Category: Turkey

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Lemon Pepper Smoked Turkey

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Lemon Pepper Smoked Turkey


Turkey isn’t just for Thanksgiving—it’s the centerpiece of many holiday tables, from Christmas and Easter to New Year’s and even Fourth of July cookouts. This citrus-herb smoked turkey recipe brings a fresh and smoky twist to the traditional roast, perfect for impressing guests at any festive gathering. With bright lemon, fragrant rosemary and thyme, and a kiss of cherry and hickory smoke, this bird delivers a flavorful profile that fits right in alongside your favorite holiday sides.

This step-by-step recipe guides you through the entire process: a fragrant brine, proper seasoning, trussing for even cooking, and a low-and-slow grill setup to keep the meat juicy and tender. Real-world cooking notes are included to help you avoid dry breast meat, get that perfect skin, and master fire management on the grill. Whether you’re hosting Easter brunch, Christmas dinner, or a patriotic July feast, this method gives your turkey the attention it deserves.

Ingredients

  • 12 – 13 lb whole turkey
  • 2 lemons, quartered
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig sage
  • 3 tbsp olive oil
  • AP rub (salt, pepper, garlic powder mix)
  • 4 tbsp melted butter (for basting)
  • 3 tbsp olive oil

Brine Ingredients

  • 1 gallon water
  • 1 cup kosher salt
  • 1 tbsp black peppercorns
  • ½ tsp ground black pepper
  • 2 lemons, sliced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 sprig sage

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Directions

Brine the Turkey (Up to 24 Hours Before Cooking)
In a large pot (8 qt or larger), add 1 gallon of water. Stir in kosher salt, black peppercorns, ground black pepper, lemon slices, rosemary, thyme, and sage. Once boiling, remove from heat and let it cool until warm (not scalding). Transfer to a smaller container and refrigerate to cool completely. Place the turkey in a large zip-seal bag. Pour the cooled brine over the turkey, seal the bag, and refrigerate for up to 16 hours.


Prep the Turkey (1-2 Hours Before Cooking)
Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels. Place on a cookie sheet with a cooling rack to let excess moisture drain. (Optional) Place in the refrigerator for 1 – 4 hours to dry the skin further. Slice under the legs and wing drums to help with even cooking. Season the turkey cavity with AP rub. Stuff the cavity with quartered lemons, thyme, and rosemary. Rub the turkey skin with olive oil, then season generously with AP rub on all sides. Tie the legs together using butcher’s twine to ensure even cooking.


Clean the grill and set up for indirect heat with an empty bottom grill grate. Place the chimney starter in the center and light the charcoal. Once coals are hot, dump them onto one side of the grill.


For a PK 360, Adjust vents: Bottom vent under the coals → Half open Bottom vent away from the coals → Closed Top vent above coals → Closed Top vent opposite coals → Open


Place a water pan in the bottom of the grill, filling it halfway with water. Place cherry and hickory wood chunks on the coals. Put the main grill grate over the pan, leaving the door section off for easy coal access.


Cook the Turkey (Approx. 3-4 Hours)
Place the turkey on the grill breast side away from the fire. Start the cook at a temperature between 260°F – 300°F and maintain it there. Avoid temps over 315°F. After 1 hour, begin brushing the turkey skin with melted butter every hour. This helps lock in moisture and improve skin texture. After 2 hours, rotate the turkey so the breast faces the fire. Add more charcoal and wood chunks as needed. Insert a temperature probe into the thickest part of the breast. Pull the turkey when the breast reads 155°F — 160°F and carryover cooking will bring it to a safe temp while resting. Cook until internal temps reach:
• Breast: Pull at 155°F – 160°F
• Thighs: 170–175°F



Rest & Serve
Remove turkey from the grill and let it rest for at least 30 minutes before slicing. Carve and serve!

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Butterlicious Butterball Turkey

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Butterlicious Butterball Turkey


When it comes to Thanksgiving or any special gathering, nothing beats a perfectly roasted turkey. Our Butterlicious Butterball Turkey is all about simplicity and rich, buttery flavor. This recipe takes a classic Butterball turkey and elevates it with an herb-infused butter featuring fresh thyme and rosemary, carefully placed under and on top of the skin to ensure every bite is moist and flavorful. Seasoned generously with salt and pepper, the turkey roasts to a golden-brown perfection.

And it doesn’t stop there—using the neck and giblets, you’ll create a velvety gravy made from the fond in the roasting pan and a simple flour-and-butter roux. This is the turkey dinner your family will be talking about long after the plates are cleared!

Ingredients

  • 13 lb whole turkey
  • 8 sprigs thyme picked from the stem
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 tsp kosher salt
  • 1 tsp black pepper

Gravy Ingredients

  • 4 tbsp butter
  • 4 tbsp all purpose flour

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Directions

Finely chop fresh thyme and rosemary. In a small bowl, mix 1 stick of softened butter with the minced herbs until well combined. Set aside.


Preheat your oven to 425°F. Pat the turkey dry with paper towels, both inside and out. Gently separate the skin from the breast meat using your thumbs and fingers. For hard-to-reach spots, use a small spatula or spoon to carefully lift the skin, being careful not to tear it.


