This recipe was generously provided to us by the one and only Peter “Smokin’ Pete” Jautaikis.
Whether it’s Thanksgiving, Christmas or an average Monday, smoked turkey is always a great dinner option! These large birds are great at soaking up all the smoke, giving it that perfect flavor. There will be plenty for the whole family and even a bit leftover for some turkey sandwiches later in the week.
(Photo by MAK owner J. Fowler)
1-14 lb. fresh or frozen turkey
½ cup roasted garlic olive oil
¾ cup Smoker Pete’s Western Rub
Smoker Pete’s Western Rub
1 cup kosher salt
6 tablespoons garlic powder
1 tablespoon onion powder
5 tablespoons oregano
3 tablespoons black pepper
3 tablespoons minced dry parsley
Place all ingredients in a large bowl and mix until well blended.
Makes 1¼ cups of rub. Store remainder in an airtight jar and store in a cool place.
Rinse turkey inside and out under cold running water, towel pat dry.
Rub roasted garlic extra virgin olive oil on and under the skin on the breast and thighs, and on the entire outside of the turkey.
Season turkey by placing Smoker Pete’s Western Rub under the skin over the breast and inside the thighs.
Place the turkey on the grill or in a pan (over a pan works too) to use the drippings for gravy.
Smoke the turkey for 3 hours at 200ºF before bumping the grill temperature to 330ºF. Continue cooking turkey until the internal temperature at the thickest part of the breast reaches 170ºF. Rest the smoked turkey loosely under a foil tent for 20 minutes before carving and serving.
For planning purposes allow at least 5 hours from the time the grill is turned on to the end of the resting process.
Want to add your culinary perfection to our ever-expanding catalog of pellet-powered masterpieces? There’s only one thing we love more than grilling and that’s seeing what others are cooking up. Your creativity inspires us to constantly find ways to improve our products. We want to see what you can do!