Nothing adds more flavor to your turkey like smoking it. We use the turkey blend which has Rosemary in the wood chips. It adds a great flavor to the turkey along with the vegetable bedding below the turkey.
Brine the turkey overnight following directions on the brine kit. Ours was included in the wood pellets bag.
Make a rub for your turkey; Turkey Rub
Garlic Powder
Poultry Seasoning
Emeril‘s Original Bam!
Seasoning Salt
Chopped Rosemary
Black Pepper
Soften Butter
In a turkey pan place washed and 1 bunch celery including leafy top chopped into smalker sections, 1 & 1/2 yellow onions rough chopped and separated, 1 1/2 pound sliced or baby carrots, 1 bunch green onions washed, 2 Rosemary branches, Sage, and Thyme. This gives you dripping great flavor for gravy or soup and keeps the turkey from direct heat on the bottom.
Prepare you stuffing—always cheat always win. 2 boxes brand name Cornbread stuffing
add 1/2 yellow onion diced finely Along with 3 to 4 pieces of celery in a bowl. Add 1/2 stick or 1/4 cup melted butter, 1/2 cup water, 1/2 teaspoon Poultry seasoning and 1/4 teaspoon Garlic mix.
Remove turkey from brine and pat dry. Rub turkey inside, between skin and meat, and on skin with butter then cover with rub. Stuff with stuffing and place on vegetable bed.
Smoke for 2 hours uncovered. Cover with tin foil and cook 325 degrees for approx 3 1/2 hours for 21 pound turkey until turkeys internal temperature reaches 165 degrees. Uncover for 30 minutes to brown the skin and finish cooking.
Let rest for 15 minutes and carve.
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