Step 1

Defrost Stage (skip if you have a fresh turkey): If your Turkey is frozen, give it plenty of time to thaw in the fridge. Budget 24 hours per 5 pounds of turkey.

Step 2

Rinse the thawed turkey thoroughly inside and out. Brine the turkey overnight or up to 24 hours. Once you have brined your turkey for at least 12 hours, rinse it well under cold water and pat it dry with paper towels. Let it sit and come to temperature for about 30 minutes before moving to the next step.

Step 3

Preheat the smoker to 300°F. Brush the turkey with four tablespoons of melted butter. Mix up 3 tablespoons of dry rub (I use Traeger Pork and Poultry) and 1 tablespoon of brown sugar. Spread the spice rub over your turkey.

Step 4

Place your turkey breast side up on the top rack of your smoker (directly on the grill grate) if possible with a baking sheet or roasting pan underneath on a separate rack to catch any drippings for a flavourful gravy and easy cleanup.

Step 5

Check your Turkey after two hours. Continue to cook your turkey until it reaches 170°F.

Step 6

Turn up your smoker to 400°F for 5-10 minutes, checking regularly. This should help to crisp the turkey skin!

Step 7

Remove the turkey from your pellet grill and place it on top of a cooling rack on the same drip pan or baking sheet that you used to catch the drippings. Let the turkey rest uncovered for 15 minutes. Replace the cooling rack with a cutting board that nests inside of your baking sheet to help catch any turkey juice that may escape while carving. Reserve the juice for a simple smoked turkey gravy.

Step 8

Carve the smoked turkey as usual. Garnish the whole bird with fresh herbs and sliced oranges. Enjoy the best smoked turkey recipe!