Smoked 17 pound Turkey

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Smoked 17 pound Turkey
Smoked 17 pound Turkey

Smoked 17 pound Turkey

Smoked 17 pound Turkey - Before leaving my Nephew to fend for himself, after giving him a few tips and tricks for his new Green Mountain Grills Daniel Boone, we smoked a fresh 17 pound Butterball Turkey for Thanksgiving. As you can see the gobbler turned out golden brown and if I may say so myself it was smoked/cooked to perfection. If you've never had smoked turkey then you don't know what you're missing. Best of all, it's extremely simple and wood pellet smoker-grills will provide you with fantastic results!

Not a big fan of allowing the drippings to cake on the bottom of the grill so we used what I call a "V" rack inside a foil turkey pan. If desired I can use the drippings for making gravy the old fashioned way rather than using a turkey gravy mix. Either way, it's all good - gravy for the smashed taters, stuffing, and smoked turkey.

Seasoned 17 lb Turkey
Seasoned 17 lb Turkey
Turkey Resting
Smoked Turkey Resting
Carved 17 lb Turkey
Carved 17 lb Smoked Turkey
  • Trim any large excess fat chunks and some of the overlapping skin
  • Rub extra virgin olive oil under and on the skin
  • Rub McCormick Grill Mates Montreal Chicken Seasoning and Fagundes Seasoning under and on the skin
  • Carefully wrap the seasoned turkey in plastic and refrigerate overnight
  • Preheat your wood pellet smoker-grill to 225ºF using Hickory wood pellets
    • Remove the turkey from the fridge while grill is preheating
  • Smoke the fresh turkey for 2 hours at 225ºF
  • After 2 hours, bump the pit temperature to 335ºF
  • Pull the smoked turkey when the internal temperature at the thickest part of the breast reaches 170ºF
  • Rest the turkey loosely under a foil tent for 15 minutes before carving

For planning purposes only: The 17 pound turkey took approximately 6 hours from start to finish (preheat, smoke, roast, rest) to reach 170ºF

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