It is that time of the year again. Thanksgiving is just a couple of days away, and you need a new way to cook the turkey. Oven-roasted turkey has become a staple for most American families at Thanksgiving because it is easy to cook and doesn't take much time or effort. But it's time for something new with Pellet Smoked Turkey! Make the best-smoked turkey on your pellet smoker or hybrid grill from American Made Grills. Slow-roasted over pecan or maple wood, this meat will be deliciously juicy and soft every time.

The secret to deliciously moist and flavorful chicken, regardless of how it is prepared, is the brine. Soaking it in salty water with whatever spices and fruit you like infuses the bird with moisture, so it cooks more uniformly and doesn't dry out. Once brined, use your pellet grill or hybrid grill to slowly smoke the turkey to golden and succulent. Once you have tasted smoked, grilled turkey, you'll never go back to grandma's traditional overcooking. (Sorry grandma, we love you and thank you for all the hours in the kitchen, but it's true.)

Happy Thanksgiving from your friends at American Made Grills! Pellet Smoked Turkey will not only taste delicious but will look amazing as well. So send the turkey outdoors and free up the kitchen for other parts of the Thanksgiving feast.

Pellet Smoked Turkey Ingredients

  • 1 whole turkey thawed, neck and giblets removed
  • 4 quarts of water
  • 1 cup kosher salt

Pellet Smoked Turkey Directions

  1. For the brine
  2. Combine 4 quarts of water and 1 cup of salt in a large container. Combine until the salt has dissolved.
  3. Prepare turkey by removing giblets from the turkey cavity.
  4. Place turkey in a brining container and submerge. Place lid on top if you have one, or place turkey in a brine bag and add brine solution. Ensure that the turkey is as submerged as possible.
  5. Leave in refrigerator overnight, or brine for one hour per pound of turkey.
  6. For the turkey
  7. Start up the pellet grill or hybrid grill with your choice of wood pellets.
  8. Remove turkey from brine and pat down with paper towels to remove excess solution.
  9. Transfer turkey to grill grates and cook at 180°F. Smoke for two hours. Raise heat to 325°F.
  10. Use a meat thermometer to measure the internal temperature of your meat. Cook until breast meat has reached 165°F.
  11. Remove turkey from the smoker and transfer to countertop or chopping block. Allow resting in foil for 10-15 minutes to allow the juices to settle in the meat.

Taken from

November 22, 2021 — Jason Klein