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Pit Boss Smoked Whole Turkey
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Learn how to prepare and smoke a classic holiday turkey using a Pit Boss pellet grill, and why it is one of the best ways to smoke a turkey at home.
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Rinse and dry the Turkey, removing any giblets from inside the cavity.
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Place the turkey on a V-rack over a foil pan.
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Dry brine overnight with kosher salt and pepper. Place aromatic vegetables in the tray.
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The next day, set the Pit Boss to 325°F. Use a probe to monitor the internal temperature of the meat.
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Rotate every 30-60 minutes. Do not baste the outside or else you won't get crispy skin.
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Smoke for 3-4 hours, until the breast meat reaches 160°F.
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Rest for 30 minutes before carving.
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Carve the turkey and serve. Keep warm with a little turkey stock, covered in foil in a WARM oven.
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