Burn Pit's Smoked Turkey Recipe

Burn Pit's Smoked Turkey Recipe

Burn Pit's Smoked Turkey

Free up your oven this year and smoke your turkey!  It’s really not that hard and you can have a few beverages while you do it!

We’ll break down what you need and how to do it!

The Recipe

  • 1 Turkey (12-14 pounds), preferably organic and not frozen – completely thawed if frozen
  • ¾ cup Injector Sauce (see below)
  • 2-3 tablespoons melted butter or vegetable oil
  • Coarse sea salt & black pepper
  • 3-4 cups of wood chips – preferably apple or cherry – soaked in cold water

The Injector Sauce

The Tools

  • Charcoal grill (or smoker)
  • Injector Syringe
  • Drip Pan
  • Butchers String
  • Basting Brush

The Process

  • Combine the broth, butter, lemon juice, and First Strike in a saucepan over medium heat. Cook until the butter melts. Taste for seasoning and let cool to room temp. 
  • Remove giblets from cavity of the turkey and set aside for another use. Remove and discard the fat just inside the body cavity
  • Rinse the turkey inside and out under cold water. Drain and blot dry
  • If your turkey does not have metal clamp, truss it with butcher’s string
  • Use syringe to inject sauce into each of the thighs and plumpest part of each side of the breast. Use a full syringe with each injection
  • Brush the outside of the bird with melted butter. Season with salt and pepper (or try out Ground Pounder)
  • Preheat your grill to medium-low heat. Approx. 325°- 350°
    • Set up for indirect grilling and place a drip pan in the center of the grill. Divide coals evenly on either side of it. (You can see how to do it here. Check out how to smoke on a gas grill)
    • Smoking method: Preheat to 225°- 250°; if using a water smoker – place 1-quart cider or water in the water pan. Smoke the turkey until cooked through – 6 to 7 hours.
  • Brush and oil the grate
  • Toss 1 cup (about a handful) of wood chips on the coals
  • Place turkey in the center of the hot grate away from the heat and cover the grill
  • Grill until the turkey is cooked through, Approx. 3-4 hours. To check for doneness, insert a meat thermometer in the thickest part of the thigh, but do not touch the bone!
  • Internal temp should be between 170° - 180°
  • Tips – If using charcoal, you’ll need to add 12 fresh coals and a handful of wood chips per side every hour
  • If the turkey starts to brown too much, cover with aluminum foil
  • Take the turkey off the grill, cover loosely with aluminum foil, and let rest for 10 minutes
  • Carve and serve!

It’s really that simple.  Not much too it.  Inject, baste, smoke, carve! 

How do you like to smoke your turkey?  Let us know in the comments!


Leave a comment