Butter & Herb Smoked Turkey on Pellet Grill

Smoked Turkey Recipe on Pellet Grill - brined and basted with butter and herbs for the best Smoked Thanksgiving Turkey

#smokedturkey #traegerthanksgiving #howtobbqright

Butter & Herb Smoked Turkey

WHAT MALCOM USED IN THIS RECIPE:

It’s time to nail down that Thanksgiving bird and my Butter & Herb Turkey recipe will make you the star of Turkey Day! I started with a 17lb bird and allowed it to thaw in the fridge for 4-5 days.

First I brine the turkey for 48 hours. I use a bottle of my Malcom’s Bird Brine along with cold water…that’s all there is to it. The Turkey goes into a meat bag with enough bird brine mixture to fully submerge the bird. After the brine, I place the turkey on a wire rack over a sheet pan and let it hang out in the refrigerator for a couple hours to really dry.

I fired up my pellet grill at 300 degrees. I smoke turkeys at a little higher temp to help render the fat underneath the skin which helps it almost crisp on the smoker. I stuff the cavity with celery, onion, lemon, garlic cloves, an herb bundle and a stick of butter, then tie the legs together with butcher twine.

I brush the skin with melted butter and season it generously with a mixture of Kosher salt, granulated garlic and dry poultry seasoning.Place the bird on the pellet grill with a "Turkey Blend pellets" but pecan would work great too. After an hour I start basting the turkey with my herb butter - and continue to baste every hour.

I also insert a probe thermometer into the thickest part on the breast with target temp set for 165 degrees. Once the skin gets golden brown you can tent the whole turkey with foil. I reached 165 at about the 4 1/2 hour mark but trust your thermometer don’t go by time alone. Let it rest a few minutes before carving.

Butter Herb Turkey on a Traeger
- 1 bottle Malcom’s Bird Brine
- 2 gallons water
- 1 whole turkey
- 2 stick unsalted butter
- 1/2 cup Kosher salt
- 1/2 cup granulated garlic
- 1 Tablespoon poultry seasoning
- 1 stalk celery cut into 2-3” pieces
- 1 onion quartered
- 1 lemon halved
- 8-10 garlic cloves
- Herb bundle (fresh rosemary, thyme, sage)

Butter Herb Baste
- 2 sticks melted butter
- 1 Tablespoon dried rosemary
- 1 Tablespoon dried parsley
- 1 Tablespoon dried thyme

Directions:
1. Place turkey in a large meat bag inside a brine bucket or large container (stockpot will work). Pour the bird brine into one gallon of water and whisk. Pour the mixture over the turkey and add the additional water to cover the bird. Close the bag to keep the bird submerged and refrigerate for 48 hours.
2. Remove the turkey from the brine and allow it to drain. Use paper towel to absorb moisture from the cavity and skin. Place the turkey on a wire rack over a sheet pan and air dry in the refrigerator for 2 hours.
3. Prepare pellet grill for smoking at 300 degrees.
4. Stuff the cavity with celery, onion, lemon, garlic, fresh herbs and 1 stick of butter. Tie the legs together using butcher twine.
5. Melt one stick of butter and brush over the skin. Combing the Kosher salt, granulated garlic, and poultry seasoning in a shaker. Season the outside of the bird generously with the seasoning mix.
6. Place the bird on the smoker *tip: keep it on the wire cooling rack to make rotating and moving the bird on/off the grill
7. Smoke the turkey for one hour and then start basting it with the butter herb mixture every hour.
8. Insert a probe thermometer at the 2 hour mark to monitor internal temp. Shield with aluminum foil once the skin gets a golden brown color.
9. When the turkey reaches 165 degrees in the breast remove it from the pit and rest for 10-15 minutes before carving.

Connect With Malcom Reed:

[BRTardiff]

Ah, yes… the annual “however Malcom does it this year is how we do it this year” video! Thanks!

[Invincible_Force]

If I ever come back as a Turkey I hope I end up in Malcom's cart. I know he'd do me justice.

[matthewclayton]

If 25% of the world cared/ did their job as well as Malcolm here, the world would be a much better place. This guy is awesome

[jondrew]

Malcom - never smoked a turkey before. Bought your brine and followed your instructions. Best bird I’ve ever tasted. Family was in awe. All credit to you. Thanks man!

[hunteragett]

You are engaging, informative, and funny. You make smoking such an approachable hobby. Thanks for continuing to put out great videos!

[christianspain]

You had me at "instead of using oil, I melted a couple of sticks of butter". Malcolm always delivers!

[mrk]

I love this man more than words.... Every single thing he cooks is just heaven. I can taste it here all the way over in the UK!

[leeh]

Shout out to Malcolm, followed your recipe to the letter and just wanted to let you know that was the BEST AND MOISTEST turkey we have ever had and first one we smoked. Thank you for being you and enlightening us with your knowledge and supply of spices, everything else. Thank y’all again Lee

[notthefbi]

I can't figure out who would give any of Malcolm's videos thumbs down, except for out jealousy or the fact they can't eat what he's cooking 😁

[flhomeinspections]

Just do what Malcom says. It’s heaven.

[EBLovesMusic]

This video is perfectly condensed. Not too much, not too little. Thanks.

[JannyPwns]

My man! You have made my last 3 years of Thanksgiving the best yet and your recipes are a family favorite. I'm still using your recipe from 7 years ago (with the ziplock bag and cooler. I do it the same way!) but we fill the cavity with stuffing. Comes out great on my Smokey Mountain-18 inch. I'm looking forward to this weeks podcast!

[samuelfarro]

Hey Malcolm, I just want to thank you for this one. Made it today for a "Friendsgiving" meal, and it turned out magnificent, one of the best we've had. Hope you and yours have a fantastic holiday!

[universalman]

Malcom is the only man who can eat food on YouTube and make the viewers taste it. Keep it up Sir! I reside in South GA, so I’m not that far! I think I smell your cooking actually 🤔🤣

[christopherbaas]

You are a blessing to all of us fans who have been watching you and purchasing you products over these past years. Most of what I know about bbq is from your friendly approach to teaching your craft. Thank you so very much Malcolm and Rachelle, you are truly good people.

[andrewvanyo]

I made this Turkey today and it was amazing. Skin was crispy and the meat was juicy. It was my first time smoking a turkey.
Thank you sir

[JD]

The best holiday of the year, can’t wait for that thanksgiving turkey!

[rickcbertino]

great work. We're cookin one up right now in June! bought a few organic turkeys at for $1.50 per lb After Thanksgiving!. thank you

[brokerhenry]

This is what I love about moving to America from Australia with my American wife. The joy in this man's voice is something to behold. Guess what dude? I am going to smoke a Turkey! Ha ha! Thanks brother! Subscribed too!

[Hank-ski]

I did it! It came out AMAZING. The family could not believe the bird was smoked. Awesome classic roasted flavor, only super juicy. Use that thermometer and go for 165 on the breast.