Garlic Butter & Herb-Crusted Smoked Turkey | The Perfect Pellet Grill Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth adds flavor without meat.

Dry off the turkey to remove moisture for better skin quality.

Optional: Salt the turkey and let it sit on a cooling rack in the refrigerator overnight or up to 24 hours.

Remove giblets and neck from the turkey, and trim any loose skin around the neck area.

Stuff the cavity of the turkey with quartered lemon, quartered onion, and cut pieces of carrot.

Mix seasoning: combine 2 tablespoons black pepper, 1.5 tablespoons salt, 1 heaping tablespoon garlic powder, 0.5 tablespoon onion powder, and 1 tablespoon smoked paprika.

Apply olive oil to the turkey to help the seasoning bond, then season the bottom side first, followed by the top side.

Preheat the smoker to 275°F, but it can be set between 225°F and 350°F depending on preference.

Place the turkey in the smoker, securing the wing under the leg to hold it in place.

Insert meat probes into the thickest part of both breasts, avoiding the bone.

After about 3 hours, check the internal temperature; it should be over 150°F.

Prepare the basting mixture: combine 1/3 stick of KY Gold butter, 1 teaspoon minced garlic, and the poultry herb blend, then mince finely.

Melt the basting mixture in the microwave, pot, or smoker until combined.

Drizzle the basting mixture over the turkey, ensuring a thick coating.

Increase the smoker temperature to 350°F and continue cooking until both probes read 165°F.

Once the turkey reaches 165°F, remove it from the smoker.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens