This Smoked Thanksgiving Turkey recipe combines hickory and maple flavors that are a perfect fit for the Fall feast. Serve with pumpkin pie and sweet potatoes for a classic, elegant holiday meal.
1 ½ cup Butter
½ cup Maple Syrup
16 LBS Whole Turkey
Louisiana Grills Turkey Prep Kit
Louisiana Grills Competition Blend Hardwood Pellets
Wood Pellet Recommendation
Maple Turkey Marinade
Melt ½ cup of butter in a saucepan and mix with ½ cup of maple syrup. Remove saucepan from heat and let it cool slightly. Fill a marinade injector with the solution and inject into the thickest parts of the breast, thighs, and wings.
How to Smoke a Turkey
Place the Turkey directly on the pellet grill or in an aluminum pan (to catch drippings for gravy) and smoke at 250°F to 275°F until the breast and thigh meat reach 165°F to 170°F internal temperature.
For more information, be sure to visit our comprehensive Guide to Smoking a Whole Turkey.
Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-7 minutes).
Preheat to 250°F degrees.
Combine the melted butter and maple syrup in a bowl. With the Marinade Injector, fill with the butter and syrup mixture and pierce the meat with the needle while pushing on the plunger, injecting the flavor. You want to inject the marinade into the thickest part of the breast, thigh, and wings.
Next, combine the room temperature butter and seasoning and spread all over the turkey, making sure that you get it under the skin as well.
Place the turkey in an aluminum pan to catch all the drippings (this makes incredible gravy) and place on the grill.
When the breast and thigh meat of the turkey reaches 165°F to 170°F, remove from grill and let rest 15 minutes before carving. Happy Thanksgiving!
For crispy skin, turn your grill up to HIGH once the Turkey reaches 155°F internal temp and cook it to temp.