The Best Pellet Grill Smoked Turkey Recipe: Steve Raichlen Whiskey Smoked Turkey from Project Smoke

whiskey

🥗Healthier: apple cider vinegar

💰Cheaper: bourbon

Apple cider vinegar adds acidity without alcohol

Boil half the water for the brine and dissolve the salt and maple syrup in it.

Cool the brine by adding ice water in equal proportions to the boiling water.

Add a quarter onion pinned with a bay leaf and a clove to the brine along with black peppercorns and a generous shot of whiskey.

Remove the neck and giblets from the turkey and fold the wing tips under the wings.

Pin the turkey skin closed with toothpicks and tie the drumsticks with butcher string if necessary.

Lower the turkey into the brine, ensuring it's completely submerged, and brine for 24 hours, turning halfway through.

After brining, drain the turkey and place it on a rack to dry.

Inject the breast with melted butter using a marinade injector.

Preheat the smoker to 250°F (121°C).

Place the turkey in the smoker and cook for 4 to 5 hours, basting with melted butter every hour after the first two hours.

Check the turkey's internal temperature in the thigh; it should reach 170°F (77°C).

Tent the turkey loosely with foil and let it rest for about 20 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens