Juicy, Flavorful Smoked Turkey Method

Place the turkey in a brine bucket lined with a meat bag and add the entire bottle of bird brine and both gallons of sweet tea, ensuring the turkey is submerged. Refrigerate for 48 hours.

Remove the turkey from the brine and place on a wire rack over a lined sheet pan. Dry the skin with paper towels and refrigerate uncovered for about 20 hours.

Fire up a pellet smoker set for 350°F using your favorite wood pellets for smoke.

Remove the paper towels from inside the cavity, roughly chop the vegetables, and fill the cavity with them and the fresh herbs. Tie the turkey legs together with butcher's twine.

Spray the skin with cooking spray and season with Killer Hogs AP seasoning on all sides.

Place the turkey in the pellet grill and smoke until the internal temperature reaches 160°F in the thickest part of the breast, approximately 3.5 hours. Spin the turkey halfway and spray with Parkay spray margarine.

When the turkey reaches 160°F internal in the breast, remove it from the grill and let it rest uncovered for at least 15-20 minutes.

Equipment Needed

Spice Level: