In today's video I am cooking up a smoked turkey on my Traeger pellet grill! This an simple but yet amazingly delicious smoked turkey recipe, and I cannot recommend it enough. It was my goal with this video to make delicious smoked turkey utilizing ingredients that are readily available to anyone. Odds are you have most, if not all, of these ingredients for this easy smoked turkey right in your home right now, and if you don't I am confident that any local grocery store would carry the necessary items to make this smoked turkey. The best part about this turkey is there is no wet brine needed, and instead I opted for an overnight dry brine using kosher salt. The flavor was unreal, and is a must try!

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Smoked Baby Back Ribs Recipe:

| Ingredients |

Diamond Crystal Kosher Salt (1 TBSP per 4 pounds of meat)
Granulated garlic
Coarse ground black pepper
Mayo
Butter
Tony Chachere's creole butter injection

| Instructions |

Prep:

1. Begin by removing your turkey from the packaging and pat dry

2. Liberally salt all over the bird with kosher salt. For this recipe I smoked a 12.5 pound turkey, so I used approximately 3 TBSP of kosher salt.

3. After the turkey has been salted, put onto a rack, and into the refrigerator for 2448 hours.

4. Afet 2448 hours, remove the turkey from the refrigerator and inject the breast, legs, and thighs of the turkey.

5. Wipe off an excess injection that may have leaked out, and cover the turkey completely with mayo. It's important to have a light even coating.

6. After the mayo has been applied season with granulated garlic all over, and then season with black pepper all over.

7. Put a stick of butter in the cavity of the turkey, and then tie the legs together for even cooking.

| Cooking |

1. Set the temperature to 300º F.

2. Put the turkey on the smoker, and allow to smoke undisturbed for at least one hour.

3. After an hour has passed, and if the seasoning is set, start basting the turkey all over with melted butter. Don't brush the butter on, just let it drizzle all over the bird. You can also rotate the bird 180º for even cooking. Continue basting the turkey every 45 minutes.

4. Once the turkey has reached approximately 160º (or your desired doneness) in the thickest part of the breast, remove from the smoker and let rest 2030 minutes.

5. After the turkey has rested for 2030 minutes, carve your smoked turkey, eat and enjoy!!

*Links for everything I use down below*

The stuff I use:

Tony Cacheres Creole Butter: https://amzn.to/3tIFyb9

Meater+ Probe: https://amzn.to/3Eg18sC

SuckleBusters Area 51 Bird Brine (use code: ASHKICKIN and save 10%): https://www.sucklebusters.com/marinad...

Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbqrub...

Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): https://www.sucklebusters.com/bbqrub...

Blues Hog Raspberry Chipotle BBQ Sauce: https://amzn.to/3X9MxaE

Yeti Bucket: https://amzn.to/3U08uGB

Granulated Garlic: https://amzn.to/3IZrQrl

Diamond Crystal Kosher Salt: https://amzn.to/3B7MsYX

16 mesh black pepper: https://amzn.to/2ZfLLQ4

Shun Chefs Knife: https://amzn.to/3RN5zB7

Killer Hogs Vinegar Sauce: https://amzn.to/3f5tWIm

Disposable Cutting Boards: https://amzn.to/2UWLwY8

Fat Separator: https://amzn.to/3oWRgdG

AMAZEN Smoke Tube: https://amzn.to/3bZGJeP

Thermoworks Smoke: https://www.thermoworks.com/Smoke?tw=...

Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen...

Cutting Boards (use code ASHKICKIN20 for 20% off):
https://hiawathawoodworks.com/

Cooking Racks: https://amzn.to/3gu68xb

Some of these links may be affiliate links, these just help support my channel at no extra cost to you

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