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The Perfect Smoked Turkey (Pellet Grill)

Your guests will gobble up this smoked turkey in a hurry, remember to keep the stuffing in the head cavity as your own private reserve of deliciousness.
Difficulty 3/5     Prep Time 30 MIN     Cook Time 6 HRS     Serves 10+
INGREDIENTS
FOR THE TURKEY
  • 1 turkey cleaned and dried organs and neck removed approximately 12-15 lbs.
  • 3 tablespoons of Broil King KC BBQ Spice Rub
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh garlic
  • ½ cup of melted butter
FOR THE STUFFING
  • 1 lb (.5 kg) of sausage meat
  • 1 lb (.5 kg) of bacon
  • 2 apples chopped
  • 2 cups Mushrooms
  • 2 tablespoons fresh garlic
  • 1-2 loaves worth of stale or dry bread crumbs
  • 2 tablespoons of Broil King KC BBQ Spice Rub
  • 3-4 leaves fresh sage
  • 1 tablespoon fresh thyme
INSTRUCTIONS

Preheat your Broil King Pellet grill to 325°F (163°C)

  1. Mix your stuffing ingredients together thoroughly and set aside.
  2. Cut slits into the skin on the sides of the turkey to tuck the wings on while it cooks.
  3. Stuff the turkey inside the body cavity as it lay on its back then flip the turkey onto its belly and stuff the head cavity. Tuck in the excess skin or pin it with toothpicks
  4. Melt the butter and mix it with the turkey rub ingredients
  5. Drizzle butter and rub ingredients over the turkey and rub them in thoroughly
  6. Place the turkey on the grill and let it roast for ½ hour per lb. or until the internal temperature in the thickest part of the meat reaches 170°F (77°C)
  7. Remove, carve, scoop out the stuffing.
  8. Enjoy! Happy family gathering.

Ben – Culinary Director Broil King

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