Christmas Turkey on a Pellet BBQ

Gather around the table for a turkey experience like no other! Our Smoked Turkey offers delicious flavours, combining brining and smoking to create a gorgeously smoked turkey this Christmas.

Difficulty:  Medium

Prep Time: 20 minutes

Cooking time: 7 hours

INGREDIENTS

  • 11l of water

  • 225ml of a rub of your choice

  • 200g of sugar

  • 1.5 of tbsp minced garlic

  • 125ml of Worcestershire sauce

  • 1 fresh or frozen turkey (thawed)

  • 6 tsp of Canola oil

METHOD 

1.  Prepare the brine by pouring water into a non-metal bucket. Add the rub, sugar, minced garlic, and Worcestershire sauce, stirring until the sugar dissolves completely.

2. Place the turkey, breast side down, into the brine-filled bucket, ensuring it's fully submerged. Cover the bucket and refrigerate overnight.

3. After brining, remove the turkey and pat it dry. Rub the canola oil all over the turkey's exterior, then position it breast-side up in a disposable aluminium roasting pan.

4. When ready to cook, preheat your pellet barbecue to 107°C and allow it to warm with the lid closed for 15 minutes.

5. Insert a probe into the thickest part of the turkey breast. Set the pan with the turkey onto the grill grates, close the lid, and smoke it for 2.5 - 3 hours.

6. After smoking the turkey, increase the grill temperature to 177°C and continue cooking until the turkey's internal temperature reaches 74°C, requiring an additional 3.5 - 4 hours.

7. Remove the turkey from the grill and let it rest for 30 minutes before carving.