Maple Smoked Glazed Turkey recipe to give you some ideas for your Thanksgiving or Christmas bird. We smoked this guy in maple smoke for 5 hours and made a maple glaze that was over the top.
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.
Oh, and keep that bottle of All Purpose Sauce out for pouring and dipping!
Directions: Maple Smoked Glazed Turkey
For the glaze use some good quality maple syrup and melt it with butter, All Purpose Sauce and seasonings. So easy, and you can add your favorite seasonings to taste. Rub the whole bird with a light coat of olive oil. (Always do this for the grill.) Then, put a light coating of the maple glaze on the outside of the bird. You don’t want to go too heavy here because the sugars will burn. Pour the remainder of the glaze into the turkey when you put it on the grill. 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.
Cooking Directions: Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean. Note: You can set the start temperature anywhere you want. I do 450 for a quick cleaning burn.
After the grill comes up to temp and burns clean turn it back down to 350 degrees. Place your turkey breast side up directly onto the grill and bring the temperature of the bird up to 100 degrees.
Turn the grill down to 225 degrees until you reach an internal temperature of 170 degrees in the thick breast meat of the turkey, about 4-5 hours. Your cooking time will vary some with the outside temperature and the type of wood pellets you use. After you reach an internal temp of 170 degrees, pull the bird. USDA says 165 degrees but I like the way the meats flakes at 170 degrees. Cover it with foil and let it rest 15-30 minutes.
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Pizza 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 control knob to the temp 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 Louisiana Grill is just like your oven except it uses wood pellets and has wheels. Do 4 hours at 300 degrees looking for an internal temp of 170 degrees, then pull the bird.