Ultimate Pit Boss Smoked Turkey Recipe: A Step-by-Step Guide

Smoking a turkey on your Pit Boss pellet grill is a surefire way to impress your guests with a delicious and flavorful bird. This recipe will guide you through every step, from preparation to smoking, ensuring a perfectly cooked turkey that is juicy and infused with smoky goodness. Let’s get started!

Ingredients

• 1 whole turkey (12-15 pounds)
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 gallon water (for brine)
• 1 gallon cold water (for brine)
• 1/4 cup olive oil or melted butter
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon black pepper
• 1 tablespoon sage
• 2 lemons, halved
• 1 large onion, quartered
• 4-6 garlic cloves, crushed
• Fresh herbs (rosemary, thyme, sage)
• Applewood or hickory wood pellets

Equipment

• Pit Boss pellet grill
• Large brining container or food-safe bucket
• Meat thermometer
• Basting brush
• Aluminum foil

Step-by-Step Instructions

1. Thawing the Turkey

If your turkey is frozen, it’s crucial to thaw it properly. Place the turkey in the refrigerator for 3-4 days before smoking. Ensure the turkey is completely thawed to avoid uneven cooking.

2. Preparing the Brine

A good brine is key to a juicy and flavorful turkey.

1. In a large pot, combine 1 gallon of water, kosher salt, and brown sugar. Stir until the salt and sugar are fully dissolved.
2. Allow the brine to cool, then add 1 gallon of cold water.
3. Submerge the turkey in the brine, ensuring it is fully covered. If necessary, place a plate or weight on top of the turkey to keep it submerged.
4. Refrigerate the turkey in the brine for 12-24 hours.

3. Preparing the Turkey

After brining, rinse the turkey thoroughly with cold water to remove excess salt. Pat the turkey dry with paper towels.

1. Rub the turkey with olive oil or melted butter to help the seasoning adhere and promote browning.
2. In a small bowl, mix garlic powder, onion powder, paprika, dried thyme, dried rosemary, black pepper, and sage.
3. Generously season the turkey inside and out with the spice mix, making sure to get under the skin where possible.

4. Stuffing the Turkey

Stuff the turkey cavity with lemon halves, onion quarters, crushed garlic cloves, and fresh herbs. This will add aromatic flavors during the smoking process.

5. Setting Up the Pit Boss Pellet Grill

1. Preheat your Pit Boss pellet grill to 225°F.
2. Fill the hopper with applewood or hickory pellets for a sweet and savory smoke flavor.

6. Smoking the Turkey

1. Place the turkey on the grill grates, breast side up. For even cooking, position the turkey centrally on the grates.
2. Insert a meat thermometer into the thickest part of the breast, avoiding bones.
3. Close the lid and smoke the turkey at 225°F.

7. Basting the Turkey

Every 1-2 hours, baste the turkey with its juices or additional melted butter. This keeps the turkey moist and enhances the flavor.

8. Monitoring the Temperature

Smoking a turkey requires patience. Plan for about 30 minutes of smoking per pound of turkey. For a 12-15 pound turkey, this will take approximately 6-8 hours.

1. When the internal temperature of the breast reaches 165°F and the thighs reach 175°F, the turkey is done.
2. If the turkey skin is getting too dark, tent it with aluminum foil during the last few hours of cooking.

9. Resting the Turkey

Once the turkey reaches the desired temperature, remove it from the grill and let it rest for 20-30 minutes. This allows the juices to redistribute, ensuring a moist and flavorful turkey.

10. Carving and Serving

Carve the turkey by removing the legs and wings first, then slice the breast meat. Serve with your favorite sides and enjoy the rich, smoky flavor of your perfectly cooked turkey.

Tips and Tricks for the Best Smoked Turkey

1. Choosing the Right Turkey: Opt for a fresh or thawed turkey that is not pre-brined or injected with a salt solution, as this can make the meat too salty.
2. Consistent Temperature: Maintain a consistent smoking temperature of 225°F. Fluctuations can result in uneven cooking.
3. Wood Pellets: Experiment with different wood pellet flavors to find your preferred taste. Applewood and hickory are popular choices for turkey.
4. Using a Water Pan: Placing a water pan in the grill can help maintain humidity and keep the turkey moist.
5. Checking the Temperature: Use a reliable meat thermometer to ensure accurate internal temperature readings.

Conclusion

Smoking a turkey on your Pit Boss pellet grill is an art that, once mastered, yields a mouthwatering centerpiece for any meal. With the right preparation, patience, and attention to detail, you can create a smoked turkey that will have your guests coming back for more. Follow this recipe and enjoy the process of creating a deliciously smoky, tender, and flavorful turkey that is perfect for any occasion. Happy smoking!