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.
- 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