Maple Smoked and Glazed Turkey this weekend just to give you some ideas for your Thanksgiving bird. We smoked this guy with Green Mountain’s Premium Gold BBQ Pellets for 5 hours and Patti made a maple glaze that was over the top. To Easy for a tender moist turkey dinner.

It is recommended that you don’t stuff your turkey as Mom did when we were growing up. The stuffing does not get hot enough to kill any food-borne bacteria and slows down the cooking of the turkey. Plus, it’s harder to get out of the bird when you raid the refrigerator for leftovers. We did our stuffing in a cast iron Dutch oven next to the turkey. It picked up all the flavors of the smoke and was nice and moist.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Prep Time: 10 minutes
Cook Time: 5 hours
Grill: Any Wood Pellet Grill
Pellets: Green Mountain’s Premium Gold BBQ Pellets

Backyard BBQ
A Wood Pellet Grill Recipe

Ingredients: Maple Smoked and Glazed Turkey

• Turkey 16.9 pounds
• 1 cup 100% Maple syrup
• ¼ cup Butter
• Country Bob’s Seasoning Salt
• Cracked black peppercorns
• Olive oil
  

Backyard BBQ
A Wood Pellet Grill Recipe

Directions: Maple Smoked and Glazed Turkey

Preheat your grill to 225* (107c). Rub the whole bird with a light coat of olive oil. (Always do this for the grill as it helps brown the skin.) Place your turkey breast side up directly onto the grill and just let it sit in the smoke until you reach an internal temperature of 170* (80c) in the thick breast meat of the turkey, about 4-5 hours. Your cooking time may vary some with with the size of your bird, outside temperature and the type of wood pellets you use.

Brush with the glaze every hour or so. Hands down this was the best turkey I have ever had. Every bite of this bird was sweet and juicy with a hint of the maple smoke.

Patti used a good quality maple syrup and melted it with butter and seasonings. Too easy, and you can add your favorite seasonings to taste. Then, we put a light coating of the maple glaze on the outside of the bird.  Our cooking temp was low enough that the glaze wont burn.

Note: Our cooking temp was low enough that the glaze won’t burn.

After you reach an internal temp of 170* (77c), pull the bird. (USDA says 165* (74c) but I like the way the meats flakes at 170* (77c). Cover it with foil and let it rest 15-30 minutes. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your temperature control to the temperature you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Wood Pellet Grill is just like your oven except it uses wood pellets and has wheels. Do 4 hours at 300 degrees (149c) looking for an internal temp of 170* (77c), then pull the bird. (USDA says 165* (74c) but I like the way the meats flakes at 170* (77c).

Backyard BBQ
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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