11 pound whole turkey, fresh/thawed
Extra virgin olive oil
Old Bay seasoning
1 stick of butter
Brine of choice
Wood Pellets for Smoking: Hickory or Applewood
- If frozen, thaw the frozen turkey in the refrigerator. This may take about 5 days.
- Unwrap the turkey, leave the leg ties in place, but remove any innards from the inner breast cavity and the rear. You may place them in the trash, unless you need them for another dish. And pat the turkey dry with clean paper towels.
- Brine the Turkey for 11-12 hours, in a zip sealed brining bag, that is in a roasting pan, that you leave in the refrigerator while brining.
If you don’t have a zip sealed bag, you may have to put the turkey into a clean food safe bucket, and put that into the refrigerator. You can also use a large cooler with some ice.
- Take the turkey from the brine and pat the exterior dry with clean paper towels.
- Tie the wings to the body. So all limbs are tied in. If the legs did not come with a tie, tie the legs together. Any tie made of turkey skin will come apart during cooking, so that will not work.
- Cover the turkey with a light coating of oil.
- Season the turkey with spices.
- Set the pellet smoker grill to 185° F.
- Allow the turkey to smoke for 4 – 6 hours.
- After that, up the temperature to 275°F.
- Cook until the meat temperature is 165° F.
- Remove the turkey and allow it to rest for about 20 minutes, to reabsorb juices.