Two turkeys on a SmokePro pellet grill

The 2 Things You Need for a Perfectly Smoked Turkey

No More Dry Turkey Meat

Are you the Thanksgiving chef in your home? Tired of tweaking your grandmother’s old recipe and ending up with a dry bird each year? Turkey is a difficult meat to perfect, and when we really only focus on it one day a year, you might not get much practice with it. We want this Thanksgiving to be the one that changes how you do turkey. Read on to find out exactly what you need to smoke a turkey that your guests won’t soon forget.

How To

The two keys to a perfect turkey are a Turkey Cannon Infusion Roaster and SmokePro pellet grill from Camp Chef. These products alone will transform your turkey into a tender, flavorful masterpiece. The Turkey Cannon infuses the meat with moisture from the inside out and cuts your cooking time way down. You can cook a 12 lb. turkey in just two hours! The SmokePro pellet grill will also streamline the process; your bird will come out cooked to perfection with a savory, wood-fired flavor. The digital temperature control will keep your grill at the correct heat, so all you have to do is set it and let it. We’ll explain how that’s done:

Fire up your pellet grill to 350° F and let it heat up for a few minutes. We recommend using Camp Chef Premium Hardwood Pellets because they burn hotter and cleaner than any other wood pellet. You can choose the flavor you’d like, but Smokehouse Hickory BBQ or Competition Blend would probably be best.

Place the cannon inside a large roasting pan and fill it with 1 cup of chicken broth, or any other liquid you want (juice, wine, beer, soda). You want to fill the cannon to just below the first hole.

Prep the turkey be removing the giblets and rinsing inside and out. Slide the bird onto the cannon, breast side up, and sprinkle with seasoning. You can use your own favorite recipe for the outside seasoning, or copy us and use a mixture of olive oil, sea salt, Italian seasoning, ground pepper, paprika, garlic powder, and rosemary. Be sure to coat the entire turkey; you can even spread it under the skin for some added flavor.

Place the roasting pan (with the turkey on the cannon) inside your pellet grill, and slide the meat probe into the thickest part of the breast, being careful not to touch the bone.

Set the pellet smoker Hi Smoke, and let the bird cook for 30 minutes. Afterward, turn the temperature to 275-400° F.

Cook for 90 more minutes or until the meat probe reads 170° F.

Transfer the bird to a platter or carving board and slice. The juices in the pan can be used for delicious gravy.

A New Turkey Tradition

After all of this, you’ll be lucky if you have any turkey leftovers. Your guests might just eat it all up. Say goodbye to overcooked birds and day-long baking. You can enjoy a stress-free (or at least less stressful) Thanksgiving with a few tools from Camp Chef. Check them out today, and make your holiday one to remember.

4 thoughts on “The 2 Things You Need for a Perfectly Smoked Turkey”

    1. Hey Doug! We recommend cooking a bird only up to 20 lbs. on the turkey cannon; however, if you try a 25 lb. turkey, and it stays on the cannon, it will probably take about 4-5 hours. You should check it after 3 to monitor the internal temperature. Once the breast hits 170° F, your bird is ready to go.

  1. 170 F is too high to yield a moist breast. Shoot for 160 F instead. I did four 25# turkeys (not on the cannon) (two at a time) in about 6-7 hours per smoke using Hickory pellets..

    1. Hey Max! We recommend cooking turkey breast at least to 165° F, as that is the USDA safe temperature for poultry. And with a Turkey Cannon on the pellet grill, our turkey stays plenty juicy, even at 170° F. But everyone has their preferred temperatures for their cookers. Hope you have a great Thanksgiving!

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