Looking for a new and exciting way to prepare your Thanksgiving turkey? The Coastal crew has the perfect recipe that uses a handful of ingredients, a clean bucket, and a Green Mountain Grill packed with smoke-enhancing pellets.
Coastal tip: Remember to remove the giblets and neck from your turkey before preparing or smoking. Save those parts and boil them down to make soup stock at a later date.
- Turkey (15-25 lbs.)
- Stick of butter
- Poultry dry rub from Green Mountain Grill
- Gold Premium Blend BBQ Pellets
- Apple cider (half gallon)
- Fresh rosemary (4 tablespoons)
- 5 Cloves garlic (minced)
- Kosher salt (1.5 cups)
- Brown sugar (2 cups)
- Peppercorns (3 tablespoons)
- Bay leaves (5 whole leaves)
- 3 Oranges
In a clean Coastal bucket, mix together the apple cider, rosemary, garlic, salt, brown sugar peppercorns, and bay leaves.
Peel the oranges and add the rinds to the mixture.
Crush and add the oranges to the bucket.
You should end up with a nice-looking, sweet-smelling brine that’s ready for your turkey.
Slowly lower your turkey into the brine. Add cold water to the bucket until the turkey is submerged.
Add the lid and allow the turkey to sit in the bine for 24 hours. Keep the turkey cold either in a refrigerator or large cooler filled with ice.
After the turkey brines, remove it from the bucket and pat dry.
Using a spoon, push open the space between the meat and the skin. Then add small pats of butter all over the bird. Use the entire stick of butter.
Cover the outside (and inside) of your turkey in the poultry dry rub.
Set your Green Mountain Grill to 225º F. Allow the turkey to sit at room temperature while the pellet grill heats up.
Set the bird on the grill and smoke for 30 minutes per pound. Use the chart below to estimate your time.
Estimated time for Smoking a Turkey at 225° F
|Size of Bird||15 pounds||20 pounds||25 pounds|
|Time of Grill||7.5 hours||10 hours||12.5 hours|
Coastal tip: Baste the turkey with some of the leftover brine every few hours to help keep the turkey moist and evenly cooked.
Check the internal temperature often. Pull the turkey off the grill once you reach 150º F. Even though it’s out of the grill, it should quickly reach a safe internal temperature of 165ºF.
Let the turkey sit for 1 hour. This will allow the juices to find their way into the bird. This will also make it easier to carve.
Find the Holidays at Coastal
Every Coastal location is packed with gift ideas for the whole family, including your pets and livestock. You’ll also find a whole section of seasonal decorations to brighten any home.
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