How to Smoke a Turkey That’s Juicy Inside & Crispy Outside

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt provides a similar flavor with less sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: generic spice mix

Homemade blends can reduce sodium and enhance freshness.

smoking wood chips

🥗Healthier: herb-infused wood chips

💰Cheaper: wood chunks

Herb-infused chips add flavor without extra cost.

Brine the turkey in a large meat bag with a full bottle of bird brine and a gallon of water for at least 24 hours.

After brining, remove the turkey from the bag and let it drain.

Dry the turkey using paper towels, focusing on the skin.

Stuff the turkey cavity with celery, onion, and apple.

Tie the legs together and tuck the wings back.

Season the turkey with cooking spray, salt, pepper, garlic, and King Crawl seasoning.

Let the turkey sit for 15-20 minutes before cooking.

Preheat the pellet grill to 275°F using pecan pellets.

Place the turkey on the grill and cook until the internal temperature reaches 160°F in the breast and 175°F in the dark meat.

Let the turkey rest for at least 20 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens