Smoked and Juicy Turkey

Make the Brine - In a small saucepan, combine water, stock, salt, brown sugar, garlic, peppercorns, and bay leaf. Heat over medium until the salt and sugar dissolve. Remove from heat, strain out the solids, and cool completely.

Prep the Turkey - Break down the turkey into individual cuts—breasts, thighs, drumsticks, and wings. Season each piece generously with salt and pepper. Inject each cut with the cooled brine, getting good distribution along the muscle fibers. Place on a sheet pan, uncovered, in the fridge overnight to dry-brine.

Smoke the Turkey - Fire up your smoker with Bear Mountain’s Holiday Turkey BBQ Blend pellets. Smoke at 225°F. Target these internal temperatures:

Breasts: 160°F

Thighs/Legs: 175°F

Wings: 170°F

Pull each piece as it hits its temp.

Inject and Rest - Inject melted butter into each piece as soon as it comes off the smoker. Tent loosely with foil and rest for at least 20 minutes.

Crisp the Skin - Crank your smoker or grill up to 400–450°F. Return the turkey pieces skin-side up and cook until the skin is rendered, golden, and crispy.