1 ½ cup Butter
½ cup Maple Syrup
16 LBS Whole Turkey, Pre-brined
2 Tablespoons Champion Chicken Seasoning
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.
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.
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.
Note: It is recommended to use Competition Hardwood Pellets
This recipe uses Champion Chicken Seasoning.
For crispy skin, turn your grill up to HIGH once the Turkey reaches 155°F internal temp and cook it to temp.