminum pan to catch all the drippings (this makes incredible gravy) and place on the grill.
Smoke at 250°F to 275°F until the breast and thigh meat reach 165°F to 170°F internal temperature.
Remove from grill and let rest 15 minutes before carving. Happy Thanksgiving!
BIGGER. HOTTER. HEAVIER. TIP
For crispy skin, fire your grill up to HIGH once the Turkey reaches 155°F internal temp and cook it to temp.