Using a spoon, scoop small amounts of the herb butter mixture and place it under the skin of the breast. Push the butter from the breast down towards the thigh, ensuring the butter reaches the leg and thigh crevices. Use your fingers to smooth the butter across the breast and thigh areas under the skin, spreading it evenly.


Pat the turkey skin dry once again to ensure crispness. Rub the remaining herb butter mixture all over the outside of the turkey. If the butter won’t stick, melt it in the microwave for 20 seconds and brush the melted butter over the skin.


Generously season the turkey all over with salt and pepper, both inside the cavity and on the skin.


Place the prepared turkey in a roasting pan on a rack. Begin by roasting the turkey at 425°F for 20 minutes to develop a nice golden-brown color on the skin. After 20 minutes, you have two options for continuing the cooking process. For Method A, reduce the oven temperature to 350°F and continue roasting the turkey until the breast reaches an internal temperature of 165°F. For Method B, reduce the temperature to 350°F for 1 hour. After that hour, reduce the oven temperature again to 325°F for the remainder of the cook. This more gradual approach will allow for even heat distribution, finishing the turkey more gently without burning or drying it out.


If you follow Method A (425°F for 20 minutes, then 350°F until the breast reaches 165°F), the cook time will be approximately 13 to 15 minutes per pound. For a 13-pound turkey, the total cooking time would be around 3 to 3.25 hours.
If you follow Method B (425°F for 20 minutes, 350°F for 1 hour, then 325°F until the breast reaches 165°F), the cook time will be approximately 15 to 17 minutes per pound. For a 13-pound turkey, the total cooking time would be around 3.5 to 3.75 hours.


While the turkey is roasting, submerge the giblets and neck with 4 – 5 cups of water in a sauce pan. Boil the water on high then reduce the temperature to medium or medium low to simmer the water for 2 hours. Remove the neck and giblets and let them cool, then chop some of the giblet and neck meat for the gravy. Strain the remaining liquid and set aside.


Remove the turkey from the oven when the internal temperature of the breast reaches 165°F and the thighs reach 175°F. Let it rest on a cutting board for 20-30 minutes before carving. This allows the juices to redistribute, resulting in a juicier bird.


While the turkey is resting, keep the roasting pan warm over the stovetop burners on medium. Add the liquid from the boiled neck and giblets to the roasting pan. Use a wooden spoon to scrape up any fond on the bottom of the roasting pan.


In an 8 inch skillet on medium heat add 4 tablespoons of butter. While stirring the butter, add 1 tablespoon of all purpose flour then stir to mix it together. Continue to add the 3 remaining tablespoons of flour one at a time. Stir for roughly 10 minutes until a beige roux is formed. Stir in half of the liquid from the roasting pan into the butter flour mixture and stir everything together. Add the remaining liquid then add the neck and giblet meat some fresh thyme to the gravy. Lower the burner to low to keep the gravy warm and serve with the turkey and sides.

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Pellet Smoked Jerk Turkey

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Pellet Smoked Jerk Turkey


Get ready to elevate your Thanksgiving or holiday feast with a bold and flavorful twist — pellet smoked jerk turkey! This recipe takes the traditional roast turkey and infuses it with the vibrant, spicy, and aromatic flavors of Jamaican jerk seasoning. The turkey, cut in half for even marination, absorbs the mouthwatering jerk marinade made with fresh green onions, fiery Scotch bonnets, fragrant thyme, zesty citrus, and a medley of spices like cinnamon, allspice, and nutmeg.

The marinade not only penetrates the turkey meat for deep, bold flavor, but also helps to tenderize it, ensuring a juicy and tender bite in every slice. The combination of soy sauce and brown sugar creates the perfect balance of savory and sweet, while the fresh grated ginger adds a hint of warmth and zing to each bite. Once coated with this rich marinade, the turkey is smoked at 275°F for 3 hours, infusing the bird with a kiss of smoky flavor from the wood pellets.

After the smoke, the heat is cranked up to 375°F to crisp and tighten up the skin, giving the turkey a beautiful, golden-brown finish. The result? A juicy, tender turkey with layers of complex jerk seasoning and a perfectly crisp exterior.

Whether you’re serving this for a special occasion or just craving an island-inspired meal, this Pellet Smoked Jerk Turkey is sure to be a standout dish at any gathering. Each bite is a fusion of smoky, spicy, and sweet flavors that will keep everyone coming back for more!

Ingredients

  • 13 lb whole turkey
  • 6 green onions
  • 4 scotch bonnets
  • 8 sprigs thyme picked from the stem
  • 6 garlic cloves
  • 1 peeled lime
  • 1 peeled lime
  • 1/4 cup white wine vinegar
  • 1/4 cup soy sauce
  • 3 tbsp vegetable oil
  • 1 tsp cinnamon
  • 2 tsp allspice
  • 1 tsp nutmeg
  • 1 tbsp kosher salt
  • 1 1/2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tbsp fresh grated ginger

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Directions

Start by spatchcocking the turkey, which means removing the backbone so the turkey can be flattened. Then, split the turkey completely in half, by cutting through the breast plate and wish bone.
If the turkey is still partially frozen (even after 3 days in the refrigerator), you may encounter some ice in the cavity. Be cautious when splitting the turkey; a cleaver is ideal for breaking the breastbone. Avoid using a chef’s knife unless you have experience with this technique.


