Grateful for Grilling: A Perfect Thanksgiving Turkey on Your Pellet Grill

Introduction: It's the most wonderful time of the year, and what better way to celebrate Thanksgiving than by stepping out of your comfort zone and cooking the centerpiece of your feast on your trusty pellet grill? The smoky aroma wafting through the crisp autumn air is guaranteed to make your heart swell with gratitude. In this recipe, we're diving into the world of Thanksgiving turkey smoking on a pellet grill. From an overnight brine to the final carving, we've got you covered with all the holiday flair.

Overnight Brine: Scracth recipe below, otherwise, I stand by this brine pack:

Ingredients:

• 1 turkey (12-14 pounds)

• 1 gallon cold water

• 1 cup kosher salt

• 1/2 cup brown sugar

• 1 tablespoon black peppercorns

• 2 bay leaves

• 1 orange, sliced

• 4-6 cups ice

Directions:

1. In a large pot, bring 2 cups of water to a boil. Add salt, brown sugar, black peppercorns, and bay leaves. Stir until the salt and sugar are dissolved.

2. Remove the pot from heat and add the sliced orange. Pour in the remaining cold water.

3. Place the turkey in a large food-grade plastic bag or a container suitable for brining. Pour the brine over the turkey.

   1. You can buy brine bags, but if your turkey fits in a bucket, these bucket liners are clutch, and make cleanup easy!

1. Add the ice to the bag or container to quickly cool the brine and chill the turkey. Seal the bag or cover the container and refrigerate it overnight.

2. The next day, remove the turkey from the brine, rinse it, and pat it dry with paper towels. Your turkey is now ready for the smoker.

Smoking/Cooking Directions:

Ingredients:

• Brined turkey

• Olive oil

• Your favorite poultry rub

• Pellets (hickory or fruitwood work well)

Directions:

1. Preheat your pellet grill to 325°F (163°C) using your chosen wood pellets. Hickory adds a robust flavor, while fruitwood pellets like apple or cherry impart a sweet, mild smokiness.

2. While the grill is heating, rub the turkey with a bit of olive oil and generously coat it with your preferred poultry rub, ensuring it's well-seasoned inside and out.For added gusto, add a compound butter under the skin,

3. Place the turkey on the grill grates, breast side up. Insert a meat thermometer into the thickest part of the breast without touching the bone.

4. Close the grill lid and cook the turkey until the internal temperature reaches 165°F (74°C), which usually takes around 13-15 minutes per pound.

5. During the cooking process, you can baste the turkey with a mixture of melted butter, herbs, and a hint of honey for an extra touch of flavor and a beautifully browned skin.

6. Once the turkey reaches the desired temperature, remove it from the grill and let it rest for about 20-30 minutes before carving. This allows the juices to redistribute, keeping the meat tender and flavorful.

Bringing It All Together:

Your Thanksgiving turkey cooked on a pellet grill is sure to be a showstopper, and the flavor infusion from the smoker will have your guests raving. With a little prep and a lot of love, you can make this holiday season extra special. So, fire up your pellet grill, embrace the joy of outdoor cooking, and savor every bite of that smoky, perfectly roasted turkey. Gratitude has never tasted this good!