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

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.