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

• ½ cup chicken broth

• 3 tablespoons butter

• 2 teaspoons lemon juice

• 1 teaspoon First Strike Wild Game & Fish Seasoning

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!