Juicy SMOKED TURKEY on a Pellet Grill!

Juicy SMOKED TURKEY on a Pellet Grill! | CRISPY SKIN!

Рет қаралды 26,997

Күн бұрын

Learn how to make a Perfectly SMOKED TURKEY With CRISPY Skin, right on your PELLET GRILL!
Follow along our SIMPLE recipe which you can make on brand of pellet grill or smoker!
🔥🦃Find the step-by-step recipe HERE ➡️ www.madbackyard.com/how-to-sm...
We show you how to make a simple SMOKED TURKEY on ANY pellet grill. First we dry brine the turkey overnight to get the skin crispy and the meat juicy. Then we show you how to set up the pellet grill with a water pan to keep the turkey moist and a smoke box for extra smoky flavor. Lats but not least we'll show you EXACTLY how we carve a smoked turkey step by step so that you can have a BEAUTIFUL presentation for your family and guests. Get ready to fire up that Pit Boss, Traeger, Camp Chef, or any other pellet grill you may own!
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This video is NOT sponsored. We love to link to products we have used or researched. Assume those links are affiliate links which means we may earn a small commission at no extra cost to you. As an Amazon Associate we earn from qualifying purchases.
📒 Products Used in this Video📒
➡️ V-Shaped Turkey Roasting Rack
➡️ amzn.to/3PVYOhx
➡️ Large Aluminum Foil Pans 21x13
➡️ amzn.to/47H9N5c
➡️ Electric Pepper Grinder
➡️ amzn.to/48y2AF6
➡️ Bear Mountain Gourmet BBQ Pellets
➡️ amzn.to/45arGGU
➡️ Oklahoma Joe's 20lb Pellet Storage Bucket
➡️ amzn.to/3BO9qab
➡️ Cameron's Flip Pro Smoke Box
➡️ amzn.to/45rkW8C
➡️ Weber Apple Wood Chunks
➡️ amzn.to/3PAmKGO
➡️ HIGH HEAT BBQ Gloves (Protect up to 1,472°F - MUST HAVE!!)
➡️ amzn.to/3R04qIe
➡️ Thermopro Probe Thermometer
➡️ amzn.to/3LolKmV
➡️ Disposable Black Nitrile Food Handling Gloves
➡️ amzn.to/3QZuqUr
➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
➡️ amzn.to/3iNOxWL
➡️ ThermoPro Instant Read Thermometer
➡️ amzn.to/3QNnCaj
➡️ 8-Inch Chef's Carving Knife
➡️ amzn.to/3Psp3dH
➡️ Mairico Meat Slicing Knife (A MUST HAVE!)
➡️ amzn.to/45lx5wj
🔥 Other VIDEOS Mentioned in this Video 🔥
How to Get MORE SMOKE from a Pellet Grill ➡️ • Pellet Grill Not Makin...
How to Make a SMALL FIREBOX for your Pellet Grill ➡️ • I FINALLY Got STICK BU...
Pellet Grill SMOKED TURKEY BREAST ➡️ • Garlic Butter TURKEY B...
📝 RECIPES Mentioned in this Video 📝
Sticky Smoked Sweet Potatoes ➡️ www.madbackyard.com/smoked-sw...
Cast Iron Smoked Cornbread ➡️ www.madbackyard.com/smoked-co...
Savory Smoked Green Beans ➡️ www.madbackyard.com/smoked-gr...
Smoked Turkey Soup ➡️ www.madbackyard.com/smoked-tu...
⏰⏰Chapters⏰⏰
0:00 Intro
0:28 Prepping the Turkey
1:59 Setting up the Pellet Grill
2:59 Smoking the Turkey
5:01 Side Dishes at MadBackyard.com
5:30 Checking Temperatures
6:27 Resting and Carving
9:50 Slicing
12:27 Holding the Turkey
13:20 Taste Test
#smokedturkey #pelletgrill #pitboss #thanksgivingfood #pitbossnation #madbackyard #turkey #traeger #campchef

Пікірлер: 50

@madbackyard 10 ай бұрын

🔥🦃Find the step-by-step recipe HERE ➡ www.madbackyard.com/how-to-smoke-a-turkey-on-a-pellet-grill/

@dhansel4835 4 ай бұрын

The weather here in Houston was 55deg-72deg in the morning. I put 3 baby backed ribs on the Pit Boss 1150 for several hours. The ribs were golden done with a beautiful smoke ring inside. I also cooked 28 Shotgun Shells too. When seasoning them you need to be careful to not put too much salt on them as the bacon has some salt along with the 1lb Chorizo Mexican sausage with 2lbs ground meat, 2 cups cheese and 2 bunches of chopped cilantro. Stuffing the Mercado shells with a jerky gun was a breeze. I love these videos and recites.

