The Best GMG Smoked Turkey Recipe: Juicy and Delicious!

ByMike Thompson Turkey Cooking

GMG Smoked Turkey Recipe: A Juicy and Delicious Thanksgiving Turkey

Thanksgiving is just around the corner, and that means it’s time to start thinking about the main event: the turkey! If you’re looking for a way to smoke a turkey that is both juicy and delicious, then you’ve come to the right place. This GMG smoked turkey recipe is sure to be a hit with your family and friends.

In this article, we will walk you through the steps of smoking a turkey on a GMG pellet grill. We’ll provide tips on choosing the right turkey, preparing it for smoking, and creating the perfect smoking environment. We’ll also share some of our favorite recipes for smoked turkey.

So whether you’re a seasoned smoker or a complete beginner, this article has everything you need to know to smoke a delicious Thanksgiving turkey.

Ingredients Instructions Notes
  • 1 (12-14 pound) whole turkey
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  1. Preheat your smoker to 225 degrees Fahrenheit.
  2. In a large bowl, combine the apple cider vinegar, water, salt, peppercorns, oregano, thyme, and paprika.
  3. Place the turkey in a large brining bag and pour the brine over it.
  4. Refrigerate the turkey for 24 hours, turning it every 8 hours.
  5. Remove the turkey from the brine and pat it dry with paper towels.
  6. Place the turkey on a roasting rack in the smoker and cook for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
  7. Let the turkey rest for 15 minutes before carving and serving.
  • You can use any wood you like for smoking the turkey, but hickory or oak are good options.
  • If you don’t have a smoker, you can also cook the turkey in a slow cooker.
  • To do this, place the turkey in a slow cooker and cook on low for 8-10 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

Introduction

GMG smoked turkey is a delicious and flavorful way to cook a turkey. The smoke from the wood chips adds a unique flavor to the meat, and the long cooking time ensures that the turkey is cooked through and juicy. This recipe is perfect for a holiday meal or any other special occasion.

Ingredients

* 1 (12-14 pound) turkey
* 1 gallon water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/4 cup apple cider vinegar
* 1/4 cup Worcestershire sauce
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 tablespoon black peppercorns
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 cup vegetable oil
* 1 cup wood chips (hickory, oak, or apple)
* Optional: Basting sauce (see recipe below)

Equipment

* Grill
* Smoker box
* Thermometer
* Tongs
* Brush

Instructions

1. Prepare the turkey. Rinse the turkey inside and out and pat dry. Remove the giblets and neck from the cavity.
2. Make the brine. In a large pot, combine the water, salt, brown sugar, apple cider vinegar, Worcestershire sauce, oregano, thyme, peppercorns, garlic powder, and onion powder. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool completely.
3. Prick the turkey all over with a fork. This will help the brine penetrate the meat.
4. Pour the brine over the turkey. Make sure the turkey is completely submerged in the brine. Cover the pot and refrigerate for 12-24 hours.
5. Remove the turkey from the brine and pat dry. Discard the brine.
6. Rub the turkey with the oil. This will help to create a crispy skin.
7. Season the turkey with the rub. You can use your favorite rub, or use the following recipe:

* 1 tablespoon smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 tablespoon black pepper
* 1 teaspoon salt

8. Place the turkey in the smoker. Preheat the smoker to 225 degrees Fahrenheit. Place the turkey breast-side up on a roasting rack in the smoker. Add the wood chips to the smoker box and close the lid.
9. Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Baste the turkey every hour or so with the basting sauce (see recipe below).
10. Let the turkey rest for 15 minutes before carving. Enjoy!

Basting Sauce

* 1/2 cup ketchup
* 1/4 cup brown sugar
* 1/4 cup apple cider vinegar
* 1/4 cup Worcestershire sauce
* 1 tablespoon Dijon mustard
* 1 teaspoon smoked paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon cayenne pepper

Combine all ingredients in a small saucepan and bring to a simmer over medium heat. Reduce heat and simmer for 10 minutes, or until the sauce has thickened. Baste the turkey every hour or so with the basting sauce.

Conclusion

GMG smoked turkey is a delicious and flavorful way to cook a turkey. The smoke from the wood chips adds a unique flavor to the meat, and the long cooking time ensures that the turkey is cooked through and juicy. This recipe is perfect for a holiday meal or any other special occasion.

GMG Smoked Turkey Recipe

GMG smoked turkey is a delicious and easy way to cook a turkey for Thanksgiving or any other special occasion. This recipe uses a pellet grill to smoke the turkey, which gives it a smoky flavor that is perfect for the holidays.

Ingredients

* 1 (12-14 pound) turkey, thawed
* 1 cup apple cider vinegar
* 1 cup water
* 1 tablespoon kosher salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon paprika
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1 teaspoon dried rosemary
* 1/2 cup melted butter

Steps

1. Rinse the turkey inside and out and pat dry.
2. In a large bowl, combine the apple cider vinegar, water, salt, pepper, garlic powder, onion powder, paprika, thyme, oregano, and rosemary.
3. Place the turkey in a large stockpot or roasting pan and pour the brine over it.
4. Cover the pot or pan with plastic wrap and refrigerate for at least 8 hours, or overnight.
5. Remove the turkey from the brine and pat dry.
6. Preheat your GMG pellet grill to 225 degrees Fahrenheit.
7. Brush the turkey with the melted butter.
8. Place the turkey breast-side up on the grill grates.
9. Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
10. Let the turkey rest for 15 minutes before carving.

Prepare the Turkey

To prepare the turkey for smoking, you will need to:

1. Rinse the turkey inside and out and pat dry.
2. Remove the giblets from the turkey cavity.
3. Truss the turkey.
4. Marinate the turkey in a brine solution.
5. Preheat your GMG pellet grill to 225 degrees Fahrenheit.
6. Brush the turkey with melted butter.
7. Place the turkey breast-side up on the grill grates.
8. Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
9. Let the turkey rest for 15 minutes before carving.

GMG smoked turkey is a delicious and easy way to cook a turkey for Thanksgiving or any other special occasion. This recipe uses a pellet grill to smoke the turkey, which gives it a smoky flavor that is perfect for the holidays.

Q: What is the best way to smoke a turkey on a GMG?
A: There are a few different ways to smoke a turkey on a GMG, but the most common method is to use the indirect cooking method. This involves placing the turkey on a raised rack in the center of the grill, with a drip pan underneath to catch the drippings. The grill is then preheated to 225 degrees Fahrenheit and the turkey is smoked for 3-4 hours per pound, or until the internal temperature reaches 165 degrees Fahrenheit.

Q: What temperature should I cook a turkey on a GMG?
A: The ideal temperature for smoking a turkey is 225 degrees Fahrenheit. This will allow the turkey to cook slowly and evenly, resulting in a juicy and flavorful bird.

Q: How long does it take to smoke a turkey on a GMG?
A: The cooking time for a smoked turkey will vary depending on the size of the bird. A 10-pound turkey will typically take 3-4 hours to smoke, while a 20-pound turkey will take 4-5 hours.

Q: What wood should I use to smoke a turkey?
A: There are many different types of wood that can be used to smoke a turkey, but some of the most popular options include hickory, oak, and applewood. The type of wood you choose will impart its own unique flavor to the turkey, so experiment with different woods until you find one that you like.

Q: How do I baste a turkey while it is smoking?
A: Basting a turkey while it is smoking is optional, but it can help to keep the turkey moist and flavorful. To baste the turkey, simply brush or spoon melted butter or a mixture of melted butter and apple cider vinegar over the turkey every hour or so.

Q: What are some tips for smoking a turkey on a GMG?
A: Here are a few tips for smoking a turkey on a GMG:

* Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
* Be patient! Smoking a turkey takes time, so don’t rush the process.
* Rotate the turkey every hour or so to ensure that it cooks evenly.
* Baste the turkey every hour or so to keep it moist.
* Let the turkey rest for at least 30 minutes before carving it.

Q: What are some common mistakes to avoid when smoking a turkey on a GMG?
Avoid these common mistakes when smoking a turkey on a GMG:

* Don’t overcook the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
* Don’t rush the process. Smoking a turkey takes time, so don’t try to speed it up.
* Don’t forget to baste the turkey. Basting the turkey every hour or so will help to keep it moist.
* Don’t let the turkey rest for too long. Let the turkey rest for at least 30 minutes before carving it.

In this blog post, we have discussed how to smoke a turkey on a GMG grill. We covered everything from choosing the right turkey to preparing the brine and smoking the bird. We also provided tips for troubleshooting any problems that you may encounter.

If you follow these steps, you will be able to smoke a delicious, juicy turkey that will be the centerpiece of your next holiday meal.

Here are the key takeaways from this blog post:

* Choose a turkey that is the right size for your grill.
* Brine the turkey for at least 24 hours before smoking it.
* Smoke the turkey at a low temperature (225-250 degrees Fahrenheit) for 3-4 hours per pound.
* Inject the turkey with a flavorful liquid during the smoking process.
* Baste the turkey with melted butter or olive oil every hour or so.
* Monitor the internal temperature of the turkey with a meat thermometer.
* Let the turkey rest for at least 30 minutes before carving it.

Author Profile

Mike Thompson
Mike Thompson
Hello, fellow turkey enthusiasts! I'm Mike Thompson, a proud resident of the picturesque state of Missouri, renowned for its thriving turkey population and favorable hunting conditions. For over a decade, I've roamed the woods, valleys, and peaks of our beautiful state, learning every nook, cranny, and secret that turkey hunting has to offer. My track record? Well, let's just say I've bagged more turkeys than there are days in November, and each hunt has added a story to my ever-growing book of experiences.

However, as much as I love the thrill of the hunt, what truly fuels my passion is the joy of sharing my knowledge with others. That's why I created this platform. This site is not just a testament to my journey but a beacon for all those who are looking to embark on their own turkey hunting adventures. Whether you're a beginner eager to get started or a seasoned pro seeking advanced tips, you'll find a wealth of information here.

From understanding turkey behavior, tracking techniques, and the best equipment to use, to the do's and don'ts of turkey hunting, this site is a comprehensive guide to all things turkey. So, strap on your boots, pick up your gear, and let's embark on a journey together into the world of turkey hunting. Welcome to my site, and happy hunting!