The best way to cook a smoked turkey is utilizing its' own juices to baste itself. What a better way than to use a rotisserie and a hardwood pellet-fired grill or Stoven pellet-fired burner conversion for a kettle style grill to accomplish this. It will probably be the best turkey you ever ate.
Using a container large enough to hold your turkey and ingredients, mix together one gallon of warm water the salt and brown sugar until dissolved. Add garlic, pepper, onion powder, pickling spice, dry Italian seasoning mix, soy sauce, and one gallon of cold water in same container. Remove turkey skin. Submerge turkey in brine and let soak for 24 hours in a refrigerator. Rinse turkey in cold water before cooking. Using a hardwood pellet-fired bbq or a Stoven hardwood pellet-fired burner conversion for a standard 22.5” charcoal kettle, pre-heat to 275 degrees. Place rotisserie rod with skewered turkey on the grill and turn motor on. Cook with the lid closed for ten minutes per pound or until the sizzling sound of drippings on the diffuser plate almost stops. Recommended hardwood pellets: Apple wood, Hickory, Alder, or Cherry Wood. Ummmm Gooood! www.thepelletbbqgriller.com or www.americansundancer.com
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 11436.3mg||394 %|
|Potassium 60.8mg||2 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 23g|
|Protein 0.5g||1 %|
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Calories per serving: 91
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