@katiecrosby1187 8 ай бұрын

I love this! I'm going to try this during this Holiday Season. I love how you show how to carve the turkey so efficiently. Thank you!!

@madbackyard 8 ай бұрын

Thanks Katie!! I appreciate it!

@LearningToFixIT 10 ай бұрын

I was looking forward to this video! I can't wait to smoke a Thanksgiving Turkey. I learned how to carve the turkey better to make it even more tender.

@madbackyard 10 ай бұрын

That’s great! Thanks for watching!

@Geek_Chef 10 ай бұрын

Robert.....I hope your channel takes off.....your videos are methodical and informative! For an engineer, I appreciate your attention to details. Was just struggling with smoking a turkey because of the timing to get it ready to eat by 6:30 dinner time....your idea of the chicken stock in the pan at 170 degrees is genius! Looks like I will be making one this weekend...

@madbackyard 10 ай бұрын

Thank you so much for taking the time to write this! Yes, I forget where I originally heard that trick but it’s a game changer!

@fatbelly3385 8 ай бұрын

I liked the smoke box tip

@madbackyard 8 ай бұрын

Thanks! Make sure to check out the full video here... kzfaq.info/get/bejne/rd-WZpZnnc6amXk.html

@timmcdermott9110 4 күн бұрын

I like a wet brining better as the turkey is a lot more moist and juicy and it’s easier to separate too.

@madbackyard 3 күн бұрын

If it works for you that’s great! I’ve done both and found the wet brining not worth the hassle. I get the same or better results from dry brining personally.

@masterchiefmasterchieflopez 8 ай бұрын

good job

@madbackyard 8 ай бұрын

Thank you!! 🙏

@toddhatch6826 10 ай бұрын

Thank you! That looks delicious!! I am looking forward to smoking my turkey on Thanksgiving!

@madbackyard 10 ай бұрын

It was! Thanks!

@user-ui4tb6ro3j 10 ай бұрын

I think this turkey carcass looks perfect for soup making. 🥰

@madbackyard 10 ай бұрын

We’ve got a great recipe for smoked turkey soup! www.madbackyard.com/smoked-turkey-soup/

@toddhatch6826 9 ай бұрын

I'm going to give this a try for Thanksgiving next month!!!

@madbackyard 9 ай бұрын

Awesome! Let us know how it comes out! Thanks for watching!

@toddhatch6826 7 ай бұрын

Sorry I never replied. The smoked turkey came out great! Even my wife who doesn't like turkey said it was the super juicy and tasty. The best thing was the drippings for gravy. The gravy had a smoky flavor that was out of this world. Thanks for having a channel dedicated strictly to using a pit boss pellet smoker. I would send pics of the turkey but don't know how to get ahold of you. Thanks again for all the tips!!!

@JB-ej2qy 8 ай бұрын

We use the v rack also, foil pan and cookie sheet for ease. We use the smokey juice drippings on the stuffing. Yumm! We stoped brining wet/dry. To much of a pain. I like hickory pellets. Cook at 225-2 hours 350 to finish. I might flip the bird and wrap at 135, maybe. I’m going to add charcoal and wet wood chips wrapped in foil. Poke holes in foil for smoke. Something new on a pellet smoker. Inspired by your vid, It might work. I did it this way on the old charcoal tube smoker and it worked great. Happy Thanksgiving y’all 🫣😝🍺

@madbackyard 8 ай бұрын

Interesting ideas! I've never wrapped a whole turkey before, how did it turn out? I assume the skin was no longer crispy but how was the meat? I've tried the wood chips wrapped in foil down on the flame broiler above the firepot but I found the smoke was way too dirty from low temp and the lack of oxygen. Maybe you've found a better technique, I'd love to hear about it. I prefer this method instead for the time being: kzfaq.info/get/bejne/rd-WZpZnnc6amXk.html. Thanks for watching!

@JB-ej2qy 8 ай бұрын

@@madbackyard Thanks for reaching out. Funny story, my wife put the turkey in the smoker one year. To my surprise she put the turkey on upside down”breast down” but wow it turned out great. The breast was very moist. So back to the wrapping idea. I saw video by Franklin BBQ. He wraps his turkey 135 degrees and then turns it upside down to finish. Also I might try hot charcoal and wood chips in foil. Take care

@madbackyard 8 ай бұрын

Ha that’s funny. I’ve done it upside down before too. It kind of messes up the skin but the breast meat stays very moist.

