Sort ingredients
mrbeanlovesyoga
QR Code
Listen
Pdf
Mix one bottle of Bird Brine with 1 gallon of water until dissolved. Place the turkey in a large brining bag and pour the brine mixture over the bird. Add enough cold water to completely submerge. Seal the bag and refrigerate for 24 hours (up to 48 hours for larger turkeys).
Remove the turkey from the brine and discard the liquid. Pat the skin completely dry with paper towels.
Place the celery, onion, apple and garlic inside the cavity. Tie the legs together and tuck the wing tips underneath.
Lightly coat the entire surface of the turkey with cooking spray or oil. Season the backside with a medium coat of Killer Hogs AP Seasoning, followed by a medium coat of Malcom's King Craw Cajun Seasoning. Flip and repeat on the top side.
Preheat your smoker or grill to 275°F using pecan pellets. Place the turkey on the pit, centered for even airflow, and cook until the internal temperature in the deepest part of the breast reaches 160°F.
Remove the turkey from the smoker and rest for 20 minutes. The internal temperature will carry over to about 165°F in the breast and 175°F in the dark meat.