PIT COOKING TURKEY RECIPES
THANKSGIVING SMOKED TURKEY – PIT BOSS GRILLS
This is a wonderful smoked turkey recipe to take your Thanksgiving to the next level!It is a simple and delicious turkey recipe that delivers a perfectly brined and smoked bird for your Thanksgiving feast.
Provided by Ryan Gatchel
Total Time 32 hours
Prep Time 24 hours
Cook Time 8 hours
Yield 8-12
Number Of Ingredients 8
Steps:
- Rinse the turkey inside and outside with cold water and dry the turkey with a paper towel. Prepare as directed in your Turkey Bucket Kit instructions, and brine as instructed.
- Once brining is complete, heat your Pit Boss Grill to 225 degrees.
- Coat the turkey skin with olive oil, and make sure to get underneath the bird. Shake in a little extra Chicken & Poultry Rub.
- Cut the apples, pears, and citrus into quarters and place inside the turkey cavity.
- Use a shallow pan or drip tray and place the turkey onto the pan. The tray will catch the drippings for making gravy once the turkey is finished.
- Next place the turkey onto your preheated grill. Place the temperature probe in the thickest portion of the breast, being careful to keep the probe away from any bones.
- Cook time at 225 is 30 minutes per pound, or when the temperature internally reaches 165 degrees.
- At 165, remove the turkey from the grill and allow to rest for 20 minutes before slicing.
- Enjoy!
- You can cook faster at 250 degrees, allowing about 22 minutes per pound cooking time.
Nutrition Facts : ServingSize 8-12
SMOKED TURKEY IN THE PIT BARREL COOKER - LEARN TO SMOKE ...
Thanksgiving is upon us and as tradition would have it here in America, turkey is the preferred meat of choice. In this recipe/instructional I not only want to show you a better way to brine the holiday bird but we'll be using a Pit Barrel Cooker.
Provided by Jeff Phillips
Categories Entree Main Course
Total Time 260 minutes
Prep Time 20 minutes
Cook Time 240 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Dry brine the turkey by sprinkling kosher salt evenly over the breast, legs, wings and back of the turkey. Total salt usage should be about 2 TBS. Place the turkey in the fridge uncovered for about 8 hours or overnight.
- Mix together 1 cup of mayonnaise with about ½ bottle of Jeff's original rub (½ cup).
- Make sure the turkey is nice and dry then apply the mayonnaise/rub mixture all over the outside of the turkey. Get some under the skin wherever possible.
- Set up Pit Barrel Cooker according to directions in manual. If using a regular smoker, set it up to cook at about 240°F using indirect heat.
- Place the turkey in the Pit Barrel using hooks or the special turkey hanger. You can also just set it on the included grate if you prefer.
- Let the turkey cook in the PBC for approximately 4 hours or until a thermometer reads 165°F in the thickest part of the breast or thigh. If you are cooking at a lower temperature such as 240°F using a normal smoker, the time will be closer to 6 or 7 hours.
- When the turkey reaches the finish temperature, remove it from the cooker/smoker and let it rest under foil for about 20 minutes before carving.
- Enjoy!
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