@KrashmanVonStinkputn 9 ай бұрын

Interesting smoke box trick. I've been using a cast iron loaf pan in the same way to add wood chunks. Closest to stick burner or WSM I've been able to get.

@madbackyard 9 ай бұрын

That's a neat idea...do you just leave the loaf pan uncovered? Any issues with the wood igniting into flames?

@KrashmanVonStinkputn 9 ай бұрын

I put some charcoal in bottom, start with torch on one end, lay some chunks on top. Uncovered. Any flames go out when lid is closed. When done rinse with H20 (no soap!), spray with oil and store in pit.@@madbackyard

@madbackyard 9 ай бұрын

Thats awesome! Will have to try!@@KrashmanVonStinkputn

@georgevillanueva7696 8 ай бұрын

THANKS excelente video

@madbackyard 8 ай бұрын

You are welcome!

@mikecaputo7825 8 ай бұрын

I have a 17lb turkey and plan on doing lower temp for a few hours then cranking it up. I’ve heard reverse this method works better for crispier skin. What are your thoughts and how long would you expect the bird to take being it’s size and method?

@madbackyard 8 ай бұрын

Probably about 4 hours depending how low you start your smoking temperature. I would smoke first. Meat absorbs the most smoke flavor when it’s still wet and cold. The reverse method is common when using an oven but in a smoker I’d start low. Thanks!

@mdamiano88 8 ай бұрын

How long did you add chunks of wood for? I understand poultry picks up a a lot of smoke quickly

@madbackyard 8 ай бұрын

Using that smoke box I maybe reloaded 1 time after the first ones burnt out. So probably about 90 minutes total smoke time. Which is plenty for turkey like you mentioned. Thanks for watching!

@marco785 8 ай бұрын

Can I dry brine any inject if so what order?

@madbackyard 8 ай бұрын

You can…just be careful not to over-salt the turkey. Maybe use unsalted butter for the injection. I would inject first, wipe off any excess on the outside, and then dry brine.

@johnnyhoover5870 10 ай бұрын

Looks great, what about us pit boss owners who can't do increments of 25⁰. After 250 it only goes up 50⁰at a time.

@madbackyard 10 ай бұрын

It’s still all good! I would do 350 if you want crispy skin. Thanks for watching!

@johnnyhoover5870 10 ай бұрын

@@madbackyard thank you for the reply. I'll give it a shot

@madbackyard 10 ай бұрын

You can even crank to 400 at the very end for better skin and rendering like we did to 375. Just watch it closely don’t leave for too long unattended at that temp make sure skin isn’t getting burnt.

@shawnhemminger4179 8 ай бұрын

So how long did you cook it for?

@madbackyard 8 ай бұрын

This one took about 4 hours. But...I open my lid a lot more often for pictures and filming so yours may not take as long. Depends on a lot of factors, so make sure to always go by temperature and not time. Thanks for watching!

@shawnhemminger4179 8 ай бұрын

@@madbackyard thx

@shawnhemminger4179 8 ай бұрын

Another question. Are you using direct or indirect heat

@madbackyard 8 ай бұрын

Indirect. Make sure that flame broiler plate is closed if you’re on a Pit Boss.

@elimherr1 8 ай бұрын

I have a 20lb bird would you recommend spatch cock for this big a burd or will I be fine whole (prefer whole) also how many hours/lb till done?

@madbackyard 8 ай бұрын

It'll be delicious either way! 20 pounder may take close to 4.5 hours at 325. Half that time if you spatchcock. Always go by temperature though. On a BIG bird like that, if you leave it whole, go by temps in the breast, remove at 160. If thigh meat still not up to 170, carve them and the legs off and throw them back on to finish. White meat needs to get to 165 after resting, dark meat 175. Hope that helps! Thanks!

@drvictoria07 8 ай бұрын

No injection?

@madbackyard 8 ай бұрын

You can absolutely inject if you want to! We had just injected our turkey breast in this video.... kzfaq.info/get/bejne/r9Zil7l00a22pYk.html so we were trying to keep this recipe more straightforward. But you can follow that recipe for garlic butter for injecting your whole turkey too. www.madbackyard.com/how-to-cook-a-turkey-breast-on-a-pellet-grill/