1 cup Butter, Room Temp
1/2 Cup Maple Syrup
2 Tablespoons Pit Boss Champion Chicken Seasoning
1, ( Pre-brined ) Turkey, Whole
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
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.
Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.
This recipe uses Champion Chicken Seasoning.
For crispy skin, fire your grill up to HIGH once the Turkey reaches 155°F internal temp and cook it to temp.
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