In a blender or food processor, combine green onions, scotch bonnets, thyme, garlic, lime, orange, white wine vinegar, soy sauce, vegetable oil, cinnamon, allspice, nutmeg, kosher salt, brown sugar, black pepper, and fresh ginger. Blend until smooth.


Pour a small amount of the marinade onto the skin side of the turkey. Then, flip the turkey halves over and coat the inside (flesh side) generously with the remaining marinade. Ensure the marinade is well-distributed, especially in all the crevices.
Place the turkey halves in the refrigerator to marinate for up to 4 hours. The 4-hour marinade provides optimal flavor without causing the meat to become too tough from the citrus acids.


Set up your pellet smoker with apple or pecan wood and preheat to 275°F. Place the marinated turkey halves on the smoker with the skin side up. Smoke the turkey at 275°F for approximately 3 hours until the breast meat reaches 150F.


Keep an eye on the turkey’s internal temperature:
After about 1.5 hours, the breast should reach around 100°F, and the skin will begin to take on some color.
At around 2.5 hours, the temperature should approach 130-140°F. The skin will darken further, and the jerk marinade will develop a deep, rich color.
Monitor closely as the temperature rises at around 20°F per hour.


Once the turkey reaches 150°F in the breast (after about 3-3.5 hours), increase the smoker temperature to 375°F. Continue cooking the turkey for an additional 30-45 minutes, or until the internal temperature reaches 165°F in the breast and 175°F in the thighs


Remove the turkey from the smoker at 165°F (breast temp). Allow it to rest for 20 minutes. This will allow the juices to redistribute within the meat.


Slice the turkey and enjoy!

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Air Fryer Cowboy Turkey Burgers

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Air Fryer Cowboy Turkey Burgers


If you’re looking for a lighter, flavorful spin on a classic burger with a Texas twist, these Air Fryer Cowboy Turkey Burgers are the answer. Packed with bold, southwestern flavors, these turkey burgers combine lean ground turkey with diced jalapeños, red onion, and a blend of Colby Jack and sharp cheddar cheese. The addition of chili powder, garlic powder, paprika, and cumin gives each bite a smoky, slightly spicy kick that will remind you of a backyard cookout.

With the convenience of an air fryer, these burgers come together quickly without sacrificing juiciness or flavor. The air fryer locks in moisture while giving the patties a nice crispy exterior, ensuring that each burger is both tender on the inside and perfectly cooked on the outside. The combination of jalapeños and cheese adds a creamy, slightly spicy meltiness that complements the turkey perfectly.

Whether you’re serving them at a weeknight dinner or firing up for game day, these Cowboy Turkey Burgers are a hit with all ages. And since they’re cooked in the air fryer, you’ll enjoy less mess and cleanup while still delivering all the savory flavors of a grilled burger.

Top these cowboy burgers with your favorite fixings—whether it’s avocado, barbecue sauce, or more cheese—and serve them on toasted buns. Every bite is a celebration of bold, southwestern flavor, and you won’t even miss the beef!

Ingredients

  • 2 pounds ground turkey
  • 1/2 cup italian bread crumbs
  • 2 jalapenos diced
  • 1/3 cup diced red onion
  • 1/2 cup colby jack cheese
  • 1/2 cup sharp cheddar cheese
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin

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Directions

Begin by removing the seeds from the jalapeños and finely dicing them. Finely dice the red onion as well. Set the vegetables aside.


In a large bowl, combine the ground turkey, diced jalapeños, diced red onion, Italian bread crumbs, Colby Jack cheese, sharp cheddar cheese, chili powder, garlic powder, paprika, cumin, salt, and pepper.
Use your hands to mix everything together until well combined, but try not to overwork the meat.


Using a food scale, portion the turkey mixture into either 4 oz (for 1/4-pound patties) or 5.33 oz (for 1/3-pound patties). After weighing each portion, roll the meat into a ball. To create uniform-sized patties, use a burger press, placing a sheet of wax paper under the meat ball to prevent sticking. Press each ball into a patty of even thickness.


If you plan to freeze the patties, place them in an unsealed vacuum-seal bag (or airtight freezer bag) and store them in the freezer for two hours to allow the patties to hold their shape. After two hours, vacuum seal the bag. The patties can be stored in the freezer for up to 3 months. When ready to cook, simply thaw them overnight in the refrigerator.


Preheat your air fryer to 370°F. Place the unfrozen turkey burger patties in the air fryer basket in a single layer, making sure they don’t overlap. Cook the patties for 7 minutes, then flip them over and cook for another 6 minutes, or until the internal temperature reaches 165°F


Once the patties are cooked, serve them on your favorite buns and top with slices of red onion, tomato, avocado, or any other preferred toppings. For added flavor, you can also spread mayonnaise, mustard, or your favorite sauce on the bun.

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