Just smoked my last frozen turkey lost leader that I picked up last Thanksgiving. Don't you just love it when your local grocery store practically gives the turkeys away just to get you in the door? It allows us to have some wood pellet grill smoked turkey every month or so for the rest of the year. But this year I didn't plan ahead well enough. Now the next turkey will be costing me around $1.50 or more per pound. It's still a great price when compared to other meats, poultry, and fish.
This time of year it's almost impossible to find a fresh young 13 to 15 pound turkey so I started with my last frozen turkey. Make sure to properly thaw out the gobbler in the refrigerator. This will take you about 3 to 4 days. Nowadays I don't do anything with the giblets anymore cause I don't make fresh gravy like the old days. I use a quick and easy mix.
Remove the neck and bags of giblets from the cavity. Rinse the turkey and pat dry with paper towels. Trim the excess fat & skin from the bird. I take time to peal back the skin of the breast and drumsticks while leaving it intact. Rub under the skin of the breast and drumsticks with roasted garlic extra virgin olive oil (EVOO) before applying a medium dusting of Jan's Original Dry Rub. Lightly rub EVOO on the skin of the turkey and lightly dust with Jan's Original Dry Rub. Wrap the turkey in plastic wrap and refrigerate for 2 to 4 hours.
Hickory smoking a young 13 to 15 pound turkey is extremely simple on any wood pellet smoker-grill. My personal choice of grill is the MAK 2 Star General. Preheat your wood pellet smoker-grill with hickory wood pellets to 200ºF and smoke the turkey for 2 hours. After 2 hours of hickory smoke increase the grill pit temperature to 350ºF and roast until the internal temperature at the thickest part of the breast reaches 170ºF. Should take a total time of about 3½ to 4 hours to fully come to temp. Rest the turkey loosely under a foil tent for 20 minutes before carving and serving.