Apple Cider Smoked Turkey

Apple Cider Smoked Turkey

#smokedturkey #turkeyrecipe #thanksgiving

Apple Cider Brined Smoked Turkey on the Pellet Grill

Thanksgiving is right around the corner and it is time to get those turkey recipes dialed in for the family!

***What You Need***
- 12-14lb Turkey
- 2 Gallons of Apple Cider
- How To BBQ Right Bird Brine
- 3 Sticks of Butter
- Mississippi Grit (Or any All Purpose Rub)
- Mississippi Grind. ( Your Favorite BBQ Rub)

For this recipe we wanted to brine the turkey so we wanted to give us plenty of time to get the recipe started. We mixed up one shaker of How To BBQ Rights Bird Brine with 2 Gallons of Apple cider. This brine does not need to be heated so that make this process a lot easier. We added a few slices of oranges to the mix to add a little more citrus flavor.

The worst part about brining is having a container to do so. We used How to BBQ Rights Meat Bags and it made it so much easier. Got everything in a cooler and added a little ice to keep it cool.

After 24 hours, we removed the bird from the brine and dried it off. Now it is time to get bird injected. We mixed up a simple injection with 3 sticks of butter and 1 tablespoon of Mississippi Grit. We injected the bird all over to add a little more flavor and over course butter makes everything better.

After injecting, some butter may run out. This is great because we can use that butter as the binder for the rub and this also adds a little oil to the skin to help get it crispy and a great golden brown color. We sprinkled a light coat of Mississippi Grind on the outside just to add a slight BBQ flavor and great color.

For this recipe, we cooked on our Grilla Grills Silverbac. We had the hopper filled with Bear Mountain Cherry Pellets and set it to 300 Degrees. We placed the turkey on the pit and let the pellet grill do the work for us.

After a little while, we inserted a Thermo Works DOT into the breast to monitor the internal temp. We took this bird to 160 degrees internal and allowed to to rest and carry over to the 165 internal temp.

After it rest for a few minutes, it is time to dive in! This bird was awesome! It was packed full of moisture and had a great flavor! This recipe will definitely be the one I use for our Thanksgiving and you should definitely give it a try!

Thank yall for watching!!

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