Garlic Herb-Butter Turkey
Prepare a juicy, herb-infused smoked turkey perfect for Thanksgiving. Begin by stuffing a 13-lb butterball turkey with fresh vegetables, citrus, and garlic, then generously apply seasoned butter under and over the skin. Using Z Grills 7052B with cherry pellets, smoke the turkey at 300°F for approximately 4 hours, rotating every hour. Start basting in the third hour, cooking until the internal temperature reaches 165°F in the breast and 175°F in the dark meat. Let it rest, then slice and enjoy this rich, smoky, holiday centerpiece.
Equipment
- Z Grills Pellet Smoker
- Roasting Rack
Ingredients
- 13 lbs Butterball Turkey
- 3 Sticks Butter Softened
- 1 tbsp Thyme, Rosemary, Sage Chopped
- Kosher Salt
- Fresh Cracked Black Pepper
- Garlic Powder
Vegetable to stuff the bird
- 1 Onion
- 1 Carrot
- 3 Celery stalks
- 1 Orange
- 1 Lemon
- 3 Cloves Garlic Crushed
Instructions
- Cutting up your vegetables you can stuff the bird. Over-stuffing is ok.
- Once stuffed loosen the skin away from the breast. Grab your semi-melted butter and season with Salk, pepper, and garlic powder also add some chopped rosemary and thyme.. Incorporate together.
- Using a gloved hand begin to massage the bird under the skin. Make sure you get plenty of butter. The more butter the better
- Also, add butter to the outside of the bird. You can also put some in the bird's cavity.
- Let rest. (20-40 mins)
- Fire up your ZGRILLS and set the temp to 300f.Once that temp is reached, add in the bird.
- Roast/smoke for 1 hour and rotate. Roas/smoke for another hour and rotate. At hour number 3, you can start basting the skin.Cook to the proper temperature of 165 breast, 175 dark meat.
- Let rest for 20-30 minutes, slice and enjoy!!
